Keto meringue cookies

Keto Meringue Cookies

Keto Meringue Cookies

Its Halloween and we are keto. My daughter eats a low carb diet with me so we created these awesome sugar free Keto Meringue Cookies for Halloween. My daughter is totally into Ghostbusters so naturally she was thrilled with these little slimers. 

Keto Meringue cookies

Keto Lime Curd

Egg whites are the main ingredient in Keto Meringue cookies and simply put, I did not want to waste the yolks. For this reason I tried my hand at keto Lime Curd. Lime curd is an extremely easy dish to make and it is a great way to use up extra yolks. Keto Lime Curd goes great alongside  Keto Meringue Cookies not only aesthetically but in the flavor profile as well.

Keto Lime Curd

The Struggle is real

In order to create these awesome keto Meringue Cookies I had not one, not two but three epic fails. My daughter did not mind the epic failures mind you. She gladly ate up the scraps of fallen Keto Meringue Cookies and said “good job Mommy” however I wanted to nail it! My little secret is a little bit of vinegar to stiffen the egg whites. 

Keto meringue cookies

Keto Meringue Cookies

Ingredients:

  • 4 Egg whites at room temperature
  • 1 TBS White Vinegar
  • 1/4 tsp Cream of Tartar
  • 2/3 cup powdered Erythritol
  • 20 Drops of Vanilla Stevia
  • 1 pack of Sugar Free Green Jello (totally optional)
  • 4 drops of Green Food coloring (also totally optional)
  • Black Food Coloring

Special Equipment

Instructions

  • First, leave the eggs out for about 20 minutes or until they are at room temperature. If you need your eggs faster just set them in a bowl of super hot water for about 3 minutes and they should warm right up. 
  • Next, line a cookie sheet with Parchment paper or a silpat. 
  • It is especially relevant to make sure that your metal or glass bowl is extremely clean, this will help your Keto Meringue Cookies fluff up and stay firm. 
  • Next, crack and separate the eggs into separate bowls. Place the egg whites inside the metal bowl and set the yolks aside for later. 
  • Using an electric mixer whisk the eggs whites until frothy. 
  • Next, add the Vinegar and cream of tartar. Whisk until the egg whites form stiff peaks. You should be able to turn the bowl upside down without any Meringue falling out of the bowl. This could take a few minutes. 
  • Add the stevia to the egg whites and beat again for 10 seconds. 
  • Next, slowly add the powdered Erythritol while beating the eggs. 
  • Add the Green Jello or alternately greed food coloring slowly to the egg white mixture. 
  • Scoop the egg white mixture into a piping bag with a wide tip or a zip-lock baggie with the tip cut off. 
  • Pipe the egg white mixture into Ghost Shapes. I made a tiny circle and then piled the body. This makes about 20 or so Ghosts. 
  • Place the cookie sheet in the oven at 200 degrees for about 80-90 minutes or until the Keto Meringue Cookies are crispy on the outside and come easily off of the paper. Take the Keto Meringue Cookies out of the oven and place on the counter until cool.  
  • Using a fine tip paintbrush and black food coloring paint scary slimer faces on your keto meringue cookies. 
  • Serve with Keto Lime Curd and wow your kids on Halloween without eating any sugar!
Keto meringue cookies
5 from 1 vote
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Keto Meringue Cookies

Delicious Keto Meringue Ghost cookies with Lime Curd. Spooky food for a spooky holiday!
Course Dessert
Cuisine French
Keyword keto halloween, Keto meriangue cookies
Prep Time 3 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 20 Ghosts
Calories 2 kcal
Author Becky Craigo

Ingredients

  • 4 separated Egg whites at room temprature
  • 1 TBS White Vinegar
  • 1/4 tsp Cream of Tartar
  • 2/3 cup powdered Erythritol
  • 20 drops Vanilla flavored Stevia
  • 1 pack Sugar Free Green Jello totally optional
  • 4 drops Green Food coloring also totally optional
  • 2 drops Black Food Coloring

Special Equipment

  • Electric Whisk
  • Metal Bowl
  • Cookie Sheet
  • Parchment paper
  • Silpat
  • Paintbrush
  • Piping bag
  • Large round tip

Instructions

  1. First, leave the eggs out for about 20 minutes or until they are at room temperature. If you need your eggs faster just set them in a bowl of super hot water for about 3 minutes and they should warm right up.
  2. Next, line a cookie sheet with Parchment paper or a silpat.
  3. It is especially relevant to make sure that your metal or glass bowl is extremely clean, this will help your Keto Meringue Cookies fluff up and stay firm.
  4. Next, crack and separate the eggs into separate bowls. Place the egg whites inside the metal bowl and set the yolks aside for later.
  5. Using an electric mixer whisk the eggs whites until frothy.
  6. Next, add the Vinegar and cream of tartar. Whisk until the egg whites form stiff peaks. You should be able to turn the bowl upside down without any Meringue falling out of the bowl. This could take a few minutes.
  7. Add the stevia to the egg whites and beat again for 10 seconds.
  8. Next, slowly add the powdered Erythritol while beating the eggs.
  9. Add the Green Jello or alternately greed food coloring slowly to the egg white mixture.
  10. Scoop the egg white mixture into a piping bag with a wide tip or a zip-lock baggie with the tip cut off.
  11. Pipe the egg white mixture into Ghost Shapes. I made a tiny circle and then piled the body. This makes about 20 or so Ghosts.
  12. Place the cookie sheet in the oven at 200 degrees for about 80-90 minutes or until the Keto Meringue Cookies are crispy on the outside and come easily off of the paper. Take the Keto Meringue Cookies out of the oven and place on the counter until cool.
  13. Using a fine tip paintbrush and black food coloring paint scary slimer faces on your keto meringue cookies.
  14. Serve with Keto Lime Curd and wow your kids on Halloween without eating any sugar!

Recipe Notes

This recipe makes about 20 Keto Meringue Cookies. You can absolutely make more if you make them smaller.

Keto Meringue Cookies

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