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!