LC Peanut Butter Meringue Cookies

Keto Recipes > Keto Dessert Recipes

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.

LC Peanut Butter Meringue Cookies

Yields 18 servings of Peanut Butter Meringue Cookies.

The Preparation

  • 1 cup egg whites, room temp
  • ½ cup creamy peanut butter
  • 2 tablespoons sweetener

The Execution

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

egg white

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.

add sweetener

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

stiff peaks

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

add nut butter

5. Mixture will be somewhat deflated.

ready to bake

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.

sheet of cookies

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!

ready to eat

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.

sweetened nut butter

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!

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!!

LC Peanut Butter Meringue Cookies

This makes a total of 18 servings of Peanut Butter Meringue Cookies. Each serving comes out to be 49.83 Calories, 3.7g Fats, 1.34g Net Carbs, and 3.06g Protein.

Peanut Butter Meringue Cookies Calories Fats(g) Carbs(g) Fiber(g) Net Carbs(g) Protein(g)
1 cup egg whites, room temp 126 0.41 1.77 0 1.77 26.49
½ cup creamy peanut butter 771 66.25 28.78 6.5 22.28 28.65
2 tablespoons sweetener 0 0 0 0 0 0
Totals 897 66.66 30.55 6.5 24.05 55.14
Per Serving(/18) 49.83 3.7 1.7 0.36 1.34 3.06
LC Peanut Butter Meringue Cookies

LC Peanut Butter Meringue Cookies

This makes a total of 18 servings of Peanut Butter Meringue Cookies. Each serving comes out to be 49.83 Calories, 3.7g Fats, 1.34g Net Carbs, and 3.06g Protein.
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Ingredients
  

  • 1 cup egg whites room temp
  • ½ cup creamy peanut butter
  • 2 tablespoons sweetener

Instructions
 

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