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Keto Forgotten Cookies

If you have a giant sweet tooth, here’s a recipe you’ll be making for a long time to come: keto forgotten cookies! The name may sound odd, but let your curiosity be the reason you give them a try.

These low-carb forgotten cookies are a twist on the classic meringue recipe, as they are crispy, airy meringue cookies filled with pieces of pecans and sugar-free chocolate chips.

This recipe employs beaten egg whites and uses a sugar-free sweetener rather than real sugar—simple ingredients that make keto meringues a delicious part of a complete keto diet. You’re welcome!

The sugar-free meringue cookies are low-calorie cookies, with only 20 calories per cookie. And at .3 g net carbs, they’re virtually carb-free cookies that still make a sweet treat that the whole family will enjoy.

They might even forget they’re eating low-carb cookies to begin with!

If you’re a fan of meringues, we have a recipe for keto French meringues and keto peppermint meringues cookies that you should also try.

Be sure you also visit our entire collection of keto cookies for more yummy options!

Keto Forgotten Cookies

Keto Forgotten Meringue Cookies
Keto Forgotten Meringue Cookies

The name “forgotten cookies” originates from an unusual baking process. These cookies are made in under 15 minutes, placed in the oven, and then “forgotten” until the next morning.

After turning the oven off, the cookies continue to bake overnight as they cool down to a low temperature. When you wake up the next morning, they’ll come out of the oven with a glossy, crispy exterior, soft peaks, and a fluffy center.

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It’s hard to resist not eating cookies as soon as they’re finished baking, so the thought of leaving cookies in the oven until the next day, let alone keto meringue cookies, will surely test your patience.

But I promise you’ll be rewarded with an amazing treat that is 100 percent waiting for.

Ingredients Needed To Make Keto Forgotten Cookies

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ingredients needed to make keto forgotten cookies
ingredients needed to make keto forgotten cookies

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Note that the full printable recipe card is at the bottom of the page.

Here are the ingredients you need to make these keto-friendly forgotten cookies.

  • Egg whites (room temperature)
  • Cream of tartar (added for extra stability)
  • Vanilla extract (Pro-tip: Use white vanilla extract if you have it.)
  • Granulated sugar substitute
  • Salt
  • Finely chopped pecans
  • Sugar-free chocolate chips (finely chopped or mini chocolate chips)

How To Make Keto Forgotten Cookies

keto forgotten cookies process pictures
keto forgotten cookies process pictures

The first step is to line a baking sheet with aluminum foil, grease it with unsalted butter, and preheat the oven to 350 degrees F.

Using a food processor, finely chop the pecans into tiny pieces and set them aside. Then do the same with the sugar-free chocolate chips, unless you use sugar-free mini chocolate chips. 

In a large, clean mixing bowl, add the room-temperature egg whites, cream of tartar, and salt.

Using an electric hand mixer or stand mixer with a whisk attachment, beat the mixture on medium speed until it’s foamy and just beginning to turn opaque white.

While continuing to whip the egg mixture, add in the vanilla extract.

Very slowly, about a teaspoon at a time, start adding in the granulated sugar substitute while continuing to whip the egg whites.

After adding in all the granulated sugar substitute, raise the mixer to medium-high speed and whip until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the chopped pecans and the sugar-free chocolate chips.

Drop the cookie dough by spoonfuls onto the prepared baking sheet.

Put the cookies in the preheated oven and then turn the oven off.

Leave the cookies in the oven overnight. Keep the door closed for about 8 hours so the heat doesn’t escape. DO NOT OPEN THE OVEN DOOR UNTIL THEY’RE READY; they are worth waiting for.

Store leftovers in an airtight container on the kitchen counter for up to 1 week or freeze them for up to 3 weeks.

Helpful Tips When Making Forgotten Keto Cookies

keto meringue cookies with pecans and sugar-free chocolate chips

To ensure very stiff egg whites, be sure that all of your equipment is extremely clean and free of any grease. Any residue will not allow the egg whites to rise.

Something to remember when you separate your eggs is that they do so more easily when the eggs are cold, but you’ll achieve stiffer peaks if you allow the egg whites to come to room temperature. So plan accordingly.

Be sure that the egg whites are free of any trace of yolks. Otherwise, your meringues will never fully form. The fat from the yolks will prevent them from rising.

I recommend that you separate each egg into a small bowl, then transfer each egg white to the mixing bowl. This extra step will keep all the egg whites free of any yolk protein in the event a yolk breaks when you are separating the eggs.

In order to get pieces of chocolate and pecans in every bite, I recommend you run the pecans and chocolate chips quickly through a food processor to ensure they’re as small as possible without becoming microscopic.

The addition of cream of tartar gives the cookies extra stability and should not be left out.

Best Sugar Substitutes

Low Carb Forgotten Cookies
Low-Carb Forgotten Cookies

As far as which sugar substitute to use for these sugar-free forgotten meringue cookies, I have a few recommendations.

Lakanto Monk Fruit Classic is their white granulated version, and it’s my go-to option whenever a recipe calls for granulated white.

It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.

The brand Swerve which is an erythritol blend, also makes a great white granulated sugar substitute. It’s a great option that’s more accessible to many as it can be found in most grocery stores now.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.

I, however, have not tested this recipe using Pyure and cannot guarantee the same results since you are using half the amount since it’s doubly sweet.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

I know not everyone would agree with me here, and I respect this, but in my book, it’s still better than regular sugar.

Plus, I find it doesn’t have much of an aftertaste. It’s also more economical, so there’s that too.

For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.

Tag Us

I sure hope you will give these forgotten sugar-free cookies a try. Once you do, make sure you remember to tag us on  Instagram and Facebook

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know, we have two books for you: Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay on keto? As a family, we came to the keto diet looking at it from a Christian perspective.

As believers, we live our lives supported by God’s grace. So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.  

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Fit To Serve Group App

Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts. 

Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

Any leftover egg yolks you have from making the forgotten cookies can be used to make a keto breakfast custard the next day.

keto meringue cookies with pecans and sugar-free chocolate chips

Keto Forgotten Cookies

Yield: 20
Prep Time: 15 minutes
Cook Time: 8 hours
Additional Time: 1 minute
Total Time: 8 hours 16 minutes

These keto forgotten cookies are a twist on the classic meringue recipe, as they are crispy, airy meringue cookies filled with pieces of pecans and sugar-free chocolate chips!

Ingredients

  • 3 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons granulated sugar substitute
  • 1/8 of teaspoon of salt
  • 1 1/2 cups of finely chopped pecans
  • 1 cup of sugar-free chocolate chips (finely chopped or mini chocolate chips)

Instructions

  1. Line a baking sheet with aluminum foil and grease with unsalted butter. Preheat the oven to 350 degrees F. 
  2. Using a food processor, finely chop the pecans into tiny pieces and set them aside. Then do the same thing with the sugar-free chocolate chips unless you use sugar-free mini chocolate chips.
  3. In a large, clean mixing bowl, add the room temperature egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until foamy and just begin to turn opaque white.
  4. While continuing to whip the egg whites, add in the vanilla extract.
  5. Very slowly, about a teaspoon at a time, begin to add in the granulated sugar substitute while continuing to whip the eggs.
  6. After adding in all the granulated sugar substitute, raise to medium-high speed and whip until the meringue is glossy and can create stiff peaks.
  7. Using a spatula, fold the finely chopped pecans and the sugar-free chocolate chips.
  8. Drop by cookie dough by spoonfuls unto the prepared baking sheet.
  9. Put the cookies in the preheated oven and then turn the oven off.
  10. Leave the cookies in the oven overnight, and keep the door closed, so the heat doesn't escape, for about 8 hours. *DO NOT OPEN THE OVEN DOOR UNTIL READY.
  11. Store leftovers in an airtight container on the kitchen counter for up to one week or freeze them for up to three weeks. Note that if, after freezing, the cookies are not crisp, you can reheat them in the oven at 250 degrees after they have thawed for about 15-20 minutes.

Notes

Helpful Tips

To ensure very stiff egg whites, be sure that all of your equipment is extremely clean and free of any grease. Any residue will not allow the egg whites to rise.

Something to remember when you separate your eggs is that they do so more easily when the eggs are cold, but you'll achieve stiffer peaks if you allow the egg whites to come to room temperature. So plan accordingly.

Be sure that the egg whites are free of any trace of yolks. Otherwise, your meringues will never fully form. The fat from the yolks will prevent them from rising.

I recommend that you separate each egg into a small bowl, then transfer each egg white to the mixing bowl. This extra step will keep all the egg whites free of any yolk protein in the event a yolk breaks when you are separating the eggs.

In order to get pieces of chocolate and pecans in every bite, I recommend you run the pecans and chocolate chips quickly through a food processor to ensure they're as small as possible without becoming microscopic.

The addition of cream of tartar gives the cookies extra stability and should not be left out.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 20Total Fat: 0.2gSaturated Fat: .1gCholesterol: 20mgSodium: 10mgCarbohydrates: .5gNet Carbohydrates: .3gFiber: .2gSugar: 1gProtein: 1.9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

Daisy

Monday 12th of February 2024

Followed directions exactly and my cookies didn’t dry, they are still sticky after almost 12 hours in the oven without the door being opened. Any thoughts? They also appeared to weep like meringue does…

Hilda Solares

Monday 12th of February 2024

Hi Daisy, My guess is that you needed to bake the cookies a few more minutes. Since every oven is a little different, that is my best guess. I am in Florida, where the humidity is year-round, and have had no issues with these cookies.

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