Low Carb Keto Coconut Macaroons
These low carb keto macaroons are deliciously moist and chewy. Fill with jam or drizzle with chocolate. They're scrum-diddly-licious to the very last crumb. You must try them!
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Servings: 36 macaroons
Carbs: 3g
Ingredients
Coconut Macaroons
- 4 eggs 2 oz (60g each)
- 5 oz xylitol* (150g)
- 2.5 oz erythritol (75g)
- 2 cups shredded coconut (170g)
- 2 cups almond flour (225g)
- 1 tsp Lorann coconut emulsion (thicker and richer than extract)
Sugar-free Jam
- 6 tbsp my easy 5-minute sugar-free raspberry jam (1 tsp each for half the macaroons)
Chocolate topping
- 2 squares Lindt chocolate, 90% cocoa content
- 1 tbsp xylitol powdered
- 4 tbsp cream
Instructions
Preheat Oven and Line Two Cookie Sheets or Trays
- Set oven to 350.F (180.C). I have these cookie sheets and Silpat non-stick baking mats (each of them come in a pack of two and I use them heaps).
Coconut Macaroons
- Separate eggs and beat the egg whites until very stiff (approx 5 min with a stand mixer).
- Mix *xylitol and erythritol together and add to egg whites, one third at a time. Beat well and scrape down sides of bowl between additions to ensure sweeteners are fully dissolved into the egg whites.
- Next add egg yolks, coconut emulsion, and almond flour. Mix on low speed until combined.
- Now stir in the shredded coconut.
- Spoon mixture into large piping bag fitted with a large tip (I use one like this).
- Pipe small or medium cookie sized mounds onto prepared trays, leaving a little room between each (makes around 36 small or 24 larger sized macaroons).
- Press a clean fingertip into the tops of half the macaroons. Fill with about 1 tsp sugar-free jam.
- Bake coconut macaroons for approx 20-25 minutes. After the first 10 minutes turn trays around and swap shelves to ensure even cooking. Reduce temperature a little if macaroons have already started to brown. Keep a close eye on them for last 15 minutes. Macaroons are ready when golden and slightly crunchy on top. Remove from oven and lift macaroons gently onto a mesh cooling tray covered with non-stick baking paper.
Sugar-Free Jam (for half the macaroons)
- Use my easy 5-minute sugar-free raspberry jam recipe. Store bought sugar free jam will also work.
Chocolate topping (For the rest of the macaroons)
- Mix cream and powdered xylitol together in small bowl until xylitol is completely dissolved. Break Lindt chocolate squares into smaller pieces and add to sweetened cream mixture. Microwave for 30 seconds.
- Stir chocolate cream mixture until chocolate is fully melted and put into a piping bag with a very small-holed tip. You can also use a small freezer or plastic sandwich bag; fill it with chocolate topping and snip a tiny hole in one corner. Pipe thin lines of chocolate over the second half of macaroons once they've completed cooled.
Notes
*(Just like chocolate, Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets).
Where to buy ingredients
Lorann coconut emulsion Unsweetened desiccated coconut Almond Flour Xylitol ErythritolNutrition
Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Fiber: 1g