If you’ve been searching for an elegant dessert that’s both show-stopping and perfectly aligns with a low-carb lifestyle, this Keto Pavlova is for you. With its crisp, delicate shell and cloud-like center, topped with luscious whipped cream, keto lemon curd, and juicy fresh berries, Keto Pavlova delivers impressive flavor and texture while keeping carbs in check. Entertaining friends or indulging in solo treats, this easy-to-make pavlova makes every occasion feel special and guilt-free.

Ingredients You’ll Need

What makes this dessert charmingly simple is how a handful of carefully chosen ingredients work together to create magic. Each one is essential, playing a vital role in the texture, height, and irresistible flavor that makes Keto Pavlova such a standout treat.

Egg Whites: These are the backbone of your pavlova, whipped to airy peaks for that signature lightness and crunch.
Powdered Sweetener: Use a low-carb, powdered sweetener—it dissolves more smoothly than granulated, ensuring a gorgeous, seamless meringue.
Cornstarch: Just a touch gives structure and a slightly chewy center—a dreamy contrast to the crisp shell.
Vinegar: Don’t skip it! Its acidity stabilizes the egg whites, helping your pavlova stay lofty and marshmallowy.
Vanilla Extract: Adds warmth and a hint of sweetness that rounds out the meringue’s flavor.
Keto Whipped Cream: Fluffy, creamy, and lightly sweet, it complements the pavlova’s crispness perfectly.
Fresh Berries: Their tart juiciness brings brightness and color, making every bite fresh and lively.
Keto Lemon Curd: Bold, zesty, and silky-smooth, it’s the secret weapon for taking your pavlova over the top.

How to Make Keto Pavlova

Step 1: Prep Your Oven and Tray

Set your oven to 225°F (110°C) and line a large baking tray with parchment paper. This low and slow heat is key for that dreamy crisp exterior and soft, pillowy center. The parchment keeps the delicate meringue from sticking and makes cleanup a breeze.

Step 2: Whip the Egg Whites

Pour your egg whites into a large, clean bowl. Whip with a mixer on medium speed for about 5 minutes. You’re aiming for soft peaks—when you lift the beaters, the egg whites hold a softly curling tip. This is the foundation for the pavlova’s signature airy texture.

Step 3: Add the Sweetener Gradually

Now, slowly add your powdered sweetener, about a spoonful at a time, whipping continuously. By the time all the sweetener is incorporated, you should see stiff, glossy peaks that don’t flop over—this is when you know your meringue is ready for greatness.

Step 4: Fold in the Final Flavor and Structure

With a spatula, gently fold in the cornstarch, vinegar, and vanilla extract. Take your time—gentle folding keeps all that beautiful air you just whipped in. This step ensures the Keto Pavlova’s wonderful chewy interior and subtle flavor notes.

Step 5: Shape Your Pavlova

Spoon the meringue onto your prepared tray, forming an 8-inch circle with slightly higher edges. This helps contain all those luscious toppings later, and gives the pavlova its classic, inviting look.

Step 6: Bake Low and Slow

Place your tray in the preheated oven and bake for 90 minutes, undisturbed. You’ll see it puff up and turn faintly golden. Then, turn off the oven, but don’t open the door—let the pavlova cool completely inside for an hour. This gentle cooling prevents cracks and keeps the shell crisp.

Step 7: Cool Completely

Once the pavlova has spent its hour cooling in the oven, carefully move it to a wire rack. Allow it to cool all the way before topping—it helps keep the shell from softening.

Step 8: Top with the Good Stuff

Right before serving, pile on the keto whipped cream, a generous drizzle of keto lemon curd, and scatter with fresh berries. This is where all the flavor and color come together, making the Keto Pavlova not just delicious but absolutely stunning.

Step 9: Slice and Savor

Use a sharp knife to slice generous wedges and serve. Every forkful is airy, creamy, and bright, bringing joy to low-carb dessert lovers and skeptics alike.

How to Serve Keto Pavlova

Garnishes

The finishing touches make all the difference! Pile your pavlova high with keto whipped cream, keto lemon curd, and a cascade of colorful fresh berries. For an extra flourish, try a sprinkle of lemon zest or a light dusting of powdered sweetener just before serving.

Side Dishes

Though Keto Pavlova shines all on its own, pairing it with sides can make dessert extra special. A plateful alongside a cup of strong black coffee or a cold glass of unsweetened iced tea balances the sweetness and cleanses the palate between bites.

Creative Ways to Present

For parties, try making mini Keto Pavlovas for individual portions—adorable and practical. Or serve with a “pavlova bar,” letting everyone choose their own toppings from bowls of berries, whipped cream, and sauces. Tiered pavlovas, layered with cream and fruit, make a jaw-dropping centerpiece for any celebration.

Make Ahead and Storage

Storing Leftovers

Have leftover Keto Pavlova? Store the plain meringue shell, uncovered, in a cool, dry spot overnight. If already topped, cover loosely and refrigerate—it’s best enjoyed the same day for maximum crispness, but will still be delightful within 24 hours.

Freezing

The baked, cooled meringue shell can be frozen! Wrap it gently in plastic and store in an airtight container. When ready, thaw at room temperature before adding cream and berries—the texture stays surprisingly lovely, with only minor softening.

Reheating

While pavlova is best enjoyed cool or at room temperature, if your shell softens too much, a brief stint in a very low oven (200°F for 10 minutes) can help restore its crunch. Just be sure to add toppings fresh, never heat the pavlova once they’re on!

FAQs

Can I use granulated sweetener instead of powdered?

It’s best to stick with a powdered sweetener for Keto Pavlova. Granules don’t dissolve as smoothly, leading to a grainy texture and potentially causing the meringue to weep.

What’s the best way to separate egg whites?

Separate eggs while cold for less risk of breakage, but bring the whites to room temperature before whipping—they’ll reach greater volume and make your pavlova extra fluffy.

Can I use different extracts?

Absolutely! Almond, lemon, or coconut extracts add a unique twist to Keto Pavlova. Just use them sparingly, as a little goes a long way with these potent flavors.

Why do I have to cool it in the oven?

Cooling Keto Pavlova slowly in the oven minimizes sudden temperature changes, preventing cracks and helping the shell set crisp without collapsing.

How do I keep my pavlova from getting soggy?

Only add whipped cream and fruit right before serving, and avoid refrigeration if possible. Moisture rapidly softens the meringue, so prep toppings and keep the shell separate until you’re ready to dazzle your guests.

Final Thoughts

There’s something magical about sharing a homemade Keto Pavlova—every slice is proof that you don’t have to sacrifice showstopping desserts for healthy eating. Give this recipe a try, experiment with your favorite toppings, and treat yourself (and your loved ones) to a dessert that feels both luxurious and guilt-free!

Keto Pavlova Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 21 reviews

Author: Elina
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 2 hours 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: International
Diet: Low Carb

Print Recipe

Description

Learn how to make a delicious Keto Pavlova, a low-carb dessert perfect for any occasion. This light and airy meringue topped with keto whipped cream, cream cheese frosting, and fresh berries is sure to impress!

Ingredients

Scale

Meringue:

6 large egg whites (about 240g, room temperature)
1 cup powdered sweetener
2 tsp cornstarch
1 tsp vinegar
1 tsp vanilla extract

Additional Toppings:

Keto Whipped Cream
Fresh Berries
Keto Lemon Curd

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Instructions

Preheat Oven: Preheat your oven to 225°F (110°C) and prepare a large baking tray with parchment paper.
Beat Egg Whites: In a large bowl, beat the egg whites with a mixer on medium speed for about 5 minutes until soft peaks appear.
Mix Sweetener: Gradually mix in the powdered sweetener, one spoonful at a time, until stiff, glossy peaks form.
Add Ingredients: Carefully fold in the cornstarch, vinegar, and vanilla extract with a rubber spatula until well combined.
Shape Meringue: Spoon the meringue onto the tray, shaping it into an 8-inch circle with higher edges.
Bake: Bake for 90 minutes until firm and slightly golden, then turn off the oven and let it cool inside for 1 hour.
Cool Pavlova: Once cooled, transfer the pavlova to a wire rack to cool completely.
Top and Serve: Before serving, top with keto whipped cream, cream cheese frosting, and fresh berries. Slice and enjoy!

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 2g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 8g
Cholesterol: 25mg