Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.
Begin to make your meringue cookies by adding the egg whites to a bowl and beating with a mixer until soft peaks form (approximately 10-12 minutes).
Once soft peaks form, add in your vanilla extract and pumpkin pie spice.
Note: if you are adding the caramel flavored stevia drops, add them in during this stage.
Mix until well combined.
Slowly add in your powdered erythritol (about 1/2 the amount at a time).
Mix everything until well combined and the egg whites have formed firm peaks.
Add your keto pumpkin cookie batter to a piping back and pipe small cookie shapes onto your parchment paper.
Optional: if you don't have a piping bag, you can use a ziplock bag and cut a hole in the side. You can also just spoon the batter onto the baking sheet.
Bake your keto pumpkin cookies for 60 minutes or until they are firm and no longer tacky feeling.
Remove the cookies and allow to cool. Store your keto pumpkin spice meringue cookies in an air tight container.
12 servings
2 cookies
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
