Sugar-Free Keto Pavlova Recipe (2024)

FAQs

Can you reduce sugar in meringue? ›

You can easily halve the sugar measurement for a traditional meringue recipe and still have it come out OK (albeit less tasty) - especially if you make one of the more stable meringue types, such as an Italian meringue where the sugar is combined as boiling sugar syrup.

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.

If a sugar-free item is loaded with carbs and not the best ingredients, it's not keto-friendly. When following the keto diet, your goal is to keep your carb intake as low as possible, typically 20 to 30 grams of carbs a day, in order to stay in ketosis.

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.

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.

Which fruit is keto? ›

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.

Yes, stevia is keto approved. Feel free to use it in baked goods, coffee and tea, and other sweets you make at home. It has a glycemic index of zero and will not disrupt ketosis.

Some natural sweeteners such as Stevia, Erythritol, and AlluMonk are keto-friendly and can be used in moderation. In conclusion, sugar can kick you out of ketosis and prevent your body from burning fat for energy.

When it comes to choosing a Keto-friendly sweetener, it's best to stick with stevia or monk fruit for the most part. With zero net carbs and little to no effects on blood sugar, these sweeteners are ideal for satisfying sugar cravings with minimal, if any, known side effects.

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.

While the egg whites are still being whisked slowly add the sugar. When all the sugar has been added scrape down the sides of the bowl. Continue whisking until the sugar has dissolved.

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.