Sugar-free Pavlova using Choux Pastry
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A Sugar-free Alternative to a Pavlova

The recipe comes from The Wholesome Cook (Harlequin MIRA) by Martyna Angell. It can be made gluten- and dairy-free and has no added sugar.


Choux Pastry

  • 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.


To make a big Pavlova, double the pastry and spread it into a circle on a sheet of baking paper. Bake for 20-25 minutes or until dry and sounding hollow inside.
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