Description
Celebrate Memorial Day or any festive occasion with these stunning Keto Mini Pavlovas! Crisp meringue shells with marshmallow-soft centers are crowned with fluffy whipped cream and fresh berries, all while keeping carbs off the menu. Perfect for a show-stopping, guilt-free dessert everyone will love.
Ingredients
Units
Scale
Meringue Shells
- 4 large egg whites, room temperature
- 1 cup powdered erythritol or other keto-friendly sweetener
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch salt
Whipped Cream Topping
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
Berry Topping
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh sliced strawberries
Garnishes (optional)
- Fresh mint leaves
Instructions
- Preheat and Prep: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. Using a pencil, trace six 3-inch circles as guides for your pavlova bases. Flip the parchment over so pencil marks are underneath.
- Whip the Egg Whites: In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt, then increase speed to high. Continue beating and gradually add powdered erythritol, one spoonful at a time. Beat until stiff, shiny peaks form and the mixture holds its shape. Gently fold in the vanilla extract.
- Shape the Mini Pavlovas: Spoon or pipe the meringue mixture onto the traced circles on your parchment, building up the sides a bit to create small nests.
- Bake Low and Slow: Bake in the preheated oven for 60-75 minutes until the outsides are crisp and dry but not browned. Turn the oven off and let the meringues cool completely inside the oven with the door slightly ajar—this prevents cracking and keeps them crisp.
- Whip the Cream: While meringues cool, beat the chilled heavy cream with powdered erythritol and vanilla until soft peaks form. Keep refrigerated until ready to use.
- Assemble and Serve: Just before serving, top each cooled pavlova shell with a dollop of whipped cream, arrange the fresh berries on top, and garnish with mint leaves if desired. Serve immediately for the best texture.
Notes
- Meringues must be completely dry before storing—any moisture causes stickiness.
- Store pavlova shells in an airtight container at room temperature for up to 2 days (without toppings).
- Add toppings just before serving so the meringue remains crisp.
- Use other low-carb berries or keto-friendly sauces for variety.
- Separate eggs carefully, as even a tiny bit of yolk will prevent stiff peaks.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 140
- Sugar: 2g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
