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Keto Peppermint Meringue Cookies Recipe

These light and crispy keto peppermint meringue cookies are sugar-free, low-carb, and bursting with holiday flavor. Perfect for the keto diet, they’re easy to make and a guilt-free sweet treat for any occasion!

Ingredients

Scale
  • 4 large egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup powdered erythritol or allulose
  • 1/4 teaspoon peppermint extract
  • A few drops of red or green food coloring (optional)

Instructions

  • Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper.
  • In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
  • Gradually add the powdered erythritol, one spoonful at a time, while beating on medium-high speed. Continue until stiff, glossy peaks form.
  • Gently fold in peppermint extract and food coloring, if using.
  • Spoon or pipe the meringue onto the prepared baking sheets, spacing about 1 inch apart.
  • Bake for 90 minutes. Turn off the oven and leave the cookies inside to cool completely.
  • Store in an airtight container for up to one week.

Notes

  • Ensure the mixing bowl and whisk are grease-free for the best results.
  • Avoid baking on humid days, as moisture can make the cookies sticky.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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