clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
keto meringue cookies on platter.

Keto Meringue Cookies

  • Author: Deb Belsha
  • Prep Time: 20 minutes
  • 1 hour rest in oven:
  • Cook Time: 1 hour
  • Total Time: 2 hours 20 minutes
  • Yield: 36 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


These keto meringue cookies are light and airy but also crispy little bite size treats. Dipped in chocolate, they are the perfect little sugar free delights to pop in your mouth!


Units Scale


  • 3 large egg whites *
  • 1 teaspoon vanilla extract *
  • 1/2 teaspoon cream of tartar *
  • 2/3 cup granulated sugar substitute * ( I used Swerve & Allulose)
  • pinch salt

Dipped chocolate

  • 1 1/2 oz. sugar free dark chocolate bar ( I used Choc Zero)
  • 1 1/2 oz. sugar free white chocolate ( I used Lily's chips)
  • 2 teaspoons coconut oil
  • red food color (optional)


  1. Preheat oven to 200°F.  Line cookie sheets with parchment paper or silpat.
  2. Using a mixer, beat the room temperature egg whites on medium high until foamy, about a minute.  Beat in the salt, vanilla and cream of tartar.
  3. Turn mixer to high and add sugar substitute to egg white mixture, one tablespoon at a time. Adding too fast may deflate the whites.  The egg whites should be beaten for about 5-7 minutes or until the whites are very stiff and have high peaks. (see photo above)
  4. Spoon meringue into a frosting piping bag or a plastic disposable (like Ziploc) with a star tip.*
  5. Pipe or spoon the meringue into cookies about 1 - 1 1/2 inches in diameter.  
  6. Bake for a total of 1 hour.  If using two cookie sheets, rotate them to higher/lower oven racks at 30 minutes.  Continue baking for the total of 1 hour.
  7. If  Turn off oven and let meringues cool and set for at least another hour, preferable longer.*
  8. Melt the dark and white chocolate with a teaspoon each of coconut oil in separate bowls.  If you want to color the white chocolate, add a bit of powdered or gel food color. * 
  9. Dip each cookie in one of the chocolate flavors and leave on parchment to dry for at least an hour.  
  10. Store in an airtight container at room temperature for up to 2 weeks.


* The yolks and whites separate more easily when the eggs are cold.  But the meringue will whip fluffier when the white are room temperature.

*For a different flavor, try almond or coconut extract instead of the vanilla.

*You will have the best success of a crispy meringue if you add the sugar very, very slowly.

* I let my meringues sit in the oven overnight.  If you don't need to use the oven, this is a good idea to allow them to fully dry.  If you can't, then just place them in airtight container with parchment in between layers of cookies.  That is also the best way to store them.  They will keep fresh up to 2 weeks.

*If using liquid food color, only use a drop or two.  Too much could soften the cookie.  Also make sure they are not oil based colors.

Keywords: sugar free cookie, keto cookie, egg whites