LCHF Dessert Pavlova

Pernille Bjerring


Ever since I was a child, one of my favorite desserts has been meringue with whipped cream and berries on top. I only found out quite recently that this dessert has a name, Pavlova, and I still really, really like it. To me, however, Pavlova has been one of those foods that almost has a “fashion cycle” – sometimes they are “in” and sometimes they are “out” and you almost forget all about them. Kind of like shrimp cocktail 🙂 So I was very grateful to a good friend of mine when she recently reminded me of the existence of the Pavlova – and yesterday, when we had invited some of our non-LCHF friends over for dinner, I thought I would attempt to make a LCHF Pavlova without even disclosing that it was LCHF. The experiment was a huge success – both adults and kids enjoyed the dessert and most had a second helping. (And they still don’t know it was LCHF…..)

LCHF Pavlova

8 servings


4 egg whites

8 T sweetener (I used 4 T Sukrin and 4 T Sukrin Gold. Sukrin is the de facto standard of LCHF sweeteners in Scandinavia and many European countries but it is not yet widely available in the US. I like to always combine two sweeteners to counteract any potentially weird aftertaste)

1 t vinegar

Whip the egg whites until they are very stiff and form peaks. You should be able to turn your bowl upside down without the egg whites moving. Add the sweetener one T at a time, whipping after each T. Fold 1 t vinegar into the egg white form and spread the foam on oil greased parchment paper. I used a standard size cookie sheet and filled it pretty much to the edges. (Tip: I used a little of the foam to form a smaller “test” meringue on a separate sheet which allowed me to test if my meringue was done without messing with my Pavlova)

Dry in oven approximately 50 minutes. I used convection heat, 225 degrees.

The meringue appears soft when you remove it from the oven but when it is left to cool on a rack, I will develop a “crispy” surface.

It does NOT taste exactly like a meringue made with sugar because no sweetener has the caramelizing properties of sugar. I would say that it came out as a mix between meringue and an angel food cake – but with the cream and the berries it was delicious!


2 egg yolks

3 T sweetener (I used 2 T Sukrin Gold and 1 T Sukrin)

1 t vanilla powder

2 cups heavy whipping cream

Whip the egg yolks with the sweetener and vanilla until light yellow and airy. In a separate bowl, whip the heavy cream to a whipped cream. Fold the whipping cream gradually into the egg mixture.

Spread the cream evenly on top of the meringue and add berries on top. I used about 32 oz of berries: strawberries, blueberries and blackberries.

The Pavlova looked absolutely beautiful, tasted fantastic, and was even edible the next day – my daughter just gobbled up the small piece that was left over:-) Enjoy!


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