Light, crisp, and almost zero calories — the perfect sweet treat!
- 5–10 drops raspberry stevia (or plain stevia, see note below)
- ½ tsp white vinegar (or lemon juice)
- 1 ½ tsp pure vanilla extract (optional, or swap for almond extract)
- Pinch of salt
- Optional: 10–15 g freeze-dried raspberries, crushed into powder
Instructions
- Preheat oven to 95°C / 200°F. Line 2 baking sheets with parchment.
- Begin whipping the liquid egg whites on medium until foamy.
- Sprinkle in the powdered egg whites, then add vinegar + salt. Continue whisking until soft peaks form.
- Increase to high speed. Add erythritol 1 Tbsp at a time, beating well after each addition.
- Add raspberry stevia (and vanilla if using). Beat until glossy, stiff peaks form.
- If using freeze-dried raspberries: gently fold in the powdered raspberries now for natural flavor & pink specks.
- Pipe or spoon small mounds onto the prepared sheets.
- Bake for 1.5–2 hours until crisp.
- Turn off oven, crack the door, and let cool inside for 1 hour.
Nutrition (per cookie, ~45 cookies)
- Calories: ~3–5 kcal (depending on raspberry powder amount)
- Protein: ~0.7 g
- Fat: 0 g
- Net carbs: ~0 g (raspberry powder adds ~0.1 g each if used)
✨ Flavor Options:
- Light & fruity: use raspberry stevia drops only.
- Tangy & colorful: fold in 10 g freeze-dried raspberry powder.
- Mix & match: use both for a bright, pink, berry-sweet cookie!
✨ These little cookies are basically sweet protein puffs — they satisfy the craving for something crunchy and sweet while being nearly calorie-free!