Quick Description
These Keto Meringue Cookies are light, airy, and perfectly crisp with a melt-in-your-mouth texture. Made with just a few simple ingredients, they’re completely sugar-free, low in carbs, and ideal for anyone following a keto or low-carb lifestyle. Perfect as a guilt-free dessert or sweet snack.
Servings & Timing
Servings: About 24 small cookies
Prep Time: 15 minutes
Bake Time: 60–75 minutes
Cooling Time: 30 minutes
Total Time: ~2 hours
Ingredients List
For the Meringue
3 large egg whites, room temperature
½ teaspoon cream of tartar
½ cup powdered erythritol (or monk fruit powdered sweetener)
1 teaspoon vanilla extract
Pinch of salt (optional)
¼ teaspoon lemon juice (optional)
Optional Add-Ins
¼ teaspoon almond extract
A few drops of food coloring
Unsweetened cocoa powder (1–2 teaspoons)
Sugar-free chocolate chips (very finely chopped)
Step-by-Step Instructions
- Prepare the Oven
Preheat your oven to 225°F (110°C).
Line a baking sheet with parchment paper or a silicone baking mat. - Whip the Egg Whites
Add egg whites to a clean, grease-free mixing bowl.
Using an electric mixer, beat on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
- Add Sweetener
Gradually add powdered erythritol, one tablespoon at a time, while mixing on medium-high speed.
Continue whipping until stiff, glossy peaks form. This may take 4–6 minutes.
- Flavor the Meringue
Gently fold in vanilla extract, salt, and lemon juice (if using).
Add optional flavorings or cocoa powder carefully to avoid deflating the mixture. - Pipe or Spoon
Transfer the meringue to a piping bag or spoon small mounds onto the prepared baking sheet, leaving space between each cookie. - Bake Low and Slow
Bake for 60–75 minutes, or until meringues are dry to the touch and easily lift off the parchment.
Turn off the oven and let the meringues cool inside with the door slightly open for 30 minutes.
- Cool Completely
Remove from the oven and allow to cool fully before serving. They will crisp up more as they cool.
Tips for Success
Ensure bowls and beaters are completely oil-free.
Use powdered sweetener only; granulated will cause grainy texture.
Do not open the oven during baking to prevent collapse.
Humidity can affect crispness; store properly after cooling.
Storage
Room Temperature: Store in an airtight container for up to 5 days
Avoid Refrigeration: Moisture will soften the meringues
Freezing: Not recommended
