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Sugar Free Kool Aid Meringue Cookies
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4.6 from 22 votes

Sugar Free Kool Aid Meringue Cookies

Sugar Free Kool Aid Meringue Cookies, a delicious tasting keto, low carb, gluten free cookie recipe that feature sugar free Kool -aid.
Prep Time20 mins
Cook Time1 hr 30 mins
Course: cookies, Dessert
Cuisine: American
Search Result: cookies, keto, kool-aid, meringue, sugar free
Servings: 40



  • Preheat your oven to 250. Prep two rimmed baking sheets with parchment paper. It is essential that you use a clean bowl and beaters (or whisk attachment) to make this recipe. Objects, such as fat, that are on the bowl or beaters can negatively affect these cookies.
    parchment lined cookie sheet
  • In a mixer on medium speed, beat the egg whites and the cream of tarter. Beat this until the mixture appears foamy. Meanwhile, in a medium bowl, use a whisk or a fork to blend together the sugar alternative and the Kool-Aid .
    beat egg whites
  • Once the mixture in the mixer becomes foamy, you can add the sugar alternative and Kool-Aid mixture. Do this one tablespoon at a time, continuing to beat the ingredients. Continue to beat the ingredients until stiff peaks form (can take about 18-20 minutes). The batter should appear to be stiff enough to hold its own if it were to be dropped. Use a tablespoon, piping bag outfitted with a star tip, or a plastic zip top bag with a cut corner to from the cookies on the prepped cookie sheets. Make sure that you leave room between the cookies
    Sugar Free Kool Aid Meringue Cookies
  • Bake these cookies for an hour and a half or until the cookies begin to brown. Then, leave the oven door closed, turn off the oven (use the oven light to check on the cookies) and allow the cookies to set. This can take from one hour to up to eight hours depending on how crisp you like your meringue cookies to be.
    Sugar Free Kool Aid Meringue Cookies

Recipe Notes

To make this recipe you will need sugar free, or no added sugar, Kool-Aid.
You can find sugar free Kool-Aid online.
Also mentioned, these cookies rely upon a rather unique method of baking.
You should know that the cream of tarter and the egg whites are needed to make these cookies so good.
Also important is that you bake these cookies at a low temperature for a long time and then turn the oven off to allow them to harden for as little as an hour to overnight.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.


Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 5mg | Potassium: 8mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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