Easy Sugar Free Keto Pavlova

Make an Australian Classic healthier with our sugar free Keto Pavlova recipe. With just 5 ingredients you can still enjoy a guilt-free healthy keto pavlova at any time. Wow your whole family with this incredibly easy and delicious keto dessert.
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.

Why You Will LOVE this Recipe

  • This keto pavlova recipe has been tested multiple times, using various ingredients, and by two different methods.
  • Conventional and thermal methods. Using both a stand mixer and mixing the pavlova with a Thermomix we have tested various ways to make it.
  • Originally published in 2017 this recipe has been tested MANY many times. So you are getting a tried and true sugar free pavlova recipe that WORKS!
  • We have detailed ingredients and instructions to help make this a fail proof pavlova recipe. Read through the entire blog post carefully before baking to get all the hot tips.

Keto Pavlova

What is pavlova? Pavlova is an Australian classic dessert. It is basically a huge meringue that is traditionally topped with whipped cream and fruit. (You can make mini pavlovas too if you wish).

Often served at family gatherings, parties and Christmas in Australia and New Zealand. This iconic Australian dessert had to have a sugar-free, keto-friendly makeover. The Aussies and Kiwis might argue over who came up with this recipe first, but this sugar-free version is all Mad Creations!

Related Recipes – Mini Keto Pavlova / Keto Meringues

The Ingredients

Scroll to the recipe card below for all the measures of ingredients needed to make my low carb pavlova dessert.

Keto Pavlova Ingredients on a white wood table with a balloon whisk.

There are only a couple of different ingredients in our sugar-free diabetic pavlova recipe to the original. It is important to select the correct sweetener, as outlined below.

Egg whites – room temperature FRESH egg whites are a must. You can tell fresh egg whites by how thick they are. If they are watery and do not hold their shape, then get some fresh ones. Old egg whites will NOT hold shape. Cold eggs don’t whip as well, so bring the eggs to room temperature before whipping until stiff peaks form.

Sweetener: I use erythritol-based sweetener. I use Sukrin Melis (a powdered sweetener). You can use monk fruit sweetener or granular erythritol sweeteners with a little stevia too, BUT you will need to blitz them first into a powder. I have tried finer granular sweeteners, but they just dissolve like caster sugar does when making a pavlova. Xylitol and allulose are NOT suitable sweeteners for this healthy pavlova. It will make the meringue soft and chewy.

Xanthan gum or cornstarchxanthan gum or cornstarch helps to hold shape. While cornstarch is not keto-friendly it is only 1 tablespoon for the entire pavlova. Use xanthan gum for keto and grain free. Arrowroot powder is also a good substitute for cornstarch in pavlova. It has approximately the same carb count but seeing you are using so little, it is not adding a lot of carbs to the pavlovas nutrition count. All options still make for a gluten-free pavlova recipe.

White Vinegar – vinegar is used for cleaning the bowl before mixing and to help stabilise egg whites. Mix the xanthan gum (or cornstarch) with the vinegar and add in the last mixing for 2-3 minutes after it is added.

Vanilla extract – adds a nice flavour to pavlova.

More Related Recipes Keto Lemon Meringue Pie / Keto Lemon Meringue Cupcakes

How To Make Keto Pavlova

Step 1. Preheat oven to 130℃ fan/150°C static (300°F). Line a baking tray with parchment. Cut a 20cm (8 inch) diameter circle of parchment and place it into the centre of the lined tray.

Step 2. Clean a mixing bowl thoroughly with vinegar. Dry well with paper towels.

Step 3. Use a stand mixer to whisk egg whites to stiff peaks.

Step 4. Add sweetener, 1 tablespoon at a time, waiting 30 sec between adding the next. Once all the sweetener has been added, scrape down sides of bowl; and mix a further 3-5 minutes until glossy.

Step 5. Add vanilla extract, vinegar, cream of tartar and xanthan gum or cornstarch. Mix 3 minutes until thick and glossy. Turn oven down to 100℃ fan/120°C static (250°F).

Step 6. Bake for 90 minutes or until crisp to the touch. Turn the oven off and leave the pavlova to cool in the oven with the door closed.

Raw untopped sugar free pavlova on a white cake stand.

Step 7. Transfer pavlova to a cake stand or plate and top with cream, lemon curd, berries or whatever you love. You can see my pavlova has lots of cracks in it. This can happen with a pavlova. It is still perfect in my eyes and holds together really well.

How to Make Pavlova in a Thermomix

Making a pavlova in a Thermomix is easy too. I have included full instructions to making my keto pavlova recipe in the Thermomix in the recipe card. If you follow each step closely the pavlova will be perfect. It is my preferred method as it is easy to see the time counting down for adding the sweetener. Plus, you can easily set the times for mixing.

HOT TIPS: Make sure you take the bowl apart and thoroughly clean the mixer before using with vinegar. You can do a vinegar wash, but I like to ensure that under the blade is completely clean before starting. Clean the whisk attachment with viengar too, including where it attaches to the blade.

Keep the measuring cap off while mixing as you can monitor how the egg whites are thickening before adding sweetener and the following steps.

Questions & Tips

Why is pavlova weeping?

There are soooo many reason why a pavlova weeps. This post has some great pointers on the whys and how to fix. While it is for a standard pavlova the reasons pretty much apply to a low carb pavlova as well.

Why is my pavlova is soft?

If you have used the correct sweeteners and fresh eggs then it might just be that your oven is slightly lower in temperature. Keep baking until it is crisp. Cool in the oven. If it is crisp when baked but softens the next day you can follow our steps below on re-crisping the meringue.

How do I store pavlova? How long do you keep pavlova for?

Store in an airtight container in the pantry until needed. If you haven’t added any whipped cream or other toppings that need chilling just keep dry and cool. If it has been garnished, store in the fridge for 2-3 days.

What To Serve With Pavlova

Pavlova is traditionally served with whipped cream and loads of fruit. Here are a few different options to try.

  1. Pavlova with Lemon Curd. The pictured pavlova is made with my keto lemon curd, but I also added lime juice (half of the juice amount) and a tablespoon of passionfruit. It is delicious and very summery while still low in carbs.
  2. Top with gelato, frozen yogurt, ice cream. Right before serving pile the pavlova high with scoops of your favorite iced confection. Ice cream (or similar) is a perfect way to break the sweetness overload of the meringue.
  3. Grilled fruit. Chargrilled peaches, pineapple, plums, or watermelon add a nice fruity sweetness. A small amount of grilled fruit with a sugar free pav can still be low in carbs and a decadent treat.
  4. Get saucy. Top with keto chocolate fudge sauce, berry coulis, jam, caramel syrup, or store bought sugar free caramel sauce,
A sugar free pavlova with curd on a cake stand.

What to do with Leftover Pavlova

Leftover pavlova usually looks pretty sad and sorry for itself the next day. So here are some great ideas for using up the leftovers.

  • Pavlova Thick Shake – add some (keto) vanilla ice cream, milk and pavlova leftovers to a blender and mix. What a fabulous way to use up pavlova. Thick, sweet and delicious! Top with some whipped cream and crumbled meringue.
  • Eton Mess – it is a classic.
  • Pavlova Ice Cream – fold crumbled pavlova through softened ice cream. Serve it up straight away or keep frozen. Simple and delicious! This could also be set into icecream pop molds too. The kids will love it, big and small.

More Recipes To Try

For more great keto sweets and low carb dessert recipes have a look through the website to find some new favourites. These are just a handful of our most popular keto cakes and sweets to make when entertaining or perfect for a low carb Christmas cake.

Watch Me Make It

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A sugar free keto pavlova on a white cake stand and topped with cream and passionfruit curd.

Sugar Free Keto Pavlova

An Australian Classic made sugar free keto Pavlova! Our most popular keto dessert recipe ever!
4.95 from 139 votes!
Prep Time: 10 mins
Cook Time: 1 hr 42 mins
Resting: 3 hrs
Total Time: 1 hr 52 mins
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 68kcal
Author: Megan Ellam
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Servings: 12 serves
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  • 6 egg whites total weight 240g room temperature add extra whites to achieve the weight
  • 1/2 cup powdered erythritol (100g) I used Sukrin Melis (powdered erythritol)
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar plus extra to clean the bowl
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon xanthan gum or 2 teaspoons cornstarch



  • Preheat oven to 130℃ fan/150°C static (300°F). Line a baking tray with parchment. Cut a 20cm 8 inch diameter circle of parchment and place into the centre of the lined tray.
  • Clean a mixing bowl thoroughly with vinegar. Dry well with paper towels.
  • Use a stand mixer to whisk egg whites to stiff peaks. Add sweetener, 1 tablespoon at a time, waiting 30 sec between. Once all the sweetener has been added, scrape down sides of bowl; and mix a further 3-5 minutes until glossy.
  • Add vanilla extract, vinegar, cream of tartar and xanthan gum or cornstarch. Mix 3 minutes.
  • Turn oven down to 100℃ fan/120°C static (250°F).
  • Bake 90 minutes or until crisp to touch. Turn oven off and leave pavlova to cool in oven with the door closed.
  • Transfer pavlova to a cake stand or plate and top with cream, lemon curd, berries or whatever you love.


  • Preheat oven to 130℃ fan/150°C static (300°F). Line a baking tray with parchment. Cut a 20cm 8 inch diameter circle of parchment and place into the centre of the lined tray.
  • Clean mixing bowl thoroughly with vinegar. Dry well with paper towels.
  • Insert whisk attachment. Add egg whites and cream of tartar; set mixer to 5 min/37℃/speed 4/MC off. Keep an eye on the egg whites and once they are thick and stiff gradually add sweetener, 1 tablespoon at a time, waiting 30 sec between. Once all the sweetener has been added, scrape down sides of mixer; and mix a further 3-5 minutes until glossy.
  • Add vanilla extract, vinegar, and xanthan gum (or cornstarch) and mix a further 2-3 minutes until thick and glossy. Follow from step 5 above.



Serve with your favourite low carb toppings. See the blog post above more suggestions.
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 the cleaning and sanitising methods as per instructions. Particles of grease can cause the egg whites to not whip to stiff peaks.
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.
I should mention that I did try baking this low carb pavlova in an air fryer. It didn’t work out. The outside crust went crispy, but the centre turned to liquid. I know regular pavlova works in an air fryer, but my testing did not.
To reduce marshmallow centre, make the pavlova wider not higher. The thinner the pavlova, the crunchier it will be. Also, avoid cornstarch, (cornflour) as it can also add to a marshmallow centre.
I have added serving suggestions above in the blog post as well as how to use up leftover pavlova. 
This recipe yields approximately 12 serves. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 12. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used. 
The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest

Your Own Notes


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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  • tameed says:

    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?

    • Megan Mad Creations Hub says:

      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.

  • Erica says:

    5 stars
    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

    • Megan Mad Creations Hub says:

      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.

  • Dil says:

    Hi could I use liquid stevia for this as the sugar replacement ? ?

  • Susan Wellman says:

    Could you use gar gum instead of xantham

  • Patta says:

    5 stars
    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 😊

    • Megan Mad Creations Hub says:

      Hi Patta, I calculated it with the curd and cream (to serve) as well. So that is the difference in macros.

  • Katie says:

    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.

  • Donna McKinley says:

    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

  • Alisa Benstead says:

    what would be my time if I wanted to make these into smaller individual pavlovas. You mentioned dividing by 12 finished. you make 12 individual ones?

  • Amber says:

    Hi. My pavlova stayed soft and chewy. It didn’t become crispy … I did half ur recipe completely so you think it could be coz of that ?

  • Brad says:

    5 stars
    I’ve been on keto for 2 months now and really enjoying the low carb no sugar lifestyle and plan on keeping it up. I’m a male in his 40’s, love pav and never made one before in my life. Followed the recipe and it turned out great. I also agree its better than the normal sickly sweet sugar version. Got the thumbs up from the kids as well. I did my meringue in a rectangular shape on a flat baking tray. For the topping I just used cream and frozen berries. I thawed the berries first and when thawed they had a liquid juice from the fruit that I poured over the top. Next time will definitely add the chewy praline as well. Thanks for sharing the recipe we now have a healthier alternative!

    • Megan Mad Creations Hub says:

      Hi Brad, I am so glad the recipe turned out great and that you are embracing the keto lifestyle.
      Extra awesome that even the kids gave you a thumbs up. The juice from the berries sounds good and I am sure also made it look amazing too. Thanks for taking the time to come back and let us know that you enjoyed the recipe too.

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