Whisk egg whites and sweetener in a medium bowl.
Set bowl over a saucepan of hot water over low heat. Beat with a hand mixer on low speed for 5 minutes, then at medium speed until mixture is warm to touch, about 6 minutes. Remove bowl from the saucepan of warm water and beat on high speed until mixture is cool.
Refrigerate cookies in one layer uncovered for about 20 minutes to allow chocolate to solidify. Transfer to a shallow covered container and store, covered in the refrigerator. These cookies keep about 4 days. Serve at room temperature.
Net Carbs per cookies= 1 grams
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