Keto Lemon Meringue Cookies Sugar-free Low Carb Recipe (2024)

FAQs

Can you make a meringue with less sugar? ›

Sugar: fine granulated. But, you can make this with turbinado (grind it in a food processor) and even with brown sugar (but not fully – we'll talk about it more soon). NOTE: you cannot make a sugar-free meringue and you should not reduce the amount of sugar; sugar is what keeps the meringue stable.

Keto meringues are a low net carb and low calorie treat.

They also only have . 9 carbs per serving and have no added sugar. While it might seem like magic is the cause, the truth is that meringues are low calorie because they are mostly made out of air.

Try these light-as-air, diabetic-friendly meringue cookies for a mouthful of sweet nostalgia any time of day. Add food coloring or dark chocolate chips for extra flavor and flair.

Sugar Free Meringues with sweeteners. Only 30 calories per serving of 10 meringues.

The meringue mixture splits on standing before baking.

Sugar stabilises a meringue mixture, so the lower the sugar content, the less stable the mixture will be.

In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until foamy. Add Splenda Sugar Blend 1 tablespoon at a time, beating until sweetener dissolves and stiff peaks form. Spoon heaping tablespoons of mixture onto baking sheets.

Just because food is labeled sugar-free doesn't mean it has no carbs. If you're trying to choose between standard products and sugar-free options, look at the food label. If the item labeled sugar-free has a lot fewer carbs, it might be the best choice.

It gets even better - you can also find desserts made with keto-friendly ingredients like healthy fats from coconut oil, and flours made from nuts and seeds, like almond flour, pumpkin seed flour, flaxseed flour or sunflower seed flour. These sugar-free ingredients can easily fit into a balanced Keto diet.

Jessie's Sugar Free Lemon Meringue Pie (0.17 pie) contains 30g total carbs, 30g net carbs, 13g fat, 2g protein, and 280 calories.

Artificial sweeteners are many times sweeter than sugar. Because of this, it takes only a small amount of artificial sweeteners to sweeten foods. This is why foods made with artificial sweeteners may have fewer calories than those made with sugar. Sugar substitutes don't affect your blood sugar level.

Is there any dessert a diabetic can eat? ›

Baked goods made with whole wheat flour, almond flour, or other low-GI ingredients and less added sugar are fine for diabetics. Some good choices are sugar-free carrot cake, keto chocolate cake, and low-carb coconut macaroons.

Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff. Sugar – Can't have a meringue without the sweetness of sugar! Cream of tartar – Meringue's secret ingredient!

Sweeteners like stevia, sucralose, erythritol, xylitol, monk fruit, and yacon syrup can easily fit into a low carb or ketogenic diet. However, you may need to limit your intake of other sweeteners high in carbs or sugar on a low carb diet.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

The sugar acts as a stabilizer by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it can reduce the foam formation in the beginning and has to be gradually added only after the foaming has begun [3].

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

Sugar pulls the water from the structure and allows it to hold its shape better; egg whites beaten without sugar will not peak as firmly as those with. Beaten whites can also sit and hold their shape longer than foams without sugar.

One of the most common mistakes is not beating the eggs long enough, or on too slow a speed, which means the egg whites won't reach stiff peak stage and instead only reach a soggy droopy stage.