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Instructions
Pavlovas:
Preheat oven to 350*. Line sheet pan with parchment.
Beat egg whites until stiff peaks form.
Add the allulose slowly in 2 additions.
Add the vanilla and beat for another minute. Peaks should be quite stiff.
Fold in cream of tartar and cornstarch.
Spread mixture into 6 circles. Make sure there is a bit of a dip in the center.
Place pavlovas in the oven. As you close the door, immediately reduce heat to 200*.
Bake until firm and dry, about 90 minutes. Rotate halfway through.
Turn on the oven off and let the pavlovas cool inside the oven.
Once cool, store pavlovas tightly covered for up to 2 days.
Cranberry Curd:
In the bowl of a bain-marie, whisk together the egg yolks, whole egg, and Swerve. Add the cranberry juice, orange zest, and salt. Whisk briskly until the mixture has thickened, doubled in volume, and holds the lines of a whisk, 5 to 10 minutes.
Remove the curd from the heat and pass through a fine-mesh strainer into a bowl. Discard the zest. Place the bowl in an ice bath and let cool until warm to the touch. Thoroughly whisk in the butter.
Top pavlovas with curd, sprinkle with pomegranate seeds for garnish
Nutrition Facts
Keto Cranberry Curd Pavlovas
Serving Size
6 pavlovas
Amount per Serving
Calories
224
% Daily Value*
Fat
21
g
32
%
Sodium
59
mg
3
%
Carbohydrates
3
g
1
%
Protein
6
g
12
%
Sugar Alcohol
1
G
Net Carbs
2
G
* Percent Daily Values are based on a 2000 calorie diet.