Impress everyone with this show-stopping, sugar-free Pavlova recipe. Individual pavlovas are irresistible, with their light, crisp meringue cups, and are so easy to make! Or make one grand Pavlova, pile on the delicious whipped cream sweetened with Monkfruit and beautiful fresh berries, and expect a grand reaction from everyone.
6 large egg whites, room temperature
⅛ teaspoon salt
1 cup Lakanto Classic Monkfruit Sweetener
1 teaspoon cornstarch
- 1 teaspoon white vinegar
2-3 drops Lakanto Liquid Monkfruit Extract Drops, Vanilla (or sub ½ tsp vanilla extract)
1 cup heavy cream, cold
2 Tablespoons Lakanto Powdered Monkfruit Sweetener
1-2 cups fresh fruit (we used low-carb strawberries, blueberries & raspberries)
2-3 drops Liquid Monkfruit Extract Drops, Vanilla (or 1 tsp vanilla extract
Preheat the oven to 250° Line a large baking tray with aluminum foil and lightly spray with your favorite cooking spray.
In a large mixing bowl, beat egg whites for 2 minutes on medium. Slowly add Lakanto Classic Monkfruit Sweetener and continue on medium speed for another minute. Add the cornstarch, vinegar, and vanilla. Mix on medium high until meringue becomes thick and makes soft peaks, then stiff peaks. Do not over mix as the meringue will collapse.
Transfer the meringue mixture into a piping bag with a large tip or spoon onto the lined sheet. Push together into one circular shape or make 6-8 individual meringue bases.
Place in the oven in the middle section. Bake for 15 minutes. Then, turn off the oven and let it cook and cool in the oven for 60 minutes. This will help the meringue dehydrate and get crispy.
Make whipped cream: mix together with stand or hand mixer the heavy cream and Lakanto Powdered Monkfruit Sweetener. Add in 3-4 drops of Liquid Monkfruit Extract in vanilla or use vanilla extract. Whip on high until desired consistency. Set aside in refrigerator until ready to use.
When the oven cools down completely and meringue has set up for 60 minutes or so, remove from the oven. Carefully use a spatula to remove Pavlova cakes from parchment onto serving tray.
Layer on sugar-free whipped cream and fresh fruit. Serve immediately or store covered, in refrigerator for up to 2 days.
Make sure the bowl is completely dry & clean before you beat the egg whites. Even a bit of moisture can affect how firm the meringue will be.
For success when separating eggs, use the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in. This way, the whites aren't contaminated by yolk if you accidentally break one.
Beating the egg whites on medium-high speed you will first have soft peaks, then firm peaks, then you will reach stiff peaks. Stop when reaching this point, if you keep whipping the whites they will first turn dry, losing their glossy sheen, and pull apart.
Pavlova can be made up to 24 hours before serving.
Patience makes the perfect pavlova. Takes time to cool fully for the airiest and fluffiest meringue.
To store: If you’ve added toppings on your pavlova, you can store it in the refrigerator, covered, for up to 2 days. If you are storing just the base, you it can keep for up to 2 weeks completely covered, in the refrigerator.
To freeze: Only the meringue bases can be frozen. Cover completely in plastic wrap, and store in freezer for up to 2 months. When ready to use, thaw in refrigerator.
- per serving
- 2 grams
- 3 grams
- 9 grams
- 37 milligrams
- 1 grams
- Net Carbs (G)
- 1 grams