These Keto meringue cookies are Godsend for those who follow Keto diet. They are so easy to make, gluten-free, and have ZERO net carbs! Can it get any better? And they only take few minutes to prep! These cookies will become your favorites if you are like me Pavlova dessert fan.
Original Meringues are made with whipped Egg Whites and powdered sugar – crispy from the outside and a bit chewy from the inside. I used the same principles for my keto meringue cookies but adjusted the recipe to make them low carb and gluten-free. And, of course, why stop on better, if you can make something perfect?
By adding almond flour, hemp seed flour, flaxseed, and Erythritol, I managed to get the texture that has a very close resemblance with macaroons but has that nice meringue note. Drizzled with sugar-free chocolate, and served with some strawberries or any fruit of choice – these are the perfect dessert to have.
If you are more of a macaron fan, check out my Peanut butter and strawberry heaven Keto macarons recipes.
Keto Meringue Cookies
Ingredients
Base Batter
- 50 grams Erythritol
- 70 grams Egg White (2 Eggs)
- 2 grams Lemon Juice
- 45 grams Ground Almond
- 20 grams Hemp Flour
- 2 grams Flaxseed
- 1 gram Salt
Decoration
- 6 grams Sugar-Free Dark Chocolate
Instructions
- Mill the Erythritol so it solves faster.
- Mix Ground Almond, Hemp Flour, Flaxseed, and Salt.
- Whip 2 egg whites at maximum speed till fluffy.
- Add milled Erythritol and lemon juice and keep whipping until foam forms mid-strength peaks on the beaters.
- Mill pre-mixed dry ingredients and add them to the whipped egg white-erythritol mix.
- Mix batter gently to avoid foam collapse.
- Transfer batter into a piping bag and start depositing on the silicone tray.
- Bake meringue cookies at 120 °C / 248 °F for 30 min.
Notes
Let cookies cool down to room temp before decorating with chocolate.
