Cakes are our weakness, so today we present another proposal for this beloved dessert – keto cake Pavlova.
It is light, low in carbohydrates, prepared without sugar and gluten. And the original recipe was created in honor of one of the most successful ballerinas of the 20th century – Anna Pavlova.
You can read about the history of the dessert below, and now let’s start preparing it.
Recipe for keto cake Pavlova
Preparation time: 110 minutes
Nutritional value in 1 serving: 0.6 g carbohydrates (without berries), 68 calories, 1 g protein, 6 g fat
- 6 proteins
- 1 tsp freshly squeezed lemon juice
- 80 g of steviol powder, blended to a powder (about 4 tablespoons) or * erythritol
- ¼ tsp husk fiber
- 2 tsp steviola vanilla
- 1 tsp apple cider vinegar
- 200 g whipping cream
- Fresh berry fruits (blueberries, blackberries, raspberries) for decoration
- 2 tablespoons steviola powder (blended to powder)
Execution of the recipe for keto cake Pavlova:
- Preheat oven to 150 degrees. Place a sheet of baking paper on a tray.
- Drizzle a little vinegar on kitchen paper and wipe the bowl in which you will break. Then dry well. This way you will be sure that your mixture will be light and fluffy.
- Using a mixer, beat the egg whites with the lemon juice for about 5 minutes. Then start adding 1 teaspoon of steviol every 10 seconds.
- Add the husk, the steviola with the vanilla and the apple cider vinegar, and beat until you get an airy protein mixture (merengue).
- Reduce oven to 100 degrees.
- Spread the mixture with a spoon in the middle of the baking paper, about 25 cm in diameter. Smooth the sides and shape the desired decorations with a spoon or fork.
- Bake for about 90 minutes.
- Stop the oven without opening it and leave your Pavlova cake in it for at least another 3 hours.
- When this time has elapsed, take it out and start preparing the topping. Beat the cream and steviola with a mixer until soft peaks are obtained.
- Carefully spread the cream topping on the cake and decorate with berry fruit.
Your Pavlova keto cake is ready to serve!
- Leaving the semi-finished keto cake Pavlova in the oven for 3 hours after turning it off is in order not to crack the surface of the dessert, as well as to acquire a nice, crispy crust.
How does the cake get its name – Pavlova?
No one knows who first created the famous Pavlova dessert.
It is believed that the recipe was created in honor of the Russian prima ballerina and choreographer, Anna Matveevna Pavlova (1881-1931), who went on tour in Australia and New Zealand in the 1920s.
For this reason, today both countries take credit for the creation of the recipe and controversy often arises over its origin.
Anna Pavlova is one of the most famous and influential ballet dancers of her time.
But starting her career was not easy. Her body proportions did not meet ballet standards. The teachers did not consider her too long legs and arms suitable for a ballerina. Her colleagues treated her mockingly, inventing the nickname “broom.”
Still, Anna does not give up, she is persistent and trains even harder. He uses every opportunity to improve and learn. In 1906 she became a prima ballerina – the highest and most prestigious title among female ballerinas.
In 1911, Anna Pavlova founded her own ballet company, which was the first to go on a world tour. For two decades, she traveled the world. Her visit to New Zealand has been described as “the main event of 1926”.
It was said of her: “She does not dance: she rises as if she has wings.” Hence the association with a light, ethereal dessert, such as Pavlova’s cake.