Pav is back on the menu, thanks to this quick and simple fail-proof low carb pavlova recipe.

Decorate your low carb pavlova with whipped cream (sweetened with your choice of LCHF sweetener if you like), seasonal berries, and fresh mint – or if you’re feeling creative bake and decorate them as mini individual LCHF pavlovas so you don’t have to share. Delish!

Because there is no sugar in this recipe, it is a lot more mallowy than the standard pavlova – making it ahead of time and allowing it a day or night to dry out in the oven will help with a crispy shell.

Serves: 10 -12

Carb count: 1.75 – 2.1g per serve

  • 6 egg whites
  • ½ teaspoon of Cream of Tartar (meringue stabiliser)
  • ⅓ Cup of Natvia granules*
  • 1 Cup whipping cream (unsweetened)
  • 1 teaspoon vanilla extract
  • ½ Cup (75g) fresh strawberries, chopped
  • ½ Cup (75g) fresh blueberries
  • Handful of fresh mint leaves

Pre-heat oven to between 120 – 150 degrees celsius. There are fluctuations in domestic ovens, so if you find your oven is generally quite hot and things tend to bake faster than most recipes stipulate, try the lower setting.

Whisk the 6 egg whites until thick and frothy, then mix in the½ teaspoon of cream of tartar – this is a meringue stabiliser, so important not to forget this especially considering this meringue does not have any sugar (which generally helps to stabilise meringue as well).

Once stiff peaks have formed (this means that when the beaters are lifted from the mix, the peaks stands straight up) , add ⅓ Cup of Natvia granules slowly to the egg whites while the mixer is on.

Allow the eggs to continue whipping until white, shiny and glossy.

Once mix looks nice and glossy, turn mixer off and rub a little of the mix between your fingers. If it’s silky smooth, it’s whipped enough. If you can feel any grain or granules, keep whipping!

When ready, dot a little of the mix on baking paper to stick to your baking pan to help keep the paper in place on the tray.

Spoon mix out onto baking tray and arrange however you like – the mix should yield about a 20cm round, or you can spoon individually onto the tray for mini pavlovas instead. We created one large pavlova – though a lot of people have been trying the mini versions as well as a ‘wreath’ style which is festive and fun!

Bake at 120 – 150 degrees celsius for 1.5 hours for a large pavlova. It will brown a little. Once 1.5hrs have past, turn oven off and allow the pav to sit in the oven for another hour to dry out – or if you have time, overnight! This will help to dehydrate the pavlova and give it a crispy outer.

If you are creating mini LCHF pavs, these will be faster to bake – for about 12 minis, it should take 20-30mins to bake these.

Once your low carb pavlova has cooled, serve with your favourite LCHF toppings! We’ve decided on unsweetened whipped cream with a teaspoon of vanilla extract, and a delicious selection of seasonal berries and fresh mint. You may also decide to grate a little dark chocolate over top, or sprinkle with sliced almonds or your favourite nuts or seeds.


*Natvia is available at most supermarkets in the baking aisle. It is a mix of both stevia and erythritol (both LCHF sweeteners) and the granules are a fine blend, which works well for meringue.

Join the discussion 2 Comments

  • Florence Putaura says:

    The super ghia seed muesli with organic coconut cream was super delicious, very light. Used a half of grated apple. I’m so use to going without sugar, I made another batch with cream & added the pumpkin & sunflower seeds only, left overnight in the fridge, serve with frozen blueberrys & raspberries, allow to stand for 10mins or so, the juice of the berries flow into the Ghis mix. Walla! D E L I C I O U S.

  • Megan says:

    It looks super delicious.

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