Sugar-Free Keto Meringue Cookies

Name: Sugar-Free Keto Meringue Cookies
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 serving
Ingredients: 3 egg whites; ½ cup monk fruit/erythritol; 1 ½ teaspoons vanilla bean paste; ¼ teaspoon cream of tartar; pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
10
Calories
8 kcal
Course
Dessert
Cuisine
American

Sugar-Free Keto Meringue Cookies

Iris Warren

Report

Delightfully light and airy, these crispy Sugar-free Keto Meringue Cookies are a guilt-free treat that sounds almost too good to be true.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 egg whites room temperature
½ cup monk fruit/erythritol
1 ½ teaspoons vanilla bean paste
¼ teaspoon cream of tartar
pinch of salt

Add to Shopping List

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 ⅓ 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.

Notes

Makes about 44 cookies, serving size 4 cookies
If you can't find vanilla bean paste, you can use 3 teaspoons of vanilla extract instead.
If you’ve never had these before, the flavor and scent is similar to slightly toasted marshmallows. They are absolutely delicious!