Dirty Carnivore Pavlova: A Sweet Treat for Meat-Lovers

Ciao, miei cari amici! Nonna is here, ready to bring a bit of sweetness to your carnivore table. This “Dirty Carnivore Pavlova” is a whimsical twist on the classic dessert. Made with egg whites, sugar-free sweeteners, and a creamy egg yolk sauce, it’s low in carbs but high in indulgence. Let’s gather in the kitchen and create a dessert that will dazzle your family and friends. As Nonna always says: “Il dolce non è solo per la bocca, ma anche per il cuore.” ("Dessert is not just for the mouth, but also for the heart.")

Ingredients

Pavlova Base

• 6 large egg whites
• 1 tsp cream of tartar
• 1/8 tsp xanthan gum
• 1 Tbsp white vinegar or lemon juice for stability
• 1/2 cup powdered allulose (make into a syrup with the water just covering the sweetener)
• 1 tsp vanilla extract
• Optional: 2 tsp strawberry extract or another flavor of your choice

Egg Yolk Sauce

• 6 large egg yolks
• 2 tbsp ghee or butter
• 1/4 cup powdered allulose
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

Optional Add-ins or Toppings

• Unsweetened whipped cream
• Shaved carnivore-friendly chocolate
• Crushed pork rinds for texture
• Dusting of powdered allulose

Directions

Pavlova Base

1. Preheat the oven to 390°F.
2. Make your sweetener syrup by adding the sweetener to a small pot and just enough water to barely cover the top and place on a med high stovetop.
3. Line a baking sheet with parchment paper. Prepare shapes of your choice: traditional circle, a festive wreath, or individual mini pavlovas.
4. In a clean, grease-free bowl, beat egg whites, cream of tartar, xanthan gum and vinegar or lemon juice with a mixer on medium speed until soft peaks form.
5. Slowly add your sweetener syrup.
6. Continue beating until stiff, glossy peaks form, about 5 more minutes. While mixing, add the vanilla extract and any other flavors.
7. Reduce oven temperature to 230°F. Place pavlova in the oven and bake for 90-100 minutes or until the outside is dry to the touch.
8. Turn off the oven, put a wooden spoon in to prop it open and leave the pavlova inside to cool completely, about 2-3 hours or even overnight, to prevent cracking.

Egg Yolk Sauce

1. In a double boiler or a heatproof bowl over simmering water, whisk together egg yolks, ghee, and allulose until smooth.
2. Gradually add heavy cream, whisking continuously, until the sauce thickens, about 5 minutes.
3. Remove from heat and stir in vanilla extract. Cool slightly before serving.

Serving Suggestions

• Traditional Style: Top with egg yolk sauce and optional whipped cream for a stunning centerpiece.
• Wreath Style: Perfect for holidays; add dollops of egg yolk sauce and sprinkle with shaved chocolate.
• Individual Pavlovas: Ideal for portion control; serve with a spoonful of sauce and a sprinkle of crushed pork rinds tossed with cinnamon, nutmeg, and/or pumpkin pie spice with sweetener.
• If you are sharing with non-Carnivores, you can even top with some fresh berries!

Nutritional Information (Per Serving)

• Yield: 8 servings
• Serving Size: 1 portion
• Calories: 95
• Protein: 5g
• Fat: 7g
• Carbohydrates: 1g
• Sugar: 0g
• Sugar Alcohols: 4g
• Fat-to-Protein Ratio: 1.4:1

Nonna’s Parting Words

“Il cibo buono porta sempre gioia. Cucinate con amore, e la vostra tavola sarà piena di sorrisi.”
("Good food always brings joy. Cook with love, and your table will be full of smiles.")

Share Your Thoughts

Nonna wants to hear from you! Have you tried this Dirty Carnivore Pavlova? Share your tips, toppings, and success stories in the comments below.