Preheat the oven to 325°F and line two baking sheets with parchment paper. Spray lightly with oil.

Separate the whites and yolks of two eggs. Add the third egg to the egg yolks.

Place the egg whites in the bowl of the stand mixer and beat on medium speed until they are frothy.

Sift two tablespoons of the powdered erythritol into the egg whites. Beat on high speed until the whites hold stiff peaks.

Combine the egg yolks, remaining powdered erythritol, and vanilla extract and beat on medium-high speed until light and doubled in volume. This will take 3-4 minutes. When the mixture is ready it will be butter-colored and will form ropes on the surface of the mixture when dropped from the mixer attachment before sinking back in.

Sift the Keto Chow and baking powder over the egg mixture. Use a silicone spatula to gently fold the dry ingredients into the batter. The mixture will look slightly lumpy.

Add one third of the beaten egg whites to the batter and carefully fold in.

Add the remaining egg whites and carefully fold in, keeping as much air in the mixture as possible.

Transfer the mixture to a piping bag with no tip.*

Use a gentle steady pressure to pipe 3.5-inch long “ladyfingers.” Leave two inches between each cake.

Dust lightly with powdered erythritol.

Bake for 10-12 minutes, or until slightly browned.

Let cool completely before carefully pulling the ladyfingers off the parchment paper.

To make the caramel coating, melt the butter and brown erythritol together in a small pan over low heat, or in a small bowl in the microwave.

Stir in the heavy cream then whisk in the Keto Chow.

The mixture may look curdled at first. Keep stirring and it will begin to look smooth and glossy.

Working quickly, spread about a teaspoon of the caramel topping on each ladyfinger.

Place the coated cookies in the freezer for 2-3 minutes to set the coating.

Store in a single layer in an airtight container in the refrigerator for up to three days.