Sugar-Free Keto Pavlova Recipe (2024)

This gorgeous keto pavlova recipe looks fancy but is actually an easy low carb dessert! Each slice of sugar-free pavlova has just 2.7g net carbs.

Before jumping to the recipe card, don't miss the HELPFUL RECIPE TIPS in the post! We hope you'll find them useful and will love this low carb recipe!

Sugar-Free Keto Pavlova Recipe (1)

This sugar-free keto pavlova recipe makes a great sweet, but light dessert after a keto dinner and looks beautiful for entertaining! It comes together with basic ingredients that are probably already stocked in your keto pantry.

Serve this gorgeous dessert when summer berries are ripe and naturally sweet, or whenever you need a light and airy dessert. It’s always a crowd-pleaser!

Sugar-Free Keto Pavlova Recipe (2)

How To Make Keto Pavlova

My keto friendly pavlova is a gorgeous dessert that looks fancy, but it’s actually pretty easy! Let me show you how to make this sugar free pavlova dessert:

  • Make meringue. Mix cream of tartar and egg whites using a hand mixer, until frothy. Add the Besti sweetener 1/2 cup at a time, while mixing, until stiff peaks form.
Sugar-Free Keto Pavlova Recipe (3)
  • Finish mixing meringue. Gently fold in lemon juice, vanilla, and xanthan gum to stiffened egg whites. Be careful to not deflate the meringue!
Sugar-Free Keto Pavlova Recipe (4)
  • Bake meringue. Spread the egg white mixture onto a parchment paper lined baking sheet and form it into a circle. Smooth out the sugar-free pavlova with a spatula and create a slight well in the center. Dab the spatula around the sides to make soft peaks. Bake for 60 minutes.
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  • Make sugar-free pavlova toppings. Make keto whipped cream and slice strawberries.
  • Assemble the pavlova keto recipe. Once cooled completely, dollop and smooth the whipped cream into the center of the sugar-free pavlova and add the berries on top.
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Is Pavlova Keto?

Most pavlova recipes are going to be made with sugar and wouldn’t be keto. But, in this sugar free pavlova recipe, we’re using Besti Powdered Monk Fruit Sweetener with erythritol, which keeps the carbs in pavlova to just 1.5 grams net carbs per serving.

This sugar free pavlova dessert is low in carbs, calories, and fat! That’s rare for a treat.

Do You Have To Use Cream Of Tartar To Make Sugar Free Meringue Pavlova?

The cream of tartar in this easy keto pavlova recipe is used to stabilize the egg whites, which basically means they whip to form peaks much more easily.

If you don’t have cream of tartar, you can use an equal amount of white vinegar.

Can I Use A Different Sweetener?

Yes, you can use either powdered version of Besti Monk Fruit – Powdered Monk Fruit Erythritol Blend or Powdered Monk Fruit Allulose Blend – we can’t vouch for others.

Check our keto sweetener comparison here for the differences.

Can you make Pavlova Ahead Of Time?

Yes, you can make the meringue part ahead, wrap in plastic, and store in the fridge for 2-3 days. Add the whipped cream and berries right before serving.

However, how well make-ahead low sugar pavlova will keep is also impacted by humidity – if your fridge is humid, it won’t store well.

Sugar-Free Keto Pavlova Recipe (7)

Readers Who Made Sugar Free Pavlova Also Made:

If you like this low carb pavlova recipe, you might also like some of these other low carb keto desserts:

  • Keto Lemon Meringue Pie – Bright and flavorful pie loaded with lemon flavor.
  • Keto Cannoli Cookies – A bit of creamy cannoli filling + crunchy cookies + a chocolate drizzle. All the flavors you want in a dessert.
  • Keto Peanut Butter Mousse – Chocolate and peanut butter is a match made in heaven! This is a great make-ahead dessert.
  • Keto Tres Leches Cake – If you love creamy cakes, this one is for you. It literally translates to “three milks” but we’ve made it keto!

Get Ingredients To Make Pavlova Without Sugar:

RECIPE CARD

Sugar-Free Keto Pavlova Recipe (9)

5 from 1 vote

Sugar-Free Keto Pavlova Recipe

Make this gorgeous KETO pavlova with just 10 ingredients! It's an easy dessert (but looks fancy), and each slice of sugar-pavlova has just 3 net carbs!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Author Maya Krampf from WholesomeYumFoods.com

Servings 8 servings

Recipe Video

Click or tap on the image below to play the video. It’s the easiest way to learn how to make this recipe!

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Ingredients

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  • 4 Large Egg whites
  • 1 tsp Cream of tartar
  • 1 cup Besti Powdered Monk Fruit Erythritol Blend
  • 1 1/2 tsp Lemon juice
  • 1 tsp Vanilla extract
  • 3 tsp Xanthan gum
  • 1/4 cup Strawberries
  • 1/4 cup Blackberries
  • 1/4 cup Blueberries
  • 1 recipe Sugar-Free Whipped Cream

Instructions

Click on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 300 degrees F (149 degrees C).

  2. In a large bowl using a hand mixer, beat the egg whites with cream of tartar, until frothy. Add Besti, 1/2 cup at a time, and continue to blend until stiff peaks form.

  3. Gently fold in lemon juice, vanilla extract, and xanthan gum to the stiffened egg whites, being careful not to deflate them.

  4. Line a baking sheet with parchment paper. Spread the egg white mixture onto the parchment paper and form into a thick circle. Using a spatula, smooth out the egg whites and create a slight well in the center. Dab your spatula around the edges to make soft peaks.

  5. Bake in the oven on a low rack for 1 hour.

  6. Remove from oven and allow to cool completely. After the pavlova has cooled, the parchment paper can be removed with ease.

  7. Dollop and smooth the whipped cream into the center of the pavlova and add berries to top.

Recipe Notes

Serving size: 1 slice, or 1/8 of pavlova with whipped cream and berries

Video Showing How To Make Keto Pavlova:

Don’t miss the VIDEO above – it’s the easiest way to learn how to make Keto Pavlova!

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 176

Fat 16.6g

Protein 2.8g

Total Carbs 4g

Net Carbs 2.7g

Fiber 1.3g

Sugar 1.2g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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© Copyright Maya Krampf for Wholesome Yum. We’d LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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POSTED IN CATEGORIES: Keto Desserts Keto Recipe Videos Keto Recipes

LEAVE A COMMENT, QUESTION OR REVIEW

  • Brooke

    Made this for a family gathering and it was a hit!

    Reply

  • Laura Midkiff

    Hi Maya, I love your recipes. In fact, I have a double batch of your shortbread cookies in the oven now. I want to make this as 8 single servings. How would I store these as a make ahead the day before?

    Reply

    • Maya | Wholesome Yum

      Thank you, Laura! We haven’t tried it as single servings, it would probably work but may require a shorter baking time. Storage instructions are in the post above.

      Reply

Sugar-Free Keto Pavlova Recipe (2024)

FAQs

Can you reduce sugar in meringue? ›

You can easily halve the sugar measurement for a traditional meringue recipe and still have it come out OK (albeit less tasty) - especially if you make one of the more stable meringue types, such as an Italian meringue where the sugar is combined as boiling sugar syrup.

Can I eat sugar free dessert on keto? ›

It gets even better - you can also find desserts made with keto-friendly ingredients like healthy fats from coconut oil, and flours made from nuts and seeds, like almond flour, pumpkin seed flour, flaxseed flour or sunflower seed flour. These sugar-free ingredients can easily fit into a balanced Keto diet.

What does vinegar do to pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Why is my sugar not dissolving in pavlova? ›

If the sugar doesn't dissolve properly the meringue can “weep” droplets of moisture during and after baking. Beat the egg whites only until soft peaks form before you start adding the sugar; if you beat the whites until they are stiff and dry, the sugar will take longer to dissolve.

Do you need sugar in meringue? ›

Eggs – Fresh eggs are best for making meringue. Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff. Sugar – Can't have a meringue without the sweetness of sugar!

Does sugar-free affect ketosis? ›

Non-nutritive sweeteners, also called sugar substitutes, contain few or no calories and sugar. This means they won't raise your blood sugar or impact ketosis,” says Sofia Norton, RD and writer. The best non-nutritive sweeteners are natural ones like stevia, monk fruit, and erythritol.

Will one dessert ruin ketosis? ›

Yes, even just one carb-rich meal can quickly get you out of ketosis. The carbs eaten on a cheat day will halt the production of ketones immediately until they are all metabolized by the body. It's not that complicated to achieve ketosis, but it does take time and effort.

Is there anything sweet I can eat on keto? ›

Here are some keto-friendly sweet options: Dark chocolate: Dark chocolate with a high percentage of cocoa solids is low in carbohydrates and high in healthy fats. Berries: Most berries, including strawberries, raspberries, and blackberries, are low in carbohydrates and can be enjoyed in moderation.

Why won t my pavlova go crispy? ›

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

Why put salt in pavlova? ›

Salt causes the whites to collapse a little and therefore to whip up better — but just a pinch of fine salt at the beginning. Too much and you can end up with a dead pavlova once baked.

Why does my pavlova go chewy? ›

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

What can go wrong with pavlova? ›

Pavlovas can go flat if the meringue base was not whisked enough, or whisked too much. If the meringue base did not reach stiff peaks, the resulting meringue will spread on the baking tray as you try to shape it. This would yeild a flat pavlova.

What happens if you overbeat pavlova? ›

Overbeating egg white breaks down the structure and the meringue is likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled, it's overbeaten and you'll need to start again with fresh egg whites.

Why does my pavlova always collapse? ›

If the meringue is a lot flatter after baking then it is possible that the egg whites were whisked too much. The extra air expands in the oven and can overstretch the cells of whisked egg white, causing them to break and the meringue to collapse.

What does too much sugar do to meringue? ›

Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly. Adding the sugar after the eggwhites form stiff peaks will create a mixture that is too airy.

How do you dissolve sugar in meringue? ›

While the egg whites are still being whisked slowly add the sugar. When all the sugar has been added scrape down the sides of the bowl. Continue whisking until the sugar has dissolved.

Can you reduce sugar in Italian meringue? ›

If you reduce the amount of the sugar syrup, you will reduce the overall temperature your egg whites get heated to, and that could reduce the stability.

How do you stabilize egg whites without sugar? ›

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

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