Keto Pavlova Recipe - No added sugar, 15-minute prep, light and crisp!
Light and lovely: This keto pavlova recipe makes a crisp, meringue-like base perfect for berries and a creamy dairy-free topping.
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Cooking tools:
- Stand mixer
- Blender
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Wooden spoon
- Whisk
- Measuring spoon
- Glass
- Refrigerator
- Serving platter
Ingredients
- 5 egg whites, room temperature
- Pinch salt
- ? - 1/2 cup non-GMO erythritol, birch xylitol, or a blend such as Lakanto
- 1 tsp lemon juice or apple cider vinegar
- 2 tsp vanilla extract, divided
- 1 tbsp tapioca flour (optional, but helps to stabilize meringue)
- Zest of 3 lemons
- Juice of 3 lemons
- 1 can (400ml, or about 13.6 ounces) coconut cream (not coconut milk)
- 7 tbsp grass-fed butter, softened and cubed
- 1-5 leftover egg yolks (for whipped topping, optional)
- 3-4 tbsp erythritol or xylitol, or more to taste
- 4-6 tbsp powdered sunflower lecithin
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