Keto Pavlova with Tropical Fruit

fr_1_2Yes, even if you are on a strictly low sugar/carbs Keto diet, you can still have your dessert and eat it too. Pavlova always get people estactic with its grand appearance topped with an array of colourful fresh fruit. Yes its a light fruity dessert to serve, always reminding me of a summer BBQ where both kids and adults gather around for a slice of this famous Aussie dessert. This version, although keto in nature, still screams the same eat me and savor me number but a lot sexier on the waistline 🙂

 

fr_1_3Aligning with my philosophy to use Asian ingredients, we researched a couple of low carbs tropical fruit and voila – at 100g serving size, Dragonfruit has only 11g carbs count and Stairfruit at 7g. In comparison, banana has 23g. So its a cheap but delicious fruit alternative versus the imported standard strawberries and blackberries. Try making it today and would love your feedback too.

 

“The idea of the ketone diet is to get your body into a process called Ketosis where you stop burning carbohydrates as fuel and instead turn to the burning of what are known as ketones. This will occur when you bring your carbohydrate levels to around 50 grams per day or lower.”

 

 

 

Keto Pavlova with Tropical Fruit

Ingredients

  • 6 large egg whites
  • 1/2 tsp cream of tartar
  • 1tsp apple cider vinegar
  • 1/2 cup powdered Erythritol or Swerve Confectioners
  • 1 ½ cup heavy whipping cream or whipped coconut milk for dairy-free
  • 1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder
  • 1 cup each fresh starfruit (sliced thinly), blueberries and dragon fruit
  • 3 squares 85% dark chocolate, grated

Preparation

  1. 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.
  2. Start beating the egg whites on mediumlow speed. Continue for about 2 minutes until the whites become foamy. Add the ½ cup powdered Erythritol, a tablespoon at a time. Then, add the cream of tartar, followed by the vanilla. Keep beating until they reach a stiff-peak and glossy stage. Once the meringue is stiff (where when you oveturn the bowl and mixture does not fall), fold in the apple cider vinegar gently.
  3. Spoon the mixture on a tray lined with parchment paper or a non-stick silicon mat and create a round 9-inch/ 23 cm meringue. Using a 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.
  4. 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.
  5. When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
  6. Meanwhile, whip up the cream. Fill the meringue nest with the cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.

Additional Info

TIP: For lactose intolerant option, whipped chilled coconut cream as a substitute to cream. #ketofriendly #sugarfree #lowcarbs #vegetarian #paleofriendly #glutenfree

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