Sugar Free Keto Berry Pavlova

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This Easy, Sugar-Free Keto Berry Pavlova is elegant enough for any holiday party, but simple enough for an easy, scrumptious, weeknight keto dessert!

Pavlova is a much loved meringue dessert that has a crispy outside and a soft and airy, almost marshmallowy, inside texture which literally melts in your mouth. It’s named after the Russian ballerina Anna Pavlova. It’s a very popular dessert in Australia and New Zealand but it is also become a favorite here in the United States. It’s often topped with fresh fruit and whipped cream.

It’s a fairly simple recipe that uses just egg whites whipped until stiff peaks form. The traditional recipe also uses sugar, vinegar, and cornflour, help to create a fluffy appearance. We avoid the  sugar and the cornflour in my easy keto pavlova of course!  Pavlova is very fragile and can easily deflate if the heat is taken away abruptly. Follow my directions below for a perfect, stable, and beautiful keto pavlova!

The basic pavlova has just a few ingredients and lends itself well to making a sugar free pavlova with the simple substitution of the sugar used. Erythritol is a subtle sugar free sweetener and only 70% as sweet as table sugar.  I prefer the confectioners erythritol and my preferred brand is Swerve. If you choose to swap this sweetener in the recipe you may not need as much as is called for with the erythritol, perhaps just 1/3 cup of using something like monk fruit sweetener. 

Stand Mixer– I use this for sweet and savory recipes as it is always on my kitchen counter and easily accessible. 

or Hand Mixer-If you don’t have a stand mixer, this is the next best thing that works quickly to whip your egg whites. 

Large Glass Bowl-Use this if you have a hand held electric mixer. 

Parchment paper– Needed for all sweet recipes, like Keto Chocolate Chip Cookies, or my Keto Banana Bread.

Large Baking tray

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Keto Berry Pavlova

This Keto Berry Pavlova is sugar-free and easy to make.I t’s so glossy, thick and perfectly smooth. Crispy on the outside and soft in the middle. Topped with a fresh berry coulis, berries, whipped cream and mint for the ultimate pavlova treat.

Ingredients

  • 6 large egg whites (320g), room temperature /or buy a carton of egg whites
  • 110 grams Swerve confectioners or erythritol, powdered (1/2 cup + 3 tbsp)
  • 1 tsp apple cider vinegar (or white wine vinegar) (plus extra to clean the bowl)
  • 1.5 tsp arrowroot (makes fail safe meringue)
  • 1 tsp vanilla extract (optional)

To Decorate:

  • 1 cup heavy cream
  • 3/4 tbsp sweetener (optional)
  • 1/2 cup raspberries
  • 1/4 cup blackberries
  • 1/4 cup blueberries
  • 6 leaves mint fresh

Instructions

  1. Preheat oven to 265F / 130C/ 110 fan.

  2. Wipe your bowl with vinegar. Place the egg whites in the bowl and whisk on medium (I used a Kitchen aid, speed 5) for about 2 minutes until the eggs are foamy.

  3. Gradually add the powdered erythritol, 1 tablespoon at a time, whisking for 30 seconds before adding more (kitchen aid speed 6 or 7). Once all the sweetener has been added, scrape down the sides of the bowl with a spatula and continue whisking for about 1 minute. Add the vinegar, arrowroot and optional vanilla for a further 30 seconds – 1 minute or until still and glossy. Should be about 10 – 11 minutes from start to finish.

  4. Spoon the meringue onto a baking tray lined with baking paper, shaping it into a rough 22cm round with a spatula. Use the spatula to make a small indent in the center, building up the sides into a nest shape, so that it can hold the whipped cream and berries once it’s baked. (For individual pavlovas, spoon 6 rounds of meringue onto a large baking tray lined with non-stick baking paper and make shallow indents in the center.)

  5. Place in the oven, reduce the temperature to 215F / 100C / 80 fan and bake for 1.5 hours. Turn the oven off and allow the meringue to cool, with the door closed, for at least 3 hours to overnight to crisp up.

  6. Once cooled, carefully lift from the greaseproof paper.

To Decorate:

  1. Whisk the cream with an electric whisk until soft peaks form.

  2. Blitz the blackberries and half of the blueberries with a stick blender (it’s a small quantity so feel free to make more and store in the fridge to make blitzing easier).

  3. Spoon the whipped cream into the center of the pavlova and top with raspberries, the remaining blueberries and drizzle over the blitzed berries. Serve immediately.

Storage:

  1. Fridge in an airtight container for 3 – 4 days

Recipe Notes

Net Carbs 4g

Nutrition info includes whipped cream and berries.

Nutrition Facts

Keto Berry Pavlova

Amount Per Serving (1 serving)

Calories 171 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 70mg3%

Potassium 108mg3%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 596IU12%

Vitamin C 5mg6%

Calcium 32mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Blessings, Brenda

Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.

 

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