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.
Yields 18 servings of Peanut Butter Meringue Cookies.
The Preparation
- 1 cup egg white, room temperature
- 1/2 cup peanut butter
- 2 tablespoons stevia/erythritol blend
The Execution
1. Preheat oven to 200°F. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.
2. Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.
3. Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.
4. Add peanut butter and mix on lower speed to blend well.
5. Mixture will be somewhat deflated.
6. 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.
6. 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!
7. 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.
8. 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!
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.
To speed up drying, place cookies in refrigerator.
You end up with this deliciousness!
Yum!!
This makes a total of 18 servings of LC Peanut Butter Meringue Cookies. Each serving comes out to be 49 calories, 3.6g fats, 1.1g net carbs, and 3.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup egg white | 126 | 0.4 | 1.8 | 0 | 1.8 | 26.5 |
| 1/2 cup peanut butter | 759 | 64.5 | 25.8 | 7.7 | 18.1 | 32.3 |
| 2 tablespoon stevia/erythritol blend | 5 | 0 | 0 | 0 | 0 | 0 |
| Totals | 890 | 64.9 | 27.6 | 7.7 | 19.8 | 58.7 |
| Per Serving (/18) | 49 | 3.6 | 1.5 | 0.4 | 1.1 | 3.3 |
LC Peanut Butter Meringue Cookies
Ingredients
- 1 cup egg white room temperature
- ½ cup peanut butter
- 2 tablespoon stevia/erythritol blend
Instructions
- Preheat oven to 200F. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.
- Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.
- Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.
- Add peanut butter and mix on lower speed to blend well.
- Mixture will be somewhat deflated.
- 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.
- Bake 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!
With the peanut butter meringue cookies, the temp is supposed to be set at 200.. is that Fahrenheit or Celsius?
Karen, it’s meant to be 200F. It’s a low temperature so you cook them slowly.
I think i didnt beat it well enough first time around because after i put the peanut butter in it went to complete liquid…
Possibly Raif, you want very stiff egg whites when you beat them the first time. If your mixer doesn’t have a very low speed, you can also mix the peanut butter in by hand through folding.
Hey craig! I did it again, it was because I didnt whip them enough! They turned out pretty good. You were right about them being soft and moist (I was expecting a lot more of a meringue texture).
I bought some low sugar ice cream today and it just came to me to try and make ice cream sandwiches and freeze them!
Raif, just be careful with the sugar free ice cream because normally the store-bought ones will have high GI sugar alcohols in them. That can mess you up if you eat too much of it 🙂
Its the Peters ‘no added sugar’ ice cream.
It says it has 5grams of Sorbitol for every 50ml.
Would that be bad if I had a serving? Sorry Im not good with this stuff!
That doesn’t sound too bad – sorbitol isn’t really a terrible sweetener because it is relatively low GI. You want to watch out for maltitol (which I see used more and more) because it has a high glycemic index.
Last question!
What about Sucralose? It says it uses it in the ingredients (sweetener 950,955).
Is that also bad. Sorry for the questions:/ I tried googling but I only found news articles stating that all sweeteners are bad.
Sucralose is OK, but some people are against it. Personally I try to use all natural sweeteners (which sorbitol and sucralose are not) but honestly if you aren’t that bothered by it, it’s not a big deal 😉
What is a name of a natural sweetener you talk about in above post? Thank yoiu
Karen used LC-Natural Sweet in this recipe. I tend to use stevia and erythritol.
I love your recipes! You might want to put “beat the mixture until stiff” in the TLDR instructions. I didn’t get to the pictures and didn’t realize I needed to beat them until stiff! Just a suggestion 🙂 thanks for all the awesome recipes, you’ve made keto a lot more enjoyable
Woops – sorry about that. Went ahead and fixed it. Thanks for the feedback!
I just saw in a comment Craig uses stevia or erythritol. I’ll try one of those instead since I can’t access LC sweet.
It may be hard with these cookies to use those sweeteners. Karen used LC Sweet because it doesn’t re-crystalize the same way as erythritol, so it can keep the meringue shape.
Two hours later, I have piles of peanut butter scented goo. Is the temperature meant to be that low?
Yes! The egg whites should have set. Is it possible the temps in your oven are off though? (Sometimes they run too hot or too cool.)
My egg whites never got to stiff peaks, lol so I just added a little coconut flour and some more peanut butter then spooned on baking tray. Still turned out good! Will have to try again with super clean utensils and really cold bowl.
I hate when that happens!
Hi ! I tried this tonight and it’s not looking at that … at all !!! The texture was consistant ! For how long do you mix all the ingredient so the end result is soft and what peanut butter did you use ?
These are my daughters favorite cookie. I have some in the oven now, she keeps coming in asking if they are done yet! haha.
I’m really happy to hear she likes them!
I made these and they were delicious! Yours seems to be the only recipe for cookies like this on the internet because I was looking for others that I might be able to cook in the air fryer. It’s so hot here and I’m dying to make these cookies but leaving the oven on for an hour is a “no go” 😔 Do you have any other ways to bake them? Also I wondered what kind of peanut butter you used. I have the kind with only peanuts and salt. Thank you for a wonderful cookie recipe 🩷😊