Keto Pavlova
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My keto pavlova recipe is a sugar-free twist on the iconic Australian summer dessert. It needs simple ingredients and is just as light and airy as you’d expect.
Love keto desserts? Try my keto pudding, keto chocolate chip cookies, keto chocolate mousse, and keto cake next.
Having spent holidays in Australia, the holiday desserts are a little bit different from those in the northern hemisphere. One of the most iconic holiday desserts is the pavlova.
A traditional pavlova is made with egg white and caster sugar (superfine sugar), but I wanted to make a keto-friendly version! My sugar-free pavlova ticks all the bosses.
What is pavlova?
A pavlova is in essence, a giant meringue, that is often filled with whipped cream and decorated with seasonal fruit. It’s hugely popular in Australia and New Zealand, and a quintessential part of a Christmas or Summer celebration.
Why I love this recipe
- Quick and easy. No fancy kitchen gadgets are needed, and less than five ingredients for the meringue.
- Perfect texture. My pavlova is crisp on the outside, soft and fluffy in the middle, and melts in your mouth. It has a light vanilla flavor and can be enhanced by whichever fruit you use!
- Easy to customize. You can add low-carb fruits and flavor extracts or serve it with some keto ice cream.
Ingredinets needed
- Egg whites. Large egg whites that have reached room temperature. Use the leftover egg yolks to make my keto creme brulee.
- Superfine sweetener. Also known as caster sugar, you can use either allulose or monk fruit sweetener. What you’ll need to do is blend it until it is a finer consistency, but NOT powdered.
- Cornstarch. Cornstarch is not keto friendly. However, the amount we are using in this dessert is minimal and will yield very little carbs to the overall recipe.
- Vinegar. Reacts with the egg whites and gives some rise to the pavlova.
- Vanilla extract. A must for any good baked recipe.
- Heavy cream. Also known as double cream or thickened cream. This will be spread on top of the meringue.
- Powdered sweetener. Keto powdered sugar, to mix with the heavy cream.
- Low carb fruit. To decorate the pavlova with. I love using fresh berries (like blueberries, strawberries, blackberries, and raspberries).
How to make keto pavlova
Step 1- Beat the egg whites until stiff peaks form. Slowly, add the superfine sweetener, one tablespoon at a time, until the meringue is glossy and thick. Finally, add the vinegar, cornstarch, and vanilla extract, and beat until just combined.
Step 2- Bake. Gently transfer the mixture onto a baking sheet lined with foil. Form a circular shape, keeping the sides thicker. Bake in a preheated oven for around 90 minutes, or until dry and tender.
Step 3- Cool. Turn off the oven but keep the pavlova in there to cool completely.
Step 4- Decorate. Beat together the heavy cream and powdered sugar until combined and smooth. Spread over the top of the pavlova and decorate with berries or other low carb fruit. Refrigerate for 30 minutes, for the cream to chill.
Arman’s recipe tips
- Be sure that the bowl you beat the egg whites is completely dry. Even a touch of added water or moisture can affect how firm the meringue will be.
- Make ahead! You can prepare the pavlova up to 24 hours in advance before serving.
- Patience is key here for the perfect pavlova. The cooling time may be a little more on the higher side, but you’ll be rewarded with the airiest and fluffiest meringue.
- Customize this however you like! Feel free to drizzle chocolate over it or even serve it with vanilla ice cream. I also love to top it with my keto lemon curd or keto caramel sauce.
Storage instructions
To store: If you’ve layered and decorated your pavlova, you can store it in the refrigerator, covered, for up to 3 days. However, if you are storing the meringue base, you can refrigerate it for up to 2 weeks. Be sure that it is completely covered (plastic or glad wrap works very well) to ensure that no air pockets can seep through.
To freeze: Only the meringue portion can be frozen. Cover it completely in plastic wrap, and store in the freezer for up to 2 months. When ready to use, refrigerate it until it is no longer frozen.
Frequently asked questions
No, you need a small amount of cornstarch for some stability. I tested this out with xanthan gum and it didn’t work out at all.
More festive keto desserts
Keto Pavlova (Sugar Free)
Ingredients
- 6 large egg whites room temperature
- 1 1/4 cups superfine sweetener * See notes
- 2 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
For the topping
- 1 1/4 cups heavy cream
- 2 tablespoon sugar free powdered sugar
- 1 cup berries to decorate
Instructions
- Preheat the oven to 120C/250F. Line a large baking tray with tin foil and lightly grease.
- In a large mixing bowl, beat you egg whites until stiff peaks form. Using a tablespoon, add the superfine sweetener, until mixed through and glossy. Add the cornstarch, vinegar, and vanilla extract until combined.
- Transfer the meringue mixture onto the foil lined sheet. Push together into a circular shape.
- Bake the meringue for 90 minutes, or until golden around the sides and tender. Turn the oven off and keep the meringue in there to cool completely. Be sure to leave the door slightly ajar.
- Once the meringue has cooled completely, prepare the whipped topping. Beat together the heavy cream and powdered sweetener until thick and smooth. Gently spread over the top of the meringue. Decorate with berries of choice and refrigerate for at least an hour, to set.
Tried this out for Australia Day and I was not disappointed! I halved the recipe and cooked for 1hr 10 mins, though could have done with 10 mins less I think. The outer shell was perfectly crispy and though the inside wasn’t quite as fluffy as a normal pav (perhaps my over-baking time) it was still fluffy enough and held up to lots of cream! Kept leftovers in the fridge for two days (with cream on top) and it was only just starting to weep a tiny bit. An excellent way to keep the keto crowd happy!
Laura!!! I love that- thanks for making it. Yes, I think it just won’t get the fluffy inside unless its allulose and even then, nothing can replicate sugar! Hope you had a nice day and thanks for making my recipe 🙂
I’ve just made this, but I made half the recipe and got 8 good sized little individual ones. I find them a bit sweet so was I wondering if I could get away with using a bit less sweetener. What are your thoughts! Apart from that they turned out really good. ❤️
Hi Margaret- Thank you for your lovely comment and star review. Love that you made them as individual ones. Yes, you can get away with making it less sweet- I mirrored a traditional pavlova that people would expect, which, granted, is super sweet! 🙂 I suggest starting with 1/4 cup less next time 🙂
Love all his recipes!
Fresh, easy and delicious. My Keto favorite.
Amazing! Thanks for the feedback!
Thank you for sharing, I have diabetes and have been looking for a meringue recipe for myself. Great for Christmas!
You’re very welcome! Hope you have a great Christmas 🙂
Thavks for sharing as this recipe good for diabetic patients like me
Can’t wait to bake it
Thanks
Take care, stay safe and healthy
They were a little too sweet for me – the second time I added half the monk fruit and used a combination of almond and vanilla extracts and they were fabulous.
I’m going to try this recipe this weekend. After reading the comments I think I will cut the sweetener down by half or a third.
I have two questions:
What is the difference between the superfine sweetener and the powdered sugar if I am using monkfruit?
Can I substitute the cornstarch with tapioca powder, to be grain free?
I will give feedback after I make my first batch. I am making mini pavlovas instead of one big one.
Hi Rachel! Superfine sugar is the texture between standard sugar and powdered sugar, so think of it as the halfway point. I haven’t tried tapioca powder, but I have in other recipes (along with arrowroot) as a cornstarch substitute, and it’s been fine, so I think you should be okay!
This was delicious, like a light and airy cookie! We were doing ‘no sugar’ for 3 weeks and I just needed something sweet– this was perfect! I didn’t remove the meringue from the baking sheet until it had completely cooled, but I think I left it for too long as it stuck to the foil though I sprayed it. Also added about 1 tsp of vanilla to the whip cream, just a personal preference!
Ok recipe. Not American though it’s from New Zealand. Think I will use monk fruit sweetener next time though and see how that goes.
We used allulose and it was amazing but npt sure why it wasn’t crunchy just soft any ideas?
Hi Sara- do you want to let me know the brand you used? I’ll troubleshoot for you 🙂
Best ever!
best keto pavlova I’ve ever made.
This is such a great recipe, however, the amount of sugar/sweetener required is way overhead my sweet tooth. I will definitely use less sugar/sweetener next time and use the recipe.
Could you please share which particular allulose or monk fruit sweatener worked best for you. Thank you very much
The best pav ever.
Easy and super delicious! Thank you!!!