July 4th is right around the corner. I am so ready for a day off of work. It’s been pretty hectic for a few weeks now. But, I still had time to make these pretty Low Carb Triple Berry Pavlovas. They are perfect for a July 4th party. You can even make the pavlovas a few days in advance for easy assembly the day-of.
These little guys remind me of forgotten cookies. You know… those little meringues you leave in the oven overnight that are sugar filled and sometimes made with chocolate chips. They are so light and fluffy. Did your family make those around the holidays? Back to the pavlovas. They have four simple ingredients – egg whites, vanilla bean powder, cream of tartar and Pyure sweetener. You could sub sugar for the Pyure, but be sure to double the amount of sweetener if using real sugar.
Once the pavlovas are made, they can be stored in an air tight container on the counter for a few days. Whip up some fresh whipping cream (I don’t sweeten the cream) and pipe on each pavlova. Then top with a berry medley and mint sprigs. Serve immediately after topping so the pavlova doesn’t dissolve.
Low Carb Triple Berry Pavlovas
These pavlovas are so easy to make. They are low carb and delicious when topped with berries and cream. The perfect low carb dessert for the July 4th holiday.
- 4 large egg whites room temperature
- 1/4 cup Pyure (or other erythritol sweetener)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla bean powder
- 1 pint whipping cream
Triple Berry Mix
- 3 oz blueberries
- 3 oz blackberries halved
- 3 oz strawberries chopped
Heat oven to 200 degrees. Line a baking sheet with parchment.
Place the room temperature egg whites in a stand mixer. Beat on low until frothy, or about 45 seconds.
Add the cream of tartar and beat on medium high speed for about 90 seconds.
Slowly add the Pyure and vanilla bean powder and beat until glossy and stiff peaks form, about 60 seconds.
Divide the mixture into 6 even dollops on the parchment-lined baking sheet. Make an indention in the middle with the back of a large spoon.
Place in the oven and bake for 45 minutes at 200 degrees. Without opening the door, shut off the oven and leave the pavlovas in for 4 hours or overnight. Remove from the oven and gently peel off the parchment paper. Store in an air-tight container until ready to use.
Whipping Cream & Berries
When ready to serve, gather chopped strawberries, blackberries and blueberries. Gently mix in a small bowl and set aside.
Pour the whipping cream into a chilled metal bowl. Beat on medium high speed until whipped and thick.
Gather the pavlovas and serving plates. Top each pavlova with whipping cream and berries. Serve immediately.
Pavlovas: Calories: 13; Total Fat: 0 g; Cholesterol: 0 mg; Sodium: 37 mg; Total Carbohydrates: 4 g; Total Sugar: 0 g; Erythritol: 4 g; NET CARB: 0 g; Protein: 2 g
Whipping Cream: Calories: 120; Total Fat: 13 g; Saturated Fat: 9 g; Trans Fat: 0 g; Cholesterol: 53 mg; Sodium: 12 mg; Potassium: 40 mg; Total Carbohydrates: 0 g; Protein: 0 g
Berry Medley: Calories: 19; Total Fat: 0 g; Cholesterol: 0 g; Sodium: 0 g; Potassium: 56 mg; Total Carbohydrates: 5 g; Fiber: 1 g; Sugar: 3 g; NET CARB: 4 g; Protein: 0 g
Per Each Pavlova (using all ingredients):
Calories: 152; Total Fat: 13 g; NET CARBS: 4 g; Protein: 2 g