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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WATCH ME MAKE THE PAVLOVA
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!
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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115 Comments
How do you make the cream for keto Pavlova?
Hi Laura, I just use the thick double cream or dollop cream from the supermarket. It is a higher fat base than pouring cream. If you do not have access to is you can just whip cream until it is thickened.
I don’t have cream of tartar. Can i use something else like lemon juice or vinegar?
Hi Lyn, Honestly I have not tried it. It is suggested to add 1/2 teaspoon of lemon juice per egg white in place of cream of tartar but it should be noted that a keto pav needs more help with structure due to the sweetener properties vs sugar. I cannot guarantee optimum results sorry. But if you do go ahead then let us know how it went.
hello…..mine didn’t get hard in the inside but it was still delicious . how do I fix this ? ..all the way from Malaysia
Hi Anna, if you still haven’t eaten it yet then turn the oven back onto approx 180°C and bake for just a few minutes until firm. Pavlova can be soft for many reasons so it really does depend on the freshness of the eggs, the sweetener used, both vinegar and creme of tartar and whether any yolk may have got into the mix.
I forgot to add vinegar in the pavlova, I did whip the bowl with vinegar but forget to add it then. Its in the oven now, do you think it will fail? what is the vinegar’s role here?
The vinegar helps to stabilise the whisked egg whites and hold the air in the pavlova. It could drop and maybe come out a little softer.
This was so easy to make. I’d never made a pavlova before let alone a keto one. And it’s perfect. Tastes and looks just like regular pavlova. Will definitely make it again
So glad it turned out perfect for you Erica. Thanks for taking the time to come back and leave a review too, it is so appreciated.
Hi could I use liquid stevia for this as the sugar replacement ? ?
I have not tested it but I would have my doubts.
Could you use gar gum instead of xantham
Hi Megan, thanks for the recipe. It is very easy to make and I will definitely make it again. However, I use my app(myfitness pal) to add this recipe and it calculates the macro for me after I added all ingredients. I wonder where you have 6g of fat/serving from? Mine only have 0.1g of fat &only 18cal per serving. I divided the recipe for 8 servings as 12 are too small portion. Thanks 😊
Hi Patta, I calculated it with the curd and cream (to serve) as well. So that is the difference in macros.
Hi Megan
Can I use sukrin icing, sukrin gold or natvia successfully in the pavlova? I thought I’d ordered sukrin Melis but my order just arrived and I hadn’t. I want to make the pav tomorrow.
Hi Megan I just came across this recipe as I made a pavlova on the weekend keto style using monk fruit with erithrytol. I powdered it with my grinder.
It looked amazing! High golden and crunchy outer. Upon eating It the mink fruit/erithrytol blend seems to crystallize especially towards the bottom where it is more moist so it feels like you are eating undissolved sugar which is yuk to my palate! It also has that cooling taste sensation which I’m starting g to really dislike. Does your recipe with the Erythritol you use have a similar texture? Or is it the smooth melt in your mouth meringue taste? Please let me know.
Donna from NSW Australia