Whisking up a cloud-like confection has never been so keto-licious! My Keto Meringues are pure pillowy perfection with a hint of vanilla magic. They're a sweet escape to the low-carb wonderland – just eggs, sweetener, and a dash of whimsy. Bake 'em, bite into 'em, and let your taste buds do the happy dance!
Lots of meringue cookies scattered around on a white background.

Keto Meringues Recipe

Who thought keto meringues could be so easy? I have to say this is my new favourite way to make them. So easy and fuss-free.

Read on for my tips on how you can make these in a dehydrator (or oven). There are some very important things you need to know when making sugar free meringues. Plus, I have also added a keto vegan meringue option.

Related recipes: Keto Pavlova / Keto lemon Meringue Pie

What You Will Love about this Recipe


  • PERFECT – Feather-light and melt-in-your-mouth texture that’s simply heavenly. These meringue cookies are perfect for get-togethers and celebrating.
  • HEALTHY – Guilt-free indulgence: Zero sugar, all the sweetness you crave. These are a healthy diabetic meringue option that even the kids will love!
  • EASY TO MAKE – Effortless to make, leaving you with more time to enjoy these low-carb delights.
Sugar Free Meringue ingredients.

The Ingredients

  • Egg whites – need to be room temperature and fresh egg whites. Room temperature egg whites will beat better than cold ones. The eggs need to be fresh and have no traces of yolk in them. The egg white when fresh is thick rather than watery. Old egg whites do not whip up and hold their shape.
  • Sweetener – I use Lakanto Icing Powder. It is zero calorie and zero carb. Do NOT use xylitol in this recipe. Xylitol will not crisp when baked. For our Thermomix® or high-speed blender owners you can mill any erythritol to make a powdered sweetener.
  • Xanthan gum is integral to this recipe do not omit it. It helps the keto meringues hold their shape.

How to make Keto Meringues

Step 1. Clean a mixer bowl thoroughly with vinegar and paper towels. Dry well.

Step 2. Use a stand mixer to whisk egg whites and cream of tartar until stiff peaks form. Add sweetener 1 teaspoon at a time mixing well after each addition

Step 3. Add xanthan gum, vanilla, and vinegar and mix well.

Step 4. Pipe the completed meringues onto parchment paper (that fits your dehydrator trays and dehydrate at 70°C for 3 hours (or until crispy). If you are making our keto vegan version dehydrate for 4.5-6 hours at 70°C. Just test how they are going before turning them off.

Tips & Tricks

  • Whisk with Precision: Use a clean, dry bowl and beaters to whip egg whites until stiff peaks form. Any trace of grease or moisture can sabotage your meringues, so pay extra attention here.
  • Sweetener Selection: Opt for a keto-friendly sweetener like erythritol or stevia to keep those carbs in check. These alternatives provide the sweetness you crave without the sugar spike.
  • Low and Slow Baking: Bake your meringues at a low temperature (around 225°F or 110°C) for a longer time. This gentle approach ensures they dry out perfectly without browning too much, leaving you with crisp exteriors and soft, marshmallow-like centers.

FAQs

How to make crisp meringue?

There are a few tips to make crisp meringue:
* Use fresh room temperature egg whites. Ensure no traces of yolk are in the eggs and fresh (and pasture raised) are best.
* Use a powdered erythritol, allulose or baking blend sweetener for the keto meringues.
* Do NOT use xylitol. It will result in a chewy rubbery meringue.

Can I use a Thermomix to make meringues?

Yes you can. Just ensure your bowl and blades are cleaned and dried with vinegar. I mix at 37°C.

How do I store meringues?

Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the dehydrator or oven.

Keto Meringues scattered on a pink and white marble backdrop

Next Recipes To Try

Here are just a few more delicious keto sweets recipes to try soon.

There are lots more in my keto desserts ebook, Amour Delicious Desserts.

A close up of 4 colorful keto meringues on sticks.
Keto Meal Plans & Support

RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on  Facebook,  Instagram or see all the new stuff and easy keto recipes on Pinterest.

An assortment of colourful meringues on a white backdrop.

Easy Keto Meringues

Whisking up a cloud-like confection has never been so keto-licious! My Keto Meringues are pure pillowy perfection with a hint of vanilla magic. They’re a sweet escape to the low-carb wonderland – just eggs, sweetener, and a dash of whimsy. Bake ’em, bite into ’em, and let your taste buds do the happy dance!
4.96 from 42 votes!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 6kcal
Author: Megan Ellam
Servings: 20 Serves
Tap or hover over number to scale ingredients
Print Pin Save Rate

Ingredients 

Instructions

CONVENTIONAL METHOD

  • Clean a mixer bowl thoroughly with vinegar and paper towel. Dry well.
  • Use an electric mixer to whisk egg whites and cream of tartar until stiff peaks form. Add sweetener 1 teaspoon at a time mixing well after each addition
  • Add xanthan gum, vanilla, and vinegar and mix well.
  • Add a few drops of colour to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.
  • Spoon or pipe meringue onto parchment or baking paper that fits your dehydrator (for oven method see below).
  • Dehydrate at 70°C/150°F for 3 hours or until the meringues are crisp and firm.
  • Allow to cool completely before storing in an airtight container.

OVEN METHOD

  • Preheat oven to 150℃ fan/170°C static/325°F. Line a large baking tray with baking paper.
  • Spoon or pipe meringue onto parchment or baking paper into desired shapes
  • Turn the oven down to 100℃ fan/120°C static/250°F.
  • Bake for 90-110 minutes.
  • Turn off oven and leave meringues to cool in oven for 3 hours or overnight. Keep oven door closed.

THERMAL METHOD

  • Clean bowl thoroughly with vinegar and paper towel. Dry well.
  • Insert Butterfly. Add egg whites and cream of tartar and mix 5 minutes/37℃/speed 4/MC off.
  • Set Thermomix® to 5 minutes/37℃/speed 3 and add erythritol 1 teaspoon at a time every 10 seconds. Add in xanthan, vanilla and vinegar for rest of mixing time.
  • Add a few drops of colour to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.
  • Spoon or pipe meringue onto parchment or baking paper that fits your dehydrator (for oven method see below).

Video

Notes

Use fresh room temperature egg whites. Ensure no traces of yolk are in the eggs and fresh (and pasture raised) are best.
Use powdered erythritol, or a baking blend sweetener for the keto meringues.
Do NOT use xylitol. It will result in a chewy rubbery meringue.
Can I use a Thermomix to make keto meringues? Yes, you can. Just ensure your bowl and blades are cleaned and dried with vinegar. I mix at 37°C.
Use parchment paper for the dehydrator trays for easy removal of the meringues.
Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the dehydrator or oven.
Can I make this keto vegan? Yes, you can! Simply replace the egg whites with twice drained aquafaba from a can of chickpeas. Aquafaba is negligible carbs and is the perfect egg white replacer in this recipe.
Can I bake these in the oven? Of course! Simply preheat at 150°C. Drop the baking temp to 90°C and bake for 2 hours or until crisp. Cool in the oven with the door closed.
This recipe will make a lot of mini meringues. Honestly, there is no rules to the size as the carbs and calories to a keto meringue or pavlova are negligible. With this recipe I find a little goes a long way. Add keto meringue to your Christmas Trifle, on top of a cake, or serve with cream and berries.

Your Own Notes

Nutrition

Serving: 1Serve | Calories: 6kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 0.02g | Sodium: 16mg | Potassium: 40mg | Fiber: 0.03g | Sugar: 0.1g | Calcium: 1mg | Iron: 0.01mg | Magnesium: 1mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe

16 responses to “Easy Keto Meringues”

  1. Lynda

    5 stars
    These are just the best meringues and I love making them with my grandchildren. I love them at any time of the year but for Christmas I will be making them again this year for a sugar free treat every one can enjoy.

  2. chris

    3 stars
    150 Celsius then 90
    for two hrs
    (In your tips)
    Or
    as is recipe 150 then down to 100 ,
    90 to 100 minutes?
    Also wouldn’t size matter on how long to bake them for?
    I don’t see a size mentioned (as in pipe 2″ circles or the like)
    Also when do you put them in ,before or after you turn oven down?
    Maybe I worry too much but that all confused me and I usually have no problems with reading recipes.

  3. Elizabeth

    5 stars
    Such a treat! Can hardly believe these are keto!

    1. Megan Mad Creations Hub

      It is so good isnt it

  4. Addie

    5 stars
    These meringues are perfectly sweet and delicious! They truly have the best flavor.

    1. Megan Mad Creations Hub

      Yay! so good to hear you enjoyed them Addie

  5. Mary O’Brien

    5 stars
    These meringues are as tasty as they are beautiful! Thanks for another great keto treat!

    1. Megan Mad Creations Hub

      You are very welcome Mary.

  6. Andrea

    5 stars
    love how these meringues came out! such a perfect treat to enjoy as dessert or a mid day snack too 🙂

    1. Megan Mad Creations Hub

      So happy they turned out for you Andrea.

  7. Chelsea

    Yes would monk fruit work as its my sweetner if choice

    1. Megan Mad Creations Hub

      Hi Chelsea, possibly it would. Most monk fruit sweeteners are mostly erythritol anyway.

  8. Pamela

    I’ve made these using allulose as the sweetener. They are very rubbery.. I’ll leave them in the oven for a bit longer and see how they are after cooling.

    1. Laura R.

      Hi. I’m wondering how yours ended up turning out using the Allulose. It’s my main sweetener so I’d like to try it. Thank you!

      1. Megan Mad Creations Hub

        The allulose isn’t as good as the erythritol.

  9. Janny

    Would this recipe work with monk fruit sweetener?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating