These delightful coconut easy keto macaroons are light and chewy on the inside and crispy golden brown on the outside. Quick and easy to make, they are sure to become one of your all-time favorite snack bites. These little keto cookies have 2.1 grams of net carbs 3.8 grams of protein. This sweet treat is made with a few simple ingredients and only takes10 minutes to make. It is a coconut-based cookie made with beaten egg whites and coconut flakes.
The macaron batter is made with beaten eggs, but not the egg yolks, and that is what creates the macaron shell. The best part is the coconut flavor from the coconut shavings. Still, these sugar-free macaroons are a perfect treat for a lot of people on the keto diet not just because of the low sugar content but for how they can help out with that sweet tooth. Low carb keto coconut macaroons are one of the most popular sweets and they are definitely worth a try!
Nutrition Facts
Nutritional Information: *
Calories: 189
Fat: 16g
Protein: 3.8g
Carbs/Serving:
Total Carbs: 6.1g
Fiber: 4g
Net Carbs: 2.1g
*Source: VeryWellFit.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
This article contains affiliate links.
Ingredients
- 2 large egg whites, at room temperature
- 3 tablespoons monk fruit sweetener or erythritol (sugar substitute)
- 1 cup shredded unsweetened coconut
- ½ teaspoon pure vanilla extract
Equipment
- Baking pan
- parchment paper
- Large bowl
- hand electric mixer or a stand mixer with a whisk attachment
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.
- In a large mixing bowl, beat egg whites with a high speed hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until stiff peaks form.
- Gently fold in shredded, unsweetened coconut flakes and vanilla extract.
- Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheets. You should get 8-10 medium-sized coconut macaroons.
- 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!
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Keto Macaroons
These delightful coconut easy keto macaroons are light and chewy on the inside and crispy golden brown on the outside. Quick and easy to make, they are sure to become one of your all-time favorite snack bites. These little keto cookies have 2.1 grams of net carbs 3.8 grams of protein. This sweet treat is made with a few simple ingredients and only takes10 minutes to make. It is a coconut-based cookie made with beaten egg whites and coconut flakes.
The macaron batter is made with beaten eggs, but not the egg yolks, and that is what creates the macaron shell. The best part is the coconut flavor from the coconut shavings. Still, these sugar-free macaroons are a perfect treat for a lot of people on the keto diet not just because of the low sugar content but for how they can help out with that sweet tooth. Low carb keto coconut macaroons are one of the most popular sweets and they are definitely worth a try!
Nutritional Information: *
Calories: 189 Fat: 16g Protein: 3.8g Carbs/Serving:Total Carbs: 6.1g
Fiber: 4g
Net Carbs: 2.1g
*Source: VeryWellFit.com recipe analyzer.
Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.
Ingredients
- 2 large egg whites, at room temperature
- 3 tablespoons monk fruit sweetener or erythritol (sugar substitute)
- 1 cup shredded unsweetened coconut
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with a Silpat baking mat or piece of parchment paper.
- In a large mixing bowl, beat egg whites with a high speed hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until stiff peaks form.
- Gently fold in shredded, unsweetened coconut flakes and vanilla extract.
- Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheets. You should get 8-10 medium-sized coconut macaroons.
- 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!