In a large SUPER CLEAN bowl, add the egg whites and begin to whisk using a hand whisk, stick blender with a whisk attachment of food processor with whisking blades.
As soft peaks begin to form, slowly add the sweetener of choice until it has all dissolved and no granules remain.
Now slowly add the vinegar and vanilla. Whisk again. Add the cream of tartar and xanthan gum. Whisk for a further minute or two to ensure these final additions are fully incorporated.
Line your baking tray with a silicone baking sheet or baking parchment.
Scoop your keto pavlova whipped egg whites onto the lined tray and form a circular tall mound as shown.
Place in the hot oven and bake for 10 minutes, then turn the oven off and keep the pavlova in the warm oven for 1 hour. DO NOT OPEN THE OVEN DOOR. This will reduce the temperature AND it will make your keto pavlova deflate.
Remove the pavlova from the oven and allow to cool.
Sugar-Free Pavlova Toppings
Whip the cream, sweetener, and vanilla until medium/soft peaks form.
Gently place the whipped cream on top of the pavlova. Decorate with strawberry slices and drizzle with sugar-free lemon curd.
Keep the egg yolks, you can use them for making sugar-free lemon curd.Lemon curd is an optional topping and will give additional 1.2g net carb per tablespoon.