Sugar-Free Keto Pavlova Recipe (2024)

FAQs

Can you reduce sugar in meringue? ›

Reducing the sugar in a meringue destabilises its structure, causing it to lose its shape.

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess. Meringues will weep if there's any undissolved sugar.

You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one. Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

MCT oil, rich in medium-chain triglycerides, may help curb sugar cravings on a keto diet. These fats are rapidly converted into ketones, providing a quick and sustained energy source. However, individual responses vary. It's essential to incorporate MCT oil mindfully, starting with small amounts to assess tolerance.

Is peanut butter OK on keto? ›

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Keto fruits by definition are low in carbohydrates. You still need to exercise portion control with most keto-friendly fruits to be within the limits of a keto diet. Keto-friendly fruits include avocados, watermelon, strawberries, lemons, tomatoes, raspberries, peaches, cantaloupe, star fruit, and blackberries.

You can leave the pavlova in the oven overnight too. A baked and cooled pavlova can be kept in an airtight container, or even in the oven for up to 24 hours.

Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much. Essentially when the marshmallow in the middle is above 100 C, some of the water associated with the egg white is going to turn to steam.

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

Sugar inhibits the eggwhite protein from forming bonds around air pockets, so the more sugar you incorporate, the less airy the foam will be. Adding the sugar too late and/or too slowly. Adding the sugar after the eggwhites form stiff peaks will create a mixture that is too airy.

Basic Swiss Meringue ratios

You'll note that all my meringue recipes follow a specific formula: for every egg white I add ¼ cup granulated sugar. This gives us a near 1:1 weight ratio in terms of egg white and sugar.

If you reduce the amount of the sugar syrup, you will reduce the overall temperature your egg whites get heated to, and that could reduce the stability.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.