Keto Meringue Cookies

I love my creamy coffee with egg yolks so I have a lot of leftover egg whites.  I wasn’t sure what I was going to use them for, so I decided to try some Meringue cookies.

They are very light and fluffy – very low carb.

I made both Hazelnut and Chocolate flavored cookies.  I use Better Stevia which I buy from Wellevate (ask us for an invite) or can be purchases on Amazon.

It is very simple to do.  Since I do not like overly sweet things, very little sweetener was used.

Whip egg whites until they are shiny and a stiff peak forms

drop by spoonful onto parchment lined baking dish

bake for 45 minutes at 250 degrees F

Store in airtight container.

If you need to make them crisper after they have sat in the container for a while, just pop them in the oven for a few minutes.

Print Recipe

4.34 from 3 votes

Keto Meringue Cookies

Use up extra egg whites with these light, fluffy meringue cookies

Course: Dessert

Keyword: dairy free, gluten free, grain free, nut free, low carb, keto, sugar free,

Servings: 24

Calories: 4kcal

Ingredients

• 6 egg whites 6 oz
• 1/4 tsp cream of tarter
• 1 tsp hazelnut extract
• 1/8 tsp Better Stevia Hazelnut

Instructions

• Place egg whites in a mixing bowl
• Add cream of tarter, extract, and sweetener
• With a hand held mixer, whip the egg whites until shiny and a stiff peak forms
• Drop spoon ful of eg whit mixture on parchment lined baking sheet
• Bake at 250 degrees F for 45 minutes
• Turn oven off and leave in oven with door closed for 1 hour
• Store in air-tight container

Notes

For chocolate meringues, I used 2 TBS cocoa powder and Better Stevia Peppermint Cookie

If you need to make them crisper after they have sat in the container for a while, just pop them in the oven for a few minutes.

Nutrition

Calories: 4kcal | Protein: 1g | Fat: 1g | Sugar: 1g

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