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!
Whisk egg whites and cream of tartar until soft peaks form. Add low carb sweetener 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
Low Carb Cloud Cookies
Low Carb Cloud Cookies - sugar free recipe with fresh blueberries and low carb chocolate chips!
Ingredients
- 2 egg whites
- pinch cream of tartar
- 2 tbs low carb sweetener eg xylitol or Swerve
- 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.
Recipe Notes
2g net carbs per serving of 3 cookies
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We make these at Christmas time with chocolate chips and crushed pecans, and call them Nighty Nights.
I love that name!!!
Is the sweetener liquid or granular? Sorry if that’s a stupid question…
It’s granular. I use xylitol but something like Swerve would also work well.
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
I was reluctant to try this, thinking I might not like them. They are delicious! Thanks for the recipe.
And thank YOU for letting me know! Georgina
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.
Personally I can’t taste it all, but I know that everyone is different. You could try xylitol maybe?
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!
I only use liquid monk fruit as a sweetener…would that work in this recipe, or does it have to be granulated?
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!