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This Gorgeous Keto Pavlova is Low-Carb, Sugar-Free, easy to make and tastes delicious. The perfect dessert for any occasion, party, celebration or just to enjoy with a cup of tea. Great for Mother’s Day and Easter.

Keto Pavlova on a platter

Crunchy meringue shell and sweet whipped cream, topped with berries, this dessert tastes like heaven! Surprisingly simple to make and very easy to be turned low-carb.

What is Pavlova Cake?

Pavlova is a dessert, named after Russian Ballerina Anna Pavlova,  consisting of meringue shell, filled (topped ) with whipped cream, (sometimes curd) and topped with berries. Extremely easy to make and very delicious.

Keto Pavlova on a plate

Can Pavlova be made Keto (low-carb and sugar-free)?

Yes, Pavlova dessert is very easy to turn into a Keto dessert. You swap the sugar with a low carb sweetener and this is pretty much it. Then make sure you top the dessert with berries, because they are among the fruits with the lowest calories.

Low-cabr sugar-free Pavlova on a platter

What sweetener shall I use to make Keto Pavlova?

In this Keto Pavlova recipe, I used Swerve confectioners sweetener for both the meringue and to sweeten the whipped cream.

Granulated or powdered erythritol would work as well.

Using a confectioners sweetener is perfectly fine in this recipe.

A slice of Keto Pavlova on a plate

What ingredients do  need to make this Keto Pavlova (Low-Carb, Sugar-Free)?

  • egg whites
  • low-carb sweetener
  • vanilla extract
  • cornstarch (optional)
  • vinegar (optional)
  • heavy cream
  • berries

How to make Keto Pavlova dessert?

  1. Preheat oven to 250 F. Line baking sheet with parchment paper. You can outline two 6-inch circles over the parchment paper, because the recipe makes two 6-inch Pavlova desserts.
  2. In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sweetener, one tablespoon at a time and beat continuously on high for 6-7 minutes, until stiff peaks form.
  3. Add cornstarch, vanilla and vinegar. Beat to incorporate.
  4. Spoon batter onto 12 rounds over the parchment paper. Make a small well in the center of each round. Smooth the outside with a spatula.
  5. Bake for 55-60 minutes. Turn oven take the Pavlovas out and let them cool for 30 minutes, then carefully transfer to a cooling rack to cool completely.

To make the whipped cream, beat heavy cream with 1-2 tablespoons of low carb sweetener until stiff peaks form.

Divide between the 2 Pavlovas, spooning it on top.

Top with berries.

Pavlova dessert is best served right after it is made, but you can still refrigerate for up to 2 days. It may get a little soggy in the fridge.

How long to bake Pavlova Dessert in the oven for and at what temperature?

Bake pavlova in the oven at 250 F for 50-60 minutes, until it just starts to brown. Cool the Pavlova on the baking sheet for 30 minutes, then transfer to a cooling rack to cool completely.

You can bake Pavlova at slightly higher temperature – 300 F for 45 minutes, but I personally recommend lower temperatures and longer baking time when baking meringue.

What fruit to use on Pavlova Cake?

If you are making a low-carb, Keto pavlova, berries are your best friend. Blackberries, raspberries, strawberries or bluenerries are all great options. Kiwi slices can be added as well.

If you don’t mind adding extra carbs, you can top with any fresh fruit of your choice.

More low-carb desserts:

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Keto Pavlova Topped With Berries
5 from 2 votes

Keto Pavlova

This Gorgeous Keto Pavlova is Low-Carb, Sugar-Free, easy to make and tastes delicious. The perfect dessert for any occasion, party, celebration or just to enjoy with a cup of tea.
Prep: 10 minutes
Cook: 1 hour
Total: 2 hours
Servings: 4

Ingredients 

  • 3/4 cups egg whites
  • 1 cup low-carb sweetener powdered or granulated
  • 1/2 tsp vanilla extract
  • 2 tsp cornstarch, optional
  • 1 tsp vinegar, optional
  • heavy cream
  • berries
  • 2/3 cup heavy cream
  • 1 tbsp low-carb sweetener, optional
  • 1/2 cup berries for topping

Instructions 

  • Preheat oven to 250 F. Line baking sheet with parchment paper. You can outline two 6-inch circles over the parchment paper, because the recipe makes two 6-inch Pavlova desserts.
  • In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sweetener, one tablespoon at a time and beat continuously on high for 6-7 minutes, until stiff peaks form.
  • Add cornstarch, vanilla and vinegar. Beat to incorporate.
  • Spoon batter onto 12 rounds over the parchment paper. Make a small well in the center of each round. Smooth the outside with a spatula.
  • Bake for 55-60 minutes. Turn oven take the Pavlovas out and let them cool for 30 minutes, then carefully transfer to a cooling rack to cool completely.

Notes

1 Pavlova is 2 servings (or more).
Berries not included in the nutritional info. 
These are total carbs listed, not net.

Nutrition

Calories: 166kcal, Carbohydrates: 5g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 90mg, Potassium: 104mg, Vitamin A: 585IU, Vitamin C: 0.2mg, Calcium: 29mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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15 Comments

  1. 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!

    1. 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.

  2. 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

    1. 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.

  3. 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?