These Sugar-Free Cookies and Cream Meringues are light, crispy, and packed with that classic cookies and cream flavor. They’re a delicious, guilt-free treat made with just a handful of simple ingredients!
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Jump to:
- ❤️ Why You'll Love This Sugar-Free Meringue Cookies
- 🛒 Ingredients Low Carb Meringue Cookies
- 🔪 How to Make Cookies and Cream Meringues
- 💡 Tips for Making Meringue Cookies
- ☑️ Storage Instructions
- 🔄 Substitutions and Additions
- Why Didn’t My Meringues Get Crisp?
- Why Did My Meringues Crack?
- How Do I Know When My Stiff Peaks Are Ready?
- Can I Make Meringues Without a Piping Bag?
- How Do I Prevent Sticky Meringues?
- 🍽️ More Cookie Recipes
❤️ Why You'll Love This Sugar-Free Meringue Cookies
- Classic cookies and cream flavor
- Light and airy crisp texture
- Healthy alternative to traditional cookies
- Easy to make with a handful of ingredients
- Sugar-free, low carb and Keto friendly
Craving something sweet but trying to skip the sugar? These Sugar-Free Cookies and Cream Meringues are the answer. They’re light, crispy, and packed with that cookies-and-cream goodness you love, all while being sugar-free, low carb, and keto-friendly.
You’ll only need a handful of ingredients and a few easy steps to whip them up, and the result is pure magic. Whether it’s a snack for yourself or a treat to share, these meringues are a deliciously guilt-free way to satisfy any sweet tooth.
If you love these Sugar-Free Cookies and Cream Meringues, don’t miss Peppermint Meringues and Strawberry Meringue Cookies for even more light and airy treats!
🛒 Ingredients Low Carb Meringue Cookies
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Mixing bowl or stand mixer
- Mini chopper or food processor
- Hand mixer
- Piping bag
- Baking sheet
- Parchment paper
🔪 How to Make Cookies and Cream Meringues
Preheat oven to 200°F.
Take each sandwich cookie and remove the cream filling.
Crush the cookies in a food processor or mini chopper, making sure they are very finely ground, then set them aside.
In a large mixing bowl, add in the egg whites and cream of tartar.
Beat using a hand mixer (or stand mixer) until you have soft peaks.
Slow stream in the sweetener with the mixer running. Once you have stiff peaks, mix in the vanilla extract.
Gently fold in most of the cookie crumbs.
Using a piping bag with the tip of your choice, pipe out your cookies onto a baking sheet lined with parchment paper or Silpat.
Gently sprinkle the remaining cookie crumbs over the meringues.
Bake on the lower third rack in your oven for 60-90 minutes or until they are crisp. The timing will depend on the size of your cookies. Turn off the oven and allow them to fully crisp for another hour.
💡 Tips for Making Meringue Cookies
- Fresh eggs will create the most volume because they're slightly acidic which helps stabilize the proteins.
- Start off with room temp eggs. Separating your whites from your yolks will help them come to room temp quicker.
- Make sure the beaters and bowl are very clean and completely dry before you begin.
- Start off beating the egg whites slowly. As they get stiffer, increase the speed a little at a time.
- Wait until the egg whites have started to foam before adding your sweetener. Adding the sweetener a couple of teaspoons at a time will help them to stabilize.
- Always use glass, metal, or ceramic bowls. Plastic bowls can have a coating that won't allow the whites to rise.
☑️ Storage Instructions
Cool Completely: Ensure your meringues are completely cooled before storing to maintain their crispy texture.
Airtight Container: Place the meringue cookies in an airtight container. A single layer is best to avoid crushing them, but if you need to stack them, place a sheet of parchment paper between layers.
Dry Storage: Store the container in a cool, dry place away from moisture and humidity, which can make the cookies soft.
Avoid Refrigeration: Do not refrigerate the meringue cookies, because the moisture in the fridge can cause them to become sticky.
🔄 Substitutions and Additions
Drizzle with sugar-free chocolate: A quick drizzle of melted sugar-free chocolate adds a rich, indulgent touch without the carbs.
Cocoa powder: Sift in a teaspoon of unsweetened cocoa powder for a richer chocolatey twist.
Almond extract: Swap out the vanilla for almond extract to give your meringues a subtle, nutty flavor.
Crushed nuts: Add a pinch of finely chopped almonds, walnuts, or pecans for a little crunch and texture.
Other cookies: Swap the chocolate sandwich cookies for other sugar free cookie flavors to mix things up.
Cinnamon: A light sprinkle of cinnamon before baking adds warmth and depth to the flavor.
Unsweetened shredded coconut: Fold in a tablespoon of finely shredded unsweetened coconut for a tropical vibe.
Why Didn’t My Meringues Get Crisp?
Ensure the egg whites were whipped to stiff peaks, and make sure you bake them at the correct low temperature.
Why Did My Meringues Crack?
Cracks can happen if the oven temperature is too high or they cool too quickly.
How Do I Know When My Stiff Peaks Are Ready?
Lift the beaters, and the peaks should hold their shape without drooping.
Can I Make Meringues Without a Piping Bag?
Sure, just use a spoon to drop dollops onto the parchment paper.
How Do I Prevent Sticky Meringues?
The best way is to make sure they’re fully baked and cooled in the oven before removing.
🍽️ More Cookie Recipes
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- White Chocolate Macadamia Cookies
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
Sugar-Free Cookies and Cream Meringues
Ingredients
- 3 egg whites, room temperature
- 5 Keto Chocolate Sandwich Cookies
- ½ cup monk fruit/erythritol
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 200°F.
- Take each sandwich cookie and remove the cream filling. Crush the cookies in a food processor or mini chopper, making sure they are very finely ground, then set them aside.
- In a large mixing bowl, add in the egg whites and cream of tartar.
- Beat using a hand mixer (or stand mixer) until you have soft peaks.
- Slow stream in the sweetener with the mixer running. Once you have stiff peaks, mix in the vanilla extract.
- Gently fold in most of the cookie crumbs.
- Using a piping bag with the tip of your choice, pipe out your cookies onto a baking sheet lined with parchment paper or Silpat.
- Gently sprinkle the remaining cookie crumbs over the meringues.
- Bake on the lower third rack in your oven for 60-90 minutes or until they are crisp. The timing will depend on the size of your cookies. Turn off the oven and allow them to fully crisp for another hour.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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