Keto Macaroons
Coconut lovers will adore these deliciously fluffy and chewy keto macaroons dipped in sugar free chocolate. The recipe is low carb and suitable for diabetics.
Servings: 14
Calories: 76kcal
Ingredients
For the Macaroons
- 3 large egg whites
- 3 tablespoon powdered sweetener
- 3 tbsp / 40g coconut butter melted, or use coconut cream
- 2 cup / 200g desiccated coconut unsweetened
- 1 teaspoon vanilla extract optional
For the Chocolate Dip (optional)
- ⅓ cup sugar free chocolate chips 60g
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan.
- Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
- Add the powdered sweetener and whisk until fully incorporated.
- Add the melted coconut butter and vanilla extract and mix.
- Now stir in the desiccated coconut.
- Use a cookie scoop or form balls with a flat surface and place on a baking tray lined with parchment paper.
- Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
Optional Chocolate Dip
- Melt the chocolate in the microwave (in 30 second bursts) or in a double boiler. Dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.
Notes
Net carbs: 1.7g per macaroon. Makes 14 macaroons.
If the batter is too loose: add more shredded coconut.
If the batter is too dry: add more egg white.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 25g | Calories: 76kcal | Total Carbohydrates: 4.6g | Protein: 3.6g | Fat: 5g | Saturated Fat: 3.8g | Fiber: 2.9g | Sugar: 1g
