Keto Meringue Sandwiches with Chocolate and Enriched Chantilly Cream filling. 1.25g carbs per sandwich.
When meringue by itself doesn’t quite cut it, this simple and quick make-over is just the ticket.
The filling creates a chunky, yet light dessert that is as satisfying as a slice of keto cake, but without extra carbs from coconut or nut flour.
With ‘flours’ being completely absent, this keto recipe is suitable for ketovores and maybe even carnivores who aren’t ultra-strict.
How to Make Keto Meringue Sandwiches
Bake the French meringues first. Follow the recipe directions to create 8 meringues that will make 4 sandwiches.
Melt the cacao butter and chocolate over a bain-marie (double boiler). If using 100% chocolate, you may wish to add a teaspoon of icing sweetener to mask the bitterness, but it’s definitely not necessary. Bear in mind that meringues are already very sweet, so you don’t want to end up with sandwiches that are too sickly-sweet to be palatable. You will drizzle it over 4 of the meringues.
You could omit the cacao butter by substituting it with more chocolate. However, this will add carbs, and you may also find that your melted chocolate alone isn’t liquid enough to drizzle.
My Chantilly cream is enriched, meaning that it consists of mascarpone and cream (plus vanilla and a touch of sweetener), rather than just cream. Why do I do that? It’s to achieve a whipped consistency that is more dense than just whipped cream alone, so it won’t ooze out as you bite into your sandwich. Also, by incorporating mascarpone, you avoid the cream softening over time, which would make the meringues soggy unless you eat the sandwiches on the same day.
Whip the cream first, then add vanilla custard drops (optional – but highly recommended) and mascarpone (straight out of the fridge) and whip again. No need to pipe it. Just spread it over the chocolate drizzled meringues, handling them carefully so they don’t brake.
That’s it! Place the plain meringues on top, press them down gently, and you have 4 delicious Keto Meringue Sandwiches ready to eat.
Enjoy!

Keto Meringue Sandwiches
Ingredients
- 2 large egg whites (room temperature) U.S. = extra large
- few drops fresh lemon juice
- 40 g icing sweetener (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 40 g chocolate chips (U.S. option HERE)
- 12 g cacao butter drops (U.S. option HERE)
- 70 g double cream
- 35 g mascarpone
- 1 tsp icing sweetener (U.S. option HERE)
- 5 drops vanilla custard flavouring (U.S. option HERE)
Instructions
- using an upside-down glass or cookie cutter, draw 8 x 9cm/3.5” circles on a sheet of non-stick baking paper.
- set aside an oven rack and pre-heat oven to 100 °C.
- mix icing sweetener with xanthan gum.40 g icing sweetener, ⅛ tsp xanthan gum
- with your electric whisk, whip egg whites and lemon juice until you obtain a fluffy cloud with stiff peaks, then add sweetener/xanthan mix 1/3 at a time and continue to whip to a glossy, stiff consistency.2 large egg whites (room temperature), few drops fresh lemon juice
- fit a 1M star nozzle inside a large piping bag and fill with the meringue.
- pipe over your drawn circles starting from the centre and working outwards - build the meringues up in layers, but keep them fairly flat, not piled on high; slide the paper over your oven rack.
- bake for 2 hours - at 90 minutes, if they’re starting to brown, turn the temperature down to 90°C.
- remove form oven and let the meringues cool, then carefully peel away the baking paper and lay them upside down (flat side up) over a chipping board or dish.
- using a double boiler, melt cacao butter and chocolate - if using 100% chocolate, you may wish to add 1 tsp icing sweetener.40 g chocolate chips, 12 g cacao butter drops
- drizzle the melted chocolate over the meringues and place in the fridge to solidify.
- whip double cream, add mascarpone, sweetener and vanilla custard drops, and whip again to obtain a stiff Chantilly.70 g double cream, 35 g mascarpone, 1 tsp icing sweetener, 5 drops vanilla custard flavouring
- spread the Chantilly cream over 4 meringues, then top with the other 4 to create sandwiches.
- keep refrigerated.
Notes
Nutrition
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When life gives you egg whites, make Meringue Sandwiches! This light and easy recipe is one of my favourites.
With this yummy dessert recipe to hand, you’ll never throw away unused egg whites again – trust me.