Description
These Keto Coconut Macaroons are a delicious low-carb treat that satisfies your sweet tooth while keeping you in ketosis.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/3 cup erythritol (or other keto-friendly sweetener)
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the shredded coconut, almond flour, erythritol, and salt.
- In another bowl, beat the egg whites until soft peaks form, then fold them into the coconut mixture.
- Add the vanilla extract and stir until well combined.
- Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the tops are golden brown.
- Allow to cool before serving.
Notes
- Store in an airtight container at room temperature for up to one week.
- You can dip the macaroons in sugar-free chocolate for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg