Light as air with a slightly chewy center, these mini pavlova are topped with fresh berries and homemade whip cream!
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If you’re in the mood for a light dessert to satisfy your sweet tooth, this one is for you!
Light and airy meringue pavlova’s are perfect for a small sweet bite. These are like little clouds of heaven, and couldn’t be easier to make.
Top with berries and fresh whip cream and you’re good to go! This is such an elegant but easy low carb dessert to make!
Ingredients For Keto Meringues
- Egg whites
- Swerve confectioners
- Vanilla extract
- Cream or tartar
- Fresh lemon juice
- Chopped berries of your choice
- Fresh whip cream
- Liquid stevia
- Salt
How to Make Low Carb Pavlova
To Make the Pavlova
Preheat oven to 250F.
Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment. Once they are frothy, add in the cream of tartar and continue mixing.
When they reach soft peaks, slowly start adding the swerve and beat until they reach stiff peaks.
Add in the vanilla, salt and lemon juice and continue beating until well combined.
Transfer the batter to a piping bag with a star tip (or zip lock bag) and pipe out pavlova’s onto a baking sheet lined with a silpat or parchment paper.
Pipe into a circle about 4″ in diameter and pipe a rim around the edges to create a well in the centers.
Bake for 30 minutes, then lower the temperature to 200F and bake for an additional 15 minutes. Turn the oven off and keep the pavlova’s in the oven for 30 minutes or until they are firm and crisp.
The very center will be slightly chewy, but if you want them crisp all the way through, keep them in the oven for an hour instead.
Serve with some homemade whip cream and fresh berries over the tops. Baking times will vary depending on the size you make them.
For the Topping
Squeeze a little lemon over the berries and set aside.
Whip some heavy cream with a few drops of liquid stevia.
Add a dollop of the whip cream over the tip of the pavlova, then top with the berries and serve.
Suggestions for Sugar Free Toppings
Berries are a traditional topping for Pavlova. However, if you enjoy a sauce style topping, try these Keto sauces in addition to fresh berries: Raspberry Sauce, Blueberry Sauce or this Strawberry Sauce.
Tips for Making Keto Pavlova
- Number one tip to remember is moisture isn’t a meringue’s friend. Making these on a cool dry day is usually your best bet.
- When whipping your egg whites, make sure your bowl is cool and very dry.
- If you make custards or other recipes that use yolks only, save and freeze the egg whites for this recipe. Frozen eggs whites that have been frozen mean they have been stabilized and they work great when making Pavlova.
- If using frozen eggs whites, you will want to make sure they come to room temp before using them.
- If you’re using fresh eggs, take extra precaution not to get any yolk mixed it.
Is Pavlova Keto?
Since this dessert’s main ingredient is eggs whites and Swerve is used as the sweetener, these tasty little meringues could not be a better Keto dessert option. With only 1 net carb per serving, you just can’t beat it!
More Low Carb and Keto Desserts
- Chocolate Chip Cookies
- Salted Caramel Collagen Muffins
- Snickerdoodle Tiramisu
- Coconut Meringue Cookies
- Mocha Meringue Cookies
- Chocolate Dipped Shortbread Cookies
- Peanut Butter Cookies
Shop my favorite products on Amazon and check out my Keto Pantry List!
Mini Pavlova with Berries and Cream – Keto
INGREDIENTS
For the Pavlova
- 4 egg whites
- 1/4 cup swerve confectioners
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream or tartar
- 1 teaspoon fresh lemon juice
- Pinch of salt
For the Topping
- Chopped berries of your choice
- Fresh whip cream
- Liquid stevia
- Squeeze of lemon
PREPARATION
To Make the Pavlova
- Preheat oven to 250F.
- Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment. Once they are frothy, add in the cream of tartar and continue mixing. When they reach soft peaks, slowly start adding the swerve and beat until they reach stiff peaks. Add in the vanilla, salt and lemon juice and continue beating until well combined.
- Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out pavlova’s onto a baking sheet lined with a Silapt or parchment paper. Pipe into a circle about 4″ in diameter and pipe a rim around the edges to create a well in the centers.
- Bake for 30 minutes, then lower the temperature to 200F and bake for an additional 15 minutes. Turn the oven off and keep the pavlova’s in the oven for 30 minutes or until they are firm and crisp. Baking times will vary depending on the size you make them.
- The very center will be slightly chewy, but if you want them crisp all the way through, keep them in the oven for an hour instead. Serve with some homemade whip cream and fresh berries over the tops.
For the Topping
- Squeeze a little lemon over the berries and set aside. Whip some heavy cream with a few drops of liquid stevia. Add a dollop of the whip cream over the tip of the pavlova, then top with the berries and serve.
NOTES
The instructions for the shells never say where to add the salt or lemon juice.
Hi Michelle,
You add them in along with the vanilla. The video shows this, but somehow it was missing from the written recipe. Sorry about that, I’ve corrected the recipe to reflect this.
[…] Mini Pavlova with Berries and Cream […]
can I make these the day before? how would I store them?
Hi Joan, I don’t see why not! I store them at room temperature in an airtight container and they last for at least several days. Then I add the berries and whip cream right before serving. I hope that helps 🙂