If you're trying to decide what to take with you to a fourth of July picnic, look no further. This delicious, keto-friendly dessert has only 125 calories and 4 grams carbs per serving, so there is no guilt (or cheating) this summer!
yield: 6 servings
1 tsp. Corn Starch
1 cup Xylitol
4 egg whites
3/4 tsp. white vinegar
1 tsp. vanilla extract
3/4 cup heavy whipping cream
1 cup of fresh berries
Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a small bowl combine the corn starch and 1/4 cup Xylitol. Using an electric mixer beat the egg whites and vinegar in a large bowl on medium-high speed until foamy (1-2 minutes). Slowly add the remaining 3/4 cup of Xylitol, 1 tablespoon at a time, beating until fully mixed. Gradually add the corn starch mixture and beat until the whites are stiff and glossy (2-3 minutes). Add the vanilla extract and beat for one more minute.
Spread the meringue on the prepared baking sheet into a 7-inch round. Create a slight depression in the center for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 240 degrees Fahrenheit.
Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 4 hours or preferably overnight. DO NOT open the oven door at any time during the baking and/or cooling periods.
Just before serving place the sugar free meringue on a serving platter and spoon the whipped cream into the center and mound the fresh berries on top. Lightly dust the top with Xylitol.
Berry Pavlova for the win! Enjoy.
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