Keto Pavlova Cake

Keto Pavlova  Cake


  • For the Pavlova:
  • 6 egg whites (1¼ Cups or 280 mls) (at room temperature) I used Egg White from Countdown
  • ½ cup Natvia powdered Sweetener
  • 2 tsp vanilla essence
  • 1 tsp white vinegar
  • 1/4 tsp Cream of Tartar
  • For the topping and sides:
  • 300ml full cream, whipped
  • 3 tbsp Natvia powdered Sweetener
  • 1 tsp vanilla essence
  • 1 tsp unflavored gelatin powder
  • ⅛ Cup cold water
  • Fruit for decoration.
  • Mixed fruit of your choice


  • Line a baking a baking tray with baking paper or a 23 cm Spring-form cake tin to help keep it’s shape, if using the cake tin, you need to line the sides with baking paper also.
  • Before starting, Clean your bowl thoroughly with vinegar and paper towel. Dry well before using.
  • In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.
  • Continue beating while adding the Natvia powdered Sweetener
  • The mixture should get glossier and thicker with each addition and this should take at least 3 to 4 minutes. Beat in the vanilla, vinegar, cream of tartar and Xanthan gum
  • Making the Pavlova:
  • Spoon mixture out onto the prepared tray into a dinner plate sized mound or into the prepared springform cake tin if your using this choice.
  • Baking:
  • Preheat the oven to 110ºC bake (not fan bake).
  • Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper.
  • Turn the oven off and leave the pavlova for at least an hour before removing from the oven.
  • Finish cooling it on a wire rack.
  • When it’s completely cool, place on a serving plate, swirl the top with the whipped cream and decorate with sliced or chopped fruit of your choice.
  • Making the whipped cream:
  • Sprinkle the gelatin over the cold water and let it bloom for 5 mins.
  • While that’s resting add the 3 tbsp Natvia powdered Sweetener and 1 tsp vanilla essence to the whipping cream (feel free to do more or less to your tastes).
  • Once the gelatin has bloomed, microwave it until it’s dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.
  • Beat with a mixer and whisk it until stiff peaks form and keep the cream refrigerated until you use it to decorate the pavlova.
  • Adding the Cream:
  • Add you Cream mix by using a spatula, spread it over the top and sides, smooth it out nice and even.
  • Finally add some fresh fruit as decoration.
  • Place the finished Pavlova in the refrigerator for a few hours, then serve and enjoy.
  • Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
  • A 23 cm Spring-form cake tin needed if using this option, it’s what I used in this recipe as a test, and works perfectly.

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