Keto Meringue Cookies
Published February 17, 2021 • Updated March 9, 2026
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These keto meringue cookies are crispy on the outside, soft and cloud-like on the inside, and only 0.3g net carbs each. I love having a few with my evening coffee. They satisfy my sweet tooth without the sugar.
I make these sugar free meringues with just 3 ingredients and they taste like biting into a sweet cloud that dissolves on your tongue. They’re a hit at bake sales and cookie exchanges. I like to pair them with my almond flour cookies and thin mint cookies for a full sugar-free cookie spread.
At 0.3g carbs per cookie, these are about as close to zero carb as a cookie gets. I’ve eaten a handful in one sitting and still been well under my daily limit. If you’re counting macros, you basically can’t mess this up.
These aren’t anything like traditional cookies. No flour, no sugar. The base is just egg whites. The whole batch comes together in about 10 minutes of active work before they go into the oven, and the ingredient list is shorter than most things I make.
Making low carb meringue is simple: egg whites, sweetener, and cream of tartar. From there, have fun with it. Add vanilla extract, lemon juice, food coloring, or pipe them into shapes like ghosts for Halloween. I personally add a quarter teaspoon of almond extract to almost every batch because it rounds out the sweetener aftertaste in a way nothing else does. I left it out of the published recipe because when I included it, readers kept saying it didn’t taste almond-y enough. A quarter teaspoon is subtle on purpose.
Your sweetener choice matters here more than in most recipes. Powdered erythritol or a monk fruit blend both work well. Allulose will leave you with chewy, sticky meringues that never fully crisp up. I tested it twice to make sure, and both times the texture was wrong. If you want that classic shattering shell, stick with powdered erythritol.
After the hour at 200 degrees, I prop the oven door open about an inch with a wooden spoon and let them cool inside for another hour. I started doing this after a batch came out baked through but still chewy, and I realized residual steam trapped inside the oven was the problem. That one change made the biggest difference in crispness of anything I’ve tried.
These store well in an airtight container at room temperature for up to two weeks. I keep mine on the counter in a mason jar. You can freeze them too (layer parchment between cookies so they don’t stick), and they thaw in about 15 minutes. If you’re looking for more keto cookies to add to your rotation, my flourless cookies and keto fudge are two I come back to constantly.
How to make keto meringue cookies
Key ingredients
- Egg whites: The star of the recipe and there’s no substitute. Make sure no yolk gets into your whites or you won’t get stiff peaks. I use the leftover yolks for keto chocolate mousse or sugar free condensed milk.
- Cream of tartar: Not required, but I always add it. It stabilizes the sugar free meringue and helps the peaks hold longer.
- Salt: A small amount enhances the sweetness.
- Powdered sweetener: Use powdered (not granulated) so your meringue turns out airy instead of grainy. I use powdered Swerve or a monk fruit blend.
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Ingredients
4 egg whites -
1/4 teaspoon cream of tartar
-
Pinch of salt
-
1/2 cup powdered sugar free sweetener
-
food coloring or flavor extracts, optional
Step by Step Instructions
Step by Step Instructions
Beat eggs until foamy
To a large clean, dry bowl, add egg whites. Add cream of tartar and a pinch of salt. Beat until mixture is foamy. It’s important for the bowl to be clean and dry so your meringue forms stiff peaks.
Beat until stiff peaks form
Slowly add sweetener while continuing to beat mixture. Add food coloring and flavoring, like vanilla extract, if using at this point. Beat until very stiff peaks form (around 3-5 minutes). Meringue needs to be so stiff that you can flip the bowl upside down without it falling out.
Pipe into cookie shapes
Add meringue mixture to a piping bag fitted with a large star tip or desired tip. Pipe little star shaped cookies out onto a parchment lined baking tray. Space each cookie about ½ inch apart.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze keto meringue cookies?
I freeze them all the time. Layer parchment paper between the cookies, store them in a freezer bag, and they'll keep for about two months. When I'm ready for a few, I pull them out and let them sit at room temperature for 15 minutes. They crisp back up almost exactly like fresh.
Why are my meringue cookies chewy instead of crispy?
In my experience, it's almost always one of two things: under-baking or humidity. If you're in a humid climate, meringues absorb moisture from the air and lose their crunch. I prop the oven door open about an inch with a wooden spoon during the cooldown hour, and that keeps steam from softening them. If they're already chewy, put them back in at 200 degrees for 10 minutes and they'll usually crisp up again.
Does the type of sweetener matter for meringue?
It matters a lot with these. I've tested powdered erythritol, monk fruit blends, and allulose. Erythritol and monk fruit both give you that crispy, shattering texture. Allulose does not. It stays soft and tacky no matter how long you bake. I tried it twice because I wanted it to work (allulose tastes the closest to sugar), but the texture was wrong both times. Go with powdered Swerve or a monk fruit blend.
How long do these keep?
Mine last about two weeks in an airtight container at room temperature. I keep them in a mason jar on my counter and they hold their crunch the whole time. The key is keeping moisture out. If you leave the lid off or store them in a humid room, they'll go soft within a day or two.
What if I don't have a piping bag?
I've used a spoon plenty of times. Just scoop a tablespoon of meringue and drop it onto the parchment-lined baking sheet. They won't have the pretty star shape, but they taste exactly the same. You can also cut the corner off a plastic bag and use that as a makeshift piping bag. I did that for my first few batches before I bought a proper tip.
Can I fold chocolate chips into the meringue?
I've done this with Lily's sugar-free chocolate chips and it works. Fold them in gently right after you hit stiff peaks. Don't over-mix or you'll deflate the meringue. I use about a quarter cup per batch. The chips add a little weight so the cookies spread slightly more, but the texture stays the same.
Why bake at 200 degrees instead of a higher temperature?
I've tested these at 225 and 250, and both of those temperatures rush the drying process. You get a meringue that's crispy all the way through with no soft center, or one that browns on the outside before the inside sets. 200 degrees gives you that crispy shell with a cloud-soft center, which is the whole point. It takes longer, but the contrast in texture is worth the wait.
Are egg whites keto?
Completely. Egg whites are nearly pure protein with trace carbs, so they fit perfectly into a keto diet. I use them in a lot of my recipes. The whole batch here uses four egg whites and comes out to about 0.3g net carbs per cookie, which is about as low as it gets.
I've made probably four or five different keto meringue recipes over the past year and most of them came out either gummy in the middle or shatter-crisp all the way through with no texture variation. These are the first batch that actually had that contrast, crispy shell with something soft and cloud-like inside. I think the cream of tartar makes a real difference here. The 200-degree bake is also lower than every other version I've tried, which usually runs at 250 or higher and rushes the whole thing, and you can tell in the final texture. Ended up with 60 cookies from one batch, and at 0.3g net carbs each I just have the container sitting out on the counter now. They're holding up better than I expected too. Not fragile like some meringues where you can barely pick one up without it falling apart.
The 200 is the whole reason the texture works. I tested at 225 and you just lose the contrast entirely, dries straight through. Cream of tartar is also what keeps it stable enough to pick up without it crumbling.
As someone new to meringue, I didn't realize the bowl has to be completely dry or the whites won't peak at all. Learned that the hard way on my first batch. Added a drop of almond extract to the second round and it was the right call, a little flavor goes a long way with these.
The dry bowl thing gets everyone the first time. Almond is so concentrated, less than you think is always the right call.
The recipe works as written, but after several batches I found two changes worth passing along. Adding a quarter teaspoon of almond extract alongside the vanilla completely changes things, moving it from just-sweet to something closer to what you'd expect from an actual patisserie. The almond rounds out the sweetener aftertaste in a way that's hard to explain until you taste it. The second one matters more. During the cooldown after the hour at 200 degrees, I started propping the oven door open an inch with a wooden spoon instead of leaving it sealed. The shell crispness is night and day. If you're getting meringues that are crisp outside but slightly chewy in a way that bothers you, that's the fix. Humidity is the enemy of these, and gel food coloring adds moisture, so skip it on humid days if you want that true shattering exterior.
The door crack trick I started doing after a batch that was baked through but still chewy. Residual steam. Quarter teaspoon almond is something I use and never put in the recipe because then everyone asks why it doesn't taste like almonds.
Used vanilla extract instead of food coloring and they came out so good. My husband was skeptical about egg white cookies but grabbed three off the cooling rack while I wasn't looking. The texture is perfect, crispy outside and soft in the middle like you said.
Ha, the cooling rack grab is always the best review. Vanilla works great, I do that half the time instead of colors.
Can these be frozen for consumption later? Also, would you add the chocolate & cinnamon near the end of mixing or would you dust the cookies before baking? I will attempt this recipe after making the pecan pie recipe of yours. You are a sweetie to provide all these lovely recipes!
I would add cocoa powder and cinnamon in the middle or near the end of mixing. They can be frozen too!
How much liquid flavoring extract do you use per batch?
A teaspoon. Unless it's a concentrated flavor like some of the One on One Flavors are, then I use 1/2 teaspoon.
Mine did not crisp up is that because I used liquid vanilla (from Mexico pure)?
I'm not sure. I would think it would work the same. They do need to air dry...maybe they will firm up after that. Or maybe bake them longer or at a slightly higher temperature.
What is the approximate diameter of each cookie?
They are about the size of a quarter or a tad bit larger.
Can I ask what type of sweetener you used
Powdered Swerve. Granulated won't dissolve in the egg whites and the meringue turns grainy.
When I made these as a kid, the non low carb way, we dropped by spoonfuls and added chocolate chips. Do you think I could do that here with Lily’s chips?
Yes! That would work
Is that 200 degrees c or f?
Fahrenheit
Could I add espresso to this recipe?
I haven't tried that yet, but I think it would work.
Add some instant espresso powder at the very end, and only beat for a few seconds. Don't use liquids.