Low Carb Meringue Cookies for Christmas
I am obsessed with meringue cookies. The way they are so soft that they melt in your mouth. Yet they are also nice and crunchy, breaking with a satisfying sound as you sink your teeth in to take a bite. A perfectly baked meringue cookie just can’t be beaten! That is why I absolutely had to make a keto peppermint meringue cookie this year.
In addition to being a big fan of meringue cookies, I am also into peppermint desserts. The flavor of peppermint can make any dessert seem lighter and less dense. It is that refreshing minty taste that gives the dessert a certain zing- it’s just incomparable to any other flavor!
Of course, I especially love peppermint around the holidays. After all, that is when peppermint gets to shine in its full glory! There are candy canes and chocolate mints everywhere! So why not create a peppermint meringue cookie that is perfect for your holiday cookie tray? Of course, it would have to be keto!
Peppermint cookies are actually effortless to make and put together but they do take a good amount of time in the oven. We will get to that in a little bit, but first, how to make a keto meringue cookie. You start with whipping egg whites and granulated erythritol until the mix forms stiff peaks. Stop the mixer once the egg whites hold their shape well. You don’t want to over mix as this will dry out the meringues too much. You want them to have that soft center!
Mix the peppermint extract in gently, trying not to deflate the egg whites as you stir. I like to make my peppermint meringue cookies look like Christmas so I opt to dye half of the batter red and then pipe the red and white meringue together, candy cane style! You can also choose to dye the batter green or even red and green for an even more Christmasy take on these cookies. Plain white is fine as well- they will still taste fantastic!
Once you have dyed and piped the meringue cookies onto sheet trays, they will bake for several hours in a very low-temperature oven. This will dry out the meringue, giving you that nice crunchy outside while the inside of the cookie is still chewy and soft. Pure perfection! Don’t try to bake them at a higher heat to speed up the process- it won’t work! Meringue cookies need to be baked slowly.
Let the cookies cool completely after they have baked. Then, gently remove them from the baking sheet and enjoy! It’s just that easy.
These four-ingredient keto cookies are a holiday must-have. They look festive, taste amazing and they are also very low in carbs. It just can’t get any better! Even those who aren’t on a keto diet will go crazy for these cookies. It is just the sweet treat that everyone needs. So go ahead and start baking, make some extra to give out as gifts, and don’t forget to taste-test a few yourself. They are keto-approved so you absolutely need to try at least one…or three. Enjoy!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.