Sugar-Free Keto Meringue Cookies
Delightfully light and airy, these crispy Sugar-free Keto Meringue Cookies are a guilt-free treat that sounds almost too good to be true. And the best part is, they’re easy to make with just a few ingredients.
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❤️ Why You’ll Love these Keto Meringue Cookies
- Perfectly light, airy and crisp
- Sweet vanilla flavor
- Super easy to make with only 5 ingredients
- Just 8 calories and 1 carb per serving
- Sugar-free and kid friendly
These homemade sugar-free meringue cookies are an incredible, guilt-free treat that everyone will love, even those who aren’t on Keto! With their light and airy texture, they’re the perfect, light dessert for when you’re craving something sweet but don’t want to indulge in something heavy or snacks that are loaded with sugar.
This Keto cookie recipe is also versatile! You can enjoy them just as they are, drizzle them with a little of this Chocolate Sauce, add fresh berries to the top, or crumble them up and use them as a light and airy topping for this easy Keto Vanilla Chocolate Chip Cream.
By following just a few simple steps, these meringues will turn out perfectly every time. If you want to add more meringue recipes to your list of favorite desserts, you should also try these Strawberry Meringue Cookies, Coconut Meringue Cookies or these Mocha Meringue Cookies.
🛒 What’s in Keto Meringues
- Egg whites
- Monk fruit/erythritol
- Vanilla bean paste (or extract)
- Cream of tartar
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Meringue Cookies
Preheat oven to 225°F.
Add the egg whites to a clean, dry bowl of a stand mixer. If you don’t have a stand mixer, you can use a mixing bowl and hand mixer. I wouldn’t recommend trying to whisk them by hand, it would take a lot of effort.
Using the whisk attachment, whip to soft peaks.
Tip: The bowl HAS to be completely clean and dry, otherwise the egg whites will not whip up properly.
With the mixer running, add in the cream of tartar and salt, then slowly add in the sweetener. Mix until you have stiff peaks.
Tip: You’ll know when it’s ready when the meringue stands up firm at the top of the whisk. You can also turn the mixing bowl upside down and the meringue stays in place.
Add in the vanilla bean paste (or extract) and continue mixing just until it’s incorporated throughout.
Scoop out the meringue and transfer it to a piping bag fitted with a large star tip. If you don’t have a piping bag, you can use a gallon size food storage bag with the corner snipped off at the tip.
Pipe out your meringues onto a baking sheet lined with parchment paper or a Silpat. I was able to get 44 cookies in my batch.
Don’t make them too large, otherwise they will take longer to bake. And you want them to be around the same size, so that they all bake evenly.
Bake in the lower 1/3 rack of your oven for 1 hour or until they are crisp, but still tender inside. Turn the oven off and leave them in there for another hour to fully crisp up.
If you’ve never had these before, the flavor and scent is similar to slightly toasted marshmallows. They are absolutely delicious!
Store in an airtight container at room temperature in a cool place (like your pantry) for 10-14 days.
Tips for Making Perfect Meringue Cookies
- Room temperature egg whites: Cold egg whites will take you longer to whip and they usually do not hold as much volume as room temp egg whites.
- Clean and dry equipment: Any grease or moisture on your mixing bowl or beaters can prevent the egg whites from whipping up light and fluffy. A tip for making sure the inside of the bowl is extra clean, wipe it down with vinegar or lemon juice.
- Add sweetener slowly: If you add it too quickly, it can cause the meringue to deflate.
- Always use cream of tartar: This is required to make stabilize the meringue, making it easier to get to the consistency you’re looking for.
- Avoid overmixing: Overmixing the meringue can cause it to become grainy and lose its volume. You’ll want to stop mixing once it reaches the stiff peak stage.
- Bake at a low temperature: Meringue cookies should be baked at a low temperature for a longer period of time to dry them out and avoid browning.
Can You Whip Egg Whites Without Sugar?
Sure! Whipped egg whites without sugar are often used in soufflés and other savory dishes. Just make sure not to skip the cream of tartar because without the sugar, it will be needed to help stabilize the egg whites.
Does Meringue Need Sugar?
Sugar or a sugar substitute is an important component of meringue, especially when making it into cookies. It not only adds the needed sweetness, but it works with the cream of tartar to help create stiff peaks.
Do these Meringues Have Carbs?
There is only 1 carb in 4 of these cookies. That’s makes them an ideal guilt-free indulgence when you’re craving something sweet.
Should Meringue Cookies be Chewy?
Properly baked meringue cookies should not be chewy. In fact, they should be so light and airy they almost melt on your tongue like cotton candy.
What are the 3 types of Meringue?
- Swiss Meringue: This meringue is made by whisking egg whites and sugar over a double boiler until the sugar dissolves. It’s whipped until the hot mixture begins to form stiff peaks. This type of meringue is dense and is sometimes used in frosting recipes and for cake decorating.
- French Meringue: This is the most common type of meringue. You make it by whipping egg whites until they form soft peaks, then gradually adding granulated sugar until the mixture is glossy and forms stiff peaks. It’s used mostly in making meringue pies, and pavlovas.
- Italian Meringue: For Italian meringue, you boil sugar syrup to the soft-ball stage then pour it slowly into whipped egg whites, while continuing to beat the mixture. You continue to beat it until it cools and forms stiff peaks. It’s super glossy and is often used in macarons and baked Alaska.
More Keto Cookies
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- White Chocolate Macadamia Cookies
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
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Sugar-Free Keto Meringue Cookies
Ingredients
- 3 egg whites, room temperature
- 1/2 cup monk fruit/erythritol
- 1 1/2 teaspoons vanilla bean paste
- 1/4 teaspoon cream of tartar
- pinch of salt
Instructions
- Preheat oven to 225°F.
- Add the egg whites to a clean, dry bowl of a stand mixer. If you don’t have a stand mixer, you can use a mixing bowl and hand mixer. I wouldn’t recommend trying to whisk them by hand, it would take a lot of effort.
- Using the whisk attachment whip to soft peaks.
- With the mixer running, add in the cream of tartar and salt, then and slowly add in the sweetener. Mix to stiff peaks. You’ll know when it’s ready when the meringue stands up firm at the top of the whisk. You can also turn the mixing bowl upside down and the meringue stays in place.
- Add in the vanilla bean paste (or extract) and continue mixing just until it’s incorporated throughout.
- Scoop out the meringue and transfer it to a piping bag fitted with a large star tip. If you don’t have a piping bag, you can use a gallon size food storage bag with the corner snipped off at the tip.
- Pipe out your meringues onto a baking sheet lined with parchment paper or a Silpat. I was able to get 44 cookies in my batch. Don’t make them too large, otherwise they will take longer to bake. And you want them to be around the same size, so that they all bake evenly.
- Bake in the lower 1/3 rack of your oven for 1 hour or until they are crisp, but still tender inside. Turn the oven off and leave them in there for another hour to fully crisp up.
- Store in an airtight container at room temperature in a cool place (like your pantry) for 10-14 days.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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