Low Carb Chocolate Meringue

This delicious, crunchy snack is nothing but egg whites with just a bit of carbs from the cocoa powder and whatever low-carb sweetener you use — which is nearly nothing. So full of protein, you may actually eat these for breakfast. And who wouldn’t want cookies for breakfast?!

Ingredients:

6 egg whites at room temperature
1 capful of vanilla extract
Pinch of cream of tartar
1 cup of granular Splenda or stevia
1/4 cup bitter, sugar-free cocoa (in baking aisle)

Directions:

Preheat over to 250 F.

Beat the egg whites in a glass or aluminum, immaculately clean bowl (preferably, in a non-humid environment, if you can help it). Once they become white, add the extract and the pinch of tartar. Keep beating to soft beaks, then add in the sweetener and the cocoa slowly.

Once the mixture is uniform, use a spoon to transfer the egg whites onto a parchment paper-lined cookie sheet. Try to keep them as uniform-sized as possible, to ensure even baking.

Bake at 250 for 45-60 minutes (depending on the size of your meringues). Once the meringues are set, turn off the oven and open the door slightly. Leave the cookies in the oven for 15 minutes. After that, take out the baking sheet and allow the cookies to cool completely prior to removing them from the sheet.

For variation, try adding nuts to the meringues (after they’re already on the cookie sheet), or transferring them to the cookie sheet with a pastry bag.

 

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11 thoughts on “Low Carb Chocolate Meringue

  1. broady says:

    booty there could be a couple of reasons why meringues deflate;
    1. underbeating the egg whites, with meringues try to make your egg whites as stiff as possible- the cream of tartar will help with this. when you lift the egg beaters out the egg white peak should stand tall
    2. using egg whites are room temperature usually gives you a fuller egg white consistancy
    3. also the sugar substitute can affect the meringue I find using splenda mine come out a yellow/brown color and sometimes dont incorporate into the whites eg crytalise like normal sugar does.

    hope that helps

  2. KKKRRR says:

    I am going to buy an electric beater tonight, then Im going to make these chocolate cookies!!!! YUMMMM!

  3. Siter says:

    Hi, i wonder if you could extend this to make low carb lemon meringue or add almonds to make low carb italian style biscuits.

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