Make This Keto Peppermint Meringue Cookies Recipe at Home

If you’re on a keto diet but have a sweet tooth, these Keto Peppermint Meringue Cookies are going to blow your mind. They’re light as air, perfectly crispy, and carry a gentle peppermint kick that screams holiday vibes—but let’s be honest, they’re amazing all year round. The best part? They’re sugar-free, low-carb, and ridiculously easy to make. Even if you think baking isn’t your thing, trust me, these cookies are foolproof.

This recipe keeps things simple, affordable, and absolutely delicious. So, grab your whisk, and let’s whip up a batch of keto-friendly, peppermint-packed treats that’ll make your kitchen smell like a winter wonderland.

Why Keto Meringue Cookies Are a Game Changer

Traditional meringue cookies are loaded with sugar, which makes them off-limits for anyone trying to stay low-carb. These keto-friendly cookies swap out the sugar for powdered erythritol or allulose, giving you that same sweet crunch without the guilt. The peppermint flavor adds a refreshing twist that makes these cookies stand out. Plus, with only a handful of ingredients, you don’t need to be a master chef to nail this recipe.

What You’ll Need

Here’s the lowdown on the ingredients. Most of these are pantry staples in a keto household, so you’re probably halfway there already.

Ingredients

• 4 large egg whites (room temperature works best)
• 1/2 teaspoon cream of tartar (to stabilize the meringue)
• 3/4 cup powdered erythritol or allulose
• 1/4 teaspoon peppermint extract (don’t overdo it—this stuff is strong!)
• A few drops of food coloring (optional, but red or green swirls make them extra festive)

Pro Tips for Perfect Meringues

Before we get into the nitty-gritty, here are some tips to ensure your cookies turn out perfect:

• Room Temp Eggs Are Key: Cold egg whites don’t whip as well. Let them sit out for 30 minutes before starting.
• No Fat Allowed: Any grease or yolk in the mix will ruin your meringue. Make sure your bowl and whisk are squeaky clean.
• Slow and Steady Wins the Race: Whipping too fast can cause your meringue to collapse. Be patient and increase speed gradually.

Step-by-Step Instructions

Ready to get started? Here’s how to make these keto peppermint meringue cookies from scratch.

Step 1: Preheat the Oven

Set your oven to 225°F (110°C). Line two baking sheets with parchment paper or a silicone mat. This ensures your meringues won’t stick and cleanup will be a breeze.

Step 2: Whip the Egg Whites

Grab a large, grease-free mixing bowl. Using an electric mixer (or a ton of elbow grease if you’re feeling ambitious), beat the egg whites on medium speed until they start to foam.

Add the cream of tartar and continue beating until soft peaks form. You’ll know you’re there when the peaks gently flop over when you lift the whisk.

Step 3: Add Sweetener Slowly

Turn the mixer to medium-high and start adding your powdered erythritol one spoonful at a time. Don’t rush this step—adding it too quickly can deflate the meringue.

Once all the sweetener is in, keep beating until the mixture reaches stiff peaks. This means the meringue holds its shape when you lift the whisk. It should look glossy and feel smooth when you rub a little between your fingers (no grittiness from the sweetener).

Step 4: Add Peppermint Flavor

Gently fold in the peppermint extract. If you’re using food coloring, now’s the time to add a drop or two. For a marbled look, swirl the food coloring lightly—don’t overmix!

Step 5: Pipe or Spoon Onto Baking Sheets

Scoop the meringue into a piping bag fitted with a star tip, or just use a spoon if you’re feeling low-key. Pipe small dollops or kiss shapes onto the prepared baking sheets, spacing them about an inch apart.

Step 6: Bake Low and Slow

Pop the trays into the oven and bake for 90 minutes. Once the time’s up, turn off the oven but leave the cookies inside to cool completely. This step is crucial—it allows the meringues to dry out and become super crispy without cracking.

How to Store Your Keto Meringue Cookies

Once your cookies are completely cooled, transfer them to an airtight container. They’ll stay fresh and crunchy for up to a week at room temperature—assuming they last that long! Avoid storing them in a humid environment, as moisture can make them sticky.

Ways to Customize Your Meringue Cookies

Feeling creative? Here are a few ideas to make these cookies your own:

• Chocolate Drizzle: Melt some sugar-free chocolate and drizzle it over the cooled meringues.
• Festive Sprinkles: Add keto-friendly sprinkles before baking for a pop of color.
• Layered Desserts: Use the cookies as a crunchy layer in a keto parfait.

Conclusion

These peppermint meringue cookies are a lifesaver when you want something sweet but don’t want to mess up your macros. With their crispy texture and cool peppermint flavor, they’ll quickly become a favorite in your keto dessert rotation.

Whether you’re prepping for the holidays or just want a light snack to enjoy with your coffee, these cookies hit the spot. And don’t be surprised if they disappear in a day—everyone loves them, keto or not.

If you try this recipe, leave a comment below or tag us on social media with your creation. Happy baking.

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