Simple low carb and sugar free pecan meringue cookies. These sweet crunchy gluten free cookies bake by leaving them in a warmed oven overnight.
I’ve been wanting to try some homemade meringue cookies. I’ve bought the ones sweetened with Splenda and I really like them. But, I thought I’d see how difficult they were to make at home.
These low carb pecan meringue cookies were made with natural based stevia and erythritol. However, you can use Splenda or Swerve if that’s what you prefer. The sweetness should equal about ¾ cup of sugar.
Before making the cookies, you should take the eggs out of the refrigerator to give them time to reach room temperature. Or, you can set the eggs in warm water for about 15 minutes to bring the temperature up faster.
These pecan meringue cookies dry out in a warmed oven overnight so you can put them in before bed and check on them in the morning. When you wake up, you’ll be greeted with crispy cookies waiting for you in the oven.
I suppose you could change up the nuts in these pecan meringue cookies if you’d prefer another nut. Or, you could probably just leave them out.
I’ve made regular meringue cookies to enjoy on an egg fast using another recipe. So, you you don’t like the pecans, you can always try that cookie recipe.
It may also not be necessary to leave these cookies in the warm oven overnight. But, I did find them to be nice and crunchy when they were.
So, keep these low carb keto cookies in mind when you crave a little sweet. They are very low in carbs to keep you on track.
Overnight Pecan Meringue Cookies Recipe
Overnight Pecan Meringue Cookies
- Lightly roast pecans for 8-10 minutes at 250°F. Set aside to cool. Preheat oven to 300°F.
- Mix egg whites with electric mixer until soft peaks form. Slowly add the erythritol and stevia to the egg whites with mixer on medium-high. Continue to whip the egg whites and sweeteners for a few minutes. Then, add the vinegar to the bowl. Increase speed to high and whip until egg whites form stiff peaks.
- Chop pecans and fold into egg white mixture. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a non-stick silicon mat.
- Put the cookie sheets in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be done – crisp on the outside, light and airy on the inside. If they are a little chewy on the inside in the morning, let them dry out for a few more hours until crisp.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.