This keto pavlova is light, crispy on the outside, and soft and fluffy in the middle. It’s made without sugar, topped with whipped cream and fresh berries. This easy and pretty dessert is perfect for holidays, dinner with friends, or any time you want something sweet that’s also low in carbs. It looks fancy, but it’s actually super simple to make!
If you’re looking for an easy keto dessert that takes little effort but looks and tastes amazing, you’ve got to try this low carb pavlova. It’s soft and fluffy on the inside, crisp on the outside, and topped with whipped cream and fresh berries. It looks impressive and tastes even better!
The mix of light meringue, smooth cream, and juicy fruit makes this dessert a total hit. I honestly fell in love with it after the first bite. I thought it might be too sweet at first, but the fresh fruit balances everything out perfectly.
What I love most is how simple it is to make. Even though it looks fancy, it’s easy to put together. That crisp meringue shell with a melt-in-your-mouth center, topped with creamy whipped topping and fresh berries—it’s truly the perfect summer dessert.
- 1 What Is Pavlova?
- 2 Is Pavlova Keto-Friendly?
- 3 Why Are You Going To Love This Keto Pavlova Recipe
- 4 Keto Pavlova Ingredients
- 5 How To Make Keto Pavlova
- 6 Tips For Making The Best Keto Pavlova
- 7 Topping Ideas
- 8 Storing Ideas
- 9 Frequently Asked Questions
- 10 More Festive Keto Desserts
- 11 Keto Pavlova
What Is Pavlova?
Pavlova is a classic dessert from Australia and New Zealand, named after the famous Russian ballerina Anna Pavlova. It’s made from whipped egg whites and sweetener (or sugar), and once baked, it forms a light, crispy shell with a soft, marshmallow-like center.
It’s usually topped with whipped cream and fresh fruit like berries. Even though it looks fancy, pavlova is actually easy to make and perfect for special occasions or summer desserts.
Is Pavlova Keto-Friendly?
Traditional pavlova is made with lots of sugar, so it’s usually too high in carbs for a keto diet.
The good news? You can still enjoy this delicious dessert by using low-carb ingredients instead. This keto pavlova recipe tastes just as good as the classic version—crispy on the outside, soft in the middle, and topped with whipped cream and berries—without all the carbs.
Why Are You Going To Love This Keto Pavlova Recipe
- Super festive and fancy-looking – perfect for holidays or special occasions
- Crisp on the outside and soft, fluffy on the inside
- Melts in your mouth and tastes like the traditional version
- Surprisingly easy to make
- Great for making one large pavlova or mini individual versions
- Sugar-free, gluten-free, and keto-friendly
- Made with simple, easy-to-find ingredients
- Low in carbs – just a few net carbs per serving
- Customizable with your favorite low-carb berries
- Light and refreshing – ideal for warm weather
- Perfect for making ahead – bake the meringue and assemble later
- A creative way to use up leftover egg whites
- Kid-friendly and crowd-approved – great for parties or gatherings
Keto Pavlova Ingredients
One of the best parts about this pavlova recipe is how simple it is. You don’t need any special ingredients—just a few basics you probably already have at home.
For The Sugar-Free Meringue
- Egg Whites – Let them sit at room temperature before using. They whip up better and hold more air when they’re not cold.
- Powdered Sweetener – This mixes in smoothly with the egg whites. Make sure it’s powdered so your meringue stays light and fluffy. Monk fruit or erythritol blends work great.
- Cornstarch – Just a little bit helps create that soft, slightly chewy center that pavlova is known for.
- White Vinegar – A touch of acid helps stabilize the egg whites and keeps them from collapsing. You can also use cream of tartar as a swap.
- Vanilla Extract – Adds flavor. Go for the best quality you can find for a rich vanilla taste.
For The Topping
- Keto Whipped Cream – Make a batch of homemade sugar-free whipped cream. It’s smooth, creamy, and perfect for layering on top of the pavlova.
- Berries – Use your favorite low-carb berries like strawberries, raspberries, or blueberries. You can also swap them with other keto-friendly fruits you enjoy.
How To Make Keto Pavlova
Although it may be one of the fanciest desserts on this keto blog, you will be surprised to find that it is super easy to make. Here is everything you have to do:
- Preheat the oven to 220°F (105°C) and line a baking sheet with parchment paper.
- Whip the egg whites in a clean mixing bowl until firm peaks form.
- Slowly add the powdered sweetener while mixing until the mixture looks shiny and glossy.
- Add the vanilla extract, vinegar, and cornstarch. Mix until everything is well combined.
- Spoon the meringue mixture onto the baking sheet and shape it into a circle using a spatula. You can create a small dip in the center for the toppings later.
- Bake for 90 minutes, or until the pavlova feels firm and lightly golden on the outside.
- Turn off the oven, but leave the pavlova inside to cool completely with the oven door closed. This helps prevent cracking.
- While it cools, make a batch of keto whipped cream (you can follow this recipe if needed).
- Once the pavlova has cooled, top it with whipped cream and your favorite low-carb berries.
Tips For Making The Best Keto Pavlova
- Start with a clean bowl and beaters. Make sure your mixing bowl is completely clean and dry — even a little grease or water can stop your egg whites from whipping properly.
- Separate the eggs carefully. Any trace of yolk in the egg whites will prevent them from forming stiff peaks. It’s best to separate each egg in a separate small bowl before adding them to your mixing bowl.
- Use room-temperature egg whites. They whip up faster and give you more volume than cold egg whites straight from the fridge.
- Use powdered sweetener. Granulated sweeteners can make the meringue grainy and won’t dissolve as easily.
- Don’t skip the vinegar or cream of tartar. A small amount of acid helps stabilize the egg whites and gives your pavlova that signature chewy inside and crispy shell.
- Preheat the oven and line your baking tray. Use parchment paper so the pavlova doesn’t stick, and make sure your oven is fully preheated before baking.
- Shape your pavlova with a slight dip in the center. This helps hold the whipped cream and toppings without spilling over.
- Avoid opening the oven door during baking or cooling. Sudden temperature changes can cause your pavlova to crack or collapse.
- Cool the pavlova in the oven. Once baking is done, turn off the oven and leave the pavlova inside with the door closed until it’s fully cooled. This step is key for the best texture.
- Add toppings just before serving. Pavlova is best topped right before eating so it stays crisp on the outside.
Topping Ideas
One of the best things about this keto pavlova is how customizable it is. You can switch up the toppings depending on what you’re craving or the season. Here are some tasty ideas to try:
- Fresh Berries – Always a classic! Strawberries, raspberries, blueberries, and blackberries add a fresh, naturally sweet touch that pairs perfectly with the crisp meringue and creamy topping.
- Keto Lemon Curd – For a bright and tangy twist, top your pavlova with a few spoonfuls of homemade lemon curd. It adds a refreshing citrus pop that balances the sweetness.
- Cream Cheese Frosting – Spread a thin layer of keto cream cheese frosting over the pavlova before adding your toppings for a rich and slightly tangy flavor.
- Keto Chocolate Frosting or Ganache – Chocolate lovers, this one’s for you! Drizzle sugar-free chocolate ganache over the pavlova or add a few chocolate curls for an extra treat.
- Chopped Nuts – Add some texture and crunch with toasted almonds, pecans, or walnuts. You can also sprinkle over some crushed pistachios for a beautiful green contrast.
- Toasted Coconut Flakes – For a tropical touch, add unsweetened toasted coconut flakes. They’re light, crispy, and go great with berries and whipped cream.
- Sugar-Free Syrups – A drizzle of keto-friendly caramel, chocolate, or berry syrup can take your pavlova to the next level without adding carbs.
- Mint Leaves or Edible Flowers – Add a touch of elegance and color with fresh mint or edible flowers. They don’t just look pretty—they add a subtle fresh flavor too.
Storing Ideas
- Fridge – You can store leftover keto pavlova in the fridge for up to 5 days. Just make sure it’s covered well or kept in an airtight container to keep the meringue from getting soggy.
- Freezer – You can freeze the meringue only, without the toppings. Wrap it tightly in plastic wrap or store it in an airtight container. When you’re ready to use it, let it thaw at room temperature before adding any toppings.
Make Ahead – Want to save time? You can make the meringue base up to 24 hours in advance. Just wait to add the whipped cream and berries until right before serving, so everything stays fresh and crisp.
Frequently Asked Questions
How To Prevent My Pavlova From Cracking?
Low-temperature baking is helpful, allowing the cake to cool gradually in the oven and being particularly patient when transferring it to the cake stand.
Can I Make This Keto Pavlova Ahead Of Time?
Sure, you can prepare this pavlova ahead of time and store it in the fridge for a few days before serving it.
Why Did My Pavlova Crack In The Oven?
Pavlovas can crack if there’s a sudden temperature change. To avoid this, let the pavlova cool slowly inside the oven with the door closed after baking.
Can I Make Mini Pavlovas Instead Of One Large One?
Definitely! Just pipe or spoon smaller mounds onto the baking tray and reduce the baking time to about 60 minutes. They’re perfect for individual servings!
More Festive Keto Desserts
Keto Pavlova
Description
Ingredients
For Pavlova
- 6 egg whites large, about 240g at room temperature
- 1 cup sweetener powdered
- 2 tsp cornstarch
- 1 tsp vinegar
- 1 tsp vanilla extract
Toppings
- Keto Whipped Cream
- Fresh Berries
- Keto Lemon Curd
Instructions
- Preheat your oven to 225°F (110°C). Line a large baking tray with parchment paper and set it aside.
- In a large mixing bowl, use a hand mixer or a stand mixer with the whisk attachment to beat the egg whites on medium speed for about 5 minutes, until soft peaks form.
- Gradually add the powdered sweetener, one spoonful at a time, and continue beating until the mixture forms stiff, glossy peaks.
- Gently fold in the cornstarch, white vinegar, and vanilla extract using a rubber spatula until fully combined.
- Spoon the meringue mixture onto the prepared tray and shape it into an 8-inch circle, keeping the edges slightly higher than the center.
- Bake for 90 minutes, or until the pavlova is firm and slightly golden on the sides. Then turn off the oven, and leave the pavlova inside with the door closed for another 1 hour to cool slowly.
- Carefully remove the pavlova from the oven and let it cool completely on a wire rack.
- Just before serving, top your pavlova with keto whipped cream, cream cheese frosting, and your favorite berries.
- Slice and enjoy this light, low-carb treat!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.