Impress everyone with this show-stopping, sugar-free Pavlova recipe. A gorgeous holiday dessert and perfect for parties! Individual pavlovas are irresistible, with their light, crisp meringue cups, topping made with sweetened whipped cream and fresh berries.
Sugar-Free Pavlova
8
15 minutes
15 minutes
110
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.
Ingredients
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)
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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
Directions
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.
2 comments
I’ve made pavlova before but this was my first attempt using an alternative sugar. Unfortunately, it was a complete failure, do not waste your time, ingredients, money, etc., with this recipe.
I make sugar-full pavlovas regularly, so I was glad to find a monkfruit-based recipe.
I did not care for this recipe at all. The chemical-tasting erythritol overpowered everything. The pavlova I made with this recipe also had the sugar-free gum mouthfeel that was so off-putting. Neither my husband nor I would eat a piece of the test recipe I made.
I threw the whole thing away. I do not recommend at all.