Some days just require cookies! When we first started to eat Keto it seemed next to impossible to find suitable desserts. Everything we tried paled in comparison to what we liked before. Lots of people will tell you that embracing Keto means not looking for substitutes but I feel that this mindset is the wrong one to take. Creating a way of eating that we can maintain long-term means being realistic. Realistically I know that someday’s I will want treats. Finding solutions that fit our new way of eating and our desire for dessert without binging on sugar-laden junk food was necessary. Thankfully these Keto Meringue Cookies fit the bill perfectly! They are sweet, melt in your mouth crunchy bits of perfection.
I made 2 batches last weekend and neither of them lasted the day. Even my kids, who are super picky when it comes to Keto desserts went crazy for them. When my kids eat them without complaint I consider the recipe a resounding success!
Keto Meringue Cookies
- Egg Whites from 4 large eggs ( .24g Net Carbs per egg – approx 1g net carb total)
- 1/2 Cup Swerve Confectioners (0g Net Carbs)
- 1 to 2 Teaspoon’s Vanilla Extract (I use 2, I like Vanilla) (.5 – 1g Net Carbs)
- 1/2 teaspoon Cream of Tartar ( .9g Net Carbs)
- 1/8 teaspoon of salt (0g Net Carbs)
Makes – Approx 30 cookies
Net Carbs per Cookie – .09g Net Carbs
- Clean grease free glass or copper bowl.
- Electric beaters or whisk ( You can use a hand whisk but your arms will not thank you )
- Piping Bag with a large tip.
- Food coloring if you want to make them pretty but this is completely optional!
- Parchment Paper or Silicone Baking Mats
- Rubber spatula
- Preheat oven to 200 Degrees
- Line large cookie sheets with parchment paper or your silicone mats.
- Wipe down your glass or copper bowl, make sure there is absolutely no grease or moisture in the bowl.
- Separate your egg whites. Be very careful not to get any yolk into the mix. I find it best to separate my eggs over a smaller bowl one at a time. That way I don’t ruin the whole batch if a yolk breaks on me.
- Measure out your cream of tartar and salt, place them in the bowl with your egg whites.
- Using an electric mixer (or a hand whisk if you’re feeling brave) whip your egg whites until they start to look foamy.
- Continue to whisk while slowly adding your Swerve Confections to the mix. Your mixture should thicken and gain a glossy sheen
- Continue to beat your mixture until it forms stiff peaks. Increase mixer speed to high if necessary.
- Use a rubber spatula to gently fold in your vanilla extract.
- If you are adding food coloring now is the time to separate your mixture and add the color. Since I wanted my Meringues to be red, white and blue for Memorial Day I separated my mix into three extra parts. Fold your food coloring in gently.
- Place your mixture in your piping bag and using a large tip pipe cookies onto your prepared sheets. Don’t worry about leaving too much room between them, this mix doesn’t really spread or rise while baking.
- Bake your cookies for one hour and then turn the oven off. Do not open your oven and leave the meringue’s to finish drying out and cooling off for another hour.
- Take your cookies out and enjoy!
Let me know if you give these a try!