Keto Pavlova

This dessert is partially frozen, and perfect for that satiating that sweet craving.

Serves 6


For the Base:

4 egg whites

½ cup erythritol

1 tsp. vanilla extract

1 tsp. lemon juice

2 tsp. xanthan gum

For the Filling:

1 cup heavy cream

3 oz. frozen berries

For the Topping:

18 fresh raspberries

1-2 mint leaves


  1. Separate the egg white from the yolk, and whisk the egg whites. Add erythritol while beating and continue beating until stiff peaks form.
  2. Carefully fold in the vanilla extract, lemon juice and xanthan gum. Fold together with a silicone spatula.
  3. Place parchment paper on a baking sheet. Using a pencil, outline a cup as a guide for where to spread the mixture. Spoon the batter into the paper, then make a small hole in the middle.
  4. Bake for 1 hour at 300°F.
  5. Make the filling by blending the frozen berries with heavy cream for approximately 3 minutes, or until a thick, creamy consistency is achieved.
  6. When the pavlovas are done, spoon the berry sauce inside, and top with fresh raspberries and mint leaves.

Nutritional Info per Serving

Calories: 163

Fat: 16g

Net Carbs: 2.5g

Protein: 3g