Go Back
Low-Carb Lemon Meringue Cookies Recipe: Crisp, Bright, and Keto-Friendly

Low-Carb Lemon Meringue Cookies

These small low-carb lemon meringue cookies are crisp, airy, and bright with lemon extract and fresh zest. They are slowly baked and cooled in the oven for the best dry, delicate texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large, about 90 g Large egg whites, preferably at room temperature
  • 1/2 cup, about 55-60 g Powdered erythritol or powdered monk-fruit/erythritol sweetener
  • 1/4 teaspoon Cream of tartar
Flavoring
  • 1 teaspoon Lemon extract
  • 1 teaspoon Finely grated lemon zest
Optional
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 200°F (95°C) and line one or two baking sheets with parchment paper.
  2. Place the egg whites and cream of tartar in a completely grease-free bowl. Beat on medium speed until foamy, then add the optional pinch of salt.
  3. Increase the mixer speed to high and add the powdered sweetener gradually, approximately 1 tablespoon at a time. Continue beating for 5–8 minutes, until the meringue is glossy, very stiff, and holds firm peaks.
  4. Beat in the lemon extract and finely grated lemon zest briefly, just until incorporated.
  5. Pipe or spoon small, evenly sized mounds onto the parchment-lined baking sheets.
  6. Bake at 200°F for about 90 minutes, until the cookies feel dry and lift easily from the parchment.
  7. Turn off the oven and leave the cookies inside for at least 1 hour, preferably until completely cool. Transfer the finished cookies to an airtight container and store them at room temperature.

Notes

Use a grease-free bowl and beaters, and keep every trace of egg yolk away from the whites. Avoid humid or rainy weather when possible because meringues absorb moisture easily. Powdered erythritol is preferred for a crisp cookie; allulose generally creates a softer texture.