Mini Pavlova & Cream
4 egg whites
1/4 cup swerve confectioners
1 teaspoon pure vanilla extract
1/4 teaspoon cream or tartar
1 teaspoon fresh lemon juice
Pinch of salt
For the Topping
1 1/2 cups heavy whipping cream
1 tbsp sugar free flavored syrup
1. Preheat
oven to 250F.
2. Add the egg whites to the bowl
of a stand mixer and whip using a whisk attachment.
3. Once they are frothy, add in
the cream of tartar and continue mixing.
When they reach soft peaks, slowly start adding the swerve and beat
until they reach stiff peaks. Add in the
vanilla, salt and lemon juice and continue beating until well combined.
4. Transfer the batter to a
piping bag with a star tip, and pipe out pavlova onto a baking sheet lined with
parchment paper. Pipe 16 circles (or
other shape) about 3” diameter and then pipe a rim around the edges to create a
well in the center.
5. Bake for 30 minutes at 250F,
then lower the temperature to 200F and bake for an additional 15 minutes. Turn the oven off and keep the pavlova’s in
the oven for 30 minutes or until they are firm and crisp. Baking times will vary depending on the size.
The very center will be slightly chewy, if you want them crisp all the way
through, keep them in the oven for an hour.
6. Whip the heavy cream until
stiff. Add the flavoring of your choice and continue whipping until
incorporated. Pipe cream into each pavlova and decorate with fruit, sprinkles,
cocoa dusting, etc.
Keto Nutrition: 210 calories; 17g fat; 2g carb; 0g fiber; 2g sugar; 14g protein
Comments
Post a Comment