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I meant to post this recipe a while back, but wasn’t able to get it done. I believe this one is worth the wait! It’s very versatile and a good way to use up egg whites if you make homemade mayo like I do. It’s a 3-ingredient recipe, so it comes together quickly and easily. My favorite! The only thing that takes some time is the cooking and cooling.

makes 18 cookies

Ingredients

  • 1 cup egg whites, room temp
  • 1/2 cup creamy peanut butter (can use any nut butter)
  • 2 Tbsp sweetener or to taste (I use LC-Natural Sweet)

TL;DR Instructions

TL;DR Instructions

1. Preheat oven to 200o
2. Beat egg whites on high speed till soft peaks form
3. Turn speed down and while beating slowly add sweetener
4. Add peanut butter and mix on low speed till combined
5. Place 2 Tbsp meringue on parchment- or silpat-covered baking sheet
6. Bake for 1 hour without opening oven door
7. Turn oven off and leave cookies in oven for an additional hour

Preheat oven to 200o. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.

egg white

Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.

add sweetener

Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.

stiff peaks

Add peanut butter and mix on lower speed to blend well.

add nut butter

Mixture will be somewhat deflated.

ready to bake

I used a medium Pampered Chef scoop to measure out the cookies. The scoop equals approximately 2 Tbsp. These cookies will not spread, so they don’t need much space between them on the baking sheet.

sheet of cookies

Bake at 200o for one hour without opening the oven door. Once hour is up, turn off oven and leave cookies in for one more hour. If you open the door during cooking, the cookies will deflate. Remove from oven and enjoy!

ready to eat

These cookies are soft and somewhat moist. I like to use them to make sandwich cookies. I mix 1/2 cup of peanut butter with 4 Tbsp LC-Natural Sweet.

sweetened nut butter

Spread on one cookie and top with another. Or you could use a sugar-free fruit spread for a PB & J sandwich cookie. Or cream cheese filling.
Get creative!

sandwich cookie

Even better, I like to cover my cookies in my low carb chocolate.

I either spread the sweetened peanut butter on top and then dip in the chocolate or make a sandwich cookie and dip it in chocolate. Let dry on rack.

let dry

To speed up drying, place cookies in refrigerator.

chocolate covered

You end up with this deliciousness!

chocolate covered pb meringue

Yum!!

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

Macros per cookie are: 60 Calories, 3.6g Fat, 0.5g Net Carbs, 3g Protein

Peanut Butter Meringue Cookies Calories Fat (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
1 cup egg whites 117 0 2 0 2 26
1/2 cup nut butter 903 65 21.5 12.9 8.6 34.4
2 Tbsp LC-Sweet 60 0 15 15 0 0
Totals 1080 65 38.5 27.9 10.6 60.4
LC Peanut Butter Meringue Cookies

Macros per cookie are: 60 Calories, 3.6g Fat, 0.5g Net Carbs, 3g Protein

The Preparation

  • 1 cup egg whites, room temp
  • 1/2 cup creamy peanut butter (can use any nut butter)
  • 2 Tbsp sweetener or to taste (I use LC-Natural Sweet)

The Execution

  1. Preheat oven to 200o
  2. Beat egg whites on high speed till soft peaks form
  3. Turn speed down and while beating slowly add sweetener
  4. Add peanut butter and mix on low speed till combined
  5. Place 2 Tbsp meringue on parchment- or silpat-covered baking sheet
  6. Bake for 1 hour without opening oven door
  7. Turn oven off and leave cookies in oven for an additional hour
http://www.ruled.me/lc-peanut-butter-meringue-cookies/



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