The delicately delicious Mocha Meringue Cookies are light, airy and irresistibly crispy. With only 1 net carbs in 4 cookies, they’re the perfect mini, low-carb sweet treat.

❤️ Why You’ll Love This Chocolate Meringues

• Rich chocolate flavor
• Super light, airy and crisp texture
• Dipped in sugar-free chocolate for added richness
• Easy to make with a handful of ingredients
• Great way to use up extra egg whites

Some recipes, like this Crème Brulee, call for egg yolks only, leaving you with extra egg whites. Why throw them out when you can make these delicate little meringues? These crispy, slightly chewy mocha meringue cookies are the perfect light and airy treat, bursting with incredible mocha flavor. And the best part? They’re only 1 net carb for 4 cookies!

Mocha meringue cookies are also sometimes known as egg white cookies or meringue kisses, because they are so light and dainty. Regardless of what you call them, you’re going to love the texture and crispy shell of these little low carb morsels. The are so addictive that you will find yourself making these time and time again!

Meringue cookies make the perfect Keto snack or sweet treat and they’re great for kids too! For other flavored meringues try these Coconut Meringue Cookies or theses Strawberry Meringue Cookies.

🛒 Ingredients for Keto Chocolate Meringue Cookies

• Egg whites
• Monk fruit/erythritol
• Unsweetened cocoa powder
• Coffee extract
• Vanilla extract
• Cream or tartar
• Salt
• Optional: sugar-free semi sweet chocolate chips and coconut oil

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl and whisk or stand mixer
• Piping bag fitted with tip of choice
• Baking sheet
• Parchment paper or Silpat

🔪 How to Make Chocolate Meringues

Preheat oven to 225°F.

In a clean and dry bowl of a stand mixer or mixing bowl, add the egg whites and beat until you get soft peaks. 

Add in the cream of tartar and mix in the sweetener slowly, and continue beating until you have stiff peaks.

Add in the vanilla and coffee extracts and slowly add the unsweetened cocoa powder.  Mix until well combined.

Add the batter to a piping bag (or zip lock bag) or spoon them onto a baking sheet lined with a Silpat or parchment paper.

Bake for 90 minutes or until firm. Leave in the oven for 30 minutes, with the oven turned off and they will be light and crispy.

If you’d like to take them to the next level, melt about 1/2 cup of sugar-free semi sweet chocolate chips and 1 teaspoon of coconut oil in the microwave for 1 minute or until melted.

Dip half of each meringue into the chocolate, dripping off any excess. Place them on a cooling rack to allow the chocolate to set.

💡 Tips for Making Perfect Keto Meringue Cookies

• Cool dry days are usually recommended to make your meringue cookies. Humidity is not meringue’s friend.

• The key to getting stiff peaks for the cookies is to make sure you’re using fresh cream of tartar. As cream of tartar gets old, it loses its ability to help stiffen the egg whites.

• You know the whites are ready when you see a slight glossy color and firm peaks when lifting your beaters.

• Fresh eggs will create the most volume, because they’re slightly acidic which helps stabilize the proteins.

• Always use glass, metal, or ceramic bowls when whipping egg whites. Plastic bowls should never be used for making meringue because most often, plastic bowls have a coating that won’t allow the whites to rise.

☑️ Storage Instructions

Cool Completely: Ensure the cookies are completely cooled before storing to maintain their crispy texture.

Airtight Container: Place the meringue cookies in an airtight container. A single layer is best to avoid crushing them, but if you need to stack them, place a sheet of parchment paper between layers.

Dry Storage: Store the container in a cool, dry place away from moisture and humidity, which can make the cookies soft.

Avoid Refrigeration: Do not refrigerate the meringue cookies, because the moisture in the fridge can cause them to become sticky.

🍴 What to Serve with Meringue Cookies

These cookies are wonderful when served with a cup of hot coffee or tea. For an extra special chocolatey treat, serve them with a scoop of this Chocolate Ice Cream.

🔄 Substitutions and Additions

• Sugar-free chocolate chips: Fold in a handful of sugar-free chocolate chips for extra chocolatey goodness.

• Chopped nuts: Add some finely chopped nuts like almonds, pecans, or walnuts for a bit of crunch.

• Coconut flakes: Mix in unsweetened shredded coconut for added texture and flavor.

• Cinnamon: Add about 1/2 teaspoon of cinnamon for a warm, spicy note that pairs well with the mocha flavor.

• Mint extract: Replace the coffee extract with mint extract for a refreshing mint mocha twist.

• Peppermint mocha meringues: Substitute the coffee extract with peppermint extract and top each meringue with a sprinkle of crushed sugar-free peppermint candies before baking.

• Cocoa vanilla swirl: Divide the meringue mixture in half and add cocoa powder to one half. Pipe the two mixtures together to create a marbled effect.

• Hazelnut mocha meringues: Substitute the vanilla extract with hazelnut extract for a nutty twist on the classic mocha flavor.

• Spiced mocha meringues: Add a pinch of nutmeg and cloves to the mixture for a spiced version that’s perfect for the holiday season.

Why Are My Meringue Cookies Not Forming Stiff Peaks?  

Ensure your mixing bowl and beaters are completely clean and free of any grease or residue. Egg whites should be at room temperature for the best volume. Also, add the sweetener slowly while beating to help get those stiff peaks.

Why Are My Meringue Cookies Soft and Sticky?

Humidity can affect meringue cookies, making them soft and sticky. Ensure you bake them on a dry day or use a dehumidifier in your kitchen. Also, make sure they cool completely in the oven after baking.

Why Did My Meringue Cookies Crack?

 Cracking can occur if the oven temperature is too high. Bake the cookies at the recommended 225°F and allow them to cool  

Can I Make These Cookies Without a Stand Mixer?

Yes, you can use a hand mixer instead of a stand mixer. It will just take a bit more time and effort to achieve stiff peaks.

What is the Origin of Meringue Cookies?

Meringue cookies originated in Europe, tracing back to the 17th century in Switzerland.

What Makes These Meringue Cookies Keto-friendly?

These cookies are keto-friendly because they use a low-carb sweetener like monk fruit/erythritol instead of regular sugar, and they have a very low net carb count, making them suitable for low-carb diets.

🍽️ More Keto Cookie Recipes

• Chocolate Chip Cookies
• Cranberry Walnut Bars
• Coconut Meringue Cookies
• Blueberry Cheesecake Bars
• White Chocolate Macadamia Cookies
• Lemon Bars
• Chocolate Dipped Shortbread Cookies
• Snickerdoodle Cookies
• Mocha Meringue Cookies

If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.

*Originally published on May 3, 2018, updated on August 13, 2024 with improvements to the recipe, new photos, new recipe information and helpful tips.