Easy Sugar Free Keto Pavlova


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 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
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).
- 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.
THERMAL 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.
164 Comments
Great recipe, Megan
Love pavlova, but have to wait to get visitor as my husband doesn’t like it. Would have to eat it all by myself ☺️
I think I may be a lover of pavlova after all. The lchf genius strikes again
Can real sugar be used & the amount I am gluten free & artificial sugar do not agree with me.
Hi Sondra, of course it can x
If I don’t have powdered eyrithritol can I “powder” regular eyrithritol in a food processor?
Why yes you can Claudia
Thankyou Megan I made this Pav today and love it, my partner is super impressed too. This recipe is a keeper, thx again.
Thankyou Megan this Pavlova is fantastic. My partner absolutely loved it too!
Mine didn’t turn out crunchy outside! Was the oven meant to be on ‘bake’ setting, or fanforced? It was definitely very light though.
Hi Caity, what sweetener did you use, did you use all the exact measurements, and leave it to cool completely in a closed oven overnight. With many variables it is hard to know. However if you look at the notes there is a way to re-crisp the outside very quickly. I used a fan forced oven
Absoloutly amazingly. I love what Sukrin products have brought to the keto kitchens they are amazing with zero carbs. This Pav us so light and fluffy and delightful thanks Megan. I used a lime curd as I had a heap if them and was devine.
Thanks Deborah. Yes Sukrin products are totally fabulous. Glad you enjoyed the pav, and I too will have to try one with a lime curd as well.
Amazing.
I thought pavlova was one of those things I’d never eat again.
This was delicious and super easy to make. It was actually the first pav I’ve ever made. I’ll be pulling this out Xmas day.