Food · Recipes

How to make Mini Pavlovas Keto Style

Besides Keto, what other diet allows you to eat sweetened pastries made with whole cream cheese and not gain weight? This is crazy. The only time that I have gained a bit of my lost weight back is when I completely dumped the program and binged on food from Mexican restaurants all week. (To be honest, I only did that once and then felt so bloated and awful that I happily jumped back on the Keto wagon as soon as the house guests were gone.)

I have been on NO other diet where I could eat sweet fruit Pavlovas. Of course, only berries are recommended fruits on a Keto plan. But those work for me. Berries are a visual treat and they taste great so I do not feel deprived at all.

Strawberries pureed into the cream cheese mixture

Yes, that’s right- you can stick to a Keto plan and still loose weight by eating fruit topped Pavlovas. You can even eat as many as you want until you are satisfied. Don’t worry, you won’t become a glutton on them because these little clouds of heaven are very filling. In fact, I’m finding that most of the Keto friendly food is. Three mini Pavlovas down the hatch and I’m full of energy and raring to go again.

Mini blueberry Pavlovas

The other plus of a Keto diet is that I am not starving and hangry all of the time. I can easily do reasonable portion control and still feel satisfied.

One word before the recipe: Pavlovas are usually filled with a whipped topping of some type. I’m using cream cheese because I love it. Cream cheese pastry? YES please!

Ingredients for the Pavlova shell:
4 egg whites (room temp)
1/2 cup Swerve confectioners sugar
1/2 tsp vanilla extract
1/2 tsp white vinegar
2 tsp Xanthan gum

Instructions for the shell:
Preheat oven to 250°f. Line a baking sheet with parchment paper.

Beat the egg whites in a bowl until soft peaks begin to form. Sprinkle on the Confectioners sugar and Xantham gum while continuing to beat for one more minute. Sprinkle in the vinegar and the vanilla extract while continuing to beat for one more minute or until peaks will hold their shape.

Use a spoon or a piping bag to spread or pipe the meringue onto the parchment paper. Make the meringues any size and shape that you like, but do keep an indent in the center to hold the filling and berries. You can place these fairly close together on the baking sheet since they do not spread much, if at all, during baking.

Bake in the oven for 30 minutes. Turn the oven off and bake another 20 minutes until crisp on the outside. If you are making mini shapes, check after about 10 minutes to make sure that the meringues are not burning.

Mini blueberry Pavlovas. Perfect for serving at your tea party. I’ve added a dusting of Swerve confectioners sugar for cuteness.

Ingredients for the filling:
A handful of fresh berries for the topping and about 1/2 cup for the cream cheese filling
about 8 oz of cream cheese (softened to room temp)
1/2 tsp vanilla extract
1/2 cup Swerve confectioners sugar

Instructions for the filling:
Beat all ingredients together, continuing until the fruit is pureed and the mixture is smooth and creamy.

Let the meringues cool on a wire rack. Once cool, you can store them in an airtight container in your pantry. Do not refrigerate. Humidity is a foe of egg white meringues.

Lemon blueberry Pavlova. Try adding no fruit to the cream filling. This one is made with 1/2 tsp lemon extract along with the vanilla extract. You can add a drop of natural, organic yellow food coloring to enhance the visual presentation if you like.

Do not assemble the Pavlovas until you are ready to serve them. To do so, fill with the cheese mixture and top with fresh fruit.

Check out the photos above for a variety of toppings and cream cheese mixes. Get creative with the flavored extracts and enjoy!

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