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.
Could you please use grams for measurements. Thank you for the wonderful recipes you post☺️
Hi Rose- yes, I’ll be updating this recipe today and will include metric measurements 🙂
So good! I love your recipes😀
Thanks so much, Lay Lay!
Hi Arman,
The monk fruit substitution doesn’t quite add up. Pure monk fruit is roughly 285 to 400+ times sweeter than allulose by weight, and comes already powdered, at least in the U.S. Maybe it comes in different forms elswhere. Also, monk fruit behaves very differently, I find, in recipes than other types of sweeteners. Have you actually used monk fruit in this recipe, and if so, what form/brand?
I’d really like to make a monk fruit pavlova, but want to set myself up for success.
Thanks,
Jill
Hi Jill! Great point and thanks for flagging that. You’re absolutely right that pure monk fruit is far more concentrated than allulose, and they do behave differently in baking. I’ve tested this with NOW foods monk fruit which is cup for cup, and it works out well. My top recommendation is allulose, as it bakes up exactly like white sugar does and gives it the best structure. Let me know how you go!
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 🙂
Any tips on getting the crispy shell? I’ve made this a few times now with a few variations and haven’t been able to get it the crust to dry out properly.
I tried reducing the allulose and using some regular sugar.
Increasing the amount of cornstarch to combat extra moisture.
Reducing the temp to avoid caramel zing the sugar.
And yet every time the outside ends up overbrowned and chewy instead of crisp. 🙁
It tastes great and the I side is marshmallow soft but definitely a bit too moist. Any suggestions?? Thank you!
Hi Ashleigh- hmmmm, that’s odd that you tried it with a mix of sugar too, and that didn’t help. Allulose does brown faster than sugar, but it still shouldn’t have such an impact on it. It won’t be completely crisp in the middle (no keto sweetener can provide that- they all add some level of moisture). Is your kitchen humid as you bake it? If it is, you could try letting it cool in the oven or storing it in a bone-dry container.
(I’ll rate it after I make it, but it sounds like 5 stars!) I’m really excited to try your recipe, after a few failures with others’ keto meringue recipes, but have a question before I try it: Approximately what size “large” baking sheet do you use, or, better yet, what diameter circle do you make? The size and thickness of the bottom and walls of the circle/bowl of meringue will certainly make a difference in the success of the crispy exterior and light interior. Also, I see from your comments that allulose does work well, so I plan to use that. Did you adjust your time/temp in using it or cover partway through to counteract the allulose tendency to brown more than other sweeteners? Thanks for sharing the recipe! I’ve literally been craving pavlova since my mother’s friend made one decades ago when I was a kid (I didn’t know what it was called until only a few years ago after watching an Australian cooking show, lol).
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 🙂