These Keto macaroons taste just like the real deal – minus all the carbs and sugar! Made with shredded coconut and dipped in sugar free chocolate, this low carb treat is crispy, chewy and utterly delicious.
Read: Keto Lemon Coconut Balls
Cuisine: Keto / Low Carb | Sugar Free
Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | This Recipe Makes : 14 Servings
Per Serving: 135 Calories | 11.4 g Fat | 2 g Carbohydrates | 2.5 g Fiber | 1.9 g Protein
Ingredients
For the Macaroons
- 3 large egg whites
- 2 cup / 200g desiccated coconut unsweetened
- 3 tbsp powdered sweetener
- 1 tsp vanilla extract optional
- 3 tbsp / 40g coconut butter melted
For the Chocolate Dip
- 50 g / 1.75 oz unsweetened chocolate
- 2 tbsp powdered sweetener
Instructions
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Preheat the oven to 175 Celsius / 350 Fahrenheit.
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Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
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Add the powdered sweetener and whisk until fully incorporated.
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Add the melted coconut butter and vanilla extract and mix.
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Now stir in the desiccated coconut.
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Form balls with a flat surface and place on a baking tray lined with parchment paper.
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Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
- 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.
- Enjoy & thanks for sharing! 😀
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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.
Source & Picture: Morva for Flickr
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