These Mini Pavlovas are a crispy dessert made into single servings. They are topped with a cream cheese frosting and fresh berries. The most amazing is that you can eat them with no-guilty because they are keto, low-carb and sugar-free.
In the last week, my youngest son had his speech therapy last session. I wanted to make a dessert for our Sunday family lunch. At the same time, I wanted something to offer my son’s therapist. These mini pavlovas are just perfect!
A pavlova can be an easy to make dessert if you get it right. Basically, pavlova is just a meringue that is topped with whipped cream and fruit. There are many pavlova recipes and many combinations of toppings for pavlova. For these mini pavlovas I made a cream cheese frosting and topped with fresh berries, but you can top with other fruits like kiwi, banana, peach, mango…
I like to make pavlova meringue in the night before serving. You really just let the mixer do the work. It beats the egg whites like crazy, then you add in some sweetener of your choice and some crazy stuff happens. For this pavlova, I use Granulated Stevia Sweetener. You go from egg whites to this thick, glossy white cream. Then you just bake.
You can either put the meringue in a bag and pipe circles onto a baking sheet. Or you can just use spoons and put dollops of meringue on the baking sheet and shape with a spoon. They both taste amazing!
Tips to make a perfect pavlova
1- Whisk the egg whites until they have tripled in volume and form soft peaks when you lift the beaters.
2- Add the sweetener, one spoon at a time, until the egg whites transform into a thick and glossy mixture, and stiff peaks form when you lift the beaters.
3- Make sure that the sugar has been completely dissolved in the egg white mixture. It’s also important to not over-beat the mixture.
4- Making the pavlova in the night before serving gives the pavlova plenty of time to cool and dry in the oven for the perfect crisp meringue.
5- Decorate the pavlova only you will serve it. Once the cream is placed on the pavlova, it will start to soften the pavlova, and your pavlova might collapse soon after.
Pavlova quickly has become one of my favorite desserts. I just LOOVE pavlova recipes!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Passive Time | 1 hour |
| Servings |
people
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- 6 egg whites
- 1 cup stevia sweetener
- 1 tbsp cornsatrch
- 1 tsp white vinegar
- 1 tsp Vanilla Extract
- 250 g Cream Cheese
- 200 g Heavy Cream
- 50 g stevia sweetener
Ingredients
Meringue
Cream Cheese Frosting
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- Preheat the oven to low, 135 C/ 275 F. Trace circles on greaseproof paper. Place it on a baking tray.
- Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the granulated stevia.
- Add the cornstarch, white vinegar , and vanilla, a teaspoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
- Spoon the mixture on a tray lined with parchment paper into the lined circles. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
- Place in the oven in the middle section. Bake at 135 C / 275 F for 15 minutes. Then, turnoff the oven and let it cool in the oven. This will help the meringue dehydrate and get crispy.
- When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
- Meanwhile, whip up the cream. Beat the cream cheese. Add the heavy cream and finally the sweetener.
- Fill the meringue nest with the vanilla cream and top with berries. Serve immediately.
Nutrition facts
Amount Per Serving
Calories: 193| Total Fat: 24% | Cholesterol: 27% | Total Carbohydrate: 1% | Protein 4%
