Keto Macaroons

Name: Keto Macaroons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 22
Cuisine: Keto & Gluten-Free
Ingredients: 5 oz unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 4.6 oz Swerve confectioner’s sweetener; 2.8 oz coconut flour; 1 oz shredded coconut, plus additional optional pinches; 1 tsp gluten-free baking powder

If you’re a coconut lover, then you will adore these scrumptious little morsels, even if you’re living a keto or low carb lifestyle. Who said you can’t enjoy dessert while staying healthy?

These soft, little keto macaroons have a delicious coconut flavor and can be enjoyed warm and soft. Alternatively, allow them to cool completely, where they will firm up and harden further (due to the butter present, which solidifies when cooled). These cookies freeze well!

Chef Tips:

Use two trays if you can. It’s unlikely you will fit all 22 on one tray (with space in between). However, if you do use one tray, bake two separate batches, but allow the tray to cool before adding your next batch.

Makes 22

Keto Macaroons

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you’re a coconut lover, then you will adore these scrumptious little morsels, even if you’re living a keto or low carb lifestyle. Who said you can’t enjoy dessert while staying healthy?

Ingredients

5 oz unsalted butter, softened
3 large eggs
1 tsp vanilla extract
4.6 oz Swerve confectioner’s sweetener
2.8 oz coconut flour
1 oz shredded coconut, plus additional optional pinches
1 tsp gluten-free baking powder

Instructions

Preheat the oven to 320°F (160°C) and line a large baking sheet with a large silicon mat.
Use a hand mixer to combine the softened butter, eggs, and vanilla extract together in a large bowl.
In a second bowl, combine the Swerve, coconut flour, shredded coconut, and baking powder. Add the dry mix to the wet mix and mix well to combine. It should stiffen quite quickly because coconut flour absorbs moisture so effectively.
Divide the mixture into 22 small, even-sized mounds that are 0.9oz/25g each, then roll each one into smooth balls. Place onto the trays, leaving a little space in between. Run a fork under hot water and make a very superficial dent on the top which will also flatten the mounds into ‘cookie’ shapes. If you want, scatter a pinch of desiccated coconut over each one.
Bake on the lowest shelf for 14-15 minutes, rotating the tray halfway through to ensure even baking. Use a palette knife to gently transfer each cookie to a cooling rack.
They are soft and delicate when they first come out of the oven, but they will harden a little more once cooled.