Servings: 12 macaroons
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: 2 oz sugar-free dark chocolate, melted (for drizzling)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the Ingredients: In a large bowl, combine shredded coconut, almond flour, and powdered erythritol. In a separate bowl, whisk the egg whites with a pinch of salt until they are frothy. Add the vanilla extract to the egg whites.
  3. Combine Mixtures: Pour the egg white mixture into the coconut mixture, stirring until everything is well incorporated and holds together.
  4. Form the Macaroons: Use a small cookie scoop or spoon to form the mixture into small mounds, about 1 tablespoon each, and place them on the lined baking sheet.
  5. Bake: Bake for 15 minutes or until the macaroons are golden brown on the edges. Remove from the oven and let cool completely on the baking sheet.
  6. Optional Chocolate Drizzle: Once cooled, drizzle melted sugar-free dark chocolate over the tops of the macaroons for an extra touch of indulgence.

Nutritional Information (per macaroon, based on 12 servings)

  • Calories: 80 kcal
  • Protein: 2g
  • Fat: 7g
  • Carbohydrates: 3g
  • Fiber: 2g
  • Net Carbs: 1g

These Keto Coconut Macaroons are crisp on the outside, soft on the inside, and full of rich coconut flavor. Perfect as a low-carb dessert or snack, especially with a chocolate drizzle for an added treat!