Sugar-Free Keto Meringue Cookies (0 Carbs!)

Preheat the oven to 200 degrees F (93 degrees C). Line a large baking sheet with parchment paper.

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.

Add the salt (if using) and vanilla extract. Increase the speed to high and continue to beat until stiff peaks form.

Gradually beat in Besti powdered sweetener.

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.

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.

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.