Hey there, fellow health-conscious sweet tooths! Are you craving something utterly delightful but without the guilt? Well, have I got a treat for you! Let me introduce you to these amazing Low Carb Almond Cloud Cookies – they're not just cookies, they're little bites of heaven!
Now, you might be thinking, "Meringue? Isn't that complicated?" Not at all! These beauties are super simple to make, and trust me, the end result is totally worth it. Unlike those chewy pavlovas, these little cloud cookies have a wonderfully crisp exterior that gives way to a melt-in-your-mouth interior. They're light, airy, and incredibly satisfying – the perfect answer to a sweet craving without derailing your healthy lifestyle.
The Magic of Meringue
Before we get started, here’s a quick tip: those eggs are so much easier to separate when they are cold! But, once separated, let the egg whites come up to room temperature. This will allow them to get the air into them and create that light and airy texture we need for this recipe.
Prep Time: 15 minutes Cook Time: 2 hours 45 minutes Yields: About 65 small cookies (but who’s counting?)
What You'll Need
- 4 large egg whites, at room temperature
- ½ teaspoon of cream of tartar
- ⅛ teaspoon of salt
- ¾ cup of Swerve confectioners’ sugar replacement (or your favorite low-carb sweetener)
- 1 teaspoon of almond extract (this is where the magic happens!)
Let's Get Baking!
- First things first, let's preheat that oven to 200°F (95°C). Make sure your oven rack is at the lowest setting and get a second one 2 spots above. Line your baking sheets with parchment paper or those nifty silicone mats. These are essential for easy removal!
- Grab your stand mixer (or a hand mixer will do), and let those egg whites get fluffy! Beat them until they start to thicken. Then, add the cream of tartar and salt, and keep mixing until they form stiff peaks – they should stand up proudly, like little meringue mountains!
- Now, for the sweetening step. With the mixer still running, very slowly start adding the Swerve, one spoonful at a time. Be patient here; make sure each spoonful is completely incorporated. You’ll see the mixture transform into a stiff, glossy delight.
- A dash of almond extract is next! Mix it in gently until just combined. This will give a lovely subtle flavor to our cookies.
- Time to pipe! Spoon the mixture into an icing bag fitted with your favorite tip, and make small, equal-sized cookies on the baking sheets. Remember, these won't spread too much, so they can be cozy next to each other.
- Pop those sheets into the preheated oven for 15 minutes. Then, turn off the oven (don’t open the door!) and let the cookies dry out completely for a couple of hours. Patience is a virtue, but the result is worth it.
- The cookies are ready when they easily pop off the paper. If they’re still sticky, they need more time to dry. Once done, transfer them to an airtight container and enjoy these little pieces of heaven!
Nutritional Nitty-Gritty (per 5 cookies)
- Total Carbs: 0.15g
- Fiber: 0g
- Net Carbs: 0.15g
- Calorie Breakdown: Protein: 56%, Fat: 37%, Carbohydrates: 7%
So, there you have it, my friends! A delicious, guilt-free sweet treat that’s incredibly easy to make. These Low Carb Almond Cloud Cookies are perfect for a light dessert, a mid-afternoon snack, or just a little something to satisfy your sweet cravings. Happy baking!