Secret tips to making Pavlova with Swerve instead of Sugar!

Base:

  • 6 egg whites (room temperature and NO yolk or oil!)
  • 6-9 TBL powdered Swerve * Based on desired level of sweetness
  • ½ tsp. vanilla
  • 3/8 tsp. cream of tartar
  • pinch of salt

Topping:

  • 1 ½ c. whipping cream
  • 1 TBL granular or powdered Swerve

 

  1. Preheat oven to 250 degrees.
  2. Combine base ingredients in a glass or metal bowl.
  3. Mix until stiff peaks form. Do not use a rubber spatula.
  4. Spoon mixture into a 12’ circle onto a parchment paper-line pan. Build up edges and have middle slightly lower (concave) to hold the whipped cream.
  5. Bake at 250 degrees for 20—15 minutes.
  6. Turn oven down (do not open oven door) to 200 degrees.
  7. Bake at 25-30 minutes.
  8. Leave in oven (do not open oven door) for 2 hours or over night.
  9. Make whipped cream with cream and sweetener to stiff peaks.
  10. Place whipped cream on top of Pavlova and top with fruit.
  11. Enjoy!

Base can be made ahead of time and kept in an airtight container for 2-4 days but don’t add the topping until you’re ready to serve. You can also make and serve this in individual serving sizes!

For a video of my making this recipe, go to my Facebook Page: Cheryl Barnett Townsley and look for the video posted on 8-15-18

Servings 4-8 depending on size

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