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.
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.
Hot Tips & FAQs
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.
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.
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.
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.
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.
- Keto Vanilla Mug Cake So Light and Fluffy
- Keto Vanilla Cake Gluten Free | Sugar Free
- Keto Lemon Meringue Pie Easy Sugar Free Recipe
- Sugar Free Keto From – Mars Bar recipe
- Keto Chocolate Pudding | So easy and only 2g Net Carbs
There are lots more in my keto desserts ebook, Amour Delicious Desserts.
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15 responses to “Keto Meringues | Sugar Free, Crispy & Zero Carb – Mad Creations”
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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. -
Such a treat! Can hardly believe these are keto!-
It is so good isnt it
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These meringues are perfectly sweet and delicious! They truly have the best flavor.-
Yay! so good to hear you enjoyed them Addie
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These meringues are as tasty as they are beautiful! Thanks for another great keto treat!-
You are very welcome Mary.
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love how these meringues came out! such a perfect treat to enjoy as dessert or a mid day snack too 🙂-
So happy they turned out for you Andrea.
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Yes would monk fruit work as its my sweetner if choice
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Hi Chelsea, possibly it would. Most monk fruit sweeteners are mostly erythritol anyway.
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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.
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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!
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The allulose isn’t as good as the erythritol.
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Would this recipe work with monk fruit sweetener?
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