Keto Coconut Macaroons
Crispy on the outside, soft on the inside, and packed with wonderful flavor, these keto coconut macaroons are such a treat! Less than 1 net carb each and ready in under 30 minutes.
Ingredients
- 3 egg whites
- ½ cup Swerve powdered sweetener
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1½ cups unsweetened shredded coconut
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until slightly foamy.
- Add the Swerve, then whip on high speed until stiff peaks form.
- Add the coconut flour and vanilla. Mix until just combined, working gently so the egg whites don’t deflate.
- Carefully fold in the shredded coconut and mix until incorporated.
- Drop the mixture by heaping tablespoons onto the prepared baking sheet. You should have 15 total cookies.
- Bake for 12-15 minutes, or until browned along the edges.
- Remove from the oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
This recipe is for 15 servings. If you make 15 cookies from the batter, each serving will be 1 cookie.
For chocolate macaroons, melt sugar-free chocolate chips, then either drizzle the macaroons or dip the bottoms to coat.
Cookies can be stored in an airtight container at room temperature for 2-3 days, in the refrigerator for 5-6 days, or in the freezer for 3 months. Thaw in the refrigerator for 4-5 hours or at room temperature for 1-2 hours.
Nutrition Info Per Serving
Nutrition Facts
Keto Coconut Macaroons
Serving Size
1 maccaroon
Amount per Serving
Calories
58
% Daily Value*
Fat
5.1
g
8
%
Saturated Fat
4.5
g
23
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
15
mg
1
%
Potassium
11.2
mg
0
%
Carbohydrates
2.4
g
1
%
Fiber
1.6
g
6
%
Sugar
0.7
g
1
%
Protein
1.4
g
3
%
Net carbs
0.8
g
* Percent Daily Values are based on a 2000 calorie diet.