Ingredients
24
24 servings
- •4 egg whites, at room temperature
- •1 tablespoon strongly brewed espresso
- •½ teaspoon vanilla extract
- •¼ teaspoon cream of tartar
- •⅛ cup white sugar
- •1 tablespoon stevia powder
- •⅓ cup cacao nibs
- •1 ½ tablespoons unsweetened cocoa powder
- •1 tablespoon very finely ground coffee
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
- Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
- Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
Nutritional Facts
Per 24 servings
- Calories: 22
- Carbohydrate: 3g
- Fat: 1g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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