Keto Mini Pavlovas

Crispy on the outside with a soft, marshmallow-like center, these Keto Mini Pavlovas offer an elegant and airy dessert without the sugar. Lightly sweetened with a keto-friendly alternative and topped with whipped cream and fresh berries, they’re a perfect low-carb treat for holidays, dinner parties, or light summer entertaining.

Why You’ll Love This Recipe

These pavlovas deliver all the beauty and texture of the classic meringue dessert—crackly edges and a pillowy inside—while staying completely sugar-free. They’re naturally gluten-free, low in carbs, and visually impressive yet simple to make. Customizable with your favorite toppings, these mini pavlovas are perfect for anyone following a keto or diabetic-friendly lifestyle who still wants to enjoy a sweet, refined dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large egg whites, room temperature
• 1/2 cup powdered erythritol or monk fruit sweetener
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Optional Toppings:

• 1/2 cup heavy whipping cream, whipped
• Fresh berries (strawberries, raspberries, or blueberries)

Directions

1. Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
3. Gradually add in the powdered sweetener while continuing to beat. Add the vanilla extract and a pinch of salt. Beat until stiff, glossy peaks form.
4. Transfer the meringue mixture to a piping bag or use a spoon to shape 6 mini pavlovas on the baking sheet, forming a small well in the center of each to hold toppings.
5. Bake for 60–75 minutes until the outsides are crisp and dry to the touch with a pale golden hue.
6. Turn off the oven and let the pavlovas cool inside with the door slightly ajar to prevent cracking.
7. Once cooled completely, top with whipped cream and fresh berries just before serving.

Servings and timing

Servings: 6 pavlovas
Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 60 kcal per pavlova (without toppings)

Variations

• Chocolate Swirl: Gently fold in unsweetened cocoa powder before piping for a chocolate-flavored base.
• Coconut Cream: Use whipped coconut cream instead of dairy for a dairy-free version.
• Lemon Zest: Add lemon zest to the meringue for a subtle citrus note.
• Almond Flavor: Replace vanilla extract with almond extract for a nutty undertone.
• Mini Pavlova Nests: Make smaller bite-sized nests for party platters.
• Nut Topping: Sprinkle chopped pistachios, almonds, or pecans over the whipped cream for crunch.
• Berry Compote: Use a sugar-free berry compote instead of fresh berries for added moisture and flavor.
• Mint Garnish: Add a fresh mint leaf to each pavlova for a refined finish.
• Mocha Pavlovas: Add instant espresso powder to the meringue for a mocha variation.
• Festive Flair: Use pomegranate seeds and dark chocolate shavings for a holiday-ready dessert.

storage/reheating

Store the unfilled pavlovas in an airtight container at room temperature for up to 3 days. Keep them in a dry place to maintain their crisp texture. Do not refrigerate or freeze the meringue bases, as moisture will soften them. Only add toppings just before serving to prevent sogginess. Filled pavlovas should be served immediately for best texture.

FAQs

Can I make the pavlovas ahead of time?

Yes, you can make the meringue shells up to 3 days in advance. Store in a dry, airtight container until ready to top and serve.

What’s the best sweetener for meringue?

Powdered erythritol or monk fruit blend works best for a smooth, stable meringue. Avoid granulated versions, as they may not dissolve properly.

Why did my pavlovas crack?

Sudden temperature changes can cause cracking. Let them cool gradually in the oven with the door slightly open.

Can I use a hand mixer?

Yes, a hand mixer works well, but it may take a few minutes longer to achieve stiff peaks than a stand mixer.

Can I freeze pavlovas?

Freezing is not recommended as the meringue becomes soft and sticky once thawed.

How do I know the meringue is ready to bake?

The mixture should form stiff, glossy peaks that hold their shape when the beater is lifted.

What can I use instead of cream of tartar?

You can substitute with 1 teaspoon of lemon juice or white vinegar to stabilize the egg whites.

Are pavlovas keto-friendly?

These pavlovas are made with sugar-free sweeteners and low-carb ingredients, making them suitable for a keto diet.

Can I skip the toppings?

Yes, the meringue can be enjoyed on its own or paired with alternative sugar-free toppings to your preference.

Can I add flavor to the whipped cream?

Yes, a dash of vanilla, almond, or citrus extract can be added to enhance the whipped cream’s flavor.

Conclusion

Keto Mini Pavlovas are a beautiful, elegant dessert that brings refined sweetness to any occasion—without the carbs. Light, crisp, and customizable, these mini meringues are the perfect end to a keto-friendly meal or a showpiece for your next gathering. With a crunchy shell and soft center, topped with cream and berries, they prove that indulgence can be healthy, too.

Keto Mini Pavlovas

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These Keto Mini Pavlovas are crisp on the outside, soft and marshmallow-like inside, and completely sugar-free. Topped with whipped cream and fresh berries, they’re an elegant low-carb dessert perfect for spring gatherings, holiday tables, or guilt-free indulgence.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 pavlovas
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Diabetic

Ingredients

For the Meringue:

• 4 large egg whites, room temperature

• 1/2 cup powdered erythritol or monk fruit sweetener

• 1/2 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

• Pinch of salt

Optional Toppings:

• 1/2 cup heavy whipping cream, whipped

• Fresh berries (strawberries, raspberries, or blueberries)

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Instructions

1. Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.

2. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.

3. Slowly add sweetener while beating, then add vanilla and salt. Beat until stiff, glossy peaks form.

4. Transfer meringue to a piping bag and pipe 6 mini nests onto the baking sheet, leaving a small well in the center.

5. Bake for 60–75 minutes until dry to the touch and just starting to turn golden.

6. Turn off oven and allow pavlovas to cool inside with the door slightly ajar.

7. Once completely cool, top with whipped cream and fresh berries. Serve immediately.

Notes

• Use a metal or glass bowl (not plastic) to help egg whites whip properly.

• These are best enjoyed fresh, but you can store unfilled pavlovas in an airtight container for up to 3 days.

• Try lemon zest or sugar-free chocolate shavings for a flavor twist.