a bowl of keto macaroons

Kato Macaroons

Coconut lovers will adore these deliciously chewy keto macaroons dipped in sugar free chocolate. The recipe is low carb and suitable for diabetics.

Course Dessert
Cuisine British, French
Keyword coconut macaroons, keto macaroons, sugar free macaroons
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14
Calories 135 kcal
Author Katrin


For the Macaroons

For the Chocolate Dip


  1. Preheat the oven to 175 Celsius / 350 Fahrenheit. 

  2. Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.

  3. Add the powdered sweetener and whisk until fully incorporated.

  4. Add the melted coconut butter and vanilla extract and mix. 

  5. Now stir in the desiccated coconut. 

  6. Form balls with a flat surface and place on a baking tray lined with parchment paper. 

  7. Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool. 

  8. Melt unsweetened chocolate in the microwave (in 30 second bursts) or in a double boiler. Stir in 2 tbsp powdered sweetener and dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.

Recipe Notes

As the fibre content is higher than the total carbs, the net carb amount is the same as the sugar - 1.2 g per macaroon.

Don't have unsweetened chocolate? Here are some other options: 

Coconut macaroons are filling - one macaroon at a time was fine for me. 

Nutrition Facts
Kato Macaroons
Amount Per Serving
Calories 135 Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Carbohydrates 2g1%
Fiber 2.5g10%
Sugar 1.2g1%
* Percent Daily Values are based on a 2000 calorie diet.