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Keto Pavlova Recipe the meringue shell is crunchy on the outside and slightly soft inside. The whipped cream is lightly sweetened. Together they taste exactly the way a classic pavlova should — the swap to keto is simple enough that the result doesn’t feel like a compromise at all.
One sweetener change is genuinely all it takes. Everything else in the recipe — egg whites, cream, berries — is already naturally low in carbs.
What Is Pavlova?
Pavlova is a meringue-based dessert — baked egg whites topped with whipped cream and fruit. That’s the whole thing, which is part of why it converts to keto so cleanly.
Can Pavlova Be Made Keto?
Yes. The only real change is swapping regular sugar for a low-carb sweetener.
The meringue structure, the cream, the berries on top — none of that needs to change. It is one of the more straightforward desserts to make low-carb without losing what makes it good.
I top this with berries because they are the lowest-carb fruit option and they work well with the cream and meringue.
Raspberries, strawberries, blackberries, and blueberries are all good here.
What Sweetener to Use
I used Swerve confectioners for both the meringue and the whipped cream.
Granulated or powdered erythritol works too.
I prefer confectioners-style because it dissolves more smoothly into the egg whites — granulated can leave a slightly gritty texture in the meringue.
Xylitol also works if that’s what you have.
How to Make Low-Carb Pavlova
Beat the egg whites to stiff peaks — about 6–7 minutes on high speed.
Add the sweetener gradually, one tablespoon at a time.
Adding it all at once can deflate the whites and you lose the structure.
Make a small well in the center of each round before baking.
It gives the whipped cream somewhere to sit and keeps it from sliding off.
I bake at 250F for 55–60 minutes.
You can go up to 300F for 45 minutes, but I personally recommend lower temperature and longer baking time for meringue — it gives a more even shell without over-browning.
The outside should be just starting to color when it comes out.
Let the pavlova cool on the baking sheet for 30 minutes before moving it.
Moving it too early is how it cracks.
Storage
Keto pavlova is best served right after filling. I have kept filled ones in the fridge for two days and they do go a little soggy — still edible, but the crust loses its texture. If you want to make ahead, store the baked shells unfilled and add the cream and fruit right before serving
What Fruit to Use
For keto pavlova, berries are the right choice.
Raspberries, strawberries, blackberries, and blueberries all work well.
Kiwi slices can be added too. If carbs aren’t a concern, use any fresh fruit you like.
Tips For Keto Pavlova Recipe
Add the sweetener to the egg whites slowly — one tablespoon at a time — and keep the mixer running on high throughout. Rushing this step is the most common reason meringue doesn’t reach stiff peaks.
Make sure your bowl and whisk are completely clean and dry before beating the egg whites. Any fat or moisture will prevent the whites from whipping properly.
The cornstarch and vinegar are optional but they help stabilize the meringue and give it a slightly chewy center. If you are grain-free, skip the cornstarch — the pavlova will still work, just a little less stable.
The recipe makes two 6-inch pavlovas. You can shape them smaller to get 4–6 individual rounds instead.
FAQ
Bake at 250F for 55–60 minutes, until the outside is just starting to color. You can bake at 300F for 45 minutes, but lower and slower gives a more even result. Cool on the baking sheet for 30 minutes before
Yes. The cornstarch is optional and mainly helps stabilize the meringue and create a slightly soft center. Without it the pavlova is a little less stable but still works. Do not substitute xanthan gum — it thickens sauces but does not stabilize meringue. Cream of tartar added to the egg whites (not as a cornstarch swap) can help with stability if you want extra structure.
About 6–7 large egg whites, which equals roughly ¾ cup. Egg size varies, so measuring by volume gives a more consistent result than counting eggs.
Bake the shells ahead and store them unfilled at room temperature in an airtight container for up to 2 days. Fill with whipped cream and top with fruit right before serving. Filled pavlova kept in the fridge goes soft — still tastes good, but the crust loses its crunch after a few hours.
More low-carb desserts:
Keto Pavlova
Ingredients
- 3/4 cup egg whites, about 6–7 large egg whites
- 1 cup powdered low-carb sweetener, Swerve confectioners or powdered erythritol
- 1/2 tsp vanilla extract
- 2 tsp cornstarch, optional
- 1 tsp white vinegar, optional
- Whipped Cream:
- 2/3 cup heavy cream
- 1 tbsp powdered low-carb sweetener, or to taste
Topping:
- 1/2 cup fresh berries, raspberries, strawberries, blueberries, or blackberries
Instructions
- Preheat oven to 250°F. Line a baking sheet with parchment paper. Draw two 6-inch circles on the parchment as a guide.
- Beat egg whites on high speed until frothy. Add sweetener one tablespoon at a time, beating continuously on high for 6–7 minutes until stiff peaks form.
- Add cornstarch, vanilla, and vinegar. Beat briefly to incorporate.
- Divide meringue between the two circles. Make a small well in the center of each. Smooth the sides with a spatula.
- Bake for 55–60 minutes until just starting to color on the outside. Turn off the oven, remove the pavlovas, and cool on the baking sheet for 30 minutes. Transfer to a cooling rack to cool completely.
- Beat heavy cream with sweetener until stiff peaks form. Spoon onto each pavlova. Top with fresh berries and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best Keto dessert I’ve made. Used Swerve and love the taste!
Made this and tasted so good! Everyone loved it!
I would love to make this, but I am currently on a grain free WOE. I see that the cornstarch is optional, but I imagine it helps to stabilise the meringue? Would cream of tartar be a substitute? Or something else? Thanks!
I think you should be ok without the cornstarch, but the meringue could be a little less stable, Cream of tartar is not a substitute for the cornstarch in this recipe, but yes you can use it when beating the egg whites to stabilize them a little.
Hello, I wanted to ask if it would work to use a little xanthan gum in place of the cornstarch (grain-free, keto)? Would it be a 1:1 substitute if so? Also, I have a question regarding the recipe instructions…in the main explanation, you specify it makes two six-inch Pavlovas. In the later instructions (the printable part) you mention making 12 rounds. Does this recipe work both ways (to make two 6 inch or 12 cookie size)?
Thank you!
Sandra
Hi Sandra,
Sorry, no cornstarch can not be substituted with Xantan gum in this particular recipe, since it is used to stabilize, not thicken the meringue. Xantan gum is a thickener of sauces, soups, smoothies and can be used as a binding agent in gluten free doughs and batters, but does not work well to stabilize meringue. If you’d like to, you can skip the corn starch vinegar mixture.
I’ve made a mistake in the instructions, the recipe makes two 6-inch Pavlovas, I’ll correct the instructions.
Hi there,
Cab
N you quantify how many egg whites you used instead of the gram measurements?
Thanks Caroline
It is about 6-7 egg whites
Can I use xylitol as the sweetener for this recipe?
Yes, Xylitol can be used.
Excited to make this recipe but a little
Confused by the directions. Does it make 2-6 inch rounds or 12 small rounds? Or both depending on what you want?
Hi,
It makes two 6-inch rounds. You can make them smaller and try to get 4 or 6 rounds.