A keto/low carb meringue cookie with chocolate chips and nuts. These are called “forgotten cookies” because you must make them the evening before, turn the oven off, and “forget” them until the next day. The long, slow time in the oven gives them their unique texture.
Ingredients
2 large egg whites, at room temperature
2/3 cup sugar substitute (use a sugar substitute that has a 1:1 ratio with sugar*)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped nuts (your choice, optional)
1/4 cup sugar-free chocolate chips or chopped chocolate bar
additional melted chocolate for drizzling (optional)
Directions
- Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in nuts (if using) and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed. Remove in the morning and store in an airtight container.
- If desired, before serving, drizzle with a little melted chocolate and sprinkle additional nuts or chocolate chips on top.
Notes
- Adapted from a recipe contributed by “Virtual_Mom”. Updated to take into account updated sweetener options.
- The original recipe called for Splenda. Since Splenda is not strictly keto, it is okay to use another sugar substitute that has a 1:1 ratio with sugar, such as Lakanto Classic.
- Per cookie: 43 calories, 4g, 1g total carbs, 1g fiber, 0 net carbs 1g protein. Totals calculated using Lakanto sweetener, pecans and Lily’s Dark Chocolate baking chips using MyFitnessPal calculator.