These low carb cloud cookies are bursting with fresh blueberries and chocolate chips! Sugar free and keto recipe.
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These puffy clouds of baked egg white are soft and delicious! Sometimes known as “forgotten cookies” because the oven is turned off as soon as you put the cookies in. I've added fresh blueberries and my favorite low carb chocolate chips to the cookie – they are SO good and perfect for a low carb sweet snack!
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How to Make Low Carb Cloud Cookies
Whisk egg whites and cream of tartar until soft peaks form. Add low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!) and whisk again until the mixture forms into stiff peaks.
Add chopped fresh blueberries and low carb chocolate chips to the egg whites and gently fold them into the mixture. I use Lily's Dark Chocolate Baking Chips – they are tiny and perfect for these cookies! Plus they're sugar free and only 3g net carbs per serving of 30 mini chocolate chips! You can buy them from Amazon but also from Netrition – who also stock a ton of other low carb goodies! 
Spoon small heaps of the mixture onto a baking pan lined with a silicone mat. This recipe makes around 18 cookies.
Place in a preheated oven (set to 350F) then immediately turn the oven OFF. Leave for at least two hours without opening the oven door. You might need to leave them longer than this – or even overnight before they harden up on the outside. You want to wait until they're no longer sticky on the outside, but still soft on the inside. Soft, fluffy, and delicious!
There are many variations you can try with these cookies! Chopped pecans or walnuts would work well – as would other kinds of berries!
Low Carb Cloud Cookies with Blueberry and Chocolate Chips #lowcarb Click To Tweet
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Low Carb Cloud Cookies
These low carb cloud cookies are bursting with fresh blueberries and chocolate chips! Sugar free and keto recipe.
Ingredients
- 2 egg whites
- pinch cream of tartar
- 2 tbs Lakanto, or similar sweetener
- ¼ cup fresh blueberries, chopped
- 30 g Lily's Dark Chocolate Mini Baking Chips
Instructions
- Preheat the oven to 350F.
- Whisk the egg whites with the cream of tartar until soft peaks have formed.
- Add the sweetener and whisk again until stiff peaks have formed.
- Gently fold in the chopped blueberries and chocolate chips.
- Spoon the mixture onto a baking pan lined with a silicone mat. This recipe makes about 18 cookies.
- Place in the preheated oven and immediately turn the oven OFF. Leave the cookies in the oven for at least 2 hours with the oven door closed. Leave overnight to harden if necessary.
Notes
2g net carbs per serving of 3 cookies
Nutrition Information
Yield 6 Serving Size 3 cookiesAmount Per ServingCalories 28 Total Fat 1g Saturated Fat 0g Cholesterol 0mg Sodium 16mg Carbohydrates 3g Net Carbohydrates 2g Fiber 1g Protein 1g
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Christine Viehland says
We make these at Christmas time with chocolate chips and crushed pecans, and call them Nighty Nights.
Georgina says
I love that name!!!
Lynn says
Is the sweetener liquid or granular? Sorry if that’s a stupid question…
Georgina says
It’s granular. I use xylitol but something like Swerve would also work well.
v says
Lily’s Sweets
Dark Chocolate Premium Baking Chips, No Sugar Added
9 oz.
Nutrition Facts
Serving Size: 60 Chips (14g)
Calories 55
Calories from Fat
40
Total Fat
4 6%
Saturated Fat
2.5 13%
Trans Fat
0
Cholesterol
0
Sodium
0
Total Carbohydrates
8 3%
Dietary Fiber
2 6%
Sugars
0
Sugar Alcohols (Erythritol)
3 Show Net Carbs
Protein
1
Barbara Benton says
I was reluctant to try this, thinking I might not like them. They are delicious! Thanks for the recipe.
Georgina says
And thank YOU for letting me know! Georgina
Allison H says
I’m really struggling to get used to the “cooling” effect that comes with erythritol sweeteners (like Swerve). How prevalent is that here with these? Thanks! I’m looking forward to giving them a try.
Georgina says
Personally I can’t taste it all, but I know that everyone is different. You could try xylitol maybe?
Melissa says
Try Lakanto. It’s a monk fruit and erythritol blend. It’s my favorite keto sweetener—I don’t experience a cooling effect at all!
Chris says
I only use liquid monk fruit as a sweetener…would that work in this recipe, or does it have to be granulated?
Georgina says
I’m afraid I’ve never tried the recipe with a liquid sweetener so I’m not sure how much you’d need to use. But if you try it, please let me know!
JL says
These were very good! How do you store them? I put them in a sandwich bag and they got very soft (still good though!).
Georgina says
I use an airtight container – but I also have to confess that these don’t last very long in my house!
Gili says
Can I use frozen berries instead of fresh ones?
Georgina says
To be honest I haven’t tested it – so if you try it please let me know if it works!
Kim says
Are berries mandatory for a sweetening of the recipe? And, have you used a pure stevia, not the cheap extracts they sell at the big box stores?
Georgina says
For this recipe I recommend a granular sweetener like xylitol, Swerve, or Lakanto. The berries aren’t essential but they had just a pop of juiciness and flavor that I think you’d miss that more than the sweetness that they add. Let me know how they turn out for you!