These low carb, sugar-free meringue mummy cookies are a light treat for any Halloween celebration. A sweet cookie that is keto-friendly, paleo-friendly, and only has 7 calories per cookie!GO TO RECIPE
Serving Size: 1 cookie (0.3 net carbs)
CALORIES: 7 TOTAL FAT: 0.4g CARBOHYDRATES: 0.4g FIBER: 0.1g PROTEIN: 0.5g
I don’t know about you, but I usually associate meringue cookies with Christmastime. I picture cute little swirl button cookies with touches of red or green. As with any cookie recipe, why restrict yourself to one time of year? I like to make my lower-carb pumpkin chocolate chip cookies year-round and decided to try some meringue cookies for Halloween. This is how I came up with the idea of meringue mummy cookies.
BOO! Make sure to scroll to the bottom of this post to see photos of the ghost meringue cookies I made!
Tips for reducing carbs and sugar in meringue cookies
With a couple of easy substitutions, I was able to change a regular meringue cookie recipe into a low-carb and sugar-free recipe. I reduced the calories from 25 to 7 per cookie, net carbs from 5.1g to 0.3g per cookie, and the sugar from 5g to 0g per cookie. That is a big difference! Here are the 2 substitutions I made:
- Swap the sugar with Pyure All-Purpose Blend
- Swap the semi-sweet chocolate chips used for the eyes with Lily’s Dark Chocolate Chips
Can you eat these cookies on a keto diet?
Yes! Although these meringue mummy cookies don’t have the high fat content associated with a keto diet, they are very low in net carbs and are sugar-free. This means that you can feel free to enjoy a few of these while following a keto, paleo, low-carb, or low sugar diet.
Frequently Asked Questions about making meringue cookies
Why do the egg whites have to be room temperature?
Egg whites whip up to a greater volume when they have warmed to room temperature. However, separating the whites from the yolks is easiest when the eggs are cold. For this reason, separate the egg whites when you first take the eggs out of the refrigerator. Then let them sit out for at least 30 minutes.
Do you have to use a piping bag and tip to make meringue?
No! You can use a gallon-size plastic bag. Just cut one corner off of the bag and fill it with your meringue. Start with cutting off a small piece and test out what the mummy looks like. You can always cut off more and try again if you feel it is too small. Tip: If your bag seems like it may be too flimsy, you can reinforce the open tip by placing tape over the end and cutting it off to reveal the opening. This will keep the hole from opening further when you squeeze out the meringue.
How do you fill your bag with meringue without making a big mess?
Take your bag and place the tip in a bowl. Turn the edges of the bag over the sides of the bowl and then spoon your meringue into the open bag. Once you’ve filled the bag, you can pull the edges of the bag back up and twist the bag to close it.
Making low-carb, Sugar-Free Meringue Mummy Cookies
Here are some process photos to help you when making your meringue mummy cookies.
As I mentioned above, I also made some ghost meringue cookies with this recipe. Just pipe the meringue into ghost shapes by starting with a circle for the head and then use a back and forth motion to create the wide “arms” and then gradually thin down to the “tail”. They should be about 1.5″ by 3″. Be super careful when removing these from the parchment paper as the tails can break off easily!
So, what do you think? Will you be making meringue mummy cookies or ghosts?