Keto Mini Pavlovas

Light as air with a slightly chewy marshmallow-like center, these Keto Mini Pavlovas are absolutely delicious, topped with fresh berries and whip cream.

Mini Keto Pavlova with whip cream and a few berries with mint sprig on top

Download FREE COPY OF

Easy Keto Dinners eBook

15 Easy Keto friendly dinners made in 30 minutes or less!

❤️ Why You’ll Love this Keto Mini Pavlovas Recipe

  • Delicate, perfectly crisp outside with a slightly chewy marshmallow-like center
  • Super light and airy
  • Serve with homemade whip cream and fresh berries
  • Incredibly low calorie and low carb
  • Made with only 5 ingredients
4 Mini Keto Pavlovas on white plate with berries around the plate and on top

Light and airy meringue pavlovas are perfect for a mini Keto dessert to satisfy your cravings for sweets.  These are like little clouds of heaven, and couldn’t be easier to make with just a handful of ingredients. If you like the texture of meringues, try these Mocha Meringues, Strawberry Meringues and Coconut Meringues.

Mini Keto Pavlova on white plate with whip cream berries and mini sprig on top

Top with berries and fresh whip cream and you’re good to go!  You can also fill them with some Keto Lemon Curd and fresh berries. This is such an elegant, but easy low carb dessert to make!

🛒 What’s in Keto Pavlova

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

🔪 How to Make Keto Pavlova

Preheat oven to 200°F.

stand mixer whipping egg whites

Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment.  Once they are frothy, add in the cream of tartar and continue mixing.

Tip: Make sure the bowl is clean and completely dry, otherwise the egg whites will not whip up properly.

egg whites being whipped in stand mixer with sweetener being poured in

When they reach soft peaks, slowly start adding the sweetener and beat until they reach stiff peaks.

Tip: Don’t rush this process, they will take several minutes to come to stiff peaks. If you stop whipping them too soon, they won’t hold their shape when you bake them and they could collapse.

whipped egg whites in stand mixer with whisk attachment

Add in the vanilla and salt, then continue beating until well combined.

whipped egg whites standing on the end of a whisk

Transfer the batter to a piping bag with a star tip (or zip lock bag) and pipe out 8 pavlovas onto a baking sheet lined with a silpat or parchment paper.

pavlovas being piped out onto parchment lined baking sheet

Pipe into a circle about  4″ in diameter and pipe a rim around the edges to create a well in the centers.

Tip: If you don’t want to pipe them out, you can scoop them using two spoons. Then use one of the spoons to hollow out part of the center, making a well to fill later.

8 mini pavlovas unbaked on sheet pan lined with parchment paper

Bake for 1 hour, then turn the oven off and keep the pavlova’s in the oven for 1-2 hours without opening the door.  

Tip: Baking times will vary depending on the size you make them.

8 mini pavlovas baked on sheet pan lined with parchment paper

Baking times will vary depending on the size you make them. The very center will be slightly chewy and the outside will be crisp and delicate.

Serve with some homemade whip cream and fresh berries over the tops.

Mini Keto Pavlova on white plate with whip cream berries and mini sprig on top

Tips for Making Keto Pavlova

  • Don’t bake them when it’s humid: Number one tip to remember is moisture isn’t a meringue’s friend. Making these on a cool dry day is usually your best bet.
  • Use a clean bowl: Before adding your egg whites to the mixing bowl, make sure your bowl is cool and very dry, otherwise they will not whip up properly.
  • Freeze egg whites: If you make custards or other recipes that use yolks only, save and freeze the egg whites for this recipe. Frozen eggs whites that have been frozen mean they have been stabilized and they work great when making Pavlova.
  • Use room temperature egg whites: If using frozen eggs whites, you will want to make sure they come to room temp before using them.
3 Mini Keto Pavlovas with whip cream and berries on top on white plate

What is the Difference Between a Meringue and a Pavlova?

Both are made with the same ingredients, but meringues are baked until they are crisp all the way through, where pavlova is baked just until they are crisp on the outside, but still marshmallowy soft and chewy inside.

How Long Will Mini Pavlovas Keep?

Store them at room temperature for 1-2 days, without filling them. You can store them longer in the fridge, but the exterior will become softer with time.

Where is Pavlova From?

The pavlova is named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It’s widely debated whether this meringue based dessert originated in Australia or New Zealand.

Mini Keto Pavlova with berries and whip cream on top and cut in half

How Do I Keep my Pavlova from Getting Soggy?

As I mentioned earlier, be sure to bake them on a day that is not humid. Pavlovas need a very dry heat in order to crisp up. Be sure to leave them in the oven for at least 1-2 hours and do not open the door. That would allow the heat to escape.

How Long in Advance Can You Make a Pavlova Base?

1-2 days at best, otherwise they will lose their crispy exterior.

What is the Difference Between Pavlova and Cake?

Pavlova is made with egg whites and sweetener, baked until crispy outside, leaving the interior soft, chewy and a marshmallow-like texture. Cakes are baked with a combination of eggs, flour, some kind of fat and sweetener, baked until moist and fluffy.

closeup of Mini Keto Pavlova with whip cream and berries on top

Sugar-Free Topping Ideas for Pavlova

Berries and whipped cream are the traditional topping for Pavlova. Here are some other toppings you can use to fill your mini pavlova:

Is Pavlova Keto?

Since this dessert’s main ingredient is eggs whites and monk fruit/erythritol is used as the sweetener, these tasty little meringues could not be a better Keto dessert option. With only 1 net carb per serving, you just can’t beat it!

4 Mini Keto Pavlovas on white plate with berries around the plate and on top

More Keto Dessert Recipes

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

Keto Mini Pavlovas pin
20 Easy Keto Recipes Cover Thumbnail
garlic butter steak bites recipe card

Download FREE COPY OF

20 Easy Keto Dinners eBook

Easy and delicious Keto recipes that anyone can make!

Mini Keto Pavlova with whip cream and a few berries with mint sprig on top

Keto Mini Pavlovas

Light as air with a slightly chewy center, these mini pavlova are topped with fresh berries and homemade whip cream!
5 from 2 votes
Author: Julianne
Servings 8
PREP 10 minutes
COOK 1 hour
TOTAL 1 hour 10 minutes

RECIPE VIDEO

Ingredients
 

Instructions
 

To Make the Pavlova

  • Preheat oven to 200°F.
  • Add the egg whites to a clean and dry bowl of a stand mixer and whip using a whisk attachment.  Once they are frothy, add in the cream of tartar and continue mixing.  
  • When they reach soft peaks, slowly start adding the sweetener and beat until they reach stiff peaks.  Add in the vanilla and salt, then continue beating until well combined.
  • Transfer the batter to a piping bag with a star tip (or ziplock bag) and pipe out 8 pavlovas onto a baking sheet lined with a Silpat or parchment paper.  Pipe into a circle about 4" in diameter and pipe a rim around the edges to create a well in the centers.
  • Bake for 1 hour, then turn the oven off and keep the pavlova's in the oven for 1-2 hours without opening the door.  Baking times will vary depending on the size you make them.
  • The very center will be slightly chewy and the outside will be crisp and delicate. Serve with some homemade whip cream and fresh berries over the tops.

Recipe Notes

*Adjust macros according to the toppings that you use.
If you don’t have monk fruit/erythritol blend, you can use Swerve confectioners or monk fruit instead as a 1:1 substitution. 

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Dessert
Calories 25kcal
Nutrition Facts
Keto Mini Pavlovas
Amount per Serving
Calories
25
% Daily Value*
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

Rate this Recipe

*Originally published on August 14, 2018, updated on February 6, 2023 with new photos, improvements to the recipe and helpful tips.

Bible verse of the day

A cheerful heart is good medicine, but a crushed spirit dries up the bones.
5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

    1. Powdered egg whites can sometimes be used, but they don’t always whip up quite the same as fresh ones, which is important for pavlovas. They need to reach stiff peaks and hold their shape, and powdered versions can be a bit less stable or fluffy. If you do try it, follow the rehydration instructions on your package exactly, which usually it’s around 1 teaspoon powder to 2 tablespoons water per egg white. But just know the results might not be as crisp or airy. For best texture, I recommend fresh egg whites if possible.

    1. I am sure you could. This sugar substitute bakes a lot like sugar, so it should not be an issue.

    1. I can’t say for sure, I’ve never used it before, since I have a dog. Please let me know how they turn out, I am definitely curious to know.

      1. They look perfect but are soo soft and sticky, aren’t dry to touch and crispy. Was so sad that I made such a mistake in my haste! I’m going to try again, for sure!

      2. Sorry to hear that I hope you try it again and use the monk fruit/erythritol blend that I used.Erythritol helps it them crisp up, where allulose does just the opposite.

  1. Hi Michelle,
    You add them in along with the vanilla. The video shows this, but somehow it was missing from the written recipe. Sorry about that, I’ve corrected the recipe to reflect this.

    1. Hi Joan, I don’t see why not! I store them at room temperature in an airtight container and they last for at least several days. Then I add the berries and whip cream right before serving. I hope that helps 🙂