November 2nd, 2018
Sugar Free Pavlova | Keto Pavlova | LCHF Pavlova
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
I have seriously wanted to sink my teeth into making a great keto pavlova for quite some time!
The time was right this Christmas with my beautiful new Smeg oven. Not only do I love my recipe but man I love and appreciate my Smeg.
It is funny that someone like me, who has been blogging for close to 6 years has only finally lashed out and got themselves a very much needed oven. When you realise that you are asking friends and recipe testers to photograph their baked goods for you to share that you definitely need a new oven.
This is not the first time I attempted a keto pavlova. Last year with my very much dying Westinghouse oven I attempted this exact recipe and it failed miserably. It was not crisp, it was not high, and it certainly wasn’t edible.
This keto pavlova though is perfection.
Keto Pavlova – not so sweet!
Even when you spoon the very thick and silky raw batter onto your tray you know this is going to work. The mix is stiff and glossy and delicious.
You will note that I have not made this a very sweet mix at all. I think it is far better than any pavlova I have eaten before due to the lack of that sickly sweet white sugar flavour.
Please note that Xylitol is NOT a suitable sweetener for the Pavlova. It tends to leave it soft and chewy if use xylitol.
Keto Pavlova Cooling Tips!
After the pavlova has finished cooking it is time to leave it in the oven and cool there completely. This reduces the chances of cracking your pavlova, and also gives it a great crispy crust.
I even did a little video to show you how it can be re-crisped and you can audibly listed to the crispiness of the crust.
In the images you see of the decorated keto pavlova I have actually done two separate ones and stacked them with some of the lemon curd and double cream between. Topped with berries and my delicious soft Christmas Praline.
Preferred Sweetener to use
While a traditional pavlova tastes extremely sweet, this sugar-free pavlova does not taste nearly as sweet. The sweetener I have used is Sukrin Melis available only online. Basically it is a powdered erythritol so if you do want to just mill some erythritol that will work as well.
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Want a Keto Pavlova Cooking Class?
Check out the below video link to my Youtube for all the tips when making your sugar free keto pavlova
Growing up I was never a big fan of the pavlova although I always wanted to try one of those Pavlova Egg Magic’s. Remember them? I know they are still available but I am not quite sure how many people actually buy them.
Still this day I haven’t and I guess I never will. My next test is for a Christmas Wreath and an egg free pavlova. Fingers crossed it turns out perfect. Anyway for now this is me. Enjoy your keto pavlova now, or at Christmas.
I am sure it won’t be made just once.
Oh yeah! Then there is this version of the pavlova in the Fresh & Easy Keto eBook. How delicious and the perfect sugar free dessert!
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Sugar Free Keto Pavlova
For many Australians there would not be Christmas without a pavlova. For keto followers we needed a great sugar free one and here it is!
Prep Time: 10 mins
Cook Time: 1 hr 42 mins
Resting: 3 hrs
Total Time: 1 hr 52 mins
Calories: 68kcal
Servings: 12 serves
Tap or hover over number to scale ingredientsIngredients
- 6 egg whites total weight 240g room temperature add extra whites to achieve the weight
- 1 teaspoon cream of tartar
- 80 g powdered erythritol I used Sukrin Melis (powdered erythritol)
- 1/4 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar plus extra to clean the bowl
To serve
- 1 batch Lemon Curd
- 200 g double cream
- Fresh berries
- Christmas Soft Chewy Praline
Instructions
THERMOMIX METHOD
- Preheat oven to 150℃. Line a large baking tray with baking paper.
- Clean bowl thoroughly with vinegar and paper towel. Dry well.
- Insert Butterfly. Add egg whites and cream of tartar and mix 5 minutes/37℃/speed 4/MC off.
- Set Thermomix® to 5 minutes/37℃/speed 3 and add erythritol 1 teaspoon at a time every 10 seconds. Add in xanthan, vanilla and vinegar for rest of mixing time.
- Turn oven down to 100℃.
- Spoon meringue mix into large high pavlova approximately 25cm in diameter. Smooth sides and top to desired pattern.
- Cook pavlova for 90 minutes.
- Turn off oven and leave pavlova to cool in oven for 3 hours or overnight. Keep oven door closed.
CONVENTIONAL METHOD
- Preheat oven to 150℃. Line a large baking tray with baking paper.
- Clean mixer bowl thoroughly with vinegar and paper towel. Dry well.
- Use an electric mixer to whisk egg whites and cream of tartar until soft peaks form. Add add sweetener 1 teaspoon at a time mixing well after each addition Add in xanthan, vanilla and vinegar and mix well.
- Turn oven down to 100℃.
- Spoon meringue mix into large high pavlova approximately 25cm in diameter. Smooth sides and top to desired pattern.
- Cook pavlova for 90 minutes.
- Turn off oven and leave pavlova to cool in oven for 3 hours or overnight. Keep oven door closed.
- When completely cooled store in airtight container until needed. (up to 5 days)
Video
Notes
Nutritional is based on an unfilled pavlova. To calculate the total for a decorated pavlova simply add your topping ingredients nutritional and divide by 12. A low carb and calorie count was achieved through using a powdered sugar alcohol that is zero carb and zero calorie. Serve with your favourite low carb toppings. This pavlova is not overly sweet. To re-crisp a pavlova if it goes soft: Preheat oven to 200℃. When heat is achieved turn it down to 150℃ and add pavlova for 4-5 minutes to re-crisp. I strongly recommend following this recipe and its cleaning and sanitising methods as per the instructions. Testing has proved that other sweeteners have unreliable affects. Erythritol is preferred for its recrystallisation after heating. Powdered erythritol or Sukrin Melis result in a crispy exterior and marshmallow centre.
Nutrition
Serving: 1serve | Calories: 68kcal | Carbohydrates: 0g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 33mg | Potassium: 78mg | Fiber: 0g | Sugar: 0g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 12mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!
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80 Comments
I bought some Suriname Melis and I’m a bit confused as to how you can say that this recipe is low carb or Keto. It indeed doesn’t have any calories but the packet states there are 6g of carbs in every serving of 6g so with the recipe calling for 80g of this then it’s also 80g of carbs. I also double checked the Sukrin.com website and it is the same information. Am I missing something?
You need to subtract the sugar alcohols from the carbs as it is international labels
I made this for an Australia Day BBQ, toppd it with vanilla whippped cream and fresh berries and it was a huge hit with everyone. Will definitely be keeping this recipe on hand for future!
Glad you had a great pav on Australia Day. Who knew it could be that easy x
Have you ever used monkfruit/ eurythratol mix?
Megan I had a fail. It started off lovely and glossy and mix tasted amazing. Cooked it exactly per instructions and left in oven over night. In morning checked it and not crispy. So tried the reheat method and browned up lovely. I let it sit in oven but was getting browner so took it out and as cooled softened up and shrunk.
I substituted xylitol powder and vanilla bean paste – could that be issue? Also had fan on in oven.
Hi Evie, yes xylitol is very unreliable in this recipe. It tends to give a soft chewy texture. I have left notes in the blog post and notes recommending powdered erythritol or Melis for this recipe only as it gives a perfect crisp shell and soft centre.
Hi Megan,
Tried the recipe today, twice. The Pavs didn’t crisp up, but were brown on top. They were also very dry inside, almost like the texture of white bread. I did notice some sugar had leaked out at the bottom and gone hard. What could be going wrong? I weighed everything and had the oven on bake. First Pav I placed a towel over the door so any moisture could escape. Second Pav I removed the towel. Both came out the same. Soft rubbery on outside, dry almost like a bready foam on inside. I used a hand mixer. Any ideas?
Hi Tim, did you use the Melis or powdered erythritol? It sounds to me like you may have used xylitol, which does not work in this recipe. It is hard to say what went wrong especially with pavlova as there is enough errors that can happen when you make them normally. Was the bowl cleaned out and dry when the egg whites were whipped. Were the egg white room temp? Were they stiff peaks? Did you use cream of tartar (was it not out of date) creme of tartar gives you the marshmallow centre and crisp edge as it acts as a stabilizer and helps hold the egg white up. I hope one of these answers might help. Let me know. I did do a video on YouTube for the pavlova as well.
Thank you soo much i always try with my sister, i feel very happy to try out this.
I made this pavlova yesterday (without reading your notes) and used Xylitol. 🙁 As you have stated, it did not go crispy, however we all enjoyed it anyway. All other attempts at making a sugarless pavlova have been epic fails. At least I know this will work (when I use the correct sweetener).
Delicious! I made a half recipe as I had some egg whites to use up. Made 15 small meringues which I served with whipped cream and strawberries.
The next day they were a little soft, so today I tried to recrisp them according to your instructions. Disaster! They’re dark brown and more rubbery than they were to start with! Maybe because they were individual meringues? Such a shame, because they were soooo goood.
I’ll definitely try this again!
I’ve just made this (it’s still in the oven).
It whipped up lovely but in the last 3 teaspoons of sweetener (I used swerve), it went a bit runny and lost all the air in it.
What happened? 🙁
Any tips to fix this if it happens again . I still added the other ingredients and have it in the oven…
Hi Sarah, i am not sure. It could be a bit of oil, over beating, pavlovas are tricky sometimes. Sorry I cant be of more help.
Hi I don’t have the Xanthum gum will it work without it ?? Thanks
Hi Maureen,
The Xanthan gum helps to stabilise the pavlova taking the place of cornflour. I don’t recommend leaving it out. You can try but I cannot say what the results will be.
Excellent recipe, turned out great. Crisp on the outside and soft and chewy on the inside. Thank you for sharing !
You are most welcome Daria