Skip to Content

Easy Sugar Free Meringue Cookies Recipe (Low-Carb, Keto)

This Sugar Free Meringue Cookies Recipe makes crispy, light and airy treats that literally melt in your mouth. Using swerve instead of refined sugar, these guilt-free snacks are ideal for those times you’re craving a little something sweet. The secret ingredient, almond extract, makes these irresistibly delicious.

These incredibly delicious homemade Meringue cookies will remind of you pavlovas, but the texture on the inside is not quite as chewy. Instead, the inside of these cookies is super light and airy. They’re like biting into little almond flavored clouds.

up close image of sugar free meringue cookies

Keto Meringue Cookies

The good news is they come really close to having zero carbs! For 5 of these little sugar-free beauties, there are only .15 net carbs! That is a huge bonus for those keeping track of macros for weight loss or needing to cut sugar out of their diet.

With recipes like this one, there is no need to ever feel deprived when you’re cutting out the sugar. They are sweet and satisfying just like traditional meringue cookies.

Add them to a keto-friendly cookie tray this Christmas with these yummy Keto Chocolate Chip Cookies and watch them disappear…I won’t tell they are sugar-free if you don’t!

Why We Love This Recipe

  • These cookies have the most amazing crispy outside with light and fluffy inside.
  • Easy recipe that only calls for 5 simple ingredients.
  • Sweet treat that’s a guilt-free way to satisfy a sweet tooth.
  • Perfect for snacks but fancy enough to serve at holiday parties or for other special occasions.
  • Ideal mini desserts for those on a low carb, low calorie, or Keto diet.

Recommended Tools

  • Cookie Sheet
  • Baking mat
  • Pastry Bag
  • Electric Mixer (stand or hand mixer)
  • Large Bowl (Glass or metal bowl is required)
stack of white meringue cookies

Variations and Add-in for Sugar-free Meringue Cookies

Try some of these different flavors to change things up the next time you make them:

  • Peppermint meringue cookies: Peppermint extract instead of almond makes these the perfect Christmas time cookies.
  • Coconut meringue cookies: Coconut extract will give these cookies a wonderful tropical flavor.
  • Lemon meringues: If you want to add a little hint of lemon, fold in some lemon zest to the beaten egg whites. You can do the same with orange zest. Just make sure you avoid adding of the lemon juice.
  • Chocolate meringues: Dust the tops of the baked meringues with a little unsweetened cocoa powder. The cocoa gives them chocolate flavor without it changing the net carbs.

Ingredients

  • Egg whites, room temperature
  • Cream of tartar
  • Salt
  • Swerve confectioners’ sugar substitute
  • Almond extract (or vanilla extract)

How to Make Low Carb Meringue Cookies

egg whites on beaters

Place the bottom oven rack on the lowest position in the oven with the other to rack in the next two lowest positions. Preheat the oven to 200°F. Add sheets of parchment paper or silpat mats to two large, rimmed sheet pans.

Step One: Beat the Egg White

  • Separate the eggs white from the egg yolks. Eggs are easier to separate while they are still chilled. Allow the whites to come to room temperature for at least 30 minutes prior to beating.
  • Place egg whites to the bowl of stand mixer or a large clean and dry bowl. Beat the eggs whites with the whisk attachment of an electric mixer on medium speed until they start to thicken.

Step Two: Form Soft Peaks

  • Next, add in cream of tartar and salt to the egg mixture and continue mixing until stiff soft peaks start to form.

Step Three: Add the Sweetener and Extract

  • Continuing to mix, slowly add the Swerve sugar-free sweetener, one tablespoon at a time, until each spoonful is thoroughly mixed into the egg whites.
  • Repeat until all the sweetener is added and the stiff egg whites will hold a peak and are glossy.
  • Add the almond extract and mix just until well incorporated with the egg white mixture.

Step Four: Form the Cookies

  • Spoon the meringue mixture into an icing bag fitted with a decorative tip.
  • Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. You can place the cookies relatively close together because they won’t spread out while baking.

Step Five: Bake the Meringues and Serve

  • Place the meringues into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the oven door.
  • Leave these low carb cookies in the warm oven for two to two-and-a-half hours without opening the door. This low temperature gives the cookies time to dry completely.
  • Remove your perfect meringue cookies from the baking sheets and serve immediately or transfer the cookies to an airtight container and enjoy!

Keto Meringue Cookie Recipe Helpful Tips

bowl of meringue cookies and a few beside the bowl on wood cutting board
  • Always make sure all of your equipment is clean and dry. If using a reusable piping bag, make sure the inside doesn’t have any trapped moisture in it from washing it.
  • If you are making meringues on a super humid day, try adding 1/2 teaspoon of regular vinegar to the egg white mixture will help stabilize the peaks.
  • Check the expiration date on the cream of tartar because that is the key ingredients to getting stiff peaks to form for these cookies.
  • Make sure you are using powdered sweetener and not the granulated kind.
  • Fresh egg whites will create the most volume, because they’re slightly acidic which helps stabilize the proteins. You will have a much harder time getting enough volume is old egg whites to make this meringue recipe the right way,
  • Make sure when you are using a large baking sheet that it will sit flat in your oven. You want the meringues to have an even surface while they are baking,
  • The sugar-free meringues cookies are ready when they easily pop off the parchment paper or Silpat™ baking mats. If they stick, they need additional time to dry.
  • Always use glass, metal, or ceramic bowls when whipping egg whites. A plastic bowl should never be used for making sugar free meringues.

FAQs

What Can I Do with Leftover Egg Yolks?

There are a lot of recipes that call for yoke only, like some homemade mayonnaise recipes. Other great ideas are to use them when you’re making a batch of these Homemade Crepes or this Healthy Veggie Frittata.

You can also freeze them. For best results, beat the egg yolks with a pinch of salt and add them to a freezer safe bag. Squeeze out as much air as you can and label the bag. They should stay fresh in the freezer for about 6 months. 

Can I Use Other Sugar Substitutes?

Monk Fruit and Swerve come closer to tasting like real sugar than most any other available products. Both bake and behave like sugar in most recipes and can be used to create many sugar-free desserts that will help satisfy sugary cravings without spiking your blood sugar.

Want More Low Carb Desserts?

up close image of sugar free meringue cookies

Sugar Free Meringue Cookies

Published By Stephanie
These incredibly delicious homemade Meringue cookies will remind of you pavlovas, but the texture on the inside is not quite as chewy. Instead, the inside of these cookies is super light and airy. They're like biting into little almond flavored clouds.
5 from 1 vote
Prep Time 15 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs
Course Dessert, Snack
Cuisine American
Servings 65 servings
Calories 0.3 kcal

Ingredients
  

  • 4 lg egg whites room temperature
  • ½ t cream of tartar
  • t salt
  • ¾ c swerve confectioners sugar replacement
  • 1 t almond extract

Instructions
 

  • Place the bottom oven rack on the lowest position in the oven with the other to rack in the next two lowest positions. Preheat the oven to 200°F. Add sheets of parchment paper or silpat mats to two large, rimmed sheet pans.
  • Separate the eggs white from the egg yolks. Eggs are easier to separate while they are still chilled. Allow the whites to come to room temperature for at least 30 minutes prior to beating.
  • Place egg whites to the bowl of stand mixer or a large clean and dry bowl. Beat the eggs whites with the whisk attachment of an electric mixer on medium speed until they start to thicken.
  • Next, add in cream of tartar and salt to the egg mixture and continue mixing until stiff soft peaks start to form.
  • Continuing to mix, slowly add the Swerve sugar-free sweetener, one tablespoon at a time, until each spoonful is thoroughly mixed into the egg whites.
  • Repeat until all the sweetener is added and the stiff egg whites will hold a peak and are glossy.
  • Add the almond extract and mix just until well incorporated with the egg white mixture.
  • Spoon the meringue mixture into an icing bag fitted with a decorative tip. Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. You can place the cookies relatively close together because they won’t spread out while baking.
  • Place the meringues into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the oven door. Leave these low carb cookies in the warm oven for two to two-and-a-half hours without opening the door. This low temperature gives the cookies time to dry completely.
  • Remove your perfect meringue cookies from the baking sheets and serve immediately or transfer the cookies to an airtight container and enjoy!

Nutrition

Calories: 0.3kcalCarbohydrates: 2gProtein: 0.01gSodium: 5mgPotassium: 4mgSugar: 0.01gCalcium: 0.02mgIron: 0.001mg
Keyword cookies, keto, low carb
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.