Grandma's classic meringues (keto version) are delicate, sugar-free clouds piled high with sliced strawberries and coconut cream — the same simple dessert, reimagined for keto. Erythritol brings the sweetness, though the peaks stay a touch softer than sugar-based meringues. Baking low and slow at 225°F is the whole secret.
Some of my fondest memories are tied to my grandma’s kitchen. Like many grandmas, she was a fabulous baker, and her freezer was a treasure chest of homemade goodies. My sister always went for the chocolate chip cookies, but I was all about her butter tarts and delicate meringues. She’d serve them piled high with fresh berries, a simple, perfect dessert that was, unfortunately, not at all keto-friendly. I’ve spent years perfecting this recipe to capture that same magic, and I’m so excited to share it. Here is my grandma’s classic meringue recipe, lovingly reimagined for a keto lifestyle!
Ingredients
• 2 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• Pinch of finely ground sea salt
• ½ cup / 80 g (2.82 oz) confectioners’-style erythritol
• ½ teaspoon vanilla extract
• For Serving
• 24 fresh strawberries, sliced
• ¾ cup / 190 g (6.7 oz) coconut cream
• 12 fresh mint leaves
Instructions
1. Preheat the oven to 225°F / 108°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Place the egg whites, cream of tartar, and salt in a very clean, large bowl. Ensure the bowl has no oil residue. Using a handheld electric mixer or stand mixer, mix on low speed until the mixture becomes foamy.
3. Once foamy, increase the speed to high. Slowly add the erythritol, about 1 tablespoon (15 ml / 0.5 fl oz) every 20 seconds, mixing continuously.
4. Continue beating until the mixture is shiny, thick, and has formed peaks. It should nearly double in volume. (Note: The peaks won’t be as stiff as in a traditional sugar-based meringue.) Gently fold in the vanilla extract.
5. Using a large spoon, dollop 12 mounds of the meringue mixture onto the lined baking sheet.
6. Bake for 1 hour without opening the oven door. After 1 hour, turn off the oven and leave the meringues inside to cool for another hour.
7. To serve, place 2 meringues on each plate. Top with 4 sliced strawberries, 2 tablespoons (30 ml / 1 fl oz) of coconut cream, and 2 fresh mint leaves.
Nutritional Information
• Per serving (2 meringues with toppings)
• Calories: 100
• Total Fat: 7.6 g
• Saturated Fat: 6.6 g
• Sodium: 56 mg
• Carbs: 5.8 g
• Dietary Fiber: 1.8 g
• Net Carbs: 4 g (0.14 oz)
• Protein: 2.3 g
• Macros
• FAT: 68%
• CARBS: 23%
• PROTEIN: 9%
Pro Tips
• For the fluffiest meringues, ensure your mixing bowl is perfectly clean and completely free of any oil or grease residue.
• Separate your eggs one at a time into a small, separate bowl before adding the whites to your main mixing bowl. Even a tiny speck of yolk can prevent the whites from whipping up properly.
• If meringues become slightly chewy after storing, crisp them up again in a 225°F / 108°C oven for a few minutes before serving.
• For a dairy-friendly version, simply replace the coconut cream with an equal amount of heavy whipping cream.
FAQ
Q: Why are my keto meringues not getting stiff peaks
A: This recipe notes that peaks made with erythritol won’t be as stiff as those in a traditional sugar-based meringue. For the best results, ensure your mixing bowl is completely clean with no oil residue and that no egg yolk gets into the whites, as either can prevent them from whipping up properly.
Q: Can I make this meringue recipe dairy-free
A: Yes, this recipe is dairy-free as written. It uses coconut cream for the topping. For a version with dairy, you can simply replace the coconut cream with an equal amount of heavy whipping cream.
Q: How do I store keto meringues
A: Store your completely cooled meringues in an airtight container at room temperature. If they become slightly chewy after storing, you can crisp them up again in a 225°F / 108°C oven for a few minutes before serving.
Q: What sweetener is best for keto meringues
A: This recipe specifically calls for a confectioners’-style erythritol. This type of sweetener dissolves well and helps create the best possible texture for a sugar-free meringue. Using a different sweetener may alter the final result.
Pro Tips
- Make sure the mixing bowl is spotlessly clean and completely free of grease — even a trace of oil keeps the egg whites from whipping to full volume.
- Separate each egg into a small bowl first, then tip the white into the main bowl; a single speck of yolk can stop the whites from whipping properly.
- Add the confectioners' erythritol slowly, about 1 tablespoon every 20 seconds, so the foam stays stable and glossy.
- Expect softer peaks than a traditional sugar meringue — that's normal with erythritol, and the meringues still bake up crisp at 225°F / 108°C.
- If the meringues turn slightly chewy in storage, crisp them up again in a 225°F / 108°C oven for a few minutes before serving.
Frequently Asked Questions
Can I make these keto meringues ahead of time?
Yes — bake them, let them cool in the turned-off oven, and store once dry. If they soften, a few minutes in a 225°F / 108°C oven crisps them right back.
Why won't my egg whites whip properly?
Almost always grease or a speck of yolk in the bowl. Use a scrupulously clean bowl and separate the eggs one at a time into a small bowl before adding the whites.
Can I use heavy cream instead of coconut cream for serving?
Yes — an equal amount of heavy whipping cream works as a dairy-friendly topping alongside the sliced strawberries and mint.
Are these meringues keto-friendly?
Each serving of two meringues with toppings has 5.8 g carbs (4 g net), 7.6 g fat, and 2.3 g protein — sweet enough for dessert without any sugar.
Recipe card below.
More Recipes You’ll Love
Grandma's Classic Meringues (Keto Version)
Ingredients
Method
- Preheat the oven to 225°F / 108°C.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the egg whites, cream of tartar, and salt in a very clean, large bowl. Ensure the bowl has no oil residue.
- Using a handheld electric mixer or stand mixer, mix on low speed until the mixture becomes foamy.
- Once foamy, increase the speed to high. Slowly add the erythritol, about 1 tablespoon (15 ml / 0.5 fl oz) every 20 seconds, mixing continuously.
- Continue beating until the mixture is shiny, thick, and has formed peaks. It should nearly double in volume. (Note: The peaks won’t be as stiff as in a traditional sugar-based meringue.) Gently fold in the vanilla extract.
- Using a large spoon, dollop 12 mounds of the meringue mixture onto the lined baking sheet.
- Bake for 1 hour without opening the oven door.
- After 1 hour, turn off the oven and leave the meringues inside to cool for another hour.
- To serve, place 2 meringues on each plate.
- Top with 4 sliced strawberries, 2 tablespoons (30 ml / 1 fl oz) of coconut cream, and 2 fresh mint leaves.
