Vegan Strawberry Pavlova (98% Sugar-Free)
by Lakanto Australia

Now made Responsibly Sweet with 82% Less Carbs and 89% Less Sugar


Serves 12

  • 1 Cup Aqua Fava
  • 1 1/2 Cups (330mL) Bakers Vanilla Syrup
  • 3 Tsp Cornflour
  • 1 tsp White Vinegar
  • 2 Tsp Vanilla Bean Paste
  • ½ Punnet Strawberries or Lakanto Wild Berry Compote (See Recipe)


  1. Preheat the oven to 140 C. Line a large biscuit tray with baking paper and draw a 20cm circle on the paper.
  2. Whisk aqua fava (Chickpea water), heat Lakanto Bakers Vanilla Syrup and corn flour to approx. 90c then slowly add to the whipping egg whites and mix for 15 minutes or until thick, glossy. Whisk in the corn flour and vinegar until combined.
  3. Spoon mixture into the centre of the circle template, smooth the surface.
  4. Using a small palette knife drag the meringue from the bottom upwards into peaks. Place in oven and reduce oven to 100 C.
  5. Bake for 1 hour 20 minutes or until outside is crisp and dry. Turn off oven and leave meringue in oven with the door ajar for at least six hours or until cooled completely.
  6. Top with strawberries. Serve immediately.

Approx. Nutritional Information Per Serve 100g
Energy 275 kJ (69Cal) Protein 0.6g Total Fat 0.1g Saturated Fat 0.0g Carb ohydrate
6.3g Fibre 1.3g Sugar 1.2g Sodium 46mg


Topics: Vegan Low Carb Keto Lakanto Bakers Syrup Vanilla