Sugar Free Keto Pavlova

4.95 from 147 votes!

An Australian Classic made sugar free keto Pavlova! Our most popular keto dessert recipe ever! Serve it with lashings of whipped cream and dollops of sugar free lemon curd for the ultimate low carb show-stopping dessert!

Prep Time10

Cook Time1 42

Resting3

Total Time1 52

Course: Dessert

Cuisine: Australian Keto

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 10kcal

Author: Megan Ellam

Equipment

Ingredients

6 egg whites total weight 240g room temperature add extra whites to achieve the weight
1/2 cup powdered erythritol (100g)
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

Metric - US Customary

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

Serve with your favourite low carb toppings. See the blog post above more suggestions.

MY PAVLOVA HAS GONE SOFT?

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.

HOT TIPS

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.

WHAT TO DO WITH LEFTOVER PAVLOVA

I have added serving suggestions above in the blog post as well.

My favorite way to use up leftover pavlova is to make a shake.

PAVLOVA THICKSHAKE

I add 1 slice (or 1/2-1 cup) of pavlova to a blender.

Add 1 scoop Protein Ice Cream and 1 tablespoon Lemon Curd

Add 1 cup of keto milk

Mix until smooth. Decorate with a few crunchy bits and you have a delicious (and filling) shake.

SERVING SIZES

This recipe yields approximately 12 serves. The actual number of servings will depend on your preferred portion sizes.

SERVING SIZE BY WEIGHT

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

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

Nutrition