I love coconut in every form – unsweetened coconut chips, coconut oil, coconut milk, coconut cream or butter, all of it is heavenly and perfect for keto- dairy free, high in saturated fat, low in protein and carbohydrate. It’s so versatile as a food for creating all kinds of delicious desserts.
I love making macaroons! These are so good on their own or with sugar free chocolate drizzled on top! See my Peanut Brittle Recipe for the chocolate recipe.
Low Carb Macaroons
Yield: 22 servings
Prep time: 20 minutes
Total time: 40 minutes
Swerve or Erythritol | 1/4 Cup
Egg Whites | 6 Large
Vanilla Extract | 1 tsp
Almond Meal| 1/2 Cup
Unsweetened Shredded Coconut | 2 Cups
Baking Soda | 1/2 tsp
Preheat oven to 325°F-160°C. In a mixing bowl, whip the egg whites, baking soda and vanilla until well blended. Line a cookie sheet with parchment paper.
Slowly pour in the Erythritol or Swerve. Whip until stiff peaks form. Remove from stand mixer or egg beaters and gently fold in the almond meal and coconut.
Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don’t rise or spread, so you can put them close together).
Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool – this keeps the moisture content down.
Store in an airtight container. Makes about 2 dozen macaroons.
Special Diet Information
Gluten free, sugar free, low glycemic, low carb, dairy free, grain free.
Makes 25 Servings
Most of the carbs in this recipe come from Swerve. According to sources, it is mostly fiber so if you count net carbs or not is up to you depending on your approach to lowcarb. For keto purposes, it has no carb however it may or may not stimulate an insulin response. You will need to test your blood sugar after consuming it to know.
Macros per cookie: Fat: 7.8g, Protein: 1.96 g, Carbs: 5.68 g, Fiber: 4.08 g. Net Carbs: 1.6.