Keto Lemon Meringue Cookies
It’s very easy to make crispy sweet meringue cookies without any sugar. Simply use your favorite keto-approved powdered sweetener instead of sugar.
This sugar-free meringue cookie is a 4-ingredient recipe, so it comes together quickly and easily.
There’s no flour in these gluten-free cookies. All you need are egg whites, lemon juice, lemon zest and erythritol. The only thing that takes some time is the cooking and cooling of cookies.
Bake meringues at 200°F for one hour without opening the oven door, turn off the oven and leave cookies in for one more hour until dry and crisp. If you open the door during cooking, the meringues will deflate.
Feel free to experiment with flavors. You can try vanilla or mint extract instead of lemon zest. You can still use lemon juice as a stabilizer. The cookies will not taste lemony without zest.
Let's Ketofy It!
Prepare a large baking sheet with parchment paper. Preheat your oven to 200°F.
Whisk the egg whites until foamy and opaque.
Set your hand mixer to high and pour the lemon juice. Whip until there are hard peaks.
Add your erythritol tablespoon by tablespoon while continuing to beat the mixture.
Slowly add the lemon zest.
Using a piping bag, squeeze the mixture to form cookies on the baking sheet.
Bake for one hour. After the hour has passed, turn the oven off, but leave it closed until the cookies have completely cooled. After 1-2 hours, remove the cookies and serve!
Watch how we prepared this here:
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