low carb macaroonsPin
|

Delicious Low Carb Macaroons with Almond Flour

Pinterest Hidden Image

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.

What Makes These Keto Coconut Macaroons So Good

With only 3 grams of carbs per low carb macaroon, you’ll have to have some discipline when eating them! Because they’re so small, light and irresistable, you may want to eat them all!

They’re ready in 30 minutes. They require very few ingredients and they’re super easy to make!

Variations to try with your low carb macaroons

  • 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

What you need to make keto coconut macaroons

With just a few simple ingredients, you can whip up these keto coconut macaroons in no time and be enjoying this delightful little gem!

Ingredients for low carb macaroons

  • 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

Equipment required for low carb macaroons

The only equipment needed is a hand mixer, parchment paper and a cookie sheet pan to place them on. Easy peasy!

If you want, you can also use an ice cream scoop to form balls, but I just use my hands.

How to Make Low Carb Macaroons with Almond Flour

Here are the simple instructions to make these low carb macaroons.

  1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
  2. Combine all ingredients except the egg whites in a medium bowl.
  3. 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.
  4. Slowly fold whites into the coconut mixture a bit at a time until just incorporated.
  5. Form into separate balls or desired shapes on your cookie sheet.
  6. Bake for 15 minutes or until the tops get slightly brown. Remove from oven and allow to cool completely on a rack. Enjoy!

How to store keto coconut macaroons

These perfect low carb macaroons will store 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.

Pin

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 keto coconut macaroons.

Pin

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.

Pin

Use your hands or an ice-cream scoop to form the low carb macaroons into these traditional ball shapes or whatever shape you like!

Pin

Substitutions

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.

I use Lakanto sugar substitute to sweeten these. I’ve also tried them with Xylitol but for some reason, they were extra crumbly when made with this instead. No idea why.

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 more great keto dessert recipes over here!

Pin
Save the Recipe Basic

Pin

Low Carb Macaroons with Almond Flour

Delicious keto coconut macaroons that can be dressed up in a variety of ways.
No ratings yet
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12 macaroons
Calories: 127kcal
Author: Iva Ursano

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 127kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 71mg | Potassium: 94mg | Fiber: 3g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg

Here’s another way to use your shredded coconut, on my Keto Chicken Tenders!

Pin
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.