Keto Pavlova Recipe

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Keto Pavlova Recipe

https://www.bulletproof.com/recipes/keto-recipes/keto-pavlova-recipe-190419/

Start to Finish: 1 hour, 15 minutes

Ingredients:

• 5 egg whites, room temperature
• Pinch salt
• 1/3 - 1/2 cup non-GMO erythritol, birch xylitol, or a blend such as Lakanto
• 1 teaspoon lemon juice or apple cider vinegar
• 2 teaspoons vanilla extract, divided
• 1 tablespoon tapioca flour (optional, but helps to stabilize meringue)
• Zest of 3 lemons
• Juice of 3 lemons
• 1 can (400ml, or about 13.6 ounces) coconut cream (not coconut milk)
• 7 tablespoons grass-fed butter, softened and cubed
• 1-5 leftover egg yolks (for whipped topping, optional)
• 3-4 tablespoons erythritol or xylitol, or more to taste
• 4-6 tablespoons powdered sunflower lecithin

Use extra yolks to make avocado oil mayonnaise or keto vanilla ice cream!

Instructions:

1. Preheat the oven to 300 degrees and line a large baking sheet with parchment.
2. Add the egg whites and salt to the bowl of a stand mixer fit with the whisk attachment. Begin whipping the egg whites on a low speed and gradually increase to a medium speed. When the egg whites begin to look foamy, add in your chosen sweetener one tablespoon at a time.
3. Once all of the sweetener has been incorporated, increase the speed to high and whip until stiff peaks form and the meringue mixture is glossy and the sweetener is fully dissolved. You can rub some of the meringue mixture in between your fingers to feel if the sweetener has fully dissolved. If it has not dissolved, keep mixing until it is fully incorporated.
4. Remove the mixing bowl from the machine. With a rubber spatula, fold in the apple cider vinegar or lemon juice, 1 teaspoon vanilla, and tapioca flour (if using).
5. Scoop the meringue mixture onto the prepared baking tray and use the spatula to spread it into a circular or oval shape.
6. Place the meringue in the oven and immediately reduce the heat to 250 degrees. Bake for 70-75 minutes.
7. After 70-75 minutes, turn the oven off and crack it open with the handle of a wooden spoon. Let the meringue sit and cool inside the oven for 30-60 minutes.
8. While pavlova cools (or up to 1 day in advance), prepare whipped topping. Add all remaining ingredients to a blender and blitz until smooth and creamy. Pour into a glass container and refrigerate until set.
9. Once set, add cream mixture back to the blender and gently blend through to remove any lumps.
10. To serve, add pavlova to a platter and spoon the whipped topping evenly over the top. Garnish with toppings like fresh berries, mint leaves, and lemon zest.

Serves: 8-10 servings

Nutritional Information (1 slice):

• Calories: 284
• Fat: 19g
• Saturated Fat: 11.5g
• Cholesterol: 103mg
• Salt: 107mg
• Carbs: 15g
• Fiber: 1.5g
• Sugar: 17.2g
• Protein: 3.7g

• Sugar Alcohols: 12.5g
• Net Carbs: 1g
• Vitamin D: 13mcg
• Calcium: 23mg
• Iron: 1mg
• Potassium: 139mg