Nov 09, 2022Laura Smyth

Nothing says Christmas dessert quite like a pav! This easy, keto / sugar free pavlova recipe is sure to impress the whole family. 

A couple of important notes:

  • Do not substitute the erythritol in this recipe. With all other sweeteners I have tested, the outside remains soft and you don’t get the crunchy outside like you do with erythritol!
  • Use fresh eggs!
  • Try not to knock too much air out while you’re shaping it
  • Avoid opening the oven while cooking and cooling. Like any pavlova, this can make it crack or sink in the middle.


5 Egg Whites

1tsp cream of tartar

90g Erythritol 

1/4 tsp Xanthan gum

1 tsp Vanilla

1tsp White Vinegar + extra for cleaning



Preheat your oven to 150 C

Clean your mixing bowl with a little extra vinegar and a paper towel, then dry well

Whisk the egg whites with cream of tartar until soft peaks form

Gradually add the sweetener 1 Tbsp at a time while continuing to whisk

Once all the sweetener has been added mix in the xanthan gum, vanilla and vinegar and whisk for another 2-3 minutes

Shape on a lined baking tray and put in the oven then turn the oven down to 100-120C depending on your oven.

Cook for 90 minutes, then turn the oven and allow it to cool in the oven for 2-3 hours or overnight

Try not to open the oven door at all while cooking or cooling.


A big thank you to Nerys for letting us share her Pavlova recipe you can buy her book here 

The Keto Chef's Kitchen Cookbook – Low Carb Haven


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