Delicious classic meringue cookies with a sugar free keto twist! All you need is four ingredients and one bowl to whip up these cookies.

Preheat your oven to 220 degrees F. Line a large baking sheet with parchment paper and set aside.

Add your egg whites and beat together with an electric whisk until frothy. Add the cream of tartar and beat until soft peaks form. Add in your powdered sugar, one tablespoon at a time. Until stiff peaks form. Transfer the mixture into a piping bag with a star point tip attached.

Pipe out tablespoon sized portions of the meringue onto your prepared baking sheet. Bake for 45 minutes.

Turn the oven off and slightly open the oven door. Let the meringue cookies cool in there for an hour. After an hour, remove from the oven and let sit at room temperature until cooled. Enjoy!