These Keto Almond Meringue Cookies are crispy and sweet zero-carb treats with just 3 calories each. They are super yummy.
Greetings. 👋
He's got a song about putting googly eyes on things to make them come alive.
My kids love him. 😍
I was reminded of Casper Babypants this morning because my daughter and I were putting googly eyes on things and laughing. We were just killing time, waiting for my meringue cookies to bake. These cookies take a very very long time to bake, but they are worth the wait.
Here's what you need to make them.
🥣 Ingredients
- egg whites
- Swerve Confectioners
- almond extract
- cream of tartar
📖 Instructions
- Preheat oven to 250 degrees F and line two baking sheets with parchment paper. Set your oven racks on third lowest and third highest positions.
- Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sweetener, about 1 tablespoon at a time. Continue beating until the whites are stiff and glossy. Add almond extract and beat for 30 seconds more.
- Spoon or pipe mixture into 20 to 24 large meringues.
- Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
- Turn off oven and let meringues sit inside for 2 hours or longer.
- Remove and carefully peel off the parchment.
And that's it. 👩🍳
It takes some fortitude to sit on your hands and wait for 2 long hours while the Keto Almond Meringue Cookies cool and crisp in the oven. But if my daughter and I can do it, then so can you. Once our cookies finally came out of the oven, we celebrated with... more googly eyes.
Googly eyes really do make stuff come alive! 🙄
📋 Recipe
Keto Almond Meringue Cookies
- Prep Time: 10
- Cook Time: 2:40
- Total Time: 2 hours 50 minutes
- Yield: 21 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Diabetic
Ingredients
- 4 large egg whites, room temperature*
- 6 tablespoons Swerve Confectioners
- ½ teaspoon almond extract
- ½ teaspoon cream of tartar
Instructions
Step 1. Preheat the oven to 250 degrees F and line two baking sheets with parchment paper. Set your oven racks in third lowest and third-highest positions.
Step 2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sweetener, about 1 tablespoon at a time. Continue beating until the whites are stiff and glossy. Add almond extract and beat for 30 seconds more.
Step 3. Spoon or pipe mixture into 20 to 24 large meringues.
Step 4. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
Step 5. Turn off the oven and let meringues sit inside for 2 hours or longer.
Step 6. Remove and carefully peel off the parchment.
Nutrition
- Serving Size: 3 cookies
- Calories: 10
- Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 2
Keywords: Low Carb Almond Meringue Cookies, Keto Almond Meringue Cookies, Sugar-Free Almond Meringue Cookies
If you like these Keto meringues, then you might like my recipes for Jello Meringue Cookies, Keto Chocolate Meringue Cookies, or Keto Lemon Meringue Pie.
Barb says
Just wondering why the recipe says set racks in the 3rd lowest and 3rd highest position. Which rack do you use to put your trays on? TIA
Emily Krill says
You put a cookie sheet on each rack. It just positions the cookie sheets so that there is the best air flow around them.
Brenda Christmas says
Just finished a batch...came out perfect! And the taste is great. I did cheat and used cartoned egg whites. (Great Value brand from Walmart). I did put in an extra 1/8 teaspoon of cream of tartar and they beat up really well. I made 24 big cookies but had enough left over I could have made at least 4 more but didn't have room on my baking sheets. I kept everything the same...time, temp and ingredients. Perfect recipe that I will use a lot! Thanks.
★★★★★
EmilyKrill says
Sure thing. Thanks for the tip!
Barbara Motsinger says
Mother and Grandmother made them for years. She would add cocoa to some of the batter for chocolate ones, or mini chocolate chips to the vanilla ones. They were always so good.
★★★★★
EmilyKrill says
Yes! Mine did too. I've actually got a low carb version of chocolate chocolate chip meringues on the site too. https://www.resolutioneats.com/blog/low-carb-keto-chocolate-chip-meringue-cookies/
Liz Black says
How do you store these meringue coockies?
EmilyKrill says
You can store the cookies at room temperature in an air tight container for up to 2 weeks.
Liz Black says
Thanks!
Jason says
Could liquid Stevia be used, does anyone know? Or does it HAVE to be a powdered sweetener?
EmilyKrill says
It's doable, but I really don't recommend it. You won't get a nice fluffy shape without a granulated or powdered sweetener. But here's a recipe for meringue cookies with stevia: https://lowcarbyum.com/egg-fast-sugar-free-meringue-cookies/
Bernice Aasen says
Just an FYI. I have made merengue cookies for a very long time. Mine of course, had real brown sugar which you can substitute for swerve or brown sugar substitute. I always added chopped almonds and sometimes chocolate chips. Nice that there are substitutes.
★★★★★
EmilyKrill says
Agreed.
Mari says
These were great and looked perfect until about 5 minutes after they went in the oven. Then they completely deflated. Not sure what I did wrong
EmilyKrill says
Oh jeez, that’s disappointing. I’m sorry that happened. Meringues are notoriously fickle I’m afraid. It could be that the eggs were too old. That’s a common reason for a meringue to collapse, but I can’t say for sure.
Karen says
Se puede usar la clara que viene en containers, ya separada de la yema?
EmilyKrill says
No español.
Bobi says
Translation - Can you use the clear that comes in containers, already separated from the yolk?
I think she wants to know if we can use packaged egg whites from the grocery store.
EmilyKrill says
Thank you! And no, I don't recommend using the egg whites sold in their own containers. They are pasteurized, so you won't get the same volume of meringue that you will when you separate the eggs yourself.