These low carb cloud cookies are bursting with fresh blueberries and chocolate chips! Sugar free and keto recipe with video tutorial.
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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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Watch my video tutorial or scroll down for the full details and printable recipe card!
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.
Next, 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 Share on X
Love this recipe? Check out all my low carb cookies!
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
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Nutrition Information
Yield 6 Serving Size 3 cookiesAmount Per Serving Calories 28Total Fat 1gSaturated Fat 0gCholesterol 0mgSodium 16mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gProtein 1g
The Ultimate Guide to Sugar Free Cookies – Sugar Free Londoner
Monday 4th of November 2019
[…] Low Carb Cloud Cookies – Step Away From The Carbs […]
Kim
Tuesday 27th of August 2019
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
Thursday 29th of August 2019
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!
Gili
Wednesday 20th of March 2019
Can I use frozen berries instead of fresh ones?
Georgina
Wednesday 20th of March 2019
To be honest I haven't tested it - so if you try it please let me know if it works!
JL
Wednesday 20th of February 2019
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
Wednesday 20th of February 2019
I use an airtight container - but I also have to confess that these don't last very long in my house!
Chris
Wednesday 30th of January 2019
I only use liquid monk fruit as a sweetener...would that work in this recipe, or does it have to be granulated?
Georgina
Friday 1st of February 2019
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!