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Low-Carb Holiday Berry Pavlova

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My Low-Carb Holiday Berry Pavlova was originally shared at A Sweet Life!

Pavlova is one of the most effortless desserts you can make and is perfect for a special occasion like the upcoming Holiday season. This keto pavlova is like Eton Mess made into a posh cake that will impress your guests!

What to Do with Leftover Egg Yolks?

If you make recipes like this low-carb Pavlova or my Keto Yeast Bread, you will have leftover egg yolks. Don't waste them, instead use them to make a batch of Keto Mayonnaise, Hollandaise Sauce, Low-Carb Lemon Curd or Keto Coffee.

Low-Carb Holiday Berry Pavlova

Hands-on Overall

Serving size slice

Allergy information for Low-Carb Holiday Berry Pavlova

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, slice)

Net carbs6.2 grams
Protein4.5 grams
Fat18.3 grams
Calories223 kcal
Calories from carbs 12%, protein 9%, fat 79%
Total carbs9 gramsFiber2.8 gramsSugars5.5 gramsSaturated fat11.4 gramsSodium60 mg(3% RDA)Magnesium21 mg(5% RDA)Potassium190 mg(9% EMR)

Ingredients (makes 8 servings)


  1. Preheat the oven to low, 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional). Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
  2. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
  3. Add the 1/2 cup powdered Erythritol, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage. Note that for best results you can use Allulose (Unlike Erythritol-based sweeteners it will caramelize with no aftertaste and no crystallization once chilled.)
  4. Spoon the mixture on a tray lined with parchment paper or a non-stick mat and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
  5. Place in the oven in the middle section. Bake at 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional) for 15 minutes.
  6. Then, turn the temperature down to 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional) and cook for another 2 hours. After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.
  7. When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
  8. Meanwhile, whip up the cream. Add the vanilla extract and the remaining 1/4 cup Erythritol. Fill the meringue nest with the vanilla cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.

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Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Egg white, fresh
0.2 g2.7 g0 g13 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Cream of tartar, raising agent
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
1.2 g0.9 g17.1 g165 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g4 kcal
Strawberries, fresh
1 g0.1 g0.1 g6 kcal
Raspberries, fresh
1 g0.2 g0.1 g9 kcal
Blackberries, fresh
0.8 g0.3 g0.1 g8 kcal
Blueberries (wild), fresh
0.9 g0.1 g0.1 g6 kcal
Dark chocolate, 85% cocoa (cacao)
0.4 g0.2 g0.9 g10 kcal
Total per serving, slice
6.2 g4.5 g18.3 g223 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (16)

I am curious about making this pavlova in individual servings. What might you think the baking times would be for say a large cupcake size Martina. And, could I use a piping bag to help shape in a smaller size?

Sorry for missing this comment! Yes, that is definitely possible. I haven't tried making these as individually portioned meringues but it will depend on the thickness. I'd say a third to half of the baking time but that will vary. It's best to check throughout and make sure it's set. Piping bag is an option too if you want the meringues to be more even/smoother. Here's a new recipe which happens to be a Pavlova made in the air fryer: Air Fryer Keto Vanilla Berry Pavlova

Hi, Thanks for the recipe, it looks delicious.   Can you use egg whites from a carton?

Thank you! I wish I knew but I've never tried that. I hope someone else could comment?

Hi I was really keen on reading this but for some reason your page is not showing the actual recipe at all, just the nutritional info. I am really disappointed.

The recipe is linked in this post in bold but you have not read it. It is a guest post. I understand we are all busy but it only takes a minute.

I have tried making low carb pavlova in the past using erythritol with mixed success. It tasted great but was soft on the outside. It didn't have the crunchy shell of a normal Pavlova.  Erythritol just doesn't caramelize like sugar. And the crunchy bits are the best bits of pavlova.

Hi Denise, I use Erythritol and mine was crispy on the outside and soft inside. For even better results, you can try Swerve which caramelises and it's perfect for this type of desserts.

Will this work with xylitol too? I can't find erythritol where I live.

Yes, you can. It will have slightly more carbs but it's still fine for a low-carb diet 😊

Thanks for this. I have tried, with some success, to bake pavlova since going low carb but haven't tried using erythritol. I plan to try your version very soon.

Hope you like it! 😊

I don't think I could wait until christmas! This looks so beautiful. Can you use frozen berries?

Hi Miriam, yes, you can use frozen too. I noticed that some traditional recipes cook the berries and add sweeteners - there are many way you can do this. Just make sure to add the topping just before serving so that the meringue doesn't get too soft.

Cool!! I was looking how to "convert" my Xmas pavlova into a lowcarb treat! Pinning and saving for the right time 😊

Thank you Connie, hope you like it! 😊