Keto Pavlova with Wild Berry Syrup
Keto Pavlova with Wild Berry Syrup
Recipe | Serves 8 | Prep 20 min | Bake 1 hr 15 min
No Kiwi summer table feels complete without a pavlova, and this version keeps every bit of the crisp-shell, marshmallow-centre magic without the sugar hit. A drizzle of Frenchies Keto Wild Berry Syrup over fresh berries finishes it properly, giving you that classic sticky-sweet berry flavour without a single gram of added sugar.
Tip: Powdered erythritol or allulose works far better than granulated sweetener in a pavlova, since it dissolves fully into the egg whites. If you only have granulated, blitz it in a blender for 30 seconds first to turn it to a fine powder.
Ingredients
For the pavlova base
- 6 large egg whites, room temperature
- 1½ cups powdered erythritol or allulose sweetener
- 1 tsp cream of tartar
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the topping
- 1½ cups whipping cream
- 2 tbsp powdered sweetener
- 1 cup fresh mixed berries (strawberries, raspberries, blueberries)
- 4 tbsp Frenchies Keto Wild Berry Syrup
Method
Preheat your oven to 130°C. Line a baking tray with baking paper, and draw a 20cm circle on the paper as a guide, then flip the paper over so the pencil mark is underneath.
In a clean, dry bowl, whisk the egg whites and cream of tartar on high speed until soft peaks form. With the mixer still running, add the powdered sweetener one spoonful at a time, whisking well between each addition, until the mixture is thick, glossy, and holds a stiff peak.
Gently fold in the vinegar and vanilla with a spatula, being careful not to knock too much air out of the mixture. Spoon the meringue onto the tray within your marked circle, smoothing the top and sides into a neat dome.
Bake for 75 minutes without opening the oven door. Once done, turn the oven off and leave the pavlova inside with the door closed until completely cool, ideally a few hours or overnight. This slow cooldown is what prevents cracking.
Whip the cream and powdered sweetener together until soft peaks form. Do not over-whip, since keto whipped cream can turn grainy quickly once it passes soft peak stage.
Top the cooled pavlova with whipped cream, scatter over the fresh berries, and finish with a generous drizzle of Frenchies Keto Wild Berry Syrup. Serve immediately.
Storage tip: Assemble just before serving, since the cream and berries will soften the meringue shell within a few hours. The unassembled meringue base keeps well in an airtight container at room temperature for up to two days.
More summer keto desserts
If pavlova has you in a summer entertaining mood, our Keto Wild Berry Cheesecake uses the same syrup and is another easy make-ahead option for a crowd, and our 15 keto recipes under 10g net carbs has more ideas for rounding out the rest of your table.
Paul Ouakli is a classically trained French chef and founder of Frenchies Keto NZ, bringing fine-dining technique to sugar-free home cooking.
Get the syrup that makes this recipe.
