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.
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
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”
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Hi I can’t seem to find your keto Christmas praline recipe the links just keep taking me to this pavlova recipe continuously! I’ve tried searching on your website to no avail then searching on google and finding recipe links through Pinterest of your keto macadamia pristine but when I click on them again back to pav! Really want to make it again for guests tomorrow so only have a small window would really appreciate if someone could help and send me the link to my email!! Would be most grateful 😊
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Hi Emma, sorry the recipe was deleted.
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This recipe nailed it! Perfect pavlova!Used Lakanto Monk Fruit sweetner & turned the ‘sugar’ crystals into a fine powder using my Vitamix.
Thank you for creating this recipe from the bottom of our hearts. Life saver!
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Happy to oblige and also happy it all went well for you Willow!
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I made this yesterday and took it to a friends house, I had so many lovely comments on it and no one could believe it was sugar free. The little tips throughout the recipe were really useful, I followed the recipe as written. I only subbed the cream on top to whipped coconut cream. Thanks for a great recipe.-
Yay! I am so happy everyone enjoyed your dessert Barbara.
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Can I use Stevia (same amount) instead of Erythritol?
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I havent tested it Antonia. If you have some spare egg whites maybe test it before you have any events. Stevia may have more of a cooling effect and tends to taste a lot sweeter. I am not sure how it will go as pure stevia for texture either.
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It looks incredibly delicious. I wish this were in front of me. -
This is making me drool! Yum! -
Yum! This is making me drool! -
Wow! this recipe looks so yummy!:) I can’t wait to try this Keto Pavlova!:)Thanks!:)-
I hope you love it Jerika!
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Can you use Swerve powered sugar instead and will the outcome be the same?
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HI Lynn, yes you can Swerve is powdered erythritol.
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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!-
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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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 ?
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Did you use a powdered erythritol sweetener?
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Hello
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?-
Hi Alisa, you might preder to read through our Grazing Platter recipe https://madcreationshub.com/recipe/keto-pavlova-dessert-grazing-platter/
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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 -
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, 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.
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Could you use gar gum instead of xantham
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Hi could I use liquid stevia for this as the sugar replacement ? ?
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I have not tested it but I would have my doubts.
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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.
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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?
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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.
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hello…..mine didn’t get hard in the inside but it was still delicious . how do I fix this ? ..all the way from Malaysia
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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.
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