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.
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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
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.
I’ve been searching for Natvia icing mix since I started making keto desserts, so about a year I guess. Ive been to every Coles, Woolworths, Aldi, Costco & IGA but no joy. I’ve been in touch with Natvia and thry tell me they stopped making it due to low demand. So I’ve been powdering my own in my food processor but it’s a real pain. Please join me in my campaign for the reinstatement of powdered Natvia!
Hi Gypsy Chick,
I went on the same journey! Fortunately, I managed to buy up a large stash before they stopped making it. There is a sukrin supplier in Australia that sells the “sukrin melis” icing sweetener that you can purchase instead of making your own. Hopefully, the demand will return!
Can a t1d person go on the Keto diet?
Hi Sharon,
Your question is best directed to your healthcare professional, we do not provide medical advice.
HI,
Is there anything else I can use instead of Nativa Icing Mix? I wanted to make this ASAP and no time to order the mix. THank you in advance
Hi Gina,
I haven’t tried using any other sweetener, but you’ll definitely need a fine powdered one. The granulated sweeteners just don’t dissolve. Hope this helps, let us know how it turns out 🙂
Gerri