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Christmas Mini Pavlovas

These delicious low-carb pavlovas are absolutely delightful and perfect as a shareable dessert option.

What you need

  • ¼ cup Sally-Ann Creed Keto Sweet
  • 6 free-range egg whites at room temperature
  • 1 tsp Sally-Ann Creed Apple Cider Vinegar
  • 1-½ tsp Sally-Ann Creed arrowroot
  • 1 tsp vanilla extract
  • 250ml Full fat whipping cream
  • Fresh berries to top: strawberries, raspberries, blueberries
  • Fresh mint (optional)

Let's cook

  1. Preheat oven to 180°C 
  2. Line two baking sheets with baking paper. 
  3. In a large mixing bowl add in egg whites and mix with an electric beater. Once the egg whites start to look “foamy” add in the Keto Sweet in batches while mixing on medium speed. 
  4. Add in the vanilla extract, arrowroot and apple cider vinegar and increase the speed. Mix until firm peaks form. 
  5. Fill a piping bag, then squeeze gently and move in circular motions to form circles in the sizes of your choice.
  6. If using a spoon, dollop the desired amount onto the baking sheet to make circles in the sizes of your choice. 
  7. Using a spoon flatten the centre of the mini pavlovas for your fruit and cream. 
  8. Place your pavlovas into the oven and immediately turn down the oven temperature to 80. 
  9. Bake for 90 minutes. 
  10. Turn off the oven and allow them to sit in the oven for about 30 minutes.
  11. Add the whipping cream to a bowl and beat until desired consistency. 
  12. Take out from the oven and allow to become room temperature before topping with whipped cream and berries.
  • Serves: 12 mini-pavlovas
  • Prep time: 30 mins
  • Cook time: 2 hours

Products used in recipe

Keto Sweet

500g
R188,00

In stock

Arrowroot Powder

Organic | 100g
R107,00

Out of stock

Apple Cider Vinegar

250ml
R111,00

In stock