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.
PJ says
I've made meringue cookies before but with regular sugar -- the peaks formed pretty rapidly. But using stevia 'sugar' instead, I beat the whites for over 1/2 hour and the 'peaks' were still very limp. I ended up spooning them onto the parchment paper like macaroons. I wonder if the difference between the sugars was the culprit.
★★★★
EmilyKrill says
That’s exactly the problem. I can only recommend Swerve because that’s the only sweetener I’ve ever used for these cookies. It should work really well for you though. You should NEVER have to whip eggs for more than 5 minutes or so. So if you don’t have glossy soft peaks after several minutes then something is wrong. Also, the mixture doesn’t need to have stiff peaks like whipped cream. And one more thing- make sure there is not a hint of egg yolk or any other substance or the whites won’t whip up properly. If any yolk gets in the whites, just start over with a clean bowl. Ok, in short: use Swerve and use egg whites and absolutely nothing else. Good luck!
Lisa Deshaies says
I used Monk Fruit sweetener which leaves no aftertaste and fluffed up nice and stayed inflated.
★★★★
EmilyKrill says
I haven't tried Monk Fruit, thanks for letting me know that it works.
Linda says
Can I use "regular" confectioners (powdered sugar)?
EmilyKrill says
Sure! You can use regular confectioner's sugar, it just won't be low carb. Alternatively, you can make your own powdered sweetener by taking regular sweetener and blending it in a blender until it becomes a powder. You can do this with either regular sugar or sugar-free sweetener.
Melissa says
These were so easy to make. I made little Christmas trees and used mint flavir. My first meringue's, but definitely not my last.
★★★★★
EmilyKrill says
What a good idea! I will have to try making peppermint meringues.
jen says
Love this recipe. Easy to make, yummy to eat and no guilt!
★★★★★
Kate Hackworthy says
Caspar Babypants? Yup, won't ever forget that name!! I love these cute little meringues. They look delicious.
★★★★★
EmilyKrill says
Thanks!
Courtney says
Great recipe for anyone looking for a keto or low carb treat for the holidays
★★★★★
Tayler Ross says
It's a good thing these are low carb, because I could probably eat about a dozen!
★★★★★
EmilyKrill says
I know, right? I love that these are guilt-free cookies.
Adrianne says
Emily, these are so cute, I love them! It is interesting how much fun you can have in the kitchen hey! I will be giving these a go, Cheers.
★★★★★
EmilyKrill says
Cheers!
Vicky says
We love meringues and it is nice to know we can still enjoy them while following a low carb diet. That Swerve Confection's sugar is great and tastes just like the real thing.
EmilyKrill says
I know, it's amazing how close Swerve gets to real sugar.
Maxine says
These are so tasty! I've made several batches already. They are really good.
★★★★★
EmilyKrill says
Thanks!
EmilyKrill says
Awesome.