10 Minute Keto Macaroons

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Introduction

Who doesn’t just adore macaroons? Even better if they’re keto macaroons, right? If the thought of that sounds heavenly to you, then you’ve come to the right place because, oh boy, do we have a keto macaroon recipe for you! Keto macaroons have been a staple in many cultures for centuries, originating in France and Italy. They have since evolved into many variations and flavors; the keto macaroons we will share below is one example of that evolution.

Unlike many keto recipes, this particular one is close to the original non-keto option, with the key difference being the use of monk fruit sweetener or erythritol as a sugar substitute. What this results in are delightful sugar free coconut macaroons that are light and chewy on the inside and crispy golden brown on the outside. With only 2.1g net carbs per serving, these make a perfect snack for those following a keto diet.

If you are eager to bite into one of these delectable morsels of pure coconutty goodness, let’s jump right in, shall we?

What You Need – Key Ingredients & More

These keto macaroons are not complicated in the slightest and can be made with just these four ingredients:

In addition, you would need these key baking tools:

Frequently Asked Questions

How do I know if I over whipped the egg whites mixture for keto coconut macaroons?

You can determine that you have over-whipped egg whites by checking the texture of the egg whites. You have gone too far if the egg whites become dry and grainy and start to separate into clumps. Remember you want first want your egg whites to slightly fall once you remove the whisk. It is after these soft peaks form, do you start adding in the sugar-free sweetener of choice. As you add it, you want to whip it to stiff peaks and stop.

Why is the texture off? Is it supposed to taste dry or gooey?

These keto coconut macaroons should taste fluffy and not dry or gooey. If it does it is most likely due to under-baking or over-baking. Under-baking the macaroons will result in a chewy and gooey texture, while over-baking will cause the macaroons to become too dry and crisp. You want the edges of the macaroons should be golden-brown, but the center should still be slightly soft and chewy.

How do I get the keto coconut macaroons to retain their shape?

If the macaroons are removed from the oven too soon and not allowed to cool completely, they will be delicate and fragile. This can cause them to fall apart or become misshapen when you try to remove them from the baking sheet. Also, if they were not uniform when you scooped them into the baking sheet, they would also come out a bit irregular. But probably the most important is that you would need to whip the mixture to stiff peaks before you start putting it on the tray to bake. If you leave it as soft peaks, the macaroons will be flat and spread too much.

Why does the recipe say to fold in the shredded coconut? Why does that matter?

If the shredded coconut is not folded together gently and evenly, the macaroons will not have a uniform texture and color. This can also cause the macaroons to crack or be misshapen. You don’t want to just mix too aggressively as you would just deflate the egg whites and ruin the work you did, whipping them in the first place.

The goal is to keep as much air as possible in the egg whites, which helps the macaroons to rise and become light and fluffy. Note that you cannot salvage the mixture if it is messed up, you would just have to toss it and try again.

Wrap up

These keto coconut macaroons are a delicious, low-carb alternative to traditional macaroons. They are quick and easy to make, and sugar-free. With only 2.1g net carbs per serving, they are a great snack or treat option for anyone watching their carb intake.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know your thoughts in the comments! We love hearing from you!

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Ingredients

All Ingredients

Nutrition Facts

10 servings per recipe
2 servings of large egg (2 x) @ 60 each 12 120
8 servings of unsweetened shredded coconut (1 cup) @ 100 each 80 800
½ serving of vanilla extract (½ tsp) @ 12 each 0.6 6
2 servings of large egg (2 x) @ 4 g each 0.8 g 8 g
8 servings of unsweetened shredded coconut (1 cup) @ 10 g each 8 g 80 g
2 servings of large egg (2 x) @ 1.5 g each 0.3 g 3 g
8 servings of unsweetened shredded coconut (1 cup) @ 9 g each 7.2 g 72 g
Trans Fat 0g 0% 0g 0%
2 servings of large egg (2 x) @ 210 mg each 42 mg 420 mg
2 servings of large egg (2 x) @ 70 mg each 14 mg 140 mg
8 servings of unsweetened shredded coconut (1 cup) @ 5 mg each 4 mg 40 mg
½ serving of vanilla extract (½ tsp) @ 0.4 mg each 0.02 mg 0.2 mg
2 servings of large egg (2 x) @ 0.99 g each 0.2 g 1.98 g
9 servings of besti monkfruit sweetener (3 tbsp) @ 4 g each 3.6 g 36 g
8 servings of unsweetened shredded coconut (1 cup) @ 4 g each 3.2 g 32 g
½ serving of vanilla extract (½ tsp) @ 0.5 g each 0.03 g 0.25 g
8 servings of unsweetened shredded coconut (1 cup) @ 2 g each 1.6 g 16 g
8 servings of unsweetened shredded coconut (1 cup) @ 1 g each 0.8 g 8 g
½ serving of vanilla extract (½ tsp) @ 0.5 g each 0.03 g 0.25 g
9 servings of besti monkfruit sweetener (3 tbsp) @ 4 g each 3.6 g 36 g
2 servings of large egg (2 x) @ 0.99 g each 0.2 g 1.98 g
8 servings of unsweetened shredded coconut (1 cup) @ 2 g each 1.6 g 16 g
½ serving of vanilla extract (½ tsp) @ 0.5 g each 0.03 g 0.25 g
2 servings of large egg (2 x) @ 6 g each 1.2 g 12 g
8 servings of unsweetened shredded coconut (1 cup) @ 1 g each 0.8 g 8 g

Directions

  1. Preheat oven to 350 degrees Fahrenheit

    Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.

  2. Separate the egg yolks from the egg whites

  3. In a large mixing bowl, beat egg whites with a hand-held mixer until soft peaks form.

    Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.

  5. Gently fold in shredded coconut and vanilla extract.

    After you are done it should look like this

  6. Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet.

    You should get 8-10 medium-sized coconut macaroons.

  7. Bake 8-10 minutes or until the macaroons are golden-brown around the edges.

    Remove from oven and place baking sheet on a cooling rack to cool for a few minutes before serving. Enjoy!

Notes

  • If you don’t have monk fruit sweetener or erythritol, you can use stevia or any other low-carb sweetener of your choice.
  • If you don’t have shredded unsweetened coconut, you can use shredded coconut that has been sweetened with a low-carb sweetener. Just be sure to adjust the amount of sweetener used in the recipe accordingly.
  • When whipping the egg whites, it’s important to whip them until soft peaks form before slowly adding in the sweetener. This will help ensure that the keto coconut macaroons have the correct texture and structure. Be careful not to overmix, as this can cause the coconut macaroons to be dense and heavy.
  • Use a cookie scoop to portion these macaroons onto the baking sheet. This will help ensure that the macaroons are all a similar size and shape.
  • You can use a lightly greased baking sheet if you don’t have a Silpat baking mat or parchment paper.
  • These keto macaroons are perfect as a snack or a sweet treat and can be enjoyed on their own or paired with complementary dishes or drinks. They can be served with a cup of coffee or tea or paired with low-carb fruit like berries. For a special presentation, you can stack the macaroons on a platter and serve them as a sweet snack for guests.