Keto Memorial Day Mini Pavlovas
These Keto mini pavlovas are simple to prepare and great for Memorial Day desserts. They require minimal ingredients to make and come together in no time. They are light and airy in texture, with just the right amount of sweetness from the cream and berries. These Keto mini pavlovas are just as delicious as they look; they will surely be a hit at your Memorial Day dinner.
How to Make It
Step 1
Preheat your oven to 200F/100C, and line a baking sheet with baking paper. Add the egg whites to a clean bowl. Whip using a hand mixer until frothy. You can also use a stand mixer.
Step 2
Add the lemon juice and vanilla and continue beating until the egg whites reach soft peaks. Add the sweetener gradually while beating until they reach stiff peaks. Transfer the batter to a piping bag with a star tip.
Step 3
Pipe out four pavlovas onto the prepared baking sheet. Start by outlining 4 inch/10cm circles, then fill them with the mixture. Then, pipe a rim around the edges to create a well in the center.
Step 4
Bake for 1 hour, then turn the oven off and keep the pavlova in the oven for 1-2 hours without opening the door. In the meantime, prepare the whipped cream. Pour the heavy cream into a clean bowl.
Step 5
Beat the cream using a hand mixer or stand mixer until stiff peaks form. Transfer the whipped cream to a piping bag. Once the pavlovas are ready, remove them from the oven and let them come to room temperature.
Step 6
To assemble, pipe some cream in the center of the pavlovas. Top with blueberries and red currants. Serve immediately.
Ingredients
- Raw egg, white
3 medium
- Lemon juice
0.5 tsp
- Vanilla Powder
0.5 tsp
- Allulose, powdered
0.25 cup
- Heavy Whipping Cream
0.5 cup
- Blueberries
50 g
- Currants Red And White Raw
30 g