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Keto Sugar Free Meringue Cookies

Keto Sugar Free Meringue Cookies

Easy Keto Sugar Free Meringue Cookies – totally fun and simple to make, these are great for any occasion! The lovely swirls and classic taste make these a family favorite for those following a keto diet.

Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.

Inspired by classic meringues, these sugar-free meringue cookies are sure to delight! Delicious keto meringues, are a tasty little treat for those with a sweet tooth.

Keto Sugar Free Meringue Cookies

Why use meringue?

Meringue is super easy to prepare and bake and is simple to add extract and food coloring to. With a few substitutions like a low carb sugar alternative for real sugar and peppermint extract instead of vanilla, you can quickly customize this easy recipe.

Keto Sugar Free Meringue Cookies

This keto meringue cookie recipe is so much fun for kids of all ages to make and take to holiday parties or events.

I love, love, love how darling these low carb meringue cookies turned out! They would be fun to pack up individually, wrap with a bit of baker’s twine and gift to friends and family.

How to make keto meringue cookies:

Keto Sugar Free Meringue Cookie Process

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Ingredients:

Tip: use the sugar-free sweetener of your choice. I also like granulated Swerve although it has a colling sensation when eaten for some.

Easy Meringue Grinch Pop Process

Directions:

1. Preheat the oven to 200 degrees F.

2. Line a baking sheet with parchment paper. 

3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy with the whisk attachment.

4. Add cream of tartar and mix at medium high speed. 

5. Beat in sweetener, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one  time, add it in slowly. 

6. Add in vanilla extract and mix.

The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the  meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.

Keto Sugar Free Meringue Cookie Process

7. Prep the piping bag by snipping the end and inserting a star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the meringue using a wooden spoon.

8. Squeeze out any air bubbles and twist the top of the bag.

Keto Sugar Free Meringue Cookie Process

9. Hold the pastry bag straight up and down, squeeze dollops of meringue onto the prepared cookie sheet, pulling up to create peaks.

Keto Sugar Free Meringue Cookies

Meringue tip:

Meringues don’t spread however, you don’t want to place them too close as they need proper air flow during baking and dry time.

10. Bake for 1 hour and let stand in the cool oven to dry 2 hours or over night. 

11. For decorating dust with cinnamon or crushed nuts.

These will keep for a few days and are pretty good frozen. Store them in a non humid area as they will absorb the moisture and be less crisp…but still delicious!

Keto Sugar Free Meringue Cookies

This recipe makes about 50 meringues with 0 net carbs each! How often can you enjoy a treat with zero net carbs?!

How to store these sugar free meringues:

Store these sweet treats in a large freezer bag or airtight container for a week or in the freezer for up to three months. They are a fun addition to a holiday cookie exchange!

Keto Sugar Free Meringue Cookies

Be sure to also check out these Christmas Tree Meringues, Peppermint Meringue Cookies and Meringue Grinch Pops.

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Some of my kitchen essentials:

Keto Sugar Free Meringue Cookies

If you love this keto meringue recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!

Keto Sugar Free Meringue Cookies

Keto Sugar Free Meringue Cookies

Yield: 50
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Easy Keto Sugar Free Meringue Cookies - totally fun and simple to make, these are great for any occasion! The lovely swirls and classic taste make these a family favorite for those following a keto diet.

Ingredients

  • 3 large egg whites, room temperature
  • ¾ cup granulated Monk Fruit sugar substitute
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar
  • pinch of salt

Instructions

1. Preheat the oven to 200 degrees F.

2. Line a baking sheet with parchment paper. 

3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy with the whisk attachment.

4. Add cream of tartar and mix at medium high speed. 

5. Beat in sweetener, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one  time, add it in slowly. 

6. Add in vanilla extract and mix.

The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the  meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.

7. Prep the piping bag by snipping the end and inserting a star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the meringue using a wooden spoon.

8. Squeeze out any air bubbles and twist the top of the bag.

9. Hold the pastry bag straight up and down, squeeze dollops of meringue onto the prepared cookie sheet, pulling up to create peaks.

Meringue tip:

Meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.

10. Bake for 1 hour and let stand in the cool oven to dry 2 hours or over night. 

11. For decorating dust with cinnamon or crushed nuts.

Nutrition Information:
Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.

Did you make this recipe?

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about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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I tried and they came out mushy and sticky like marshmallows. How do you get them to be crispy with a mushy inside?