This keto pavlova is a cloud-like confection topped with whipped cream and berries. This sugar-free dessert is crisp on the outside and marshmallow-y in the middle.
Prep Time : 10 minutes
Cook Time : 1 hour 30 minutes
Additional Time : 1 hour
Total Time : 2 hours 40 minutes
- 6 egg whites at room temperature (pasture-raised when possible)
- 1/4 cup granulated monk fruit sweetener (like Lakanto)
- 1 teaspoon apple cider vinegar
- 1-1/2 teaspoons arrowroot starch (also called arrowroot flour)
- 1 teaspoon vanilla extract
- Fresh strawberries, raspberries, and/or blueberries for topping
- 1 cup coconut whipped cream (see recipes notes)
- Preheat the oven to 350°F. Place a sheet of parchment paper onto a baking sheet. Place a 9-inch cake pan (or pot lid or anything round and about the same size) on the parchment paper and trace around it with a pencil to draw a perfect circle. Set the paper/baking sheet aside.
- Pour the egg whites into a clean, large, mixing bowl (or bowl of standup mixer). With the mixer (standup or hand-held) on low-medium, beat the egg whites for about 1-2 minutes, or until they become frothy. Slowly sprinkle in the granulated monk fruit sweetener, about 1 tablespoon at a time (you don’t want to dump it all in at once), while continuing to beat the egg whites on medium speed. Add the vinegar, arrowroot starch, and vanilla, and increase the mixer speed to medium-high speed. Mix the egg whites another five minutes, or until firm peaks form.
- Pour the meringue onto the circle you traced (on the baking sheet) and use it as a guide to shape the pavlova. I use a spatula to swoop the meringue from the base of the side, upward, but at an angle, so the lines form diagonally along the side. Smooth out the top while leaving a minor dip in the center (like a volcano) for the toppings to sit in.
- Place the pavlova in the oven and immediately turn the temperature down to 175°F. (The initial blast of heat will help give the pavlova a crisp outer layer). Bake at 175°F for 75-90 minutes, then shut the oven off and allow the pavlova to sit inside the oven for at least another hour.
- Allow the pavlova to come to room temperature. When ready to serve, top with the coconut whipped cream and fresh berries.
- Check the pavlova after 60 minutes of bake time. You’ll know it’s done when it can lift from the parchment paper without sticking. Another cue: if the top starts to look too toasty, it’s likely done.
- To store the pavlova, keep it at room temperature in a dry place until you’re ready to serve it. Also, don’t add the toppings until just before serving, otherwise the moisture from the berries and cream will affect the crisp pavlova shell.
- Coconut whipped cream: To make the coconut whipped cream, whip 2-3 tablespoons of powdered monk fruit sweetener with 1 cup of coconut cream and vanilla extract. Whip for 3-5 minutes in a large mixing bowl with a handheld mixer (or use a standup mixer).
- While most pavlovas call for at least 1 whole cup of sugar, I only use 1/4 cup monk fruit sweetener in this recipe. It seems to be enough and my tests with increased amounts of sweetener left the pavlova with more of a cooling aftertaste from the erythritol.
- Nutritional information is for the pavlova only, without coconut whipped cream or berries.