Air Fryer Vanilla Berry Pavlova

Table of Contents

Have you ever experimented with desserts using your air fryer? Give this simple holiday-inspired keto Pavlova a try!

2 egg whites, large
1/4 teaspoon cream of tartar or 1 teaspoon apple cider vinegar
1/4 cup powdered Allulose (40 grams / 1.4 ounces)
1 cup heavy whipping cream (240 milliliters / 8 fluid ounces)
1 teaspoon sugar-free vanilla extract
2 tablespoons powdered Allulose or preferred low-carb sweetener (20 grams / 0.7 ounces)
1 cup fresh berries (strawberries, raspberries, blackberries, and/or blueberries) (140 grams / 5 ounces)

Instructions

Separate the eggs, placing the egg whites in a clean, large bowl or mixer. Begin beating the egg whites on medium-low speed until they turn foamy, approximately 2 minutes. Then, add the cream of tartar (or apple cider vinegar).
Gradually add the sweetener, beating continuously until the mixture forms stiff peaks and becomes glossy.
Line your air fryer with parchment paper, preferably round cake parchment. Spoon the mixture onto the parchment, forming a round meringue with a 1-inch gap from the sides.
Using a spoon or spatula, create a nest in the center of the meringue, building up the sides to support the whipped cream and berries once baked.
Set the air fryer to 120°C/250°F and bake for 40 minutes, checking occasionally.
Once baked, allow the meringue to cool completely before adding the toppings.
Meanwhile, whip the cream with 2 tablespoons of Allulose and vanilla extract.
To assemble, spread the whipped cream and fresh berries over the cooled meringue. Optionally, garnish with fresh mint.
Serve immediately or refrigerate for up to a day. For best results, assemble the Pavlova just before serving. The baked meringue can be stored in an airtight container in the fridge for up to 3 days.