Keto Coffee Meringues

These Keto Coffee Meringues are the perfect accompaniment to a tea or coffee (which is inherently low carb). The meringues have a crispy, light texture despite the use of no sugar. These are the perfect afternoon treat without the resulting sugar crash. The cookies are easy to make. Simply whip egg whites in a mixer with a little cream of tartar and powdered erythritol. If coffee is not for you, the meringue cookie base can have other flavors added to it like vanilla, almond, or any other extract.

What kind of sweetener should I use?

Please use only a powdered sweetener like a powdered erythritol or monk fruit blend.

How is the coffee extract made?

The coffee extract is made from combining instant coffee with water. The mixture is made on the stronger side, so once it is incorporated into the meringue, the flavor will stand out. Feel free to use instant decaf coffee so you can enjoy these at all times of the day.

How do I store finished coffee meringues?

Usually, meringues have a load of sugar in them, making them absorb the moisture from the air very quickly. These meringues have a longer shelf life because they do not contain sugar. However, they should still be kept in an airtight container. They can be stored safely at room temperature.

What can I serve with Keto Coffee Meringues?

You can add these meringues to a Keto Coffee like any of the coffees found on the Carb Manager site. The healthy fats paired with the protein in the meringue cookies would create a filling snack.

Net Carbs

0.1 g
Fiber

0 g
Total Carbs

6.6 g
Protein

0.7 g
Fats

0 g

3 cals

Quantity

Serving Size

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Raw egg, white

4 large
Cream of tartar

0.25 teaspoon
Monk Fruit Erythritol Blend

0.75 cup
Instant coffee

2 teaspoon
Water

1 teaspoon

Step 1

In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Begin whipping the egg whites on medium speed until frothy. Then slowly add powdered erythritol. Continue to beat on medium-high speed until the egg whites come to a stiff peak. You can stop the mixer and lift the whisk attachment to check the egg white peak periodically.
Step 2

In the meantime, combine the instant coffee with the hot water and stir to dissolve.
Step 3

Pour the coffee mixture into the meringue mixture and gently fold it to product steaks, but do not thoroughly mix the coffee in.
Step 4

Use one teaspoon-sized cookie scoop to portion heaping dollops of meringue onto a parchment-lined baking sheet—Bake for 2 to 2 ½ hours at 200 F.
Step 5

The resulting meringues should feel hard and crispy on the outside and peel easily from the paper. Remove them from the paper after a few minutes of cooling, so the paper doesn’t stick to the bottom of the cookies. Store in an airtight container at room temperature.