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With an incredible crispy crunch and light, sweet flavor, these sugar-free keto meringue cookies are one of the most impressive desserts you can make with just 4 ingredients! They have a similar prep method to cloud bread and the topping on my keto lemon meringue pie, but with a few key differences that give them extra crunch.
Can You Make Meringue Without Sugar?
Yes, you can definitely make meringue sugar free! However, you need to choose the right sugar substitute carefully to create a texture and flavor profile that comes close to the traditional recipe. Some sugar free meringue recipes use ingredients that create results with an aftertaste or off-putting texture, but it’s totally avoidable.
When preparing any sugar free meringue recipe, the choice in sweetener can make or break the final result. That’s why I decided to use Besti Powdered Monk Fruit Allulose Blend! With a superfine consistency exactly like real powdered sugar, it creates a perfectly crisp cookie that rivals store-bought versions… all with 0 grams net carbs, no gritty texture, and no aftertaste!
Why You Need My Sugar Free Meringue Cookies Recipe
- Light, bright, sweet taste
- Airy, crisp texture
- Just 4 ingredients
- 15 minutes hands-on prep
- 0 carbs per cookie
- The perfect sweet treat to customize with your favorite flavors!
Ingredients & Substitutions
Here I explain the best ingredients for my low carb meringue cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Egg Whites – Fresh egg whites work best for keto meringues, since carton egg whites may make less-defined cookies. Save the yolks for recipes like sugar-free lemon curd, keto flan, or hollandaise sauce!
- Besti Powdered Monk Fruit Allulose Blend – The very best sweetener to use for this keto meringue cookies recipe! It dissolves effortlessly into the egg whites for a non-gritty cookie that will still hold its characteristic meringue shape. You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one.
- Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.
- Vanilla Extract – For classic flavor. See other keto meringue flavors you can make below! You can easily swap it with other extracts you have on hand as well, such as coconut extract.
- Sea Salt – With so few ingredients, a pinch of salt helps make the sweet flavor in these cookies pop. It’s optional, but highly recommended!
Free Printable: Low Carb & Keto Food List
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How To Make Sugar Free Meringue Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip. In a large mixing bowl with a hand mixer (or stand mixer), whip egg whites with cream of tartar until opaque and frothy. Add salt and vanilla, and continue to beat until stiff peaks form. Gradually add Besti and beat just until incorporated.
- Pipe. Transfer meringue into a piping bag with a star tip and pipe cookies onto a lined baking sheet.
- Bake. Cookies are done when firm (but not browned) and easily released from parchment paper — but don’t remove them just yet.
- Dry. Turn off the oven and prop the door open with a wooden spoon. Leave keto egg white cookies to dry for at least 1 additional hour, or until fully dry and crisp.
My Recipe Tips
- Choose your mixing bowl carefully. For best results, meringues need a clean, dry bowl made out of glass, stainless steel, or copper. Avoid plastic bowls, which can harbor traces of grease on the surface and prevent your egg whites from forming peaks.
- Make sure egg whites are at room temperature. This will help them whip more easily.
- Skip the arm workout. Don’t whip egg whites by hand—an electric mixer makes it way easier!
- Get that perfect swirl. I used an open star piping tip, and it makes all the difference!
- Watch baking time closely. Cookies can go from done to browned quickly.
- Extend drying time if needed. Time to dry can vary depending on the humidity in your home. It’s fine to leave them in the turned-off oven for a day, or even overnight. More time helps develop their crisp texture.
- Larger cookies need more time to bake. Smaller ones can take as little as 45 minutes in the oven, but larger ones will need more time.
Recipe Variations
- Sugar Free Lemon Meringue Cookies – Replace cream of tartar and vanilla with 1/2 teaspoon of lemon juice and 1/2 tablespoon lemon zest. Follow recipe steps as written; add lemon juice after egg whites become frothy, and fold in lemon zest just before piping.
- Keto Chocolate Meringue Cookies – Replace vanilla with 1 tablespoon sifted cocoa powder and increase powdered Besti amount to 1/3 cup. Before piping, sprinkle sifted cocoa powder over the meringue mixture and gently fold in until thoroughly incorporated.
- Sugar Free Keto Almond Meringue Cookies – Substitute vanilla with 1/2 teaspoon almond extract and use 1/3 cup powdered Besti. Beat egg whites until opaque and frothy, then add cream of tartar and almond extract and beat at high speed until stiff peaks form. Pipe and bake per the recipe card.
- Keto Peanut Butter Meringue Cookies – Increase powdered Besti amount to 1/3 cup and replace vanilla with 1/4 cup smooth natural peanut butter. Before piping, mix in peanut butter at a low speed until just incorporated.
- Mint Chocolate Chip Meringue Cookies – Replace vanilla with 1 teaspoon pure peppermint extract and increase amount of powdered Besti to 1/3 cup. Prepare per the recipe card, adding 1-2 teaspoons of green food coloring (if desired) at the same time as cream of tartar. Fold in 1/2 cup sugar free chocolate chips before transferring to piping bag.
More Keto Egg White Dessert Recipes
No yolks needed! Once you know how to make meringue cookies sugar free, use egg whites to make these rich and sweet desserts next.
Sugar Free Meringue Cookies
By
These easy sugar-free keto meringue cookies are sweet, light, and crispy. Just 4 ingredients, 2 calories, and 0 net carbs!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 200 degrees F (93 degrees C). Line a large baking sheet with parchment paper.
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In a large bowl, using a hand mixer at medium speed, beat the egg whites and cream of tartar, until the egg whites get opaque and frothy.
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Add the salt (if using) and vanilla extract. Increase the speed to high and continue to beat until stiff peaks form.
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Gradually beat in Besti powdered sweetener.
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Carefully to avoid breaking down the egg whites, transfer the mixture into a piping bag (I used the this piping tip), which gives the look of classic meringues). Pipe cookies onto the lined baking sheet, spaced about an inch apart.
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Bake for 1-2 hours, until the keto meringue cookies are firm and release easily from the parchment paper (but don't move them yet!), and before they turn brown. Time will vary depending on the size and thickness of your meringues.
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When they are done, turn off the oven and prop the door with a wooden spoon. Leave the meringues in the oven this way for at least one hour, until dry and crisp.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 sugar-free meringue cookie
- Tips: Check out my recipe tips above to help you whip perfect egg whites, get beautiful swirls, and bake light, crispy meringues without over-browning!
- Store: Keep meringues in an airtight container at room temp—heat and moisture can make them soft! If that happens, bake at 200 degrees F for 10 minutes to crisp them up.
- Freeze: Freeze in an airtight container with parchment between layers for 2-3 months. Thaw at room temp and re-crisp in the oven if needed.
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Note on nutrition info: The nutrition info does not include salt.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar-Free Meringue Cookies
137 Comments
Debbie
1I have to agree with the other people who stated that the meringues came out chewy. I do think it is the allulose. (I have your brand) I will try this again with real sugar as a test to see if this is the case. But they were tasty, just chewy.
Miyana
1I tried this recipe to the letter with all the ingredients on your list (bought the powdered Besti Monk Fruit Allulose blend on Amazon). After an hour baking, the meringues were sticky. After 2 hours, the meringues were still sticky like glue and won’t release from the parchment paper. Let them cool in the oven for 2 hours and still sticky. The humidity in my area is low and it is a cool 70 degrees in my house. I think it’s the Allulose Monk Fruit that’s making this sticky. I think adding a binder would work to make it bake harder – like Rice Flour perhaps. Overall I like the concept of this suger free recipe but I can’t recommend it.
Wholesome Yum D
0Hi Miyana, Sorry this recipe didn’t meet your expectations. The success of a meringue often lies in the humidity of the room. You can do everything right, but if your home or kitchen is particularly humid, then the meringues won’t harden. I hope you give this recipe a try again, just be aware of the weather!
Amy
0Can you use Besti Maple syrup or Besti Honey?
Maya | Wholesome Yum
0Hi Amy, No, sorry, unfortunately that won’t work.
lorrayne Ham
0Listen to what Maya says about adding cocoa powder, i did not and my beautiful peaks softened and slumped..🤪
Then i thought what is it about cocoa powder that would do that…. Fats… little bits of cocoa butter! Silly me!
I am trying to bake them with an additional 6 whipped egg whites pipped along side the cocoa mixture. We will see how they turn out!!!
Anne
0Would your powdered allulose work?
Maya | Wholesome Yum
0Hi Anne, Yes, you’ll just need to increase the amount to 1/3 cup.
Alice
0Hi thank you for the recipe. I used a monkfruit erithroyl blend on a 1:1 ratio as sugar. They look beautiful but seem to crumble as soon as it reaches my mouth and tastes like icing? Any suggestions?
Thank you.
Wholesome Yum D
0Hi Alice, I suggest using powdered Besti Monkfruit Allulose Blend… it’s superfine consistency exactly like real powdered sugar.
Beverly
0Super easy and super yummy!! Thank you for this great recipe!
Bethanne
0Hi! Really excited to try these. Would a silicone baking mat also work, or is parchment paper better?
Wholesome Yum D
0Hi Bethanne, A silicone baking mat would also work.
Judie
0I was hoping to get some advice about meringue but not for cookies but to be used in making an Italian buttercream frosting. I am new to the keto diet realm and have a favorite vanilla cake recipe which calls for Italian buttercream frosting (which my husband and I love) and I am planning on making this cake for his birthday the middle of March.
Any advice or tips on how to make substitutes using alternative sweeteners (like the ones you suggest) or other tips regarding the Italian buttercream frosting.Thanks!
Judie
Wholesome Yum D
1Hi Judie, I am unsure what you mean by using meringue in butter cream frosting. I have never made a recipe like that. I have a Keto Sweetener Guide that should help you when substituting sweeteners.
E
0Could I use Splenda in place of the Besti Monkfruit Allulose Blend?
Wholesome Yum D
0Hi, I don’t recommend using artificial sweeteners like Splenda. You can take a look at my Keto Sweetener Guide to see other substitutes.
Karen Thomas
0Ah, being from the UK, I tried these, but couldn’t see whether these should be cooked at 200F or C. First mistake. Burnt within 5 mins, kitchen full of smoke. Will attempt these again tomorrow when I can face it. Onwards and upwards.
Wholesome Yum D
0Hi Karen, In step one, you can see it says “200 degrees F (93 degrees C)”.
Kes
0Hi Question please 🙂 I’m in Canada and Allulose has not been approved yet. What would be the next best option substitute that you would recommend please?
Wholesome Yum D
0Hi Kes, We ship all our Besti products to Canada.
Glenda
0A nice sugar-free option for the holiday dessert table. Thanks for sharing the recipe!
Aletta
0Hi Maya,
I made this and while the meringue turned out beautifully before I put it in the oven, the meringue stayed chewy and did not become loose from the parchment paper even though I baked it for 2 hours and left it in the oven to cool. I baked it in a thermofan oven. What could have gone wrong?
Madge
0This happened to me as well. After the 2 hours and in the oven overnight, I baked them for 2 more hours at 175 so they wouldn’t brown. I seem to have made meringue leather! I used allulose, so perhaps that is why.
Wholesome Yum D
0Hi Aletta, Did you follow the recipe exactly with the recommended products?
Jill
0Question. The recipe card says to use monk fruit with allulose. But the comments say that will make them too soft (which happened) and to use powder erythritol . So which do I use and still 1/4 cup? Thank u.
Wholesome Yum D
0Hi Jill, You can use my Keto Sweetener Guide to convert different types of sweeteners.
Jill
0Please confirm recipe card is correct. And if so why did they never harden when following instructions? I tried with w erythritol using same amount of powdered version. That did harden. But did not taste great. Thanks. Jill
Wholesome Yum D
0Hi Jill, Sorry for the confusion. Those comments were for an older version of the recipe. The new recipe uses Besti Monkfruit Allulose Blend, which is the recommended sweetener in this recipe, and the results cannot be guarantee when using other forms of powdered sweetener.
Wayne F.
0I have tried allulose based sweeter to make meringue cookie and it never works. They are always sticky a d never harden. The proportions are the same so not sure what the problem is…If I use erythritol they come out fine. I use allulose in other baking Goods and it works fine also just not meringue cookies. I really wish I could get it to work because I do not like the cooling effect of your erythritol. But I’ve tried this four times with four different brands of alulose including the one you mentioned none of them work they always come out sticky and weep. Even tried changing the temperature on the oven nothing seems to work. Trying to figure out why it worked for you but not for me.
Wholesome Yum D
0Hi Wayne, The success of a meringue often lies in the humidity of the room. You can do everything right, but if your home or kitchen is particularly humid, then the meringues won’t harden. I hope you give this recipe a try again, just be aware of the weather!
Journa Liz Ramirez
0These meringue cookies are a crowd favorite! They’re fun and easy to make. Thanks Maya for this wonderful recipe, I’ll surely have these for our next family picnic.
Wendy
0These were so good! I can’t wait to make them again.
Laurane Gomes
0Could liquid sweetener (stevia drops) be used instead?
Wholesome Yum D
0Hi Laurane, That would not work for this recipe.
Claudine
0Hi Maya, as I whipped up those babies and threw them in the oven, I noticed I used your monk allulose blend instead of the erythritol :/ are these somewhat salvageable or it will mess up the texture too much? To make thing worst, I made a double batch I was so excited to have these!! I hope the other sugar is okay??!
Maya | Wholesome Yum
0Hi Claudine, I plan to re-test these soon with Besti (as I prefer it over erythritol in virtually any recipe now), and make recipe adjustments if there are any issues with it. Hope it worked out for you!