Love keto desserts? Try my keto pudding, keto chocolate chip cookies, keto chocolate mousse, and keto cake next. Having spent holidays in Australia, the holiday desserts are a little bit different from those in the northern hemisphere. One of the most iconic holiday desserts is the pavlova. A traditional pavlova is made with egg white and caster sugar (superfine sugar), but I wanted to make a keto-friendly version! My sugar-free pavlova ticks all the bosses.
Why I love this recipe
Quick and easy. No fancy kitchen gadgets are needed, and less than five ingredients for the meringue. Perfect texture. My pavlova is crisp on the outside, soft and fluffy in the middle, and melts in your mouth. It has a light vanilla flavor and can be enhanced by whichever fruit you use! Easy to customize. You can add low-carb fruits and flavor extracts or serve it with some keto ice cream.
Ingredinets needed
Egg whites. Large egg whites that have reached room temperature. Use the leftover egg yolks to make my keto creme brulee. Superfine sweetener. Also known as caster sugar, you can use either allulose or monk fruit sweetener. What you’ll need to do is blend it until it is a finer consistency, but NOT powdered. Cornstarch. Cornstarch is not keto friendly. However, the amount we are using in this dessert is minimal and will yield very little carbs to the overall recipe. Vinegar. Reacts with the egg whites and gives some rise to the pavlova. Vanilla extract. A must for any good baked recipe. Heavy cream. Also known as double cream or thickened cream. This will be spread on top of the meringue. Powdered sweetener. Keto powdered sugar, to mix with the heavy cream. Low carb fruit. To decorate the pavlova with. I love using fresh berries (like blueberries, strawberries, blackberries, and raspberries).
How to make keto pavlova
Step 1- Beat the egg whites until stiff peaks form. Slowly, add the superfine sweetener, one tablespoon at a time, until the meringue is glossy and thick. Finally, add the vinegar, cornstarch, and vanilla extract, and beat until just combined. A pavlova is in essence, a giant meringue, that is often filled with whipped cream and decorated with seasonal fruit. It’s hugely popular in Australia and New Zealand, and a quintessential part of a Christmas or Summer celebration. Step 2- Bake. Gently transfer the mixture onto a baking sheet lined with foil. Form a circular shape, keeping the sides thicker. Bake in a preheated oven for around 90 minutes, or until dry and tender. Step 3- Cool. Turn off the oven but keep the pavlova in there to cool completely. Step 4- Decorate. Beat together the heavy cream and powdered sugar until combined and smooth. Spread over the top of the pavlova and decorate with berries or other low carb fruit. Refrigerate for 30 minutes, for the cream to chill.
Arman’s recipe tips
Be sure that the bowl you beat the egg whites is completely dry. Even a touch of added water or moisture can affect how firm the meringue will be. Make ahead! You can prepare the pavlova up to 24 hours in advance before serving. Patience is key here for the perfect pavlova. The cooling time may be a little more on the higher side, but you’ll be rewarded with the airiest and fluffiest meringue. Customize this however you like! Feel free to drizzle chocolate over it or even serve it with vanilla ice cream. I also love to top it with my keto lemon curd or keto caramel sauce.
Storage instructions
To store: If you’ve layered and decorated your pavlova, you can store it in the refrigerator, covered, for up to 3 days. However, if you are storing the meringue base, you can refrigerate it for up to 2 weeks. Be sure that it is completely covered (plastic or glad wrap works very well) to ensure that no air pockets can seep through. To freeze: Only the meringue portion can be frozen. Cover it completely in plastic wrap, and store in the freezer for up to 2 months. When ready to use, refrigerate it until it is no longer frozen.
Frequently asked questions
More festive keto desserts
Keto pumpkin pie Keto toffee Keto pecan pie Keto pumpkin muffins
