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 19 Comments

  • Jan says:

    I add a little malt vinegar and vanilla extract to a normal pav. Can it be added to this recipe, or will it have a negative affect on the texture?

    • What The Fat? says:

      Hi Jan, Craig says “Malt vinegar will help stabilise the whites so I think it should be fine but perhaps start off with a half measure. Is there a reason why you like the vinegar? Is it a taste thing? Vanilla will be fine.”

      • Lesley says:

        Yes, mum used to use a recipe with a dash of malt vinegar and vanilla too….
        Keen to try this healthier version out myself!

  • Wendy Pocock says:

    Interesting – my pavlova recipe says to cool in the oven with a wooden spoon in the door so that the heat can slowly escape. The main reason for cooling them down in the oven is to stop it from cracking when exposed to the cooler air.

    Mine are made with castor sugar and are always crisp on the outside and marshmallow in the middle so it may because it uses Natvi instead.

    • What The Fat? says:

      Hi Wendy, yes the sugar is the reason for the crispiness. Being LCHF friendly with the Natvia means we do end up compromising a bit here, but if it is dried out for a good amount of time it should hopefully have a bit of a shell still.

    • Wendy Fraser says:

      The reason for keeping the door open is to let the moisture escape, (rather than the heat). A professional baker told me that you can also do this during the cooking process if you are cooking a higher volume of pav’s in the oven at once, to make sure they crisp up.

  • Susan Brown says:

    I followed the directions to the letter but my pavlova seems very soft on the outside at the moment. I have left it in the oven with the door open hoping it will crisp up! It is very golden and will be very full of marshmallow so not too disappointed. You don’t include vinegar in this recipe as a regular pav would so I wonder if this crisps it up a bit more.

    • Laura says:

      You want to leave it in the oven with the door closed with pavlovas. Not entirely sure why, perhaps something to do with the moisture in the air. Mum would always write a big sign on her oven door saying do not open… not even for a peek! When the pav was in there!

  • Ann says:

    Does this recipe result in a crispy outer shell?

    • What The Fat? says:

      Hi Ann, 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.

  • Yvie says:

    Have just popped mine in the oven – wreath style – fingers crossed!

  • Terri says:

    No vinegar to the recipe like most pavs?

  • Leanne Hayson says:

    Merry Christmas
    My family love pavlova so I’m keen to try this one.
    How long will this pavlova keep? Do u need to eat it within 24 hrs?
    Thanks Leanne

    • What The Fat? says:

      Hi Leanne, thanks for your query and Merry Christmas to you too!
      Once decorated, it is best to serve within 24hours due to the cream and berries. However if you prepare just the pavlova ahead of time and decorate on the day, it should keep for a couple of days in advance. You could store in an airtight container (if you have one large enough!) once it has completely cooled.

  • Niki says:

    Are there any sugar substitutes that would work that are not sugar alcohols? I’m totally intolerant to erythritol.

    • What The Fat? says:

      Hi Nicki,
      Stevia is the best non-fermenting sweetener, but as Jaine said below, the recipe may not always need sweetening.

  • This recipe will still work with no sweetener at all and still taste wonderful!. The fruit has a natural sweetness all by itself. You may be surprised how much your sensitivity to taste changes when you eat LCHF ….. and the less you have sweet foods the less you are likely to crave them.

  • Kathy van Bokhoven says:

    Seasons Greetings.
    Im really keen to try your sugarless pavlova.
    Is there any reason why I cannot use Splenda as a substitute for Stevia?

    • What The Fat? says:

      Hi Kathy,

      we prefer to use natural non-caloric sweeteners first, but if you’re used to using Splenda, there’s no real reason not to use it.

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