Double Chocolate Pavlova

  • 3:1 Ratio
  • Preparation time: 10 minutes
  • Cooking time: 90 minutes
  • Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 28.2g
Protein 7.7g
Carbohydrate 1.7g
Energy (Calories) 291kcal
Ingredients Quantity
Egg, whites only 30g
Sugar-free icing sugar e.g. Sukrin® Melis icing sugar 30g
K.Yo™ Chocolate 50g
Double cream, whipped e.g. Morrison’s or Tesco 23g
Dark chocolate, grated e.g. Lindt 90% dark chocolate 1g
Sugar-free chocolate sauce e.g. Walden Farms 5g



  1. Pre heat oven 110˚C/fan 90˚C/gas mark ¼.
  2. Add egg whites into a large clean mixing bowl (not plastic).
  3. Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  4. Turn the speed up and add the sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.
  5. Place baking parchment on a large baking sheet. Using a pencil, draw a circle, about 8cm diameter, onto the parchment.
  6. Spoon the meringue into a large piping bag fitted with a plain nozzle.
  7. Pipe a blob of meringue in the middle of the circle and pipe a circle around it twice to fit inside of the drawn circle. Pipe a second circle on top of the first to form a nest.
  8. For the meringue top, Hold the piping bag vertically to the baking sheet, gently squeeze, pulling the bag up and away to make a peak.
  9. Bake for 90 minutes in a fan oven or 100 minutes in a conventional oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.


  1. Add the whipped cream to a bowl, gently fold in K.Yo™.
  2. Spoon the filling into the pavlova base.
  3. Drizzle 2.5g chocolate sauce and sprinkle all the grated chocolate over the pavlova.
  4. Place meringue top over the filling and drizzle the remining chocolate sauce over the top.

Always check with your dietitian what is suitable for you.