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Just a Single Carb in Each!

Meringues can be the perfect solution for when you’re short on ingredients or time. They’re light, fluffy and can take on so many forms and flavors. Make a huge batch from just a few eggs and bring them with you to a family dinner to be the star of the show. This recipe will make enough for everyone to enjoy a few!

The main ingredient in this 1 Carb Chocolate Glazed Meringues recipe is egg whites – which can be a little finicky. Make sure you bring the egg whites to room temperature before you start whipping them into peaks. Keep in mind that store-bought egg whites in cartons won’t work well for this recipe. They’ve been pasteurized and aren’t fit for meringues.

Chocolate Glazed Meringues

Make sure to be gentle with the meringue batter throughout the entire process – you don’t want it to flatten during mixing or piping! When piping, press gently and make sure your piping tip is large enough to let out enough meringue batter without deflating it too much.

You can also choose any kind of chocolate you like for the glaze/drizzle. In this recipe, we used Lindt 90& Dark Chocolate and simply melted it down gently until it was pourable but not scalding hot, which may affect the cooked meringues.

Chocolate Glazed Meringues

Chocolate Glazed Meringues
Chocolate Glazed Vanilla Meringues
Votes: 12
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Macros per 1 Meringue:
• 25 Calories
• 1.7g of Fat
• 1.7g of Protein
• 1g of Net Carbs
Servings Prep Time Cook Time
20-22 meringues 20 minutes 60 minutes
Servings Prep Time Cook Time
20-22 meringues 20 minutes 60 minutes
Chocolate Glazed Meringues
Chocolate Glazed Vanilla Meringues
Votes: 12
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Macros per 1 Meringue:
• 25 Calories
• 1.7g of Fat
• 1.7g of Protein
• 1g of Net Carbs
Servings Prep Time Cook Time
20-22 meringues 20 minutes 60 minutes
Servings Prep Time Cook Time
20-22 meringues 20 minutes 60 minutes
Servings: meringues
Ingredients
Instructions
  1. Preheat the oven to 225°F. Beat the egg whites until soft peaks form. You may want to use an electric hand mixer for this.
  2. Add a pinch of salt and the sweetener and beat until stiff, shiny white peaks form.
  3. Add the shredded unsweetened coconut and vanilla extract. Fold this in gently.
  4. Into a piping bag fitted with the tip of your choice, add the meringue batter gently.
  5. Cover a baking sheet in parchment paper and pipe the meringues into 3 inch rounds.
  6. Bake the meringues for 50-60 minutes. Once they’re baked, turn the oven off and leave the door ajar. Let the meringues sit in the hot oven for 15-20 minutes to cool gently. This will prevent them from cracking.
  7. Melt the dark chocolate in a double boiler and let it cool slightly for 10 minutes. Then pour it over the cooled meringues. You can drizzle the chocolate over or simply dip each meringues lightly in the melted chocolate for a crunchy top. Enjoy!
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dessert recipes to learn to make more delicious and healthy meals!

You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

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About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

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