Keto Meringues | Sugar Free, Crispy & Zero Carb – Mad Creations

These Keto Meringues will blow your mind. 0 carb and no baking involved! This amazing recipe gives you the best crispiest sugar free meringue. I am so happy with them.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

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. Plus, the added bonus is that they are crisper and whiter than a baked keto meringue.

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.

Why We Love This Recipe

There are only six ingredients in these keto meringues! Seven if you count any colouring.

Meringues are a versatile sweet treat that feature in many celebration menus, and this recipe makes this popular egg white dessert keto!

You can combine this recipe with other keto sweet treats to make a sensational dessert that is sugar-free.

Keto Meringue Ingredients

The main two things you need to know about the ingredients are these:

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 Sukrin Melis a powdered erythritol blend. 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.

If using simple granulated sweetener just make sure you mix between each addition. Also, mix long enough to dissolve the sweetener completely before baking.

Xanthan gum is integral to this recipe do not omit it. It helps the keto meringues hold their shape.

egg beater and ingredients on a grey backdrop

How to make Keto Meringues

Look, to be honest, every rule with a normal pavlova or meringue recipe applies with this one.

Make sure the bowl is clean and grease free. A good clean with vinegar will achieve this.

The bowl needs to be dry before adding the ingredients.

Use room temperature eggs and mix until stiff peaks form. Add the sweetener one teaspoon at a time mixing well between each addition.

I prefer to use a dehydrator to “bake” the meringue. A low and slow approach will dry out the meringue and give you the perfect crisp meringue.

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.

a cake beater covered in raw meringue mixture

Hot Tips & 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 make sure the meringues don’t get stuck to the trays?

Use parchment paper for the dehydrator trays for easy removal of the meringues.

What’s the best way to store the keto 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 of 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.

Keto Meringues scattered on a pink and white marble backdrop

Want more tasty keto sweet recipes?

I have so many amazing keto sweet treats that you will love. Here are just a few of our most popular dessert recipes on the website.

  1. Keto Vanilla Mug Cake So Light and Fluffy
  2. Keto Vanilla Cake Gluten Free | Sugar Free
  3. Keto Lemon Meringue Pie Easy Sugar Free Recipe
  4. Sugar Free Keto From – Mars Bar recipe
  5. Keto Chocolate Pudding | So easy and only 2g Net Carbs

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

A chocolate pav with meringue cookies on it
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Keto Meringues scattered on a pink and white marble backdrop
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Keto Meringues on a white marble table

How to Make the BEST Keto Meringues

A keto meringues recipe that is so easy. Crispy and oh so perfect!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Calories: 7kcal
Author: Megan Ellam
GO TO COLLECTIONS
Servings: 20 serves
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Ingredients

  • 6 large egg whites no traces of yolk, room temperature and very fresh
  • 1 teaspoon cream of tartar
  • 80 g powdered erythritol I used Sukrin Melis (powdered erythritol)
  • 1/4 teaspoon xanthan gum
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar plus extra to clean the bowl
  • Food colour of choice

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 in xanthan, 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 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℃. 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℃.
  • Bake 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).

Notes

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 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 of 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 a keto meringue to your Christmas Trifle, on top of a cake, or serve with cream and berries.

Nutrition

Serving: 1serve | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 18mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Magnesium: 1mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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