Coconut Keto Macaroons
With just 6 simple ingredients, you can create these delicious coconut keto macaroons. They're chewy, rich, and sugar-free!
Ingredients
- 1/4 cup superfine blanched almond flour
- 2 cups unsweetened flaked coconut
- 1 tbsp. unsalted butter, melted
- 1 tbsp. vanilla extract
- 4 large eggs
- 1/4 cup monk fruit granulated sweetener
Instructions
- Preheat the oven to 325°F.
- Line a large rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, mix the superfine blanched almond flour, unsweetened flaked coconut, melted butter, and vanilla extract
- until well blended, using a spatula or an electric hand mixer.
- In a separate medium bowl, use an electric hand mixer to beat the large egg whites and monk fruit sweetener until fluffy and stiff.
- Gently fold the egg whites mixture into the flour mixture using a spatula until well combined.
- Using a spoon, divide the batter into 12 portions on the prepared baking sheet.
- Bake the coconut keto macaroons for 15 to 16 minutes or until the tops are slightly brown.
- Once done, transfer the macaroons to a wire rack and let them cool completely before serving. Enjoy!
Video
Notes
- Ensure that only egg whites are used and no trace of yolk in this recipe, as any yolk may compromise the structure of our macaroons.
- To prevent the keto coconut macaroons from becoming soggy due to excess moisture from the coconut, consider adding a spoonful of flour to the mixture.
Nutrition
Serving: 1gCalories: 142kcalCarbohydrates: 4gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 3gTrans Fat: 0gCholesterol: 65mgSodium: 29mgFiber: 3gSugar: 1g
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