Low carb meringues

Low carb meringues

These crispy white treats are traditionally made of egg whites and sugar. We swapped the sugar for erythritol, making these crunchy bites the ideal low carb dessert! We added a hint of vanilla for a beautiful golden hue and delicate flavor.

Low carb meringues

These crispy white treats are traditionally made of egg whites and sugar. We swapped the sugar for erythritol, making these crunchy bites the ideal low carb dessert! We added a hint of vanilla for a beautiful golden hue and delicate flavor.
USMetric
12 servingservings

Ingredients

  • 4 4 egg whiteegg whites
  • 1 pinch 1 pinch salt
  • 1 tsp 1 tsp vanilla extract
  • ¾ cup (313 oz.) 180 ml (95 g) powdered erythritol
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Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites with the whisk attachment of your stand mixer, on medium speed for 3 minutes, then bring the speed up to medium high until soft white peaks form.
  3. Lower the speed back to medium. Mix in the salt and vanilla.
  4. Add the powdered sweetener 1 tablespoons at a time until it’s all incorporated. You will have to stop once or twice and scrape the sides down with a spatula.
  5. Bring the speed of the mixer back up to medium high and continue mixing until stiff white peaks form.
  6. To make the meringues, you can just add dollops of the sweet egg mixture to the sheet pan, but for pretty little puffs, using a piping bag or a plastic bag with the tip cut off.
  7. Make 24 puffs and bake for 50-55 minutes until firm and lightly golden, but not browned.
  8. Remove from the oven and let them cool.
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13 comments

  1. Julie
    i made the low carb meringues but i didn’t like them. weird cooling sensation from the swerve. just weird.
    Reply: #2
  2. Richard
    Maybe it would be better with Monk Fruit, tastes more like I remember sugar tasting.
  3. Mandy
    I found the taste weird too - just way too sweet.
    Worked great smothered in double cream though! :)

    I'm wondering whether to try halving the amount of erythritol?

    Reply: #4
  4. Kristin Parker Team Diet Doctor

    I found the taste weird too - just way too sweet.
    Worked great smothered in double cream though! :)
    I'm wondering whether to try halving the amount of erythritol?

    You can definitely use less sweetener. You can also double check your brand of sweetener as it may be sweeter than a 1:1 sweetness ratio with sugar.

  5. Jo
    I’ve just made these and yes agree with the weird taste. I used stevia which I I had granulated and processed to make powder. Halved the amount but still too sweet.
  6. Leanna Aggers
    Just made these and the sweetness was good but the Swerve does give like a cooling sensation. I've noticed it when I use it in my coffee. Next time I'll try the monkfruit!
  7. Ema
    Sugar alcohols, such as erythritol, do tend to leave a cooling sensation when heated.

    I tried Sukrin powdered (erythritol & stevia mix) 15g with 5g inulin to 1 egg white. I found this to be good sweetness wise, but it still had a cooling sensation. I might try stevia glycerite with insulin next.

    Would be interested to hear how others got on with monk fruit as an alternative.

    This is a great recipe to use up those spare egg whites from making homemade Mayo 😊 Thanks DD once again for the inspiration.

  8. Kelly
    I made these today and at the time I thought it felt like too much sugar. Could easily be halved I think. I’m going to crumble them for Eton mess and try less next time. Apart from the sweetness they look lovely. Couldn’t eat one on its own though
    Reply: #9
  9. Kerry Merritt Team Diet Doctor

    I made these today and at the time I thought it felt like too much sugar. Could easily be halved I think. I’m going to crumble them for Eton mess and try less next time. Apart from the sweetness they look lovely. Couldn’t eat one on its own though

    Many people find they like to reduce the sweeteners a bit. It's truly a personal preference.

  10. nibby
    I started these off as directed at 200 degrees, they burnt after 15 minutes 🙁
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    I started these off as directed at 200 degrees, they burnt after 15 minutes 🙁

    I am not sure if it helps to mention that if you're cooking in Celsius, it should be 95 and not 200 degrees.

  12. auralovesgatsby
    Made these tonight, and based on the comments, I halved the sweetener. I can confirm this is the way to go if you are using swerve at least. They are perfect!
  13. Jenny Super
    Just baked these, I made the mistake of starting oven on 200 but ten mins in just turned the heat down, they baked lovely, I followed the recipe exactly, and they taste lovely, I’m sure even a non keto meringue has that cooling sensation. Good shout 💜

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