Ingredients

  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/4 cup powdered erythritol or monk fruit sweetener
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond flour
  • Pinch of salt
  • Optional: 1–2 drops almond extract for extra flavor

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Whip the Egg Whites:
    • In a clean, dry mixing bowl, beat the egg whites on medium-high speed until frothy. Add the cream of tartar and continue beating until soft peaks form.
  3. Add Sweetener and Flavorings:
    • Gradually add the powdered erythritol, beating until stiff peaks form and the mixture is glossy. Gently fold in the vanilla extract, almond flour, and salt, being careful not to deflate the egg whites.
  4. Shape and Bake:
    • Use a spoon to scoop small mounds of the batter onto the prepared baking sheet, leaving space between each. Bake for 12–15 minutes or until the edges are lightly golden and the tops are firm.
  5. Cool and Serve:
    • Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Nutritional Information (Per Cookie, based on 12 cookies)

  • Calories: ~20
  • Net Carbs: 0.5g
  • Protein: 1g
  • Fat: 1g

These keto angel food cake cookies are light, fluffy, and a perfect treat for a low-carb diet. Enjoy them with a cup of tea or coffee!