Can You Make Meringue Without Sugar? (Low-Sugar & Keto Alternatives Tested)

Traditional meringue is basically whipped egg whites and sugar—but what if you’re cutting sugar, eating keto, or just trying to lighten up a dessert?

I ran some real-world tests using common low-carb and sugar-free alternatives to see which ones actually work—and which ones turn your meringue into a sticky mess.

Here’s what I found.

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🧪 The Short Answer

Yes, you can make meringue without sugar, but it won’t behave the same. Sugar adds stability, shine, and structure—without it, meringue is more fragile and may deflate or weep quickly unless compensated for.

Some sugar alternatives work well. Others? Total flops.

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✅ Best Sugar-Free Meringue Alternatives (Tested)

1. Erythritol (Swerve, Lakanto, etc.)

• Whipped well: Yes
• Held peaks: Yes
• Taste: Slight cooling effect, but not bad
• Baked texture: Slightly gritty if not powdered

Verdict: Works best when using powdered erythritol. I got decent volume and stiff peaks that held. Not quite as glossy as sugar, but very usable.

2. Allulose

• Whipped well: Yes
• Held peaks: Yes
• Taste: Very close to sugar
• Baked texture: Smooth and soft

Verdict: My favorite substitute. No weird aftertaste, good stability, and browns beautifully when baked. Makes soft meringue cookies and pie toppings.

3. Monk Fruit (with erythritol blend)

• Whipped well: Yes
• Held peaks: Mostly
• Taste: Mild and sweet
• Baked texture: Okay

Verdict: Worked decently, though it didn’t hold up quite as well as straight erythritol. Slight softness after 24 hours.

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❌ What Didn’t Work

4. Stevia (liquid or powdered)

• Whipped well: No
• Held peaks: No
• Taste: Strong and bitter when concentrated

Verdict: Doesn’t provide any bulk or structure. Meringue collapsed quickly, even with cream of tartar.

5. Xylitol

• Whipped well: Initially
• Held peaks: Briefly, then collapsed
• Taste: Sweet, but off
• Bonus downside: Toxic to pets

Verdict: Not worth the risk or the unpredictability. Volume looked good early on, but collapsed during baking.

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💡 Tips for Sugar-Free Meringue Success

• Use powdered sweeteners (not granular) for smoother texture
• Add 1/4 tsp cream of tartar per 2–3 egg whites to help stabilize
• Beat to stiff peaks before baking or piping
• Bake low and slow (200°F for 1.5–2 hrs) to dry fully

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🍪 What Sugar-Free Meringue Is Best For

• Keto meringue cookies
• Pie toppings (especially if using allulose)
• Folded into low-carb cakes or soufflés
• Eaten immediately for best texture

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Final Thoughts

You don’t need sugar to make meringue—but you do need to choose the right substitute. Based on my tests, allulose and powdered erythritol offer the best results, with minimal texture or flavor compromises.

Just keep expectations realistic: sugar-free meringue isn’t quite as fluffy or long-lasting as the real thing, but it gets the job done—without the sugar crash.

Also read:

• French vs. Swiss vs. Italian Meringue: What’s the Difference?
• How to Store Meringue So It Doesn’t Collapse
• What to Do With Failed Meringue (Besides Cry)