The good news about this cheese and almond flour pizza crust is that the bottom gets crunchy too! So it’s an all-around win.
You can serve these hot and fresh with toppings, and also save them in the fridge for a few days. Read more
Pavlova has always been a great family favorite in my house. It’s an easy to make showstopper for special occasions and the perfect treat for the Holiday season. The trouble with most desserts is that they are laden in sugar. Unlike the classic recipe, this Berry Pavlova is great for both people with diabetes and those watching their waistline.
The meringue base needs to be made ahead but once it’s done, it only takes a few minutes to fill with whipped cream and berries. Make sure you assemble the Pavlova just before serving to prevent the meringue base from getting soggy.
6 large egg whites
½ tsp cream of tartar or 1 tsp apple cider vinegar
½ + ¼ cup powdered Erythritol or Swerve Confectioners (120 g/ 4.2 oz)
1 ½ cup heavy whipping cream or whipped coconut milk for dairy-free (360 ml/ 12 fl oz)
1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder
1 cup each fresh strawberries, raspberries, blackberries (425 g/ 15 oz)
½ cup fresh wild blueberries (75 g/ oz)
3 squares 85% dark chocolate, grated (15 g/ 0.5 oz)
Preheat the oven to low, 135 C/ 275 F. 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 cream of tartar (or apple cider vinegar).
Add the ½ cup powdered Erythritol, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
Spoon the mixture on a tray lined with parchment paper or a non-stick mat and create a round 9-inch/ 23 cm meringue. 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, turn the temperature down to 100 C / 210 F and cook for another 2 hours. After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. 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. Add the vanilla extract and the remaining ¼ cup Erythritol. Fill the meringue nest with the vanilla cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.
Hands-on time: 15 minutes
Overall time: 3 hours + chilling
Martina loves food, science, photography and creating low-carb, keto & paleo recipes. She’s a firm believer of low-carb living and regular exercise. Martina’s new cookbook, The KetoDiet Cookbook, is now available on Amazon.
*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 22.5g per serving.