Best 2 Keto Macaroons Recipes

Craving for macaroons but on a keto diet? Look no further! These keto macaroons are a delightful indulgence that won't derail your low-carb lifestyle. Made with almond flour, coconut flour, and a touch of sweetener, these cookies have a chewy texture and a sweet, nutty flavor that will satisfy your cravings. We offer three irresistible variations: classic almond macaroons, rich chocolate macaroons, and a tropical twist with coconut macaroons. Each recipe is detailed with easy-to-follow instructions and nutritional information. Whether you're a seasoned baker or a beginner in the kitchen, you'll find these keto macaroons a joy to make and a pleasure to savor.

Let's cook with our recipes!

4-INGREDIENT KETO MACAROONS (HEALTHY, LOW CARB KETO DESSERT)

4-Ingredient Keto Macaroons (Healthy, Low Carb Keto Dessert) image

Provided by Bree

Time 30m

Yield 16

Number Of Ingredients 4

Ingredients

4 egg whites, at room temperature
½ cup granulated Stevia or other low carb granulated sweetener
1 tsp vanilla extract
2 cups unsweetened shredded coconut

Steps:

Preheat oven to 300ºF.
Line a baking sheet with parchment paper.
In a bowl combine the coconut, sweetener and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment place the egg whites.
Whisk the egg whites until medium peaks form.
Gently fold the egg whites into the coconut mixture, working in batches.
Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheet.
Bake in preheated oven for 20-25 minutes or until golden.
Remove from the oven and allow to cool completely before serving.

Nutrition Facts : ServingSize 1, Calories 55, Sugar .6g, Fat 5g, Carbohydrate 2.1g, Fiber 1g, Protein 1.4g

SUGAR FREE KETO MACARONS RECIPE (NO FAIL!)

Sugar Free Keto Macarons Recipe (No Fail!) image

This low carb keto macarons recipe has the best tips for success, at 2g net carbs each! Learn how to make sugar free macarons, plus 10 flavor variations.

Provided by Maya Krampf

Categories Dessert

Time 42m

Number Of Ingredients 10

Ingredients

2 large Egg whites ((aged overnight in the fridge and brought to room temperature))
14 tbsp Wholesome Yum Blanched Almond Flour ((*see notes))
4 tsp Cocoa powder
1/2 tsp Sea salt
1 1/2 cups Besti Powdered Monk Fruit Allulose Blend
1/4 cup Besti Monk Fruit Allulose Blend
1 tsp Vanilla extract
3 oz Heavy cream ((or coconut cream for dairy-free or paleo))
3 oz ChocZero Sugar-Free Chocolate Chips
1/8 tsp Sea salt

Steps:

Add your egg whites to a bowl and place in the refrigerator overnight.
Remove the egg whites from the refrigerator and allow them to come up to room temperature.
Sift together the almond flour, cocoa powder, salt and the Besti powdered sweetener. Set aside.
Using a hand mixer fitted with a whisk attachment, whip the egg whites on low to a frothy consistency, then slowly add the Besti crystallized sweetener. Once the egg whites turn white, whip on medium until soft, glossy peaks form. Add the vanilla to the meringue during the soft peak stage, then continue whipping on medium-high for 5-7 minutes, until stiff peaks form.
Add 1/3 of the almond mixture to the meringue and fold together using a silicone spatula. Slowly add the rest of the almond mixture. Fold your spatula under the batter and around the edges and then cut through the batter until uniform. The macaronage is ready when you can easily form an "8" shape without the meringue breaking, and the batter dissolves back into the batter seamlessly.
Place a macaron baking mat on a baking sheet. Top the baking mat with parchment paper to prevent the macarons from sticking.
Add a round tip to a pastry bag and fill it with the macronage. Pipe the macronage onto the parchment paper, following the macaron template. Be careful not to go outside the outline.
Allow the macarons to dry uncovered for 30-60 minutes, until a crust forms on the surface and the macarons are dry to a gentle touch.
Preheat the oven to 350 degrees F (176 degrees C) and bake for 12-15 minutes or until lightly browned. The cooled cookies should pull away from the parchment paper with ease. If they stick to the parchment paper they were not baked enough. Set aside to cool.
Meanwhile, make the chocolate ganache. Add the heavy cream, chocolate chips, and sea salt to a microwave safe bowl and microwave for 1 minute. If the chocolate chips are not fully melted, whisk and microwave for an additional 30 seconds.
Place the chocolate mixture into the fridge for 15 minutes, then whisk till smooth.
Once your macarons have cooled completely, remove from the parchment paper.
Add the chocolate ganache to a pastry bag and cut a small opening at the bottom. Pipe the ganache onto a cookie and top with another.

Nutrition Facts : Calories 116 kcal, Carbohydrate 7.1 g, Protein 3.1 g, Fat 10 g, Sodium 130.3 mg, Fiber 5 g, Sugar 0.6 g, ServingSize 1 serving

Tips:

Use almond flour, not almond meal. Almond flour is finer than almond meal, which will result in a smoother macaroon.
Make sure your egg whites are at room temperature. This will help them whip up more easily.
Don't overbeat the egg whites. Overbeaten egg whites will make the macaroons tough.
Fold in the dry ingredients gently. Overmixing will make the macaroons tough.
Chill the macaroons before baking. This will help them keep their shape.
Bake the macaroons until they are just set. Overbaking will make them dry and crumbly.
Let the macaroons cool completely before filling them. This will help prevent the filling from making the macaroons soggy.

Conclusion:

Keto macaroons are a delicious and easy-to-make treat that are perfect for any occasion. They are low in carbs and high in healthy fats, making them a great option for people on a ketogenic diet. With a variety of flavors and fillings to choose from, there's sure to be a keto macaroon that everyone will enjoy.