A crisp meringue shell, soft marshmallowy centre and pillowy whipped cream — this low carb Traditional Pavlova brings the classic Kiwi dessert back to the table, without the usual sugar load.
Topped with fresh berries and a splash of passionfruit, it’s light, festive and made for sharing.
Prep Time | 15 mins |
Cook Time | 1 hr 30 mins |
Meal Time | Dessert |
Servings | 8 |
Carbs | 0.8g |
This Traditional Pavlova has everything you love about the classic — a crisp outer shell, soft centre and generous topping of whipped cream and berries.
The difference? We’ve swapped regular sugar for powdered sweetener, making it a lower carb option that’s perfect for Christmas, celebrations or whenever you want a dessert that feels special without sending blood glucose soaring.
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Flavour variations:
Try one of these simple topping ideas:
- Classic berry: Strawberries, raspberries and blueberries with whipped cream.
- Christmas pavlova: Raspberries, mint leaves and a little passionfruit pulp.
- Black forest style: Whipped cream, grated 85% dark chocolate and a few cherries.
- Lemon berry: Add lemon zest to the cream and top with blueberries.
- Tropical twist: Add passionfruit and a small amount of toasted coconut.
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Looking for more meal-time inspiration? Check out our range of eCookbooks for delicious, easy-to-prepare recipes that are diabetes-friendly and won't impact your blood glucose levels.
Festive Pavlova
Ingredients
Pavlova:
- 6 egg whites at room temperature; 230 g total; top up with extra whites if needed
- ½ cup sugar-free icing, 100 g
- 2 tsp vanilla extract
- 1 tsp vinegar
- ½ tsp cream of tartar
- ¼ tsp xanthan gum
Fresh berry topper:
- ½ cup berries, fresh; strawberries, raspberries, blueberries or blackberries
- ½ cup whipped cream
COOK MODE
Instructions
- Preheat oven to 130℃ (300°F). Line a baking tray with parchment paper.
- Clean a mixing bowl thoroughly with a paper towel dipped in vinegar, then dry it well.
- Use electric beaters or a stand mixer to whisk the egg whites to stiff peaks.
- Add 1 tablespoon of sweetener at a time, waiting 30 seconds between each addition. Once all the sweetener has been added, scrape down the sides of the bowl, and mix for a further 3-5 minutes until glossy.
- Add the vanilla extract, vinegar, cream of tartar and xanthan gum. Mix for 3 minutes.
- Reduce the oven temperature to 100℃ (250°F).
- Spoon the mixture onto the prepared baking tray and mould it into a high, round shape, approximately 25cm in diameter. Smooth the sides and top, but don’t worry if it’s not perfect!
- Bake for 90 minutes or until crisp to the touch, avoiding browning.
- Turn the oven off and leave the pavlova to cool completely inside the oven with the door ajar.
- Transfer the pavlova to a cake stand or plate. Top with whipped cream and berries when ready to serve.
Notes
- Make sure your bowl is completely dry before you start whisking. Even a tiny bit of moisture can stop the egg whites from getting firm and glossy.
- Pavlova loves a bit of planning. You can bake it the day before and keep it in a cool, dry spot until you’re ready to serve.
- And the big one… patience. Letting it cool entirely takes time, but it’s worth it for that light, fluffy centre and crisp shell we all want. Enjoy the slow magic, it pays off!
Storage
Store the undecorated pavlova in an airtight container for up to 3 days. Add toppings just before serving.Swaps
- If you can’t find sugar-free icing sugar, you can use allulose or monk fruit sweetener, but you’ll need to blitz it in a food processor to ensure its powdery and very fine.Â
- Use coconut yoghurt instead of whipped cream for a dairy-free option.
- Swap berries for passionfruit pulp (½–1 tbsp per serve) if you prefer a tangy topper.
- Alternatively, try our Zesty Lemon Curd.
Creative additions
- Fold 1 tsp finely grated lemon zest into the meringue for a citrus twist.
- Sprinkle berries with a handful of chopped mint for a summer vibe.
- Serve with a few toasted flaked almonds for crunch.
