If you’ve been searching for a Keto Sugar-Free Meringue Cookie, this is the recipe for you with pecans and chocolate chips! 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 Keto Sugar-Free 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 as well 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 sugar-free 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!
If you are new to the Keto lifestyle and looking for how to get started, check out our best keto resources for newbies!
How to Make Sugar-Free Meringue Cookies
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.
As you can see the beaten egg whites to the left of the bowl, they are nice and thick after beating. Carefully fold in other ingredients.
I prefer to use a cookie scoop to get nice rounded uniform cookies of similar sizes.
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!)
More Keto Dessert Recipes:
Keto Sugar-Free Meringue Cookies with Chocolate Chips & Pecans
- 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.