(0)

Christmas and summer both mean one thing: it’s time to find the best pavlova recipes! What would Christmas in Australia be without a classic pavlova recipe to delight the hungry crowds? This easy pavlova recipe is sugar free, so even if you’re trying to keep an eye on your dessert intake over the festive period you’ll be able to enjoy a slice or two!

Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Makes 6 Servings
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup Natvia
  • 1/2 teaspoon vanilla extract
  • 1 cup thickened cream
  • 1 teaspoon vanilla
  • 1 tablespoon Natvia
  • 1/4 cup unsweetened shredded coconut, toasted
  • 2 kiwi fruit chopped
  • 2 passionfruit
  • 1 mango
  • 1 lime

Base:

6 egg whites

1/2 tsp cream of tartar

1/3 cup Natvia

1/2 tsp vanilla extract

Topping:

1 cup thickened cream

1 tsp vanilla

1 tbsp Natvia

1/4 cup unsweetened shredded coconut, toasted

2 kiwi fruit chopped

2 passionfruit

1 mango

1 lime

METHOD

  1. Preheat oven to 100°C
  2. Whisk egg whites using an electric mixer on high until they are foamy
  3. Add the cream of tartar to the mixture, then add the Natvia 1 tablespoon at a time while beating on low speed
  4. Once all the Natvia is added, turn mixer to high and beat until the egg whites form stiff peaks.
  5. Spoon mixture onto a lined tray and shape into a circle.
  6. Bake for 1 1/2 hours, then turn the oven off and leave to dry out for another hour
  7. Whisk together the cream, vanilla and Natvia until firm peaks form
  8. Spread the cream over the cooled pavlova and top with the fruit and coconut

WATCH THE VIDEO

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    1. Sara says:

      For the topping, what is the first ingredient? It says 1 cup thickened… Looks delicious! Thanks

      1. Rosie Lane says:

        Hi Sara, it should have read ‘thickened cream’. Thanks for picking that up! We’ve fixed up the recipe to include that 🙂

    2. nikki says:

      Thanks for the recipe….i made a almond ricotta and lemon cake over christmas, the first one i used butter and casor sugar in, no flour…..so i tried it again, this time, no butter (or margarine) no sugar, no flour….I used natvia icing mix because thats what i had in the cupboard, i used 5 eggs instead of 5 and 250g of almond meal and about 30-40 g desiccated coconut for thickness ( i wont use coconut again)…..the cake was a little denser and drier, and the lemon and sweetness didn’t develope fully until the next day. I was so pleased how it turned out…..I adapted a recipe i found online. the cake is quite heavy and i divided it into 12 slices counting all the ingredient calories individually, each slice came out at 247 calories per slice for 12 slice cake and roughly 350 cals per 8 slice cake. Fat content seemed high but the almond meal is high in fat……but good fats. i would try it with one less egg next time and no coconut, reducing the calorie content yet again (coconut calories are high)…i will add more lemon juice into it……thanks Natvia

      1. Rosie Lane says:

        That sounds delicious! So great to see how you adapted a recipe to make it healthier 🙂 Thanks for sharing!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

DON'T HAVE A LOGIN? REGISTER NOW

LOST PASSWORD?

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Please use only a-z,A-Z,0-9,dash and underscores, minimum 5 characters
Minimum 8 characters
Please wait...

REGISTERED ALREADY? LOGIN HERE

Use of this site constitutes acceptance
of our User Agreement and Privacy Policy

Create your new collection