Keto Pavlova

25 comments

5 from 256 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

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.

keto pavlova

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. 

sugar free pavlova

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. 

low carb pavlova

Frequently asked questions

Can I omit the cornstarch?

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

pavlova

Keto Pavlova (Sugar Free)

5 from 256 votes
My keto pavlova 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.
Servings: 12 Servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes

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

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.

Notes

* To make a superfine sweetener (caster sweetener), place 1 1/2 cups allulose or monk fruit sweetener in a blender. Blend until a fine texture. You will need 1 1/4 cups of the blended amount of sweetener. 
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 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. 

Nutrition

Serving: 1servingCalories: 103kcalCarbohydrates: 3gProtein: 2gFat: 9gSodium: 37mgPotassium: 52mgFiber: 1gVitamin A: 370IUVitamin C: 1mgCalcium: 18mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 256 votes (248 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

See More Comments