Holiday Berry Pavlova

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Holiday Berry Pavlova

Holiday Berry Pavlova
Holiday Berry Pavlova

Holiday Berry Pavlova
Holiday Berry Pavlova



Pavlova has always been a great family favorite in my house. It’s an easy to make showstopper for special occasions and the perfect treat for the Holiday season. The trouble with most desserts is that they are laden in sugar. Unlike the classic recipe, this Berry Pavlova is great for both people with diabetes and those watching their waistline.

The meringue base needs to be made ahead but once it’s done, it only takes a few minutes to fill with whipped cream and berries. Make sure you assemble the Pavlova just before serving to prevent the meringue base from getting soggy.

(10 votes, average: 4.10 out of 5)
Holiday Berry Pavlova


  • 6 large egg whites
  • ½ tsp cream of tartar or 1 tsp apple cider vinegar
  • ½ + ¼ cup powdered Erythritol or Swerve Confectioners (120 g/ 4.2 oz)
  • 1 ½ cup heavy whipping cream or whipped coconut milk for dairy-free (360 ml/ 12 fl oz)
  • 1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder
  • 1 cup each fresh strawberries, raspberries, blackberries (425 g/ 15 oz)
  • ½ cup fresh wild blueberries (75 g/ oz)
  • 3 squares 85% dark chocolate, grated (15 g/ 0.5 oz)


  1. Preheat the oven to low, 135 C/ 275 F. Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
  2. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
  3. Add the ½ cup powdered Erythritol, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
  4. Spoon the mixture on a tray lined with parchment paper or a non-stick mat and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
  5. Place in the oven in the middle section. Bake at 135 C / 275 F for 15 minutes. Then, turn the temperature down to 100 C / 210 F and cook for another 2 hours. After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.
  6. When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
  7. Meanwhile, whip up the cream. Add the vanilla extract and the remaining ¼ cup Erythritol. Fill the meringue nest with the vanilla cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.

Yield: 8

Food energy: 222 kcal

Total fat: 18.3g

Carbohydrate: 9g

Protein per serving: 4.5g

Total dietary fiber: 2.8g


*Please note that this carbohydrate count does not include erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels. However, if you need to calculate total carbohydrates, add 22.5g per serving.


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Nickie Rhodes-hill
3 years ago

I am planning to use this recipe to make mini pavlovas .. would the cooking time be the same? Xx

5 years ago

I’ve grown up with the original pavlova recipe and made it a few times myself as an adult. It’s my favorite dessert! We like to shave chocolate on top of the whipped cream. Since going low carb, I’m trying this out today!

7 years ago

This recipe sounds delicious and looks beautiful. How far in advance can I bake the meringue and can the meringue be frozen. Thank you very much.

5 years ago
Reply to  Jean

Jean, I don’t think this would freeze well.

I also wouldn’t make it too far in advance because it will become soggy/stale. I made that mistake last year.l for Thanksgiving. I would say make it the day before at most, wait to add the cream and berries until right before serving. Without the cream, the pavlova can be stored in an airtight container or room temperature. Enjoy!!

7 years ago

Oh my, I’ve never seen anything like this. I only recently made meringue for the 1st time for a pie topping. With the powdered erythritol it turned out even nicer than my Mom’s! Will definitely be trying this recipe. Thanks.

5 years ago
Reply to  Kathy

Kathy, I feel I should point out a pavlova is not the same as a meringue, it’s better! While it is a meringue-based dessert, the vinegar or cream of tartar gives it a marshmallow-texture inside which a meringue does not have. It basically melts right on your tongue. It’s so delicious! My mom is a Kiwi (from New Zealand) so it has been a staple dessert for very special occasions.

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