Low Carb Macaroons with Almond Flour
Delicious keto coconut macaroons that can be dressed up in a variety of ways.
Prep Time15 mins
Cook Time15 mins
Servings: 12 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
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!