Light as air with a slightly chewy marshmallow-like center, these Keto Mini Pavlovas are absolutely delicious, topped with fresh berries and whip cream.
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Jump to:
- ❤️ Why You'll Love this Keto Mini Pavlovas Recipe
- 🛒 What's in Keto Pavlova
- 🔪 How to Make Keto Pavlova
- Tips for Making Keto Pavlova
- What is the Difference Between a Meringue and a Pavlova?
- How Long Will Mini Pavlovas Keep?
- Where is Pavlova From?
- How Do I Keep my Pavlova from Getting Soggy?
- How Long in Advance Can You Make a Pavlova Base?
- What is the Difference Between Pavlova and Cake?
- Sugar-Free Topping Ideas for Pavlova
- Is Pavlova Keto?
- More Keto Dessert Recipes
❤️ 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
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.
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
- Egg whites
- Monk fruit/erythritol
- Vanilla extract
- Cream of tartar
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto 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.
Tip: Make sure the bowl is clean and completely dry, otherwise the egg whites will not whip up properly.
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.
Add in the vanilla and salt, then continue beating until well combined.
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.
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.
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.
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.
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.
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.
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.
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!
More Keto Dessert Recipes
- Keto Tiramisu
- Cheesecake with Strawberry Sauce
- Chocolate Lasagna
- Blackberry Cobbler
- Keto Angel Food Cake
- Coconut Cream Pie
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.
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Keto Mini Pavlovas
Ingredients
- 4 egg whites
- ⅓ cup monk fruit/erythritol
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cream or tartar
- Pinch of salt
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
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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.
*Originally published on August 14, 2018, updated on February 6, 2023 with new photos, improvements to the recipe and helpful tips.
Julia
A smashing success this time!! So excited, will definitely be making them again and again!!
Keto Cooking Christian
That's so awesome to hear. They're so light and airy.
Julia
I accidentally used xylitol instead of erythritol, are my pavlovas going to turn out??
Keto Cooking Christian
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.
Julia
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!
Keto Cooking Christian
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.
Devon
Delicious! and so easy. I love having a recipe to use for my egg whites when I make custard.
Keto Cooking Christian
I love that too! I am glad you enjoyed it.
Keto Cooking Christian
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.
Joan Sprigg
can I make these the day before? how would I store them?
Keto Cooking Christian
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 🙂