This keto berry pavlova, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up your sweet tooth just because you’re on the keto diet.
- Preheat oven to 250 degrees Fahrenheit.
- In a standing mixing bowl, beat the egg whites until soft peaks form.
- Add the natural sweetener, a couple of tbsp at a time, blending well after each addition until glossy and stiff.
- Beat in the vanilla extract, then sprinkle the cornstarch and lemon juice over the top and whip until it holds its shape.
- Spread or pipe the meringue onto parchment paper to make six circles about 4"–5" in diameter. Make sure there is a dent in the middle for the filling.
- Bake for 30 minutes. Turn the oven off and leave the meringues in for another 30 minutes or until crisp on the outside.
- Don’t assemble the pavlovas until right before serving or they’ll get soft from the whipped cream.
- When ready to serve, fill the centers of each meringue with about 3 tbsp of whipped cream.
- Top with berries and serve immediately.
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Mixing Bowl Set
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Kitchen Utensil Set