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Mad Creations Keto Recipes
Mad Creations Sugar Free Keto Pavlova with fruit and cream

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!
4.9 from 65 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
Recipe Category: Low Carb
Calories: 68kcal
Author: Megan Ellam
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Servings: 12 serves
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Ingredients

  • 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

Metric - US Customary

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!