Crispy & Creamy Air Fryer Pavlova (Low-Carb, High-Protein)

Welcome to a dessert that feels like a warm hug and a stroke of genius all at once! This Air Fryer Pavlova is a game-changer, offering that iconic

Equipment

• Air Fryer: The star of the show, providing a compact, circulating heat source for an even bake.
• Stand Mixer or Electric Hand Mixer: Essential for whipping the egg whites to the perfect stiff and glossy consistency.
• Mixing Bowl: A clean, dry glass or metal bowl is crucial for whipping egg whites successfully.
• Spatula: For gently folding in the vinegar and vanilla without deflating the egg whites.
• Parchment Paper: Makes it easy to shape the pavlova and transfer it to and from the air fryer without sticking.

Ingredients

• 3 large egg whites, at room temperature
• ½ cup granulated erythritol or monk fruit sweetener
• ½ teaspoon white vinegar or lemon juice
• ½ teaspoon vanilla extract
• 1 pinch of salt
• For Serving (Optional): Sugar-free whipped cream or Greek yogurt, and fresh berries.

Instructions

1. Prepare the Air Fryer: Preheat your air fryer to 300°F (150°C) for 5 minutes. Line the air fryer basket with a piece of parchment paper.
2. Whip the Egg Whites: In a clean, dry mixing bowl, beat the egg whites and salt with a stand or hand mixer on medium speed until soft peaks form.
3. Add Sweetener: Gradually add the sweetener, one tablespoon at a time, while continuing to beat on high speed. The mixture should become thick, glossy, and form stiff, shiny peaks. This is a crucial high protein cooking tip for structure.
4. Add Flavorings: Gently fold in the vinegar and vanilla extract with a spatula until just combined. Be careful not to deflate the mixture.
5. Shape the Pavlova: Spoon the meringue onto the prepared parchment paper in the air fryer basket. Use the back of a spoon to shape it into a circle, creating a slight indentation in the center.
6. Bake: Place the basket in the air fryer and reduce the temperature to 275°F (135°C). Bake for 45-50 minutes. Do not open the air fryer during this time. The pavlova is done when the outside is dry and crisp and it lifts off the parchment paper easily.
7. Cool: Turn off the air fryer and leave the pavlova inside, with the door closed, to cool completely for at least 1 hour. This slow cooling prevents cracking.
8. Serve: Once cooled, carefully transfer the pavlova to a serving plate. Top with Greek yogurt or sugar-free whipped cream and fresh berries just before serving.

Nutrition

Calories: 95 kcal · Protein: 2 g · Fat: s: 0.1 g Cholesterol: 0 mg · Carbohydrates: 2.5 g · Fiber: 0 g · Sugar: 0.5 g · Sodium: 55 mg