The Best Keto Pavlova Recipe (1g Carbs) (2024)

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

1. Preheat oven to 100C/210F.
2. 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.
3. 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.
4. When all the Powdered Erythritol is mixed in, turn the mixer to high and whisk until the egg whites have stiff peaks.
5. 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.
6. Bake in the oven for 1 1/2 hours. Then turn the oven off and leave the pavlova to dry for another hour.
7. Remove the pavlova from the oven and cool for an hour.

How to Make Keto Meringue (Topping)

1. Whisk the heavy cream, vanilla, and granulated erythritol in a stand mixer until at the firm peak stage.
2. Spread the cream over the cooled pavlova and sprinkle over the toasted coconut.

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.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.