Strawberry keto meringue cookies are the perfect delicious way to use egg whites. A light low carb meringue topped with whipped cream and a strawberry.
Lately, we’ve been on a custard kick at my house. Chocolate custard, custard with whipped cream, crème brûlée style custard. Did you know custard takes a lot of egg yolks?
Consequently, I’ve had a lot of egg whites hanging out.
If I cover them and stick them in the fridge for later, it’s almost certain I’ll forget about them. Yes, I hate to waste food in that way. Therefore, what I like is a quick and easy way to use egg whites we’ll eat and enjoy.
That’s how these strawberry keto meringues cookies came about.
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Strawberries are what make life taste wonderful.
– Anthony T. Hincks
What is a pavlova?
If you’ve watched many British or Australian cooking shows, you’ve probably run across a pavlova or two.
Basically, a pavlova is made with a meringue base, usually lighter or chewy in the middle. It’s then topped with whipped cream and fruit, depending on what’s in season.
Popular in summer as well as Christmas, this dessert of Australian origin is a great gluten-free option. I’ve been told it was named after the Russian ballet dancer Anna Pavlova sometime during the 1920s, supposedly after she did a tour around Australia and New Zealand.
While not as popular in the United States, I think it’s time to make them so! Why not start with the super-simple and accessible cookie version? In my house that means it’s also sugar-free and keto.
Here we go! Strawberry keto meringue cookies!
TO MAKE STRAWBERRY KETO MERINGUE COOKIES YOU’LL NEED:
- medium or large-sized bowl
- a spatula
- measuring cups and spoons
- hand-held or standing mixer
- baking sheet
- silicone baking liners or parchment paper
- piping bag and tips or a gallon zipper bag
Each moment is just what it is. It might be the only moment of our life; it might be the only strawberry we’ll ever eat. We could get depressed about it, or we could finally appreciate it and delight in the preciousness of every single moment of our life.
– Pema Chödrön
HOW TO MAKE STRAWBERRY KETO MERINGUE COOKIES
To begin, preheat the oven to 275 degrees Fahrenheit and prepare a large baking sheet with a silicone liner or parchment paper. The liner makes the meringues so much easier to get off the pan so I don’t recommend skipping this step!
Second, get out a hand or standing mixer and beat the egg whites and cream of tartar until soft peaks form. That just means they will form a bit of a peak but may fall back down a little on themselves.
Next, with the mixer on low speed, slowly sprinkle in the sweetener until it’s all fully incorporated. Then add the vanilla extract and continue to beat until stiff peaks form.
After that’s ready, spoon the mixture into a piping bag or zipper bag. Don’t worry if you don’t have a piping bag, you can easily use a zipper style gallon plastic bag just as easily.
Cut off the corner of the bag so it’s just about a 3/4-inch opening. Then, pipe the meringues on the prepared baking sheet in 2-inch rounds.
Now, bake the meringues for 50 minutes, then turn off the oven and let them sit in the oven for at least another hour or preferrably overnight.
Because of the sugar-free sweetener, they will color or darken more than regular meringues with sugar. Don’t be worried about this, they’ll still taste fabulous!
How to make sugar-free whipped cream
It’s not difficult to make your own whipped cream because you can’t find any without sugar in the stores. In fact, it’s a quick job that’s totally work it for the flavor and creamy texture payout.
First, beat the heavy cream in a medium to large-sized bowl with a mixer until soft peaks form.
Next, just like we did with the egg whites, turn the mixer down to low. Slowly add in the sweetener until completely incorporated. Then mix in the vanilla extract and sea salt and whip to stiff peaks.
Now, top each cooled keto meringue cookie with whipped cream.
Then place a slice of strawberry on top of each cookie in the middle of the whipped cream.
Next, all that’s left is to serve it to your strawberry meringue cookies to adoring friends and family.
Favorite keto cookies for a crowd
A couple of weeks ago I served these at a family gathering and just had a plate of them sitting out on the counter. I began to notice that one or more seemed to disappear every time I left the room or looked the other way.
I soon discover the culprit was my own son who’s completely anti-anything sugar-free. He’s a huge fan of strawberries and cream, and he didn’t even notice there wasn’t real sugar in them.
Do you have a favorite recipe to take to family or friend gatherings, parties, events, etc? We like to at least do something sweet and some sort of dip and veggie tray or appetizer.
Strawberry keto meringue cookies, or my mini keto pavlovas, certainly fit the bill for the sweet option, especially during summer. Try them out and let me know what you think!
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Sweet keto recipes for a crowd
Strawberry Keto Meringue Cookies
- 3 egg whites
- ¼ cup powdered sweetener (such as Swerve Confectioners)
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Sugar-Free Whipped Cream
- ¾ cup heavy cream
- ¼ powdered sweetener (such as Swerve Confectioners)
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- 6 sliced strawberries
- Preheat the oven to 275 degrees Fahrenheit and prepare a large baking sheet with a silicone liner or parchment paper.
- Use a hand or standing mixer and beat the egg whites and cream of tartar until soft peaks form.
- With the mixer on low speed, slowly sprinkle in the sweetener until fully incorporated. Add the vanilla extract and continue to beat until stiff peaks form.
- Spoon the mixture into a piping bag or zipper bag with the corner cut out to pipe. Pipe the meringues on the prepared baking sheet in 2-inch rounds.
- Bake for 50 minutes, then turn off the oven and let the meringues sit in the oven for at least another hour or overnight.
Sugar-Free Whipped Cream
- Beat the heavy cream in a medium to large-sized bowl with a mixer until soft peaks form. Turn the mixer down to low, and slowly add in the sweetener until completely incorporated. Mix in the vanilla extract and sea salt and whip to stiff peaks.
- Top each keto meringue cookie with whipped cream.
- Place a slice of strawberry on top of each cookie in the middle of the whipped cream and serve.
|Amount Per Serving: One cookie|
|Total Fat 6 g|
|Saturated Fat 4 g|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 20 mg|
|Sodium 43 mg|
|Potassium 25 mg|
|Total Carbohydrate 1 g|
|Dietary Fiber 0 g|
|Sugars 1 g|
|Protein 1 g|
|Net Carbohydrate 1 g|