Vegan Strawberry Pavlova (98% Sugar-Free)
      by Lakanto Australia

      Now made Responsibly Sweet with 82% Less Carbs and 89% Less Sugar

      VEGAN / KETO / LOW CARB / FODMAP FRIENDLY

       

       

      Prep Time:
      		 20 minutes
      Cook Time:
      		 1 hour 20 minutes
      Makes:
      		 750g
      Serves
      		 12
      Difficulty Level
      		 medium


      INGREDIENTS

      Pavlova

      • 1 cup aquafaba (chickpea water)
      • 1 cup (200mL) Bakers Vanilla Syrup
      • 3 tsp cornflour
      • 1 tsp white vinegar
      • 2 tsp vanilla bean paste
      • ½ punnet strawberries or Lakanto Wild Berry Compote (See Recipe)

      Wild Berry Compote

      • 2 cups frozen mixed berries
      • ½ cup Lakanto Golden Monkfruit Sweetener
      • ½ tsp vanilla essence
      • ½ tsp arrowroot powder
      • ½ tsp water
      To make the pavlova 
      1. Preheat the oven to 140 C. Line a large biscuit tray with baking paper and draw a 20cm circle on the paper.
      2. Drain the chickpeas and keep the liquid add the vanilla bean paste. Keep the chickpeas for hummus or a yummy salad.
      3. Heat Lakanto Bakers Vanilla Syrup, corn flour and vinegar to approx. 90c.
      4. Start whipping the chickpea water once it starts to foam slowly add the hot liquid and mix for 15-20 minutes or until thick and glossy.
      5. Spoon mixture into the centre of the circle template or 20cm cake tin, smooth the surface.
      6. Using a small palette knife drag the meringue from the bottom upwards into peaks. Place in the oven and reduce oven to 100 C.
      7. Bake for 1 hour 20 minutes or until outside is crisp and dry. Turn off oven and leave meringue in oven with the door ajar for at least six hours or until cooled completely.
        To make the wild berry compote
      8. Place the frozen berries in a medium saucepan over a low heat and simmer gently for 1-2 minutes. Stir through the Lakanto Golden Monkfruit Sweetener and continue to heat gently.
      9. Combine the arrowroot and water, to form a paste and then add to the berries with the vanilla essence.
      10. Continue to gently simmer until the mixture begins to break down and thicken a little.  Remove the compote from the heat and allow to cool completely.
      11. Transfer into a preserve jar or airtight container.

        Finish the pavlova
      12. Top with fresh strawberries or use the cooled wild berry compote. Serve immediately.

      RSLA0294**

      Approx. Nutritional Information Per Serve 100g Energy 275 kJ (69Cal) Protein 0.6g Total Fat 0.1g Saturated Fat 0.0g Carbohydrate 6.3g Fibre 1.3g Sugar 1.2g Sodium 46mg

       

      Topics: Vegan Gluten Free Low Carb Keto Meringue Jam Lakanto Bakers Syrup Vanilla Fodmap Fodmap Friendly Egg Free Dessert Ideas

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