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.
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 cornstarch – xanthan 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.
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.
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Questions & Tips
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.
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.
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.
- 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.
- 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.
- 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.
- Get saucy. Top with keto chocolate fudge sauce, berry coulis, jam, caramel syrup, or store bought sugar free caramel sauce,
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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Sugar Free Keto Pavlova
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Ingredients
- 6 (6) egg whites total weight 240g room temperature add extra whites to achieve the weight
- 1/2 cup (0.5 cups) powdered erythritol (100g)
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 teaspoon (1 teaspoon) vinegar plus extra to clean the bowl
- 1/2 teaspoon (1 teaspoon) cream of tartar
- 1/4 teaspoon (0.25 teaspoon) xanthan gum or 2 teaspoons cornstarch
Instructions
CONVENTIONAL METHOD
- 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).
- Spoon the mixture into large high pavlova approximately 25cm in diameter. Smooth sides and top to desired pattern.
- 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.
THERMOMIX METHOD
- 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.
Video
Notes
Your Own Notes
Nutrition
171 responses to “Easy Sugar Free Keto Pavlova”
I donโt 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.
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.
Insert butterfly??? ๐๐๐ what on earth???? Ok. Kesving THIS recipe alone!!!!
Hey Jennifer, if you look at the recipe you will see there is a method for a stand mixer and a Thermomix and obviously you were looking at the Thermomix method
Could I substitute xanthan gum with coconut flour or almond meal?
No you cant. The xanthan gum is for the structure.
Can i use monk fruit as a sweetener?
Hi Ash, I have not yet tested it with Monk Fruit. Is is the monk fruit concentrate powder or an erythritol blend?
Finally made this pavlova as mini ones. Fabulous recipe. So easy. Will make as a big one next time. I love that itโs not super sweet!
I’m a very capable cook and foodie who has made macarons etc. I’ve never attempted a pavlova because I was strangely afraid of it. My first pavlova became 2 as I used a carton of egg whites and wanted to use it up. After an anxious 3 hour wait, I opened the oven to a pair of delicious pavlovas, they tasted just as good as store bought full sugar versions. One was saved for the next day and it softened up a touch overnight, but 10 minutes in the oven crisped it like new again. Even non keto friends and family raved about it, none could believe it was sugar free. Trust me it’s worth a try!!!Work perfectly, I had to whip the eggs for longer than the 5 minutes but I think that was due to them not being room temperature.
Worked perfectly the first time. This is the only keto recipe I’ve had success with. Thank you Meagan.
I have made this twice now, and it doesnโt disappoint. We had it for Christmas dinner last night and it was delicious. Easy to follow instructions. Thank you for a great recipe.
Simple, easy and delicious! Even my Pav disliking family LOVED this ๐Great recipe. I made this for Christmas and it worked perfectly. It isnโt sickly sweet which was great. I also made the lemon curd which was amazing. Easy and clear instructions. Iโm not the best cook, but I had success
I’ve never made conventional pavlova before, but I’ve made this one twice and both times its turned out perfectly!
Its so easy and delicious and I like that its not too sweet.That is so great Kerri. I too love that it is not overly sweet. Thanks for leaving a review.
This recipe is fabulous. Works perfectly as long as you follow it exactly! I decorated mine with mixed fresh berries and whipped cream.I coloured some of the mixture pink and made little bite sized fully dried out meringue treats as well. Drizzled with dark choc and sprinkled with freeze dried raspberry crumbs. They were awesome!
Thanks so much Gina. Yours sounds amazing too. So happy you love the recipe.
Thanks for this recipe
Can I use powdered stevia instead of Erythritol?
Thanks a lot
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
Hi I donโt 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.
Iโve just made this (itโs 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? ๐Any 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.
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 made this pavlova yesterday (without reading your notes) and used Xylitol. ๐ 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).
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