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This pavlova recipe is so good, nobody will know it’s sugar-free

by Liv Kaplan, Nutritionist and Recipe Developer

Prep Time

20min

Cook Time

2.5hours

Jump to Recipe

Serves

Ah, the humble pavlova. Whether you think its origins come from Australia or New Zealand (it's Australia, by the way) there's no denying it's a staple come Christmas time. But if you've ever tried making one from scratch, you'd know firsthand just how much sugar is hiding inside.

That's why we decided to Nexba-fy this classic recipe and make it totally sugar free! We've added powdered erythritol in place of sugar, which is made from fermenting the sweet, natural starches in fruits like pears and melons. You can usually find it in the baking aisle of your local supermarket and it's the perfect natural sweetener to make your pav sing.

The best part? Nobody will know it's sugar free! Let your friends and family wonder in amazement with this clever take on an Aussie classic.

Image credit: Nexba

The good stuff you'll get:

It's hard to imagine a pavlova that's actually good for you, but somehow we found a way!

Erythritol: Weird name, epic natural sweetener! Erythritol is made from the sweet, natural starches in fruits like pears and melons. It's a little less sweet than normal sugar, but it has a similar taste and texture. So it feels like sugar in your mouth and has no bitter aftertaste. How good! You can pick some up from Coles or Woolworths.
Nexba Strawberry & Peach Kombucha: We brew our kombucha for 40 days to really ramp up the flavour. Then we pair it with our Natural Sweetener Blend, natural strawberry and peach flavours and our smart and robust probiotics to create a gut-happy drink that's also delicious!

Strawberry & Peach Sugar-free Pavlova

Prep time 15min Cook time 22min Serves 8

Ingredients

2 egg whites
4 ½ tbsp powdered erythritol
1 cup Greek yoghurt, or coconut yoghurt
1 punnet strawberries, sliced
2 peaches sliced
2 tbsp (30ml) Nexba Strawberry Peach Kombucha
Mint, to garnish

Method

Preheat the oven to 130ºC and line a baking tray with baking paper.
Beat the egg whites in a clean stainless steel bowl using electric beaters or a stand mixer.
Beat until soft peaks form (about 3-4 minutes), then slowly pour in the erythritol a spoonful at a time, while the beater is still going.
Spoon the mixture on the lined tray in a circle shape. Smooth over any drips or peaks, but a little rough and rustic is what you want.
Bake for 20 minutes at this temperature. If it is browning too much, simply place a sheet of foil gently over the top.
Turn the oven to 100ºC and bake for another 60 minutes.
After this, turn the oven off but leave the pavlova in the oven for at least an hour to dry out completely and return to room temperature.
In a large bowl, combine the strawberries, peaches and Nexba Strawberry & Peach Kombucha.
Serve the pavlova immediately topped with yoghurt, fruit and a few sprigs of mint.