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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Memorial Day Mini Pavlovas
These Keto mini pavlovas are simple to prepare and great for Memorial Day desserts. They require minimal ingredients to make and come together in no time. They are light and airy in texture, with just the right amount of sweetness from the cream and berries. These Keto mini pavlovas are just as delicious as they look; they will surely be a hit at your Memorial Day dinner.
Why is this dessert perfect for Memorial Day?
These Keto mini pavlovas are topped with blueberries and red currents, which have colors similar to those of the American flag. The light and refreshing nature of the dessert pairs well with other heavy food traditionally served on Memorial Day. The combination of patriotic colors and delicious taste makes this dessert an ideal addition to your Keto Memorial Day recipes.
How to store these Keto mini pavlovas
If you plan on having these mini pavlovas even after Memorial Day, it is essential to store them properly to preserve the dessert's taste and texture. The empty mini pavlova shells can be stored for up to a week in an airtight container at room temperature. However, keeping the shells away from moisture and humidity is important to prevent them from becoming soft and losing all their crispiness. For the berries and cream, it is best to add them right before serving them to prevent the pavlovas from becoming soggy. Simply store the berries and cream in separate airtight containers in the fridge until ready to serve. This will ensure that the dessert maintains its light and airy texture and that the cream and berries stay fresh and flavorful.
Is it necessary to use room-temperature eggs in this recipe?
It is best to use room-temperature egg whites when making these mini pavlovas since they will create a more stable and airy meringue. Before making the pavlovas, remove the eggs from the fridge at least 30 minutes earlier. It is worth noting that eggs are easier to separate when cold; therefore, you can separate them from the fridge and then allow them to get to room temperature before using them.
Net Carbs
2.8 g
Fiber
0.6 g
Total Carbs
12.4 g
Protein
2.6 g
Fats
12.2 g
125 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg, white
3 medium
Lemon juice
0.5 tsp
Vanilla Powder
0.5 tsp
Allulose, powdered
0.25 cup
Heavy Whipping Cream
0.5 cup
Blueberries
50 g
Currants Red And White Raw
30 g
Recipe Steps
steps 6
1 h 15 min
Step 1
Preheat your oven to 200F/100C, and line a baking sheet with baking paper. Add the egg whites to a clean bowl. Whip using a hand mixer until frothy. You can also use a stand mixer.Step 2
Add the lemon juice and vanilla and continue beating until the egg whites reach soft peaks. Add the sweetener gradually while beating until they reach stiff peaks. Transfer the batter to a piping bag with a star tip.Step 3
Pipe out four pavlovas onto the prepared baking sheet. Start by outlining 4 inch/10cm circles, then fill them with the mixture. Then, pipe a rim around the edges to create a well in the center.Step 4
Bake for 1 hour, then turn the oven off and keep the pavlova in the oven for 1-2 hours without opening the door. In the meantime, prepare the whipped cream. Pour the heavy cream into a clean bowl.Step 5
Beat the cream using a hand mixer or stand mixer until stiff peaks form. Transfer the whipped cream to a piping bag. Once the pavlovas are ready, remove them from the oven and let them come to room temperature.Step 6
To assemble, pipe some cream in the center of the pavlovas. Top with blueberries and red currants. Serve immediately.
Comments
Nicca47 a year ago
Just a question, why is the sweetener - powdered allulose - listed as a sugar alcohol and not simply what it is, allulose?