Keto Merengue Cookies with Ganache

Hello Eid keto merengue cookies! I’m early this year. Thanks to Ellouisa for the inspiration for these merengue cookies. More new sweet recipes will follow in the coming days to provide you with even more Eid cookie inspiration. Of course completely sugar-free and suitable for a ketogenic or low-carbohydrate diet.

Keto meringue

Merengue is very simple to make ketogenic. Instead of sugar you use the fine Greensweet Stevia products. The erythritol is perfect for this. This means that this recipe is also suitable if you have diabetes or eat gluten-free and not just if you eat ketogenic or low-carbohydrate. The merengue colors slightly different than if you use normal sugar, but the taste is delicious. If you don’t know, you won’t taste that there’s no real sugar in it.


The secret of working with cocoa mass is that you heat it briefly. It contains relatively more fat than if you melted a bar of chocolate, so it’s not surprising if you see some fat separation while making the ganache. If the ganache becomes too thick, add a little extra whipped cream and stir vigorously. Cocoa mass itself has a bitter taste. The whipped cream softens this, the merengue is already sweet, so you don’t have to sweeten the ganache any further.

You use the ganache here as a decoration for the keto merengue, but they are also delicious without ganache. Don’t feel like spraying the ganache? Then dip the meringue (half) in the ganache and let it dry.

Sugar-free meringue decorated with ganache.

Preparation time30 minutes

Preparation time1 o’clock 30 minutes

Total time2 o’clock

Ketogenic & Low Carb

Store in an airtight container outside the fridge. These cookies will keep for at least a week at room temperature.


  • Beat the egg white with the erythritol and sea salt until stiff until you can hold it upside down.

  • Turn on your oven to preheat to 120 degrees.

  • Spray a base around which you turn a circle so that you get a rose effect with a dimple in the middle.

  • Dry the keto meringues in the oven for about 80 minutes.Then remove them from the oven and let them dry further on the baking tray, they will harden as they cool.


  • In a small saucepan, melt the cocoa mass into the cream while stirring. Immediately remove from heat as soon as the cocoa mass has been absorbed. Keep stirring gently as it cools. Once it is hand warm you can put it in a piping bag.

  • Now decorate the cooled meringue. Fill the well with ganache or make stripes. Have fun! Sprinkle with coconut and decorate with a hazelnut.

Serving: 1 piece | calories: 36 kcal | Carbohydrates: 0.4 g | Protein: 1 g | Fats: 3.5 g

About admin

Check Also

Players (read defenders) drop Ruud van Nistelrooij hard, decisive players want Fred Rutten to stay

PSV – sc-Heerenveen turned out to be a match that no PSV fan anticipated beforehand. …

Bir cevap yazın

E-posta hesabınız yayımlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir