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!
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.
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.
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.
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!
Chocolate Chip Cloud Cookies
Ingredients
- 4 large egg whites room temperature
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- 3 tablespoon Swerve Sweetener
- 3 tablespoon powdered Swerve Sweetener
- 2 tablespoon cocoa powder
- ½ cup sugar free chocolate chips
Instructions
- Preheat the oven to 300F and line a large baking sheet with parchment paper.
- In a large clean bowl, combine the egg whites, cream of tartar and salt. Beat with clean beaters until frothy.
- 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).
- Sift the cocoa powder over the egg whites and gently fold in until combined and no streaks remain. Fold in the chocolate chips.
- 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).
- Remove and let cool completely on the pan before gently peeling from the parchment.
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.
Simone says
Are these cheery like the original ones? Or crunchy?
Simone says
Should say chewy….
Peg Bucci says
How would you store these? ( if there are any leftovers!)
Carolyn says
Just in a covered container on the counter.
Kathleen Craine says
These are easy and wonderful. My husband loves them. Me too!
Elisa Simkovitz says
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
Erica B says
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.
Carolyn says
You can skip it but it does help stabilize egg whites.
Nanci says
Has anyone tried these with stevia? Thank you!
Carolyn says
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.
SUSAN J DUNHAM says
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
Carolyn says
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.
SUSAN J DUNHAM says
Thank you! And I assume from your earlier response that I leave them uncovered the whole time?
Carolyn says
An airtight container would be fine.
peggy courtney says
ccan i use stevia instead of splenda?
Carolyn says
I don’t use Splenda.