Name: Keto Peaches And Cream Pavlova
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Austrailian
Ingredients: 6 large egg whites; 1/2 teaspoon cream of tartar *See notes; 80 grams (~6 tablespoons) sugar equivalent powdered keto sweetener; 1/4 teaspoon xanthan gum; 1 teaspoon vanilla extract; 225 grams (1 can or 2 4 oz. cups) diced peaches in sugar-free syrup; 240 grams (~1 cup) heavy whipping cream; 50 grams (~4 tablespoons) sugar equivalent powdered keto sweetener; (Optional) Fresh mint leaves - to garnish

Austrailian

Keto

Low Carb

Healthy

Summer

Bowl

Preheat the oven to 180 °C (355 °F). Line a baking tray with parchment paper.

Add the 6 egg whites and 1/2 teaspoon cream of tartar to a very clean and dry bowl. Beat the egg whites on medium speed, until soft peaks form - about 5 minutes. Then,

With the mixer running, add the powdered sweetener, slowly - I suggest adding tablespoon after tablespoon, counting to 10 between each.

Add the 1/4 teaspoon of xanthan gum, finely sprinkling over the surface while mixing to avoid clumping, and the 1 teaspoon vanilla extract.

Continue beating until stiff peaks form, and the meringue is glossy. Be careful not to beat beyond this point, when the meringue loses its shine it can start to separate/weep.

Dump the meringue onto the parchment paper and form a round pavlova shape with a depression in the center.

Take it to the oven, turning the temperature down to 120 °C (250 °F). Bake the keto pavlova for 1 hour and 15 minutes.

Turn off the oven, and leave the pavlova inside to cool for at least 2 hours, or overnight.

Whip the cold heavy whipping cream with the sweetener until light and fluffy.

Drain the sugar-free diced peaches from the syrup, and reserve the syrup to drizzle on the pavlova.

Spread the whipped cream on top of the keto pavlova, and top with the diced peaches. Drizzle some peach syrup, and garnish with fresh mint leaves.

Keto Peaches And Cream Pavlova

Utensils needed:

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