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September 22, 2017

Chocolate Chip Cloud Cookies

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These low carb chocolate chip meringues have the perfect crispy chewy texture. A delicious keto cookie recipe, perfect for bringing to a surprise baby shower!

Low Carb Double Chocolate Meringue Cookies

One of the things I truly love about blogging are all the people I meet. Or rather, don’t meet but “meet” online and become friends with and never question that we really are friends. Sometimes I do actually meet these people and they are just as delightful in person and I realize that “online friends” are no different than “real life friends”. A few of these friends I’ve known since my early blogging days, when we were all stumbling around trying to figure out this weird business and only had each other to turn to. Sometimes I can’t even remember where I “met” them, and it simply feels like I’ve known them forever. Angie from Big Bear’s Wife is one of those people.

Easy keto Chocolate Chip Cloud Cookies

Angie is one of those wonderful sweet people you just always like. She’s there, offering up encouragement to other bloggers, being kind, and caring. She’s a good Southern girl and it shows in her manners! And….drum roll please, she is pregnant with just had her first child. Yes, quite literally as I was writing this blog post I got the email that her sweet little boy had been born, a wee bit ahead of schedule. And I had even written that he was unlikely to come on his actual due date…I am so smart! Her baby bear 6 pounds 13 oz & 19 inches long, and I hope she is enjoying these few early moments of motherhood.

Keto Double Chocolate Meringue Cookies

And as good friends do when one is about to embark on the crazy journey that is motherhood, her blogger friends are surprising her with a Virtual Baby Shower (now a belated one, but whatever!). While we would all dearly love to gather in support in real life, that’s just not a possibility with this far-flung blogger crowd.

So instead, we all make a fun recipe we think would be appropriate for a baby shower and we all post it at the same time on the same day with a big CONGRATULATIONS!  And we all link to each other so that Angie, when she is told about the surprise, can go from one blog to another to see what we made and how much we are thinking of her.

So without further ado…

CONGRATULATIONS, ANGIE!

I brought dessert, of course. Because I always bring dessert and because baby showers should have ridiculous amounts of dessert. But the dessert should also be finger food so we can all mill around talking to each other while we eat our ridiculous amounts of dessert.

Crispy chewy low carb chocolate chip meringues

And these low carb Double Chocolate Meringues are ideal for such an event. They are easy to make, light and airy, and of course, utterly delicious. They have a crispy shell but the center stays a bit soft and chewy, reminiscent of marshmallows. They come out of the oven on the soft side, but don’t be alarmed, they will crisp up as they cool. I adapted this recipe to be sugar-free from one these Chocolate Chip Clouds I found on SkinnyTaste. Thanks, Gina, for the inspiration!

Easy low carb keto chocolate meringue cookies

4.67 from 3 votes
Crispy chewy low carb chocolate chip meringues
Print
Chocolate Chip Cloud Cookies
Prep Time
15 mins
Total Time
15 mins
 

 These low carb chocolate chip meringues have the perfect crispy chewy texture. A delicious and easy keto cookie recipe. 

Course: Dessert
Cuisine: Dessert
Servings: 15 cookies
Calories: 36 kcal
Ingredients
  • 4 large egg whites room temperature
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • 3 tbsp Swerve Sweetener
  • 3 tbsp powdered Swerve Sweetener
  • 2 tbsp cocoa powder
  • 1/2 cup sugar free chocolate chips
Instructions
  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.
  2. In a large clean bowl, combine the egg whites, cream of tartar and salt. Beat with clean beaters until frothy.
  3. Slowly add the granular and powdered sweeteners until the egg whites hold stiff peaks (I find that the combo of the two helps whip the air bubbles into the egg whites without the grittiness of all granular).
  4. Sift the cocoa powder over the egg whites and gently fold in until combined and no streaks remain. Fold in the chocolate chips.
  5. Drop by large spoonfuls onto the prepared baking sheet. Bake 25 to 35 minutes, until the meringues feel dry to the touch but are still soft (they should not feel tacky). 
  6. Remove and let cool completely on the pan before gently peeling from the parchment. 
Nutrition Facts
Chocolate Chip Cloud Cookies
Amount Per Serving (1 cookie)
Calories 36 Calories from Fat 20
% Daily Value*
Fat 2.23g3%
Carbohydrates 3.15g1%
Fiber 1.33g5%
Protein 1.63g3%
* Percent Daily Values are based on a 2000 calorie diet.

Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!

Beverages:

Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple & Fun Mimosa Bar from My Life Well Loved.
Simple Southern Sweet Tea from Love and Confections.

Appetizers & Salads:

Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.

Entrees:

American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.

Desserts:

Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.

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Filed Under: Cookies, Dairy Free, Gluten Free, Low Carb Tagged With: chocolate chips, egg whites

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Sarah says

    September 22, 2017 at 8:45 am

    Can’t wait to try these!! They look and sound amazing!!

    Reply
  2. Christiana Hancox says

    September 22, 2017 at 8:45 am

    These look yummy! One question – we don’t have Swerve in Europe, so I was wondering whether it will work with just plain old erythritol?

    Reply
    • Carolyn says

      September 22, 2017 at 12:58 pm

      It should, or if you can find Sukrin brand, that one’s good.

      Reply
      • Christiana Hancox says

        September 23, 2017 at 8:20 am

        Thanks for that. Just starting to use Sukrin as their prices are becoming more reasonable. Will check out the powdered/icing ‘sugar’.

        Reply
  3. Kate says

    September 22, 2017 at 1:05 pm

    I have a recipe that is very similar to this one, except you preheat the oven, then turn it off when you put the cookies in the oven…and don’t open it for at least two hours! I like this one much better..lol thats hard to wait for! I love all of your recipes…thanks for making such a life-changing event SO much easier!

    Reply
  4. Betsy Stokes says

    September 22, 2017 at 4:12 pm

    These are super tasty! So chocolatey and an unexpected, fun texture. Very easy, too. I’m a fan! I can’t stop eating them!

    Reply
    • Carolyn says

      September 23, 2017 at 7:36 am

      So glad you like them!

      Reply
  5. Lindsey says

    September 22, 2017 at 10:24 pm

    Do you think these would be ok in the freezer?

    Reply
    • Carolyn says

      September 23, 2017 at 7:32 am

      Really not sure, I’ve never tried to freeze meringues.

      Reply
  6. Kathy says

    September 23, 2017 at 2:40 pm

    We used to make these every year for Christmas. I can’t wait to make them low carb, but I will be leaving out the chips! Thanks for another great recipe, Carolyn!

    Reply
  7. Lisa says

    September 24, 2017 at 9:46 am

    Can you use egg whites from a carton or sonthey have to be fresh egg whites?

    Reply
    • Carolyn says

      September 25, 2017 at 8:33 am

      They need to be fresh. Carton egg whites are pasteurized and they don’t whip.

      Reply
      • Denise says

        October 5, 2017 at 8:23 pm

        Now you tell me! :-). I used carton egg whites. They whipped up but perhaps not as much as fresh. Let’s just say I have cirrus instead of cumulus cloud cookies.

        Reply
        • Carolyn says

          October 6, 2017 at 8:47 am

          Haha, someone remembers their middle school science classes. 😉

          Reply
        • Linda says

          December 2, 2017 at 8:35 am

          I”m just glad you asked the question…. since i was wondering the same thing…. so now i’ll actually have to go to the grocery store and get more eggs…. and i guess i’ll be making some lemon curd with the yolks after 🙂 love your recipes Carolyn

          Reply
  8. Angela says

    September 24, 2017 at 2:46 pm

    Can these be adapted for other flavors as well?

    Reply
  9. MerryChristmas Claus says

    September 25, 2017 at 1:29 pm

    what brand of Chocolate chips do you use? the only ones I can find are sweetened with Splenda.

    Thanks for this! I am really, really dying for a good chocolate chip cookie!

    Reply
    • Carolyn says

      September 25, 2017 at 8:07 pm

      I use Lily’s. http://amzn.to/2fNqjYU They are pricy but you can sometimes find a sale at Whole Foods.

      Reply
  10. Angie | Big Bear's Wife says

    September 26, 2017 at 10:34 pm

    Thank you so so much!!! He totally surprise everyone when he decided to make his appearance super early! haha But we’re so glad to have him here with us!! These cookies are the best! We’ve been doing a lot of low carb for the past year and I even did a lot of it when I was pregnant with Jackson, so these are perfect!
    Thank you so much for being a party of my virtual baby shower to celebrate Baby Jackson!!!

    Reply
    • Carolyn says

      September 27, 2017 at 7:19 am

      Congratulations, Angie! 🙂

      Reply
  11. Tara @ Unsophisticook says

    September 28, 2017 at 10:44 am

    I’m so intrigued by these… Can’t wait to try them!

    Reply
  12. Erica says

    September 30, 2017 at 7:20 pm

    Wow, Carolyn! You can stop posting chocolate cookie recipes now. Seriously, there is no need for further exploration in this field after this recipe. I’ve wanted to make these since the moment you posted them, literally. I saw the photo on the front page, and my first thought was “Yes!” They just looked like easygoing, unfussy, mix-and-bake lumps of chocolaty delight, and indeed that’s what they are! I was finally able to make them, and I decline to state exactly how quickly we finished the batch. My husband pronounced them amazing, and I agree. (Confession: I added a few drops of vanilla.) A heads-up for those who experience a cooling sensation when consuming Swerve: we found it quite prominent in these cookies, which, for our palettes, is par for the course in dishes that contain little fat. The cookies were utterly fantastic nonetheless, though I am going to try my beloved Truvia in lieu of the Swerve next time. There will be a next time, though. There will be MANY next times…

    Reply
    • Erica says

      September 30, 2017 at 7:23 pm

      *palates. You’ve got me so excited I can’t even control my homophones!

      Reply
    • Carolyn says

      October 1, 2017 at 7:50 am

      So glad you like them. And yes, they should be adaptable to using Truvia. I wouldn’t use Splenda or stevia based sweeteners though. These require a crystalline structure to bake properly.

      Reply
      • Erica says

        October 1, 2017 at 3:15 pm

        Definitely. I usually adapt recipes to use a combination of Truvia and Swerve when I bake.

        Reply
  13. Ann L @ https://tamingtype2.blogspot.co.uk/ says

    October 2, 2017 at 4:23 pm

    Thankyou so much for this info. I am trying to help a diabetic friend who is a vegetarian and these treats help him persevere ! It is hard when you don’t eat meat or fish but I have sent him the link to your brilliant blog for some inspiration ! The sweet recipes are just fab ! I love all the recipes but I too am a total carnivore !

    Reply
    • Carolyn says

      October 2, 2017 at 4:28 pm

      Thanks, Ann.

      Reply
  14. Diana Lopes says

    October 5, 2017 at 12:35 pm

    These cookies look delicious! I love it when they stay soft on the inside, my favorite type of cookies! Can’t wait to try this recipe =)

    Reply
  15. Bob Gambill says

    October 10, 2017 at 7:58 am

    These Meringues were a home run! I have made quite a few of your recipes and this one ranks near the top. Easy to make and very few ingredients needed. I am gonna try adding a drop or two of Peppermint to my next batch.

    Reply
    • Laurie says

      April 25, 2019 at 9:43 pm

      Did you ever make them again adding peppermint? Curious how they turned out if you did.

      Reply
  16. Claudia says

    October 17, 2017 at 10:51 am

    May I ask why both granulated and powdered Serve? Is it important to use both types or will one type be okay? I usually only buy powdered to avoid grit. I appreciate your help understanding. Thanks for the fabulous recipes!

    Reply
  17. Bob Gambill says

    October 23, 2017 at 1:16 pm

    I have made 12 batches of these with great success! I just want to let everyone know that I just made a batch and used a combo of Swerve sweetner and Monk Fruit sweetner. DO NOT USE MONK FRUIT SWEETNER! My clouds did not crisp and was pretty much a disaster.

    Reply
    • Carolyn says

      October 23, 2017 at 3:59 pm

      Wow, this is great feedback. Thank you! Good to know.

      Reply
  18. Lynn Howell says

    October 23, 2017 at 10:21 pm

    Could you sub xylitol for the granulated Swerve? (Or does it hold too much moisture?) I’d like to avoid the cooling effect!

    Reply
    • Carolyn says

      October 24, 2017 at 6:37 am

      I tried xylitol in meringues once, and they ended up more like marshmallows.

      Reply
  19. Lindsey says

    April 20, 2018 at 1:45 pm

    4 stars
    How do you store these? I made them last night. Took them off the pan once cool, and put in an airtight container and in the morning they were really soft? Still tasty but not the texture I was going for. Thanks!

    Reply
    • Carolyn says

      April 21, 2018 at 8:47 am

      Yep, that would happen if you put them in a closed container. Leave them on your counter, uncovered.

      Reply
  20. Roimata says

    May 8, 2018 at 5:01 pm

    My mix was looking really good until I added the cocoa and then it totally deflated! Any thoughts on what I did wrong? The bits where the cocoa didn’t mix in are still nice and fluffy.

    Reply
    • Carolyn says

      May 9, 2018 at 7:04 am

      Hard to say…what kind of cocoa powder was it?

      Reply
  21. peggy courtney says

    September 1, 2018 at 3:08 pm

    5 stars
    ccan i use stevia instead of splenda?

    Reply
    • Carolyn says

      September 1, 2018 at 5:36 pm

      I don’t use Splenda.

      Reply
  22. SUSAN J DUNHAM says

    September 27, 2018 at 8:05 am

    How far ahead can these be made and stored? I don’t really want to leave them out on the counter uncovered for days, but I want to bring them to a party in the middle of the week and not sure when I’ll have time to make them

    Reply
    • Carolyn says

      September 27, 2018 at 8:11 am

      They are good for several days unless you live in a very humid environment. Meringues are actually good for up to two weeks normally. I find these keto ones do get more crisp and less tender in the middle as time passes, though.

      Reply
      • SUSAN J DUNHAM says

        September 27, 2018 at 8:54 am

        Thank you! And I assume from your earlier response that I leave them uncovered the whole time?

        Reply
        • Carolyn says

          September 27, 2018 at 9:27 am

          An airtight container would be fine.

          Reply
  23. Nanci says

    July 21, 2019 at 12:43 pm

    Has anyone tried these with stevia? Thank you!

    Reply
    • Carolyn says

      July 21, 2019 at 1:37 pm

      It will not work with stevia, as it has no bulk. You need a bulk sweetener and it needs to be erythritol Xylitol and Bocha sweet make it too soft and they will never firm up.

      Reply
  24. Elisa Simkovitz says

    August 17, 2019 at 4:42 pm

    Can I omit the cream of tartar? Or is there a substitute for cream of tartar because I do not have any and I want to make these NOW

    Reply
    • Erica B says

      August 17, 2019 at 9:43 pm

      Elisa, cream of tartar is an acid that helps the egg whites hold as you whip them. It’s not essential for making meringue, but I remember from when I last made this recipe that the stiffer the meringue was, the better it held when I folded in the cocoa powder. I’ve read that an equal amount of white vinegar (also an acid) can be substituted for cream of tartar, but I don’t think I’ve ever tried it myself.

      Reply
    • Carolyn says

      August 18, 2019 at 7:00 pm

      You can skip it but it does help stabilize egg whites.

      Reply
  25. Kathleen Craine says

    March 19, 2020 at 9:38 am

    5 stars
    These are easy and wonderful. My husband loves them. Me too!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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