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Keto Pavlova

I am new to to this dessert but it is super tasty! Pavlovas are a delicate meringue-type dessert that isn’t overly sweet.


My biggest tip when making a pavlova is that meringues and humidity do not mix. If your kitchen is very humid, you will not end up with a crispy outside.


To make my keto pavlova, I used Further Food collagen and gelatin!

Do not skip the gelatin in my recipe. If you do not add it, the pavlova will fall.

I love Further Food gelatin so I am super excited they have a huge bag! I use their gelatin in my protein sparing Hawaiian rolls, my ice cream recipe, my dairy free chaffles and more!

Further Food is SO generous that they are doing a special discount for all of my readers!
Use code: MARIAMINDBODY for 20 % off!

Click HERE to get Further Food Products! 

Keto Pavlova

Prep Time 10 minutes
Cook Time 1 hour
Course Dairy Free, Dessert, Nut Free
Cuisine Italian
Servings 4 servings
Calories 132.6


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup Further Food Vanilla Collagen (or chocolate collagen)
  • 1/4 cup powdered erythritol (NO ALLULOSE)
  • 1 tablespoon Further Food gelatin
  • 1 teaspoon strawberry extract (or vanilla extract)


  • 1/2 cup heavy cream (OMIT for dairy free)
  • 3 tablespoons powdered allulose (or erythritol)
  • Strawberries fresh, sliced


  • Preheat oven to 275°F. Thoroughly grease a 7 inch pie plate with butter or coconut oil.
  • In a small bowl, use a hand mixer to beat the egg whites and cream of tartar with a hand mixer until soft peaks form. With the mixer on low, slowly sprinkle in the sweetener until completely incorporated.
  • Beat until stiff peaks form. Gently mix in the collagen, gelatin and extract. 
  • Spoon the mixture into the greased pie plate, then smooth the mixture across the bottom, up the sides, and onto the rim of the pie plate to form a shell. Cook for 1 hour, then turn off the oven and let the crust stand in the oven for another 20 minutes. 
  • Meanwhile, place the heavy cream in a large cool bowl and whip with electric hand mixer on high until soft peaks form. Add the sweetener and beat until medium peaks form; taste to adjust sweetness to your liking. Place cream over the top of the chilled pavlova. 
  • Top with sliced strawberries and serve in slices.
  • Store in an airtight container in the refrigerator for up to 3 days before filling.


Calories: 132.6 | Fat: 11.3g | Protein: 7.8g | Carbohydrates: 1.4g | Fiber: 0.3g | P:E Ratio: 0.6


Today I received a very special email with this precious photo! I had to share this special news to inspire others!

“Hi Maria! I wanted to send you this special testimony!

You’ve been helping me with general health since 2016 with your books, did a health assessment in 2018 for general health and another one for fertility in 2022 after 2 chemical pregnancies + losing 2 babies. 

One month into your supplement plan and I got pregnant. Baby was born in July 2023 and we are both well, thanks God! 

Thank you so much for all your efforts, for persevering when everything was against you and for everything you both do! 

May God bless you and your family and give you strength and courage to continue revolutionising the world of health! 

Thank you so much!” Bianca

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Alina Scott says:

    Hmm, the recipe says dairy free but then asks to omit heavy cream and doesn’t offer a substitute. So what am I supposed to put inside? Looks like your recipe is missing something. 😃

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