Bite into these light and fluffy cloud cookies for a keto-friendly treat!
These sugar-free, dark chocolate cloud cookies are made with meringue for an ultra-fluffy texture.
To make the meringue, egg whites are blended with vanilla extract, salt and cream of tartar until soft peaks form. The cream of tartar gives the egg whites the acid it needs to make the eggs rise, yielding a super-fluffy batter vital for cloud cookies! If you don’t have cream of tartar, you can use equal amounts of baking soda and lemon juice for the same effect.
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Before you begin, it’s very important to make sure the egg whites are at room temperature. You should also have a good hand mixer to create a creamy, cloud-like texture. Note: It will take a lot longer to do by hand!
Once the egg whites are super fluffy, carefully fold in raw cacao powder and shredded dark chocolate and stir just until everything is incorporated.
Unlike most traditional cookie recipes, these cloud cookies are baked at a lower temperature and longer to ensure the cookies keep their rise instead of falling and spreading. When the cookies come out of the oven, they should be hard on the outside with a dry, soft texture in the center.
Let the cookies cool on a wire rack for a few minutes before enjoying with a cold glass of coconut milk. You can also pack them as a healthy lunchbox treat!
Keto Chocolate Cloud Cookies
Keto Chocolate Cloud Cookies
Megan OlsonTools
- Parchment paper
- Baking sheet
- Mixing bowl
- Hand mixer
Ingredients
- 8 large egg whites, room temperature
- ¼ t cream of tartar
- ½ t pure vanilla extract
- 6 T raw cacao powder
- 4 t shredded, dairy-free dark chocolate
- ¼ t sea salt
Instructions
- Preheat the oven to 300°F. Prepare a baking sheet with parchment paper.
- Use a hand mixer to beat egg whites, cream of tartar, salt and vanilla in a large mixing bowl for 5 minutes, until soft peaks form.
- Carefully fold in raw cacao powder and shredded dark chocolate into the egg white mixture until just combined, being careful not to overmix.
- Drop a large spoonful of the batter onto the prepared baking sheet to form two dozen cookies.
- Bake 22-25 minutes, or until the cookies have hardened on the outside. They should feel dry, yet have a soft texture.
- Transfer cookies to a wire baking rack to cool a few minutes before enjoying.
Watch the Recipe Video Below!
Looking for Paleo ingredients? Here’s what we recommend:
Raw cacao powder (Healthworks)
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