Making a sugar-free Pavlova alternative is easy with this choux pastry recipe that can be topped with all the traditional Pavlova toppings. You can also use this recipe to make sugar free cream puffs!
What is a Pavlova?
Pavlovas are a popular summer and Christmas dessert. However, I find the process of making fluffy meringue base too involved for a last minute dessert. And I find it a touch too sweet. Waaaay too sweet, actually. There is a lot of sugar that goes into the traditional egg white mixture.
There are a few things that, here in Australia, are quite synonymous with Christmas. Seafood – most likely prawns (here is a recipe idea for a delicious lemon myrtle prawn dipping sauce), baked ham with a generous glaze of some sort and a Pavlova dessert. Standing tall and layered with whipped cream and the season’s ripe fruit: mango, cherries and passionfruit.
Sugar-free Pavlova Alternative
I use choux pastry. It’s brilliant and can be layered in a similar fashion to a Pav – with all the traditional toppings of fluffy vanilla whipped cream and choice of fruit. It’s a quick quick to make and fun to serve sugar-free alternative. Real simple.
My version which comes from The Wholesome Cook book. It has been featured over on I quit sugar and is made using choux pastry as a base. With both gluten- and dairy-free options. You can make smaller puffs or see recipe note for the large Pav version.
Serve the Pavlova with whipped dairy or coconut cream and your choice of diced fresh fruit tableside. Real simple and festive still.
On that note, I wanted to wish you a happy and safe Christmas. As you take the time out to spend with your closest family and friends. Have a great time, enjoy the festivities and see you in the new year!
A Sugar-free Alternative to a Pavlova
- 3 tablespoons water
- 1 tablespoon butter, ghee or coconut oil
- 3 tablespoons unbleached plain flour or rice flour
- 1 egg
Cream and Fruit Topping
- 1/2 cup pure cream or 1 x 400g can coconut cream, chilled overnight
- 1/4 teaspoon vanilla powder or vanilla extract
- 1/2 cup finely chopped fresh fruit and berries
- Preheat oven to 220 degrees. Line a baking tray with baking paper. For the choux pastry, in a small saucepan set over medium heat, bring water and butter, ghee or coconut oil to a simmer. Add flour and mix vigorously with a wooden spoon until the mixture comes away from the side of the pan and forms a ball. This will only take a few seconds.
- Transfer dough to a bowl and flatten to cool slightly. Add egg and beat with an electric mixer or whisk until glossy and smooth. Using a spring-loaded ice-cream scoop or soup spoon, form eight evenly sized balls of dough and place on prepared baking tray, about 5cm apart. Bake for 8 minutes, reduce temperature to 180 degrees and bake for a further 10 minutes.
- Turn off oven and leave with door slightly ajar for 5 minutes. Transfer puffs to a wire rack to cool completely before cutting in half horizontally. Whip cream or the strained thick part of the chilled coconut cream (reserve the water for smoothies or porridge) with vanilla until firm peaks form.
- Top each puff with a good tablespoon of whipped cream and fruit and serve. Store unfilled puffs in an airtight container in the fridge for up to 3 days. Top with fruit just before serving.