These Keto Meringue Cookies are nice and crispy and full of chocolatey flavor. And they have less than 1g net carbs per cookie.
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Greetings 👋
Don't let this happen! 💩
Shape is everything here.
It's a brown meringue- not too much you can do about that. But you can choose to pipe it out or use a spoon to shape it into a cookie. Please do the latter.
Ok, let's talk through how you make these problematically shaped cookies.
🥣 Ingredients
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 3 tablespoons Swerve Granular
- ¼ cup Swerve Confectioners
- ¼ cup unsweetened cocoa powder
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📖 Instructions
- Preheat the oven to 225 degrees F and cover a cookie sheet with parchment paper.
- Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sweetener and continue beating until whites are stiff and glossy.
- In a separate bowl, sift powdered sweetener with the cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. There should be no dry cocoa powder in the final mixture.
- Drop 12 cookie-sized dollops onto the cookie sheet with a spoon or ladle.
- Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in the oven for 15 more minutes.
- Let meringues cool on sheets on wire racks, then gently peel the cookies off the parchment paper.
💬 Any questions?
Classic meringue cookies are nearly pure sugar and have 35-40g net carbs per cookie. Not to worry though, swapping out the sugar with sugar-free erythritol lowers the net carb count to less than 1g per cookie. So you can splurge a little.
There are two common ingredients that work to stabilize meringues: lemon juice and cream of tartar. They work by lowering the pH of the egg white mixture. Since lemon juice and chocolate tastes a little hinky together, this recipe calls for cream of tartar. You can skip it in a pinch, but it does give you a firmer foam.
The chewiness is due to the water content in the cookies. Either the cookies were underbaked and not enough water was released, or the air was too humid. It's hard to control the vagaries of the weather, but you can try popping the cookies back into the oven for another 10 minutes at 200 degrees F to crisp them up a little. But I actually like some chew in my Keto Meringue Cookies, so maybe it isn't the end of the world.
Yes, you can over whip your egg whites. When they are too firm they will likely collapse. Unfortunately, there is no coming back from an over whipped meringue. Best scrape it into the trash and start over.
🥚 Tips for successful meringues
- Old egg whites tend to collapse when you fold in the chocolate, so only use fresh eggs.
- Never us packaged egg whites because the pasteurization process can prevent them from forming a stable meringue.
- Make sure that your bowl is spotlessly clean. Anything can contaminate the bowl.
- Use a metal or glass bowl, because plastic can retain a film of fat from its previous contents that can deflate the meringue.
- Make sure to use room temperature eggs. Just leave them out on the counter until they don'f feel cold to the touch anymore.
- Never let any yolk get into the whites or the egg whites won't whip properly. I always break each egg into a separate small bowl, before adding it to the large bowl with the other egg whites. That way, if any yolk gets in, it won't contaminate all the whites.
- Like, I mentioned earlier, don't over whip the egg whites. Start your mixer out on medium speed and work your way up to high. Mix until soft peaks form and then start adding the sweetener and mix until the peaks are stiff. Don't mix until stiff peaks form and then add the sweetener, or it will be over whipped and start to separate.
- Bake them at a low temperature. Don't think you can speed up the process by baking them at a higher temp.
- Avoid making Keto Meringue Cookies on humid days. If it's a bad hair day, then it's probably not a good day to make meringues.
Meringues can be finicky, that's just a fact.
Sometimes a meringue will fall and you won't know what happened. A butterfly flapped its wings in Paraguay and now you've got no low carb cookies. It just happens. But when you do it right it's like taking a bite of air.
Delicious chocolate flavored air.
Chef's kiss!
📋 Recipe
Keto Chocolate Meringue Cookies
These Keto chocolate meringue cookies are nice and crispy and full of chocolatey flavor.
- Prep Time: 10
- Cook Time: 1:15
- Total Time: 1 hour 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 3 tablespoons Swerve Granular
- ¼ cup Swerve Confectioners
- ¼ cup unsweetened cocoa powder
Instructions
Step 1. Preheat the oven to 225 degrees F and cover a cookie sheet with parchment paper.
Step 2. Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sweetener and continue beating until whites are stiff and glossy.
Step 3. In a separate bowl, sift powdered sweetener with the cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. There should be no dry cocoa powder in the final mixture.
Step 4. Drop 12 cookie-sized dollops onto the cookie sheet with a spoon or ladle.
Step 5. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 more minutes.
Step 6. Let meringues cool on sheets on wire racks, then gently peel the cookies off the parchment paper.
Nutrition
- Serving Size: 2 cookies
- Calories: 18
- Fat: <1
- Carbohydrates: 2
- Fiber: 1
- Protein: 3
Keywords: Low Carb Chocolate Meringue Cookies, Keto Chocolate Meringue Cookies, Sugar-Free Chocolate Meringue Cookies
If you liked these cookies, then you might like my recipes for Shortbread, Snow Ball, or Molasses Gingerbread Cookies.
Anna says
They were good. I think I should have mixed in the cocoa powder a little better because I got some bites of dry powder, but they were good over all.
★★★★★
Emily Krill says
Thanks!😊
Katie says
These cookies turned out really good. I added some Lily's chocolate chips at the end and they were great. They come in all kinds of flavors online. Just go to Amazon and search for "Lily's baking chips" and a bunch will come up. I used chocolate salted caramel. Soooooo good.
★★★★★
Emily Krill says
Have you tried "Unicorn Swirl"? They are these cute blue and pink white chocolate chips that Lily's makes. They're really tasty.
Frank says
I don't care if they look like poop, they are delcious!
★★★★★
Emily Krill says
Word.
Daniela says
Ok Frank😂😂😂😂😂!!!
Linda McNeely says
Made these today, they turned out great.
Could I add peppermint so they could be a chocolate peppermint! Thanks for the recipe.
EmilyKrill says
Sure, use peppermint extract. I’d try 1/2 teaspoons and give it a taste. If it needs more, add another 1/2 teaspoon.
Melissa Ayres says
Great recipe... Currently waiting for them to cook, one thing you might want to think about is putting both Celsius and Fahrenheit temps on I'm in UK and put oven on 225 while reading other comments I noticed someone had done the same and hers were ruined I quickly turned my oven down, hoping I have saved them in time!!!
★★★★★
Anna says
Turned out great! Used these to make mini pavlovas!
I halved the sweetener and cocoa powder and still were delicious.
Thanks for a good recipe!!
★★★★★
EmilyKrill says
Sure thing!
Lydia says
Didnt read the part about room temp egg whites, and mine were straight out of the fridge. Turned out amazing though! 🙂
I have the most amazing cookies staring me in the face! I may have already ate two....;)
Thank you!
★★★★★
EmilyKrill says
Yay! So glad you like them.
carol says
After reading reviews i was a little nervous about trying it - but gave it a go. Fabulous! and i have tried lots of keto cookie recipes. Tip for meringue - use a metal bowl and a whisk attachment on your mixer. I am always looking for ways to use up the whites when i use the yolks in caesar salad dressing. I was not particularly careful and the eggwhites were still cool out of the fridge, but no problem to whip into fluffy peaks. I used monkfruit as sweetener and cut it back a bit. Would cut back on cocoa next time as the cookies are very seriously chocolate. I added 1/2 cup slivered almonds and would do that again with even more. Cookies baked up beautifully even though i made a mistake and set my oven at 250 instead of 225! Love this recipe!
★★★★★
EmilyKrill says
Thanks for the whisk tip.
Bernie says
Hi! great recipe, I forgot to read to the end and took mine right after the our...the taste is great, but they end up being very soft, which actually worked out better for me since I have braces and soft is better than hard 🙂
★★★★
EmilyKrill says
Win win!
Joely says
Mine came out cake-like 😞 i whipped the heck out of the whites. What did I do wrong??
★★★★
EmilyKrill says
Maybe nothing. Meringues are finicky. You have to make sure there isn’t a no yolk left at all in the egg whites.
EmilyKrill says
I haven't tried it but it should work.
T says
I was too impatient to wait for the egg whites to match room temperature. They came out perfect anyway. A tasty treat for me on the KETO diet. Thanks.
★★★★★
EmilyKrill says
Sure thing! Glad you liked them.