With berry season in full force and seeing just about every recipe with some sort of berry included, I thought a keto dessert was in order. Pavlovas to me seemed like the perfect dish for a great crisp and a bright fresh flavor. Not only do they taste great, but all the ingredients come together to balance itself out.
The creamy filling paired with the fluffy, vanilla-infused crust makes for a perfect bite when the burst of the bright raspberry comes through. The richness and acidity balance each other out perfectly to create a dessert worth sharing. It ended up being quite great in macros, too! Feel free to grab a lemon slice and spritz over the top right before serving.
It’s also coming up on our 3rd birthday so we wanted to bring something new and fun to the website. Videos for some of the ketogenic recipes that we do here! Quickly and easily follow along with us as you make the food at home. You can see our new channel here: Ruled.me on YouTube or click the banner above. All of the videos are shot by Laura who does an absolutely amazing job! She’s constantly looking to improve, so you can definitely count on the videos getting better and better 🙂
Check out our latest video which features the very popular recipe here, Nacho Cheese Casserole:
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Yields 6 servings of Keto Raspberry Pavlovas
The Preparation
Base:
- 4 large egg white
- 1/2 cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons xanthan gum
Topping:
- 1 cup raspberries
- 2 teaspoons fresh mint, leaves
Filling:
- 1 cup frozen berries
- 1 cup heavy whipping cream
The Execution
1. Preheat oven to 300°F. Separate 4 eggs carefully and beat the egg whites until they’re foamy. No egg yolk should be in the bowl!
2. Add in erythritol a little at a time while beating. The mixture should result in stiff peaks. Once it’s stiff, add in vanilla and lemon juice and xanthan gum and fold in with a silicone spatula.
3. Line a baking sheet with parchment paper and use a pencil to outline a cup or bowl to guide you when spooning the pavlova mixture. This recipe makes 6 mini pavlovas about 5 inches in diameter.
4. Spoon the pavlova batter so that it’s roughly the size of each circle you’ve drawn. Using the back of a spoon, create a dip/well in the center for the filling later.
5. Bake for an hour. The pavlovas should turn a crisp, golden brown.
6. While the pavlovas are cooling, prepare the creamy filling. Measure out 85 grams of mixed frozen berries. Strawberries, blueberries and blackberries work well to make a beautiful purple color.
7. Blend with a cup of heavy cream for about 3 minutes so the mixture is thick enough to spoon.
8. Spoon some of the frozen berry mixture into each pavlova.
9. Garnish with some fresh raspberries and enjoy!
This makes a total of 6 servings of Keto Raspberry Pavlovas. Each serving comes out to be 178 calories, 14.6g fats, 4.1g net carbs, and 4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 large egg white | 69 | 0.2 | 1 | 0 | 1 | 14.4 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 teaspoon lemon juice | 1 | 0 | 0.3 | 0 | 0.3 | 0 |
| 2 teaspoon xanthan gum | 31 | 0 | 7.4 | 7.4 | 0 | 0 |
| 1 cup raspberries | 64 | 0.8 | 14.7 | 8 | 6.7 | 1.5 |
| 2 teaspoon fresh mint | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| 1 cup frozen berries | 65 | 0.6 | 15.4 | 5.6 | 9.9 | 1.4 |
| 1 cup heavy whipping cream | 809 | 85.9 | 6.5 | 0 | 6.5 | 6.8 |
| Totals | 1071 | 87.5 | 45.8 | 21 | 24.8 | 24.1 |
| Per Serving (/6) | 178 | 14.6 | 7.6 | 3.5 | 4.1 | 4 |
Keto Raspberry Pavlovas
Ingredients
Base:
- 4 large egg white
- ½ cup erythritol
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoon xanthan gum
Topping:
- 1 cup raspberries
- 2 teaspoon fresh mint leaves
Filling:
- 1 cup frozen berries
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 300F. Separate the eggs carefully and beat the egg whites until foamy. There shouldn't be any egg yolk in the bowl!
- Slowly add the erythritol, beating the mixture until stiff peaks form. Once stiff, add the vanilla, lemon juice, and xanthan gum, gently folding them in using a silicone spatula.
- Line a baking sheet with parchment paper. Trace a bowl or cup as many times as needed to use as a guide for where to spoon the mixture.
- Spoon the pavlova batter into each circle. Use a spoon to create a well in each pavlova for the filling.
- Bake for 1 hour, or until the pavlovas are a crisp, golden brown. Remove from the oven and let cool.
- While the pavlovas are cooling, prepare the creamy filling. Add the frozen berries to a blender or food processor.
- Blend with a cup of heavy cream for about 3 minutes, or until the mixture is thick enough to spoon.
- Spoon the frozen berry mixture into each pavlova.
- Garnish with the fresh raspberries and mint before serving. Enjoy!
