Keto Raspberry Pavlova: A Light & Crispy Low-Carb Delight

If you love desserts but need to keep it low-carb, this Keto Raspberry Pavlova is about to be your new favorite. It’s crispy on the outside, soft and marshmallowy in the center, and topped with fresh raspberries and whipped cream. The best part? No sugar, no guilt—just pure deliciousness.

Pavlova might sound fancy, but don’t worry, it’s easier than it looks. This version swaps out regular sugar for keto-friendly sweeteners, so you can enjoy every bite without breaking your diet. Whether you’re making it for a special occasion or just because you want something sweet, this recipe is going to be a winner.

Let’s get started.

What Is Pavlova?

Pavlova is a meringue-based dessert named after the famous Russian ballerina Anna Pavlova. It has a crisp outer shell and a soft, marshmallow-like center. Usually, it’s topped with whipped cream and fruit. Traditional pavlova is made with sugar, but since we’re going keto, we’ll be using a sugar substitute.

Why You’ll Love This Keto Raspberry Pavlova

• Low in carbs – Traditional pavlova is packed with sugar, but this one has none.
• Light and airy – It’s a delicate dessert that won’t weigh you down.
• Easy to make – If you can whip egg whites, you can make pavlova.
• Naturally gluten-free – No flour needed.
• Perfect for any occasion – Fancy enough for a party, easy enough for a weeknight treat.

Ingredients for Keto Raspberry Pavlova

For the Meringue Base:

• 4 large egg whites (room temperature)
• 1 cup powdered erythritol or allulose (avoid granulated; it won’t dissolve well)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon cornstarch or arrowroot powder (optional but helps texture)
• A pinch of salt

For the Toppings:

• 1 cup heavy whipping cream
• 2 tablespoons powdered erythritol or allulose
• ½ teaspoon vanilla extract
• 1 cup fresh raspberries

How to Make Keto Raspberry Pavlova

Step 1: Preheat and Prepare

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper. If you want your pavlova to be a perfect circle, you can trace an 8-inch round on the paper as a guide, then flip it over so the pencil marks don’t touch the food.

Step 2: Whip the Egg Whites

• In a clean, grease-free mixing bowl, add the egg whites and a pinch of salt.
• Use an electric mixer on medium speed to beat the egg whites until soft peaks form. This takes about 3–4 minutes. Soft peaks mean when you lift the beaters, the egg whites hold their shape but still fold over.

Step 3: Add Sweetener Gradually

• Start adding the powdered erythritol, one spoon at a time, while beating on high speed.
• Continue beating until the mixture becomes thick and glossy. This takes around 5–7 minutes.
• Check if the sugar has dissolved by rubbing a bit between your fingers. If it still feels grainy, keep beating.

Step 4: Add Vinegar, Vanilla, and Cornstarch

• Add the vinegar (or lemon juice), vanilla extract, and cornstarch (if using).
• Beat for another 30 seconds to combine.

Step 5: Shape and Bake

• Spoon the meringue onto the prepared baking sheet, spreading it into a circle.
• Use a spoon to create a slight dip in the center, so the edges are higher (this will hold the whipped cream later).
• Bake for 1 hour, then turn off the oven and let the pavlova cool inside with the door slightly open for at least 2 hours. This prevents cracking.

Making the Whipped Cream and Assembling

Step 6: Make the Whipped Cream

• In a bowl, add heavy whipping cream, powdered sweetener, and vanilla extract.
• Beat with an electric mixer until soft peaks form. Don’t overmix, or it will turn into butter.

Step 7: Assemble the Pavlova

• Once the pavlova has cooled completely, gently transfer it to a serving plate.
• Spoon the whipped cream into the center.
• Top with fresh raspberries. If you want extra flavor, sprinkle some shaved dark chocolate or keto-friendly berry sauce.

Tips for the Perfect Keto Pavlova

• Use room temperature egg whites – Cold eggs don’t whip as well.
• Make sure your bowl is grease-free – Any oil or fat will stop the egg whites from whipping properly.
• Use powdered sweetener, not granulated – Powdered erythritol dissolves better and gives a smoother texture.
• Let it cool in the oven – Taking it out too soon can cause it to collapse.
• Don’t open the oven while baking – Sudden temperature changes can crack the pavlova.

Storage and Make-Ahead Tips

• Storing: Pavlova is best eaten the same day. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Once topped with whipped cream, it gets soggy fast, so it’s best to assemble it just before serving.
• Make-Ahead: You can bake the pavlova base a day ahead and keep it in a dry place. Whipped cream should be made fresh.

Keto Raspberry Pavlova Variations

• Chocolate Drizzle – Melt some sugar-free dark chocolate and drizzle over the pavlova for extra richness.
• Nutty Crunch – Sprinkle crushed almonds or toasted coconut on top for a bit of crunch.
• Berry Mix – Add blackberries, blueberries, or strawberries along with raspberries for a colorful look.
• Lemon Twist – Mix a little lemon zest into the whipped cream for a citrusy kick.

Is This Really Keto?

Yes! A regular pavlova is loaded with sugar, but this version uses zero-carb sweeteners like erythritol or allulose. The raspberries add a little natural sugar, but they’re one of the lowest-carb fruits. As long as you don’t go overboard with the toppings, this pavlova is completely keto-friendly.

Carb Breakdown (Per Serving):

• Meringue: Less than 1g net carbs
• Whipped Cream: 1–2g net carbs
• Raspberries: 3g net carbs (per ¼ cup)
• Total Per Slice: About 4–5g net carbs (depending on portion size)

Conclusion

Keto Raspberry Pavlova is a light, elegant dessert that proves you don’t need sugar to make something amazing. It’s crisp, creamy, and full of fresh berry flavor, perfect for any occasion. Whether you’re making it for a celebration or just treating yourself, this pavlova will satisfy your sweet tooth without kicking you out of ketosis.

Give it a try, and don’t be surprised if you end up making it again and again.

Print