Coconut macaroons, not to be confused with French macarons, are an easy and delicious snack to whip up whenever you’re feeling for something sweet on the keto diet. These low carb macaroons with almond flour are kid-friendly and the perfect jump-off for a variety of different flavors.
No Carb Keto Coconut Macaroons
Depending on how you look at carbs on your keto diet, these can actually be seen as no-carb macaroons. That’s because they only have 2.2g of total carbohydrates but 1.3g of that is fiber and the other .9g is from the keto sweetener which is considered sugar alcohol and does not get metabolized by your body but instead passes right through. That leaves a total of zero net carbs. At only 62 calories and 6g of fat per macaroon, these are great portable keto snacks and dessert options!
I’m Jamaican and since we’re a tropical country, we have a variety of sweets made from coconuts here. There’s one we call Grater Cake that’s red and white and deliciously indulgent because of its high sugar content. It’s one of my little girl’s faves even though she’s not a fan of coconut flavored anything or even coconut water.
So to give her a treat, I added red food coloring to some of these so she could enjoy. Would you believe the first time I made these she opted out of them because they’re coconut but the minute I colored them so she could see how similar it was to her beloved grater cake, she was willing to try it and guess what? She loved it!
“It tastes just like Grater Cake!” she screamed when she bit into it the first time. My mom who’s not into sweets like I am also really liked it so I think it will make a great addition to your cookie rotation. These would be perfect for a holiday cookie swap! None of your friends will realize it’s keto and healthy and you can dress it up extra special for the holidays.
To dress up this special tropical treat, here are some flavors I’d try:
- Drizzle melted sugar-free chocolate bars over them or dip the bottom of them in melted chocolate for a two-toned cookie
- Put a pecan in the center of them before baking for a delicious nutty snack
- Press a candied fruit into the tops of each like a maraschino cherry
- Add lime juice to the batter for a deliciously tropical lime and coconut twist
- Make multiple colors so your cookie basket bursts with color
Here’s the traditional recipe for coconut macaroons if you want to make them that way.
How to Make Low Carb Macaroons with Almond Flour
To make these, you want to start with room temperature eggs to ensure you get stiff peaks when you beat the whites. This will help with the delicate flaky texture of your macaroons.
When you’re mixing everything together, be sure to take your time adding the dry ingredients to the egg whites. You don’t want to disturb the egg whites too much, you want to keep them airy and fluffy.
Use your hands or an ice-cream scoop to form the macaroons into these traditional ball shapes or whatever shape you like!
Our Grater Cakes are square and two-toned, white on the bottom and red on top. You could do red on top of green or orange on top of a layer dipped in chocolate for festive holiday macaroons!
These will store out on your counter in your cookie jar for about 5 days or you can also freeze them! I’d toast them in the oven for a bit to serve from frozen.
You can use 3 tsp of coconut flour in place of the almond flour. I prefer this method because of the texture, it holds up better for me. Some prefer the almond flour. Try them both and see which works better for you.
This is the shredded coconut that I used in this recipe and this is the keto chocolate I recommend for melting and drizzling or dipping. You can find other keto groceries I keep my pantry stocked with here.
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Low Carb Macaroons with Almond Flour
- 2 cups shredded coconut
- ¼ cup keto sweetener I used xylitol
- ¼ cup almond flour
- 1 tbsp melted butter or coconut oil
- ¼ tsp sea salt
- ¼ tsp vanilla extract
- 2 large egg whites
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Combine all ingredients except the egg whites in a medium bowl.
- Beat your egg whites in a large bowl with a hand mixer. This will take about 2 minutes, you want your whites to triple in size and form stiff peaks.
- Slowly fold whites into the coconut mixture a bit at a time until just incorporated.
- Form into separate balls or desired shapes on your cookie sheet.
- Bake for 15 minutes or until the tops get slightly brown. Remove from oven and allow to cool completely on a rack. Enjoy!
Here’s another way to use your shredded coconut, on my Keto Chicken Tenders!