This Sugar-Free Keto Pavlova recipe is very light and delicate compared to the traditional version. It has a crisp outside and a soft marshmallow-like meringue inside.
We like our sugar-free pavlova topped with toasted coconut, but you’re welcome to add anything.
This recipe makes 12 servings. The nutritional information for one serving is reflected in the recipe notes. Try serving it with our Keto Chocolate Ice Cream; alternatively, for the lactose intolerant, try our Dairy-free Coconut Ice Cream.
Keto Pavlova Ingredients
- 6 Egg Whites
- 1/2 teaspoon of Cream of Tartar
- 1/3 cup of powdered erythritol
- 1/2 teaspoon of Vanilla Extract
- Keto Meringue Topping Ingredients
- 1 cup of Heavy Cream
- 1 teaspoon of Vanilla Extract
- 1 tablespoon of granulated Erythritol
- 1/4 cup of Unsweetened Shredded Coconut, toasted
How to Make Keto Pavlova
This keto pavlova recipe is made in two parts, the base, and the topping.
Keto Pavlova Base
- Preheat oven to 100C/210F.
- Place egg whites into a stand mixer and whisk on high until they are foamy. A stand mixer is great as it keeps your hands free to add ingredients and scrape down the bowl.
- Turn the mixer off and add the cream of tartar. Turn the mixer on low to medium speed and begin adding the Powdered Erythritol 1 tablespoon at a time.
- When all the Powdered Erythritol is mixed in, turn the mixer to high and whisk until the egg whites have stiff peaks.
- Gently spoon the meringue onto a lined cookie sheet and smooth it into an 8-10in diameter circle. Leaving ridges will give a great crunchy outside.
- Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry for another hour.
- Remove the pavlova from the oven and cool for an hour.
How to Make Keto Meringue (Topping)
- Whisk the heavy cream, vanilla, and granulated erythritol in a stand mixer until at the firm peak stage.
- Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.
Best Keto Pavlova Recipe
Our Keto Pavlova is very light and delicate when compared to the traditional carb loaded pavlova.
We recommend making your Keto Pavlova on the day that you wish to eat it, as it will soften if left overnight. Don’t worry though, 20 minutes at 100C/210F will firm it up if it does soften.
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Print Pin Share EmailServings: 12 serves
Calories: 103kcal
Unit Conversion
Equipment
- Mixer
- Cookie Sheet
Ingredients
Pavlova Base
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup Powdered Erythritol
- 1/2 teaspoon vanilla extract
Topping
- 1 cup Heavy Cream
- 1 teaspoon vanilla extract
- 1 tablespoon Erythritol granulated
- 1/4 cup unsweetened shredded coconut toasted
Instructions
Pavlova Base
- Preheat oven to 100C/210F.
- Place egg whites into a stand mixer and whisk on high until they are foamy.6 egg whites
- Turn the mixer off and add the cream of tartar. Turn the mixer on low to medium speed and begin adding the Powdered Erythritol, 1 tablespoon at a time.1/2 teaspoon cream of tartar, 1/3 cup Powdered Erythritol, 1/2 teaspoon vanilla extract
- When all the Powdered Erythritol is mixed in, turn the mixer to high and add 1/2 teasppon vanilla extract, and whisk until the egg whites have stiff peaks.
- Gently spoon the meringue onto a lined cookie sheet and smooth into an 8-10in diameter circle. Leaving ridges will give a great crunchy outside.
- Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry out for another hour.
- Remove the pavlova from the oven and cool for an hour.
Topping
- Whisk the heavy cream, vanilla and Granulated Erythritol in a stand mixer until at the firm peak stage.1 cup Heavy Cream, 1 tablespoon Erythritol, 1 teaspoon vanilla extract
- Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.1/4 cup unsweetened shredded coconut
Notes
Nutrition
Serving: 100g | Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 9mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.2mg
Made this recipe?Tag me at @myketokitchen
How To Store Pavlova
We recommend making pavlova on the day you wish to eat it. If left overnight, the pavlova will soften (you can still eat it).
Don’t worry, though. 20 minutes at 100C/210F will firm it up if it does soften.
To make a larger batch of this sugar-free Keto Pavlova recipe, adjust the servings above.
