Air Fryer Keto Chocolate Pavlova

Have you ever made a dessert in your air fryer? If not, try this easy Keto Chocolate Pavlova!

This low-carb, sugar-free, and gluten-free dessert is perfect all year round – from summer gatherings and birthdays, to holidays and other occasions.

It's made with fluffy meringue, whipped cream, and fresh berries. Give it a try and impress your friends and family with a healthier dessert option.

Recipe Tips and Swaps

This Keto Chocolate Pavlova is naturally nut-free and can be made dairy-free by using coconut cream or yogurt instead of dairy cream.

Don't waste the egg yolks! Use any leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!

Topping Variations

You can add any berries you like, or skip them and use some grated dark chocolate. Here are some more options for your Keto Chocolate Pavlova:

• Chocolate Cream: Add a tablespoon of cacao powder to the whipped cream for a chocolatey topping.
• Dark Chocolate Shavings: Sprinkle some dark chocolate shavings or add dark chocolate chips on top for extra flavor and texture. You can use 85-90% dark chocolate, or sugar-free chocolate (white, milk or dark).
• Boozy Cream Topping: Mix in a tablespoon of rum or whiskey to the whipped cream for a boozy twist. Speaking of boozy chocolate cream, you may also like these Boozy Keto Chocolate Mousse Bowls!

Tips for Oven Baked Pavlova

This Keto Chocolate Pavlova was one of my first desserts made in the Air Fryer. Don't have an air fryer? Follow these tips to make keto Pavlova made in the oven!

More Air Fryer Keto Recipes

I've been using my my Air Fryer for all sorts of dishes. Here are some of my favorites:

• Crispy Garlic Chicken
• Keto Vanilla Berry Pavlova
• Roasted Ranch Radishes

• Sardine Egg Cups, Bacon & Cheese Egg Cups and Spinach & Feta Egg Cups
• Butterflied Chicken Drumsticks with Chimichurri Sauce
• Bacon & Cheese Egg Cups
• Mexican Stuffed Chorizo Burgers

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per quarter)

Macronutrient ratio: Calories from carbs (9%), protein (6%), fat (85%)

Macronutrient ratio: Calories from carbs (9%), protein (6%), fat (85%)

Ingredients (makes 4 servings)

• 2 large egg whites
• ¹/₄ tsp cream of tartar or 1 tsp apple cider vinegar
• 5 tbsp powdered Allulose (50 g/ 1.8 oz)
• 2 tbsp raw cacao powder or Dutch process cocoa powder (12 g/ 0.4 oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 1 tsp sugar-free vanilla extract
• 2 tbsp powdered Allulose or low-carb sweetener of choice (20 g/ 0.7 oz)
• 1 cup fresh berries of choice – strawberries, raspberries, blackberries and/or blueberries (140 g/ 5 oz)

Instructions

1. Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a large clean bowl or mixer.
   Note: Use leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!
   
2. Beat on medium-low speed for 2 minutes until foamy. Add cream of tartar (or apple cider vinegar).
3. Gradually add the sweetener, one tablespoon at a time, beating until stiff peaks form. Sift in cacao powder and gently fold with a rubber spatula without deflating the egg whites.
   Note: For best results use Allulose. Unlike Erythritol-based sweeteners, Allulose will caramelize with no aftertaste and no crystallization once chilled.)
   
4. Place parchment paper in the air fryer. Spoon the mixture into a round shape, leaving a 1-inch gap from the sides.
5. Create a nest in the middle to hold the whipped cream and berries after baking.
6. Set the air fryer to 120 °C/ 250 °F and cook for 40 minutes, checking once or twice.
   Note: I used the "Roast" settings on my air fryer. For oven baking instructions, see this recipe.
   
7. Once cooked, open the air fryer and let it cool down completely before removing from the air fryer and adding the topping.
   
8. Whip the cream with 2 tablespoons of Allulose and vanilla. (Optionally, add a tablespoon of cacao powder for chocolate cream.)
9. Top the cooled meringue with whipped cream and fresh berries. (Optionally, add dark chocolate shavings or a tablespoon of rum/whiskey for a boozy cream topping.)
10. Slice and serve immediately. To store, keep the baked meringue in an airtight container separate from the cream in the fridge for up to 3 days. Assemble right before serving.