Keto Meringue Cookies with Chocolate Chips & Pecans
If you’ve been searching for a Keto Meringue Cookie that is sugar-free, this is the recipe for you! Pecans and chocolate chips make this sweet treat extra special. With added delicious ingredients, you’ll love the sweetness and crunch!
Keto Sugar-Free Meringue Cookie Recipe
Six ingredients from start to finish are all you’ll need to make this amazing Sugar-Free Keto Meringue Cookie recipe. The first time that I made these cookies, I was hooked. Not only are they keto friendly, but they are light and airy, making each bite a true delight.
I took one of my momma’s recipes that she makes every Christmas and tweaked it to make it keto friendly. They just might be my new favorite keto cookie during the holiday time because something about them just screams “Christmas” to me, but honestly, with how simple and keto-friendly they are, they are truly perfect to make during any time of the year. What I love most about this keto meringue cookie recipe is how simple they are to make. There aren’t any extensive steps, and before you know it you have a divine dessert ready and waiting to enjoy!
To start off, if you are new to the Keto lifestyle and looking for how to get started, check out our best keto resources for newbies!
- Egg whites — As with any good meringue, this keto meringue cookie recipe starts off with egg whites. This gives the cookies that signature light and airy texture.
- Lily’s chocolate chips – of course, you have to have chocolate to make them extra delicious
- Chopped pecans — These give the keto meringue cookies a delicious nutty flavor and crunchy texture. If you are not a fan of pecans or are allergic, you can substitute in another nut or leave them out.
- Sugar-Free Sweetener – there are so many great options for keto-friendly sweeteners.
- Vanilla extract — A dash of vanilla adds more complexity of flavor to these cookies.
Steps for making Keto Meringue Cookies:
Step 1: First off, preheat your oven to 250 degrees Fahrenheit and cover a cookie sheet with parchment paper. Beat the egg whites until stiff, then add both kinds of Monkfruit 1 tablespoon at a time.
Tip: The key to making a great meringue cookie is making sure you start with a dry bowl and beaters. Also, it’s important to completely separate the yolk from the egg whites. Then, beat the eggs until you get stiff peaks. It will take some time for this to happen so be patient. If you have a stand mixture, it certainly makes it much easier.
Step 2: As you can see, the beaten egg whites to the left of the bowl, are nice and thick after beating. Carefully fold in other ingredients.
Step 3: Next, scoop out the cookie batter onto your prepared baking sheet. I prefer to use a cookie scoop to get nice rounded uniform cookies of similar sizes.
Step 4: Finally, bake the cookies for 35 minutes, then turn the oven off and leave cookies in the oven for an additional 28 minutes. Remove the keto meringue cookies from the cookie sheet and cool.
You’ll love them just as much as we do, trust me. This is one of those keto desserts that are truly enjoyable and great to share with others. (even if they aren’t on the keto diet!)
How do you fix a runny meringue?
Meringues can be tricky to make, especially if you are making one for the first time. However, the key is keeping the egg whites stiff by adding in the sugar gradually. If you find that your meringue has gone runny after adding the sugar, your egg whites likely were not whipped for long enough before moving on to the next step. Make sure to beat the egg whites until they form stiff peaks before adding the sugar. After you reach that point, add the Monkfruit a tablespoon at a time.
What should you do if your egg whites don’t stiffen?
As I mentioned before, the key to stiff egg whites is starting with a completely dry bowl and beaters. If your bowl has any soap residue lingering, it will prevent the egg whites from getting stiff. Make sure you rinse and dry your bowl and beaters thoroughly before whipping up your egg whites. If you continue to have trouble with your egg whites, you can add a teaspoon of cream of tartar. This will help stabilize the egg whites and stiffen things up nicely.
More Keto Dessert Recipes:
Keto Chocolate Cheesecake Muffins
How to Make Keto Meringue Cookies with Pecans and Chocolate Chips
Keto Sugar-Free Meringue Cookies with Chocolate Chips & Pecans
- 2 egg whites stiffly beaten
- 5 tablespoons Monkfruit Golden
- 5 tablespoons Monkfruit Classic
- 1 cup chopped pecans
- 1/2 cup Lily’s Chocolate chips
- 1 teaspoon vanilla
- Preheat oven to 250 and cover a cookie sheet with parchment paper.
- Beat egg whites until stiff, then add both kinds of Monkfruit 1 tablespoon at a time.
- Then add vanilla, chopped pecans, and Lily’s chocolate chips and fold in carefully.
- Scoop out cookie batter with a small cookie scoop onto parchment paper.
- Bake for 35 minutes then turn oven off and leave cookies in the oven for an additional 28 minutes.
- Remove from cookie sheet and cool.
Can I use Swerve in place of the Monkfruit? Thanks!
I have only tested this with Monkfruit. You typically can swap out but make sure to use the same type of sweetener. Confectioners sugar for confectioner sugar.
I used 5T of monk fruit and 2T of brown Swerve and they tasted great. In fact, I could stand to reduce the sugar even more since the Lily chips are very sweet and chocolatey. Next, will try subbing nuts for Trader Joe’s dehydrated raspberries to make a chocolate raspberry cookie. Thanks for a great recipe! They were excellent.
So glad you enjoyed!!
What can I substitute tge Monkfruit sweetner with?
Part of the Monkfruit used in this recipe is Monkfruit Golden, which is a brown sugar substitute. Swerve has a brown, granular, and powdered option.
Can I use swerve powder and granular instead of monkfruit?
I was converting my chocolate chip meringue recipe to keto but was leaving in the cream of tartar. Is there a problem doing this? Even if it is not keto friendly it’s such a small amount I wouldn’t think per cookie it would make a huge difference.
That is up to you. I haven’t done any kind of research on cream of tartar since I started eating keto so I don’t know why it is not keto friendly.
Cream of tarter is used as a stabilizer to keep the egg whites from denaturing once they are whipped. Honestly, these cookies didn’t need it. They stayed in their scooped form long enough to bake into nice cookie balls. If you used it, it would add just a tinge of saltiness. Not a bad thing given the sweetness of the chips. 1 teaspoon is 2g of carb (net).
Oh wow, I need to make these soon!
Hey Kasey! I just love your recipes, they never fail! I made a batch and Oh My! YUM! Although I doubt they will last long, I am wondering how to store them and how long they will keep good for? Thank you!
I just store them in a zippered storage bag. Glad you liked them!!
These are BY FAR the BEST meringue OR keto chocolate chip cookies I have ever made!
Fantastic! That is so good to hear. Thanks so much for taking the time to let me know!
I used the Sukrin gold and Swerve conf. sweetners because that’s what I had. I used the amounts that are listed in the recipe and followed the rest of the recipe exactly and these are really good. Sweet, light and airy, crunchy…I will for sure be making these again.
These are SO AMAZING. I will never need a cookie made with nut flour again! These are so light and fit with my particular low carb plan much better than the heavy, high calorie nut flour based cookies. I’ve already looked up many variations and am excited to have a 2 bite dessert that I can keep in the freezer.I ate way too many of these cookies yesterday (a refeed day, as much legal food as I want) and I did not get any stomach issues, didn’t lose ketosis, and my blood sugars held just fine last night and this morning. Thanks so much!
I wonder if you can use protein powder to these to give some protein
It’s worth a try. If you try it, let me know how it turns out.
Can these be frozen?
I haven’t tried freezing them, so I hesitate to give you a definitive answer. If you try it, let me know how it turns out!