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I had some egg whites left over recently from making some crème patisserie, so it was a no brainer to whip up a batch of meringues.
These keto meringues are gluten-free, grain-free, sugar-free, nut-free and also dairy-free! They are unlike any other keto cookies — ultra low in carbs and also low in calories which is what makes them perfect for weight loss.
I used this sugar-free meringue recipe as a base but was craving something chocolatey so I decided to add some cacao powder which worked out really well not only to flavour the keto meringues but also helped to make the middles a little spongier.
You will only need five ingredients to make the meringues. You could eat them on their own or sandwich them with some Keto Nutella in the middle for an easy keto snack or dessert.
I drizzled them with a little melted dark chocolate (or you can use any sugar-free chocolate), because you can never have too much chocolate right!?
How To Use Leftover Egg Yolks?
Don't waste the egg yolks, they are packed with nutrients! You can use the leftover egg yolks to make any of these recipes:
Hands-on Overall
Serving size meringue
Nutritional values (per serving, meringue)
Net carbs1.2 grams
Protein1.8 grams
Fat2.6 grams
Calories34 kcal
Calories from carbs 14%, protein 20%, fat 66%
Total carbs1.7 gramsFiber0.5 gramsSugars0.7 gramsSaturated fat1.4 gramsSodium19 mg(1% RDA)Magnesium14 mg(4% RDA)Potassium73 mg(4% EMR)
Ingredients (makes 9 large meringues)
Instructions
- Preheat the oven to low 135 °C/ 275 °F (conventional), 115 °C/ 240 °F (fan assisted).
- Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy.
- Then, add the cream of tartar (or apple cider vinegar). Mix the powdered Erythritol with the cacao and the vanilla powder, and mix until combined. Slowly add this, a tablespoon at a time.
- Keep beating until they reach a stiff-peak and glossy stage.
- Spoon the mixture on a tray lined with parchment paper or a nonstick mat and place in the oven in the middle section.
- Bake at 135 °C/ 275 °F (conventional), 115 °C/ 240 °F (fan assisted) for 15 minutes. Then, turn the temperature down to 100 °C/ 210 °F and cook for another hour.
- After an hour, turn the oven off and keep the meringues in for another 1-2 hours. This will help the meringues dehydrate and get crispy. When the oven cools down completely, remove the meringues.
- Melt the chocolate in a small saucepan over very low heat. Drizzle the chocolate over the top of the meringues using the back of a small teaspoon.
- Once the chocolate sets, place the meringues in an airtight container.
- Store at room temperature up to a week.
Ingredient nutritional breakdown (per serving, meringue)
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