Description
Keto Coconut Macaroons: A Delightful Low-Carb Treat!
Ingredients
Scale
- 2 ½ cups unsweetened shredded coconut
- â…“ cup almond flour
- â…“ cup granulated erythritol (or preferred keto sweetener)
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces sugar-free dark chocolate (optional, for drizzling)
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, almond flour, erythritol, and salt. Mix well to combine.
- In a separate bowl, whisk the egg whites until they are frothy but not stiff. Add the vanilla extract and mix.
- Pour the egg white mixture into the coconut mixture and stir until everything is well combined.
- Using a tablespoon or a small cookie scoop, drop heaping mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the macaroons are golden brown on the edges. Keep an eye on them to prevent burning.
- Once baked, remove from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- If desired, melt the sugar-free dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle over the cooled macaroons.
Notes
- For added flavor, consider mixing in a teaspoon of almond extract or a pinch of cinnamon to the coconut mixture.
- You can also dip the bottoms of the cooled macaroons in melted chocolate for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg