With berry season in full force and seeing just about every recipe with some sort of berry included, I thought a keto dessert was in order. Pavlovas to me seemed like the perfect dish for a great crisp and a bright fresh flavor. Not only do they taste great, but all the ingredients come together to balance itself out.
The creamy filling paired with the fluffy, vanilla-infused crust makes for a perfect bite when the burst of the bright raspberry comes through. The richness and acidity balance each other out perfectly to create a dessert worth sharing. It ended up being quite great in macros, too! Feel free to grab a lemon slice and spritz over the top right before serving.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 4 large Egg Whites
– 1/2 cup Erythritol
– 1 tsp. Vanilla Extract
– 1 tsp. Fresh Lemon Juice
– 2 tsp. Xanthan Gum
– 1 cup Heavy Cream
– 85g Frozen Berries (~1/2 cup)
– 18 Fresh Raspberries (~1/2 cup)
– 1-2 Mint Leaves
This makes a total of 6 Keto Raspberry Pavlovas. Each pavlova comes out to be 163 Calories, 15g Fats, 2.4g Net Carbs, and 3.2g Protein.
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