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.
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Tips & 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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Linda says
Hey Aaron, how important is the xanthinin gum? I don’t have it. It looks yummy! Thanks
FatForWeightLoss says
It replaces the cornflour in regular pavlova, which gives it structure and “hardness”.
Caroline Lanning says
Hi Aaron, the recipe says erythritol yet the directions say stevia – how much stevia can I use instead of the erythritol?
Thanks Caroline
FatForWeightLoss says
Hi Caroline, apologies for this, the recipe has been corrected.
Cecile says
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
FatForWeightLoss says
You sure could! Or you can try my lemon meringue pie recipe from my Keto Sweet Tooth Cookbook 😉
Sharon says
I am a little confused is it 1 tablespoon of white vinegar & vanilla OR 1 teaspoon Thanks for clearing this up for me.
E says
Made this today – 2 perfect crispy layers that melted in the mouth with whipped double cream and berries
Merry Christmas!
Natashia says
Can I use Guar Gum instead of Xanthan Gum?
FatForWeightLoss says
Yes definitely!
Anet van der Merwe says
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.
FatForWeightLoss says
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?
Ethne Fergusson says
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.
FatForWeightLoss says
Either way, its delicious 🙂
Margie says
Do you think it would be worth trying this with coconut cream ? I can’t do dairy unfortunately but i wouldnt change anything else.
FatForWeightLoss says
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.