Christmas is coming up, and I thought I would make a keto pavlova for you to share with your friends and family. Its low carb, sugar-free and keto-friendly.
This pavlova contains egg whites, vinegar, cream of tatar, vanilla extract, natvia and a small pinch of xanthan gum.
I’ve used cream of tatar before in a recipe like this, and it helps bind all the egg whites together whilst sitting in the oven. You might have used this ingredient whilst making my Keto Cloud Bread, and I’m using it in the same way here, but it will taste slightly different because we’ve added sweetener.
Christmas is a tough time of year for us Keto Warriors. Do you break your good habits just so you don’t have to be different? Well, luckily you won’t have to this year!
Keto Pavlova is basically egg whites and sugar, so why can’t we just replace sugar with natural sweetener? Correct!
Pile on the cream, and you’re living the dream.
This sugar-free pavlova recipe tastes just like the real thing. Usually, pavlova contains cornflour. Unfortunately, cornflour is too high in carbs for the ketogenic diet, and may potentially kick you out of ketosis. We don’t want that!
Everyone wants an easy pavlova recipe, and this is exactly what this recipe is. Pavlova dessert doesn’t have to be hard, however, make sure you’ve got enough time to bake it in the oven because it takes up to one and a half hours to completely cook.
You are going to love this pavlova, and I’m going to put it out there, its one of the best sugar-free pavlova recipes I’ve come across. It is easy, its meringue, it is tasty and it is sugar-free. Did I mention its got full-fat dollop cream on top? YUM!
Christmas Keto Pavlova - Australian Keto Recipe
Ingredients
- 6 Egg Whites
- 0.5 Cups Erythritol (SoNourished)
- 1 Tsp White Vinegar
- 1 tsp Cream Of Tatar
- 1/4 tsp xanthan gum
- 1 Tsp Vanilla Essence
- 300 ml Double Cream 40% Milk Fat Cream
- 1/2 Punnet Blueberries
Instructions
- Preheat the oven to 200 degrees c. Separate the egg whites into a mixing bowl. Beat with a mixer until peaks begin to form. Slowly add in the erythritol whilst beating. Beat for an extra 1 min. Add the vinegar, cream of tatar, xanthan gum and vanilla and beat for another 1 min.
- Place baking paper onto a baking tray and outline the size of a large dinner plate. Spoon the fluffy mixture into the circle and add some of your own mega awesome artwork to the fluffy outsides with a spoon. Reduce the oven temperature to 100 degrees C and Place in the oven for 1 hour 30 mins.
- Once the timer has gone off, leave the door open and let it cool down to room temperature. Place onto a plate and top with double cream (you can whip this slightly if you like) and top with the blueberries.
Notes
- If you don't have cream of tatar, you'll need to me especially careful when it comes to the egg whites.
- To get good egg whites, I sugges whisking them with an electric mixer in a chilled bowl
- If you don't have double cream, heavy whipping cream that has been whipped to 2 times its size will work as well.
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Hi Aaron, the recipe says erythritol yet the directions say stevia – how much stevia can I use instead of the erythritol?
Thanks Caroline
Hi Caroline, apologies for this, the recipe has been corrected.
Hi Aaron, could I use this recipe to make the meringue of a lemon meringue pie? If so, I could combine this meringue with your other lemon pie recipe. Thank you
You sure could! Or you can try my lemon meringue pie recipe from my Keto Sweet Tooth Cookbook 😉
I am a little confused is it 1 tablespoon of white vinegar & vanilla OR 1 teaspoon Thanks for clearing this up for me.
Made this today – 2 perfect crispy layers that melted in the mouth with whipped double cream and berries
Merry Christmas!
Can I use Guar Gum instead of Xanthan Gum?
Yes definitely!
I’ve made the pav today follow the recipe exactly and the pav is still soft after I left it in the oven to cool down. What did i do wrong.
Hey Anet,
Sounds like your egg whites were not stiff enough, or you have contaminated the whites with either egg yolk, or plastic.
hope that helps?
Hi Aaron, just for your information the Pavlova first apppears in NewZealand cookbooks well before the Australians layed claim to it. So it’s not an Aussie thing…you have to get it right! Many a war fought over this issue…but the fact is that we had it documented first. Bit like the Americans claiming to be the first to fly…actually it was a Kiwi Guy…(New Zealander) Richard Pearse…but it was not filmed.
Either way, its delicious 🙂
Do you think it would be worth trying this with coconut cream ? I can’t do dairy unfortunately but i wouldnt change anything else.
Hey Margie, Of course! I would cool down the coconut cream, remove the water from the tin, and whip the remaining cream instead. Hope that helps.
My oven only goes down to 170??? Will it still work?
You should be fine! just watch it 🙂
Hey Aaron, can you please confirm Tarnya’s question about “T” sp and “t” sp measures. because I assume the upper case is for Tablespoon too?
JC
Made this today for Hubby’s Birthday. It was crunchy on the outside and soft in tbe middle. However I used Stevia Powder and I think the aftertaste of that was a bit strong so will experimenr with other sugar substitutes. Will definitely make it again though. It did hold itself together well and kept a good shape.
Made this and loved it! I’m presuming all of the tsp measurements refer to teaspoons. You may want to change them to a lowercase t as T usually refers to tablespoons and I was a little confused at first. Thanks for a great recipe!
Has this got a crispy shell and soft inside? Or is it soft on the outside, as well as the inside? I’ve made a low carb one before and it was not crispy, I don’t like it soft.
Definitely, crsipy on the outside!! Make sure you don’t get ANY egg yolk in the whites, and be swift otherwise it’ll go flat 🙂
Thank you. Sounds good, I will make it, thanks.
How many days will the pav stay fresh for? Looking to make for Christmas but will have to be the day before.
The day before should be okay, I would definitely keep the cream and berries off the top until right before you want to serve it 🙂
Hello,
Is xanthium gum and natvia available at supermarkets?
Thanks
Rochelle
Xanthan gum and Natvia most certainly are available at supermarkets, however, sometimes your local grocery store won’t stock xanthan gum, so health food stores definitely will in backup 🙂
Worked perfectly and tastes great (if you like stevia).
I put a few raspberries on mine and some sugarfree dark choc. My sugar loving family weren’t as impressed as I was. Now I don’t have to share 🙂 I’ll make again!
That’s fantastic!! so glad to hear 🙂
Hi could you use agar agar instead of xanthium gum?
Probably not. Xanthan gum is an emulsifier where agar agar is more of a hardener.
Excitedly whipped this up as I had an egg surplus. Within 5 minutes in the oven 200 deg C it burnt, resorted to lowering temperature but went flat as a pancake and still has 50 minutes left in oven. Might be an Eaton mess instead
Hi Janine, Did you reduce the oven temp to 100C?