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Home » Dessert » Keto Pavlova – Australian Christmas Keto Recipe

Keto Pavlova – Australian Christmas Keto Recipe

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Nov 05, 2017-Updated:Nov 21, 2019

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!

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Recipe
4 from 8 votes

Christmas Keto Pavlova - Australian Keto Recipe

Christmas is coming up, and I thought I would make a keto friendly pavlova for you to share with your friends and family. Its low carb, sugar-free and keto friendly.
Calories: 257kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 30 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 30 minutes minutes
Print
Rate
Serves6 People
Tap or hover to scale

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.
Nutrition Facts
Christmas Keto Pavlova - Australian Keto Recipe
Amount Per Serving
Calories 257 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 4g1%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator

Course:Dessert
Cuisine:Gluten Free, Low Carb / Keto, Vegetarian
Keyword:keto pavlova
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

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About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

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  1. Linda says

    Posted on 7 May 2021 at 10:22 am

    Hey Aaron, how important is the xanthinin gum? I don’t have it. It looks yummy! Thanks

    Reply
    • FatForWeightLoss says

      Posted on 10 May 2021 at 10:55 am

      It replaces the cornflour in regular pavlova, which gives it structure and “hardness”.

      Reply
  2. Caroline Lanning says

    Posted on 21 November 2019 at 4:37 am

    Hi Aaron, the recipe says erythritol yet the directions say stevia – how much stevia can I use instead of the erythritol?

    Thanks Caroline

    Reply
    • FatForWeightLoss says

      Posted on 21 November 2019 at 8:41 am

      Hi Caroline, apologies for this, the recipe has been corrected.

      Reply
  3. Cecile says

    Posted on 20 October 2019 at 4:09 am

    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

    Reply
    • FatForWeightLoss says

      Posted on 21 October 2019 at 11:38 am

      You sure could! Or you can try my lemon meringue pie recipe from my Keto Sweet Tooth Cookbook 😉

      Reply
  4. Sharon says

    Posted on 26 February 2019 at 6:24 am

    I am a little confused is it 1 tablespoon of white vinegar & vanilla OR 1 teaspoon Thanks for clearing this up for me.

    Reply
  5. E says

    Posted on 25 December 2018 at 3:54 pm

    Made this today – 2 perfect crispy layers that melted in the mouth with whipped double cream and berries
    Merry Christmas!

    Reply
  6. Natashia says

    Posted on 2 November 2018 at 6:59 pm

    Can I use Guar Gum instead of Xanthan Gum?

    Reply
    • FatForWeightLoss says

      Posted on 3 November 2018 at 9:32 am

      Yes definitely!

      Reply
  7. Anet van der Merwe says

    Posted on 18 August 2018 at 7:59 pm

    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.

    Reply
    • FatForWeightLoss says

      Posted on 22 August 2018 at 6:31 pm

      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?

      Reply
  8. Ethne Fergusson says

    Posted on 28 May 2018 at 8:43 pm

    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.

    Reply
    • FatForWeightLoss says

      Posted on 29 May 2018 at 10:16 am

      Either way, its delicious 🙂

      Reply
  9. Margie says

    Posted on 11 May 2018 at 11:49 am

    Do you think it would be worth trying this with coconut cream ? I can’t do dairy unfortunately but i wouldnt change anything else.

    Reply
    • FatForWeightLoss says

      Posted on 12 May 2018 at 2:53 pm

      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.

      Reply
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