Easy Sugar Free Strawberry Pavlova: a super yummy treat and just 2.5g carbs!
If you love meringues but want to avoid sugar, this recipe is for you. Fully keto-friendly, LCHF, low-carb and sugar free — and surprisingly simple to make. My easy sugar free strawberry pavlova is light, tasty and only about 2.5g carbs per serving.
We’ve all had leftover egg whites after recipes that call for yolks. Meringues are the obvious option, but classic recipes rely on lots of sugar and can be temperamental. This version skips the sugar without sacrificing texture or flavour.
My Love/Hate Relationship with Meringues
For years my meringue attempts were a mix of failures: either wet and eggy in the centre or rock-hard and impossibly sticky. I tried different sugars, acids and techniques with little consistent success. When I switched to a keto lifestyle I assumed meringues were off the menu — until a chance experiment changed everything.
A Half-Hearted Experiment That Worked
With one egg white to spare I decided to try a sugar free meringue. I chose erythritol over stevia because erythritol’s bulk and less intense sweetness are easier to judge in a meringue. I whisked the white until frothy, added 1 tablespoon erythritol, whisked until it whitened, then added another tablespoon and kept beating. The mixture became dense, glossy and airy — exactly what I wanted. I shaped two nests, dried them slowly at low temperature and the result was delicious: a slightly powdery meringue with a pleasant cooling note from the erythritol. Since that first bake I’ve repeated the method several times with consistent results.
How to Make Easy Sugar Free Strawberry Pavlova
One egg white yields two meringue nests for this pavlova. The core technique is simple: whisk egg white, erythritol and a pinch of guar gum until very stiff and glossy. Spoon into two nest shapes on a lined tray and dry in a low oven for a long time so the meringues dry through without browning.
Once the nests are ready, top them with whipped cream and strawberry compote for a classic pavlova finish. If you prefer, try a scoop of sugar-free vanilla ice cream instead of cream — both options are excellent. The fruit component is easy: simmer chopped berries with lemon or lime juice, a small amount of sweetener and a pinch of agar to thicken, then cool.
Whip double cream with vanilla until stiff. Layer the meringue nests with whipped cream, spoon in the strawberry compote and finish with a whole strawberry for visual appeal. The combination of crisp meringue, rich cream and bright strawberry is irresistible.
This sugar free strawberry pavlova disappears fast — it’s light, festive and low in carbs. Enjoy!
Enjoy!
Easy Sugar Free Strawberry Pavlova
Ingredients
- 1 egg white – best if 2–3 days old
- 2 TBSP erythritol
- 1 pinch guar gum
- 40 g double cream
- 80 g strawberries
- 1 TBSP fresh lime juice
- 1 pinch agar-agar
- 1/8 tsp pure stevia powder
- 1 tsp vanilla extract
Instructions
Meringue nests
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Whisk the egg white until opaque and frothy. Add 1 tablespoon erythritol and continue whisking until firmer. Add the second tablespoon of erythritol and the pinch of guar gum, then whisk until the mixture is very stiff, glossy and dense.
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Spoon two equal mounds onto a baking tray lined with parchment paper and shape each into a shallow nest.
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Bake at 80°C (175°F) static for about 2 hours, then leave the meringues in the oven to cool completely so they finish drying out.
Strawberry compote
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Chop the strawberries, reserving two whole berries for garnish if desired.
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Place the chopped berries in a small pan with lime juice, vanilla extract, a pinch of agar-agar and the stevia. Simmer gently for 5 minutes, stirring often, then allow to cool and thicken.
Final steps
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Whip the double cream with vanilla extract until very stiff. You can use a siphon for a light foam if you prefer.
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Spread or pipe whipped cream around the outer part of each meringue nest and a little in the centre.
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Fill the centre with the strawberry compote and top with a whole strawberry.
Notes
If meringues stick to the parchment paper, slide a large knife underneath to lift them off. Any crumbs make a pretty garnish on the serving plate.
Do not omit the guar gum — it stabilises the egg white and helps the meringues hold their shape.
Nutrition
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