Sugar-Free Keto Meringue Cookies


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With an incredible crispy crunch and light, sweet flavor, these sugar-free keto meringue cookies are one of the most impressive desserts you can make with just 4 ingredients! They have a similar prep method to cloud bread and the topping on my keto lemon meringue pie, but with a few key differences that give them extra crunch.

Can You Make Meringue Without Sugar?

Yes, you can definitely make meringue sugar free! However, you need to choose the right sugar substitute carefully to create a texture and flavor profile that comes close to the traditional recipe. Some sugar free meringue recipes use ingredients that create results with an aftertaste or off-putting texture, but it’s totally avoidable.

When preparing any sugar free meringue recipe, the choice in sweetener can make or break the final result. That’s why I decided to use Besti Powdered Monk Fruit Allulose Blend! With a superfine consistency exactly like real powdered sugar, it creates a perfectly crisp cookie that rivals store-bought versions… all with 0 grams net carbs, no gritty texture, and no aftertaste!

Keto meringue cookies next to bag of powdered Besti.

Why You’ll Love This Keto Meringue Cookies Recipe

  • Light, bright, sweet taste
  • Airy, crisp texture
  • Just 4 ingredients
  • 15 minutes hands-on prep
  • 0 carbs per cookie
  • The perfect sweet treat to customize with your favorite flavors!
Keto meringue cookies on a plate.

Ingredients & Substitutions

This section explains how to choose the best ingredients for low carb meringue cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Egg Whites – Fresh egg whites work best for keto meringues, since carton egg whites may make less-defined cookies. Save the yolks for recipes like sugar-free lemon curd, keto flan, or hollandaise sauce!
  • Besti Powdered Monk Fruit Allulose Blend – The very best sweetener to use for this keto meringue cookies recipe! It dissolves effortlessly into the egg whites for a non-gritty cookie that will still hold its characteristic meringue shape. You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one.
  • Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.
  • Vanilla Extract – For classic flavor. See other keto meringue flavors you can make below! You can easily swap it with other extracts you have on hand as well, such as coconut extract.
  • Sea Salt – With so few ingredients, a pinch of salt helps make the sweet flavor in these cookies pop. It’s optional, but highly recommended!
Sugar-free meringue cookies ingredients.

How To Make Sugar-Free Meringue Cookies

This section shows how to make keto meringue cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Whip. In a large mixing bowl with a hand mixer (or stand mixer), whip egg whites with cream of tartar until opaque and frothy. Add salt and vanilla, and continue to beat until stiff peaks form. Gradually add Besti and beat just until incorporated.
Egg whites whipped in a bowl until frothy.
Egg whites whipped with vanilla and Besti.
  1. Pipe. Transfer meringue into a piping bag with a star tip and pipe cookies onto a lined baking sheet.
  2. Bake. Cookies are done when firm (but not browned) and easily released from parchment paper — but don’t remove them just yet.
  3. Dry. Turn off the oven and prop the door open with a wooden spoon. Leave keto egg white cookies to dry for at least 1 additional hour, or until fully dry and crisp.
Meringue mixture piped onto parchment.
Meringues lined up on a baking sheet.

Tips For The Best Keto Meringue Cookies

Tips For The Best Keto Meringue Cookies

Get the best light and crisp results with these tips.

  • Choose your mixing bowl carefully. For best results, meringues need a clean, dry bowl made out of glass, stainless steel, or copper. Avoid plastic bowls, which can harbor traces of grease on the surface and prevent your egg whites from forming peaks.
  • Make sure egg whites are at room temperature. This will help them whip more easily.
  • Watch baking time closely. Cookies can go from done to browned quickly.
  • Extend drying time if needed. Time to dry can vary depending on the humidity in your home. It’s fine to leave them in the turned-off oven for a day, or even overnight. More time helps develop their crisp texture.
  • Larger cookies need more time to bake. Smaller ones can take as little as 45 minutes in the oven, but larger ones will need more time.

Flavor Variations

  • Sugar Free Lemon Meringue Cookies – Replace cream of tartar and vanilla with 1/2 teaspoon of lemon juice and 1/2 tablespoon lemon zest. Follow recipe steps as written; add lemon juice after egg whites become frothy, and fold in lemon zest just before piping.
  • Keto Chocolate Meringue Cookies – Replace vanilla with 1 tablespoon sifted cocoa powder and increase powdered Besti amount to 1/3 cup. Before piping, sprinkle sifted cocoa powder over the meringue mixture and gently fold in until thoroughly incorporated.
  • Sugar Free Keto Almond Meringue Cookies – Substitute vanilla with 1/2 teaspoon almond extract and use 1/3 cup powdered Besti. Beat egg whites until opaque and frothy, then add cream of tartar and almond extract and beat at high speed until stiff peaks form. Pipe and bake per the recipe card.
  • Keto Peanut Butter Meringue Cookies – Increase powdered Besti amount to 1/3 cup and replace vanilla with 1/4 cup smooth natural peanut butter. Before piping, mix in peanut butter at a low speed until just incorporated.
  • Mint Chocolate Chip Meringue Cookies – Replace vanilla with 1 teaspoon pure peppermint extract and increase amount of powdered Besti to 1/3 cup. Prepare per the recipe card, adding 1-2 teaspoons of green food coloring (if desired) at the same time as cream of tartar. Fold in 1/2 cup sugar free chocolate chips before transferring to piping bag.

Storage Instructions

  • Store: Place sugar-free meringue cookies in an airtight container and store in a pantry or cupboard at room temperature. Avoid heat and moisture, which can make them soft — if that happens, simply bake in a 200 degree F oven for 10 minutes, then cool until crisp.
  • Freeze: With special care, you can freeze these cookies. Cool completely and layer them between sheets of parchment in a hard-sided and airtight container. Cover and freeze for 2-3 months. Thaw at room temperature before serving. You may need to crisp them up in the oven afterward.
Keto meringue cookies piled on a plate.

More Keto Egg White Dessert Recipes

No yolks needed! Once you know how to make meringue cookies sugar free, use egg whites to make these rich and sweet desserts next.

Sugar-Free Keto Meringue Cookies (0 Carbs!)

These easy sugar-free keto meringue cookies are sweet, light, and crispy. Just 4 ingredients, 2 calories, and 0 net carbs!

Prep: 15 minutes

Cook: 1 hour

Cooling Time 1 hour

Total: 2 hours 15 minutes

Servings: 24 (adjust to scale recipe)

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 200 degrees F (93 degrees C). Line a large baking sheet with parchment paper.

  2. In a large bowl, using a hand mixer at medium speed, beat the egg whites and cream of tartar, until the egg whites get opaque and frothy.

  3. Add the salt (if using) and vanilla extract. Increase the speed to high and continue to beat until stiff peaks form.

  4. Gradually beat in Besti powdered sweetener.

  5. Carefully to avoid breaking down the egg whites, transfer the mixture into a piping bag (I used the this piping tip), which gives the look of classic meringues). Pipe cookies onto the lined baking sheet, spaced about an inch apart.

  6. Bake for 1-2 hours, until the keto meringue cookies are firm and release easily from the parchment paper (but don’t move them yet!), and before they turn brown. Time will vary depending on the size and thickness of your meringues.

  7. When they are done, turn off the oven and prop the door with a wooden spoon. Leave the meringues in the oven this way for at least one hour, until dry and crisp.

Recipe Notes

Serving size: 1 sugar-free meringue cookie

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 2

Fat 0.1g

Protein 0.3g

Total Carbs 0g

Net Carbs 0g

Fiber 0g

Sugar 0.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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