Description
Deliciously rich and chewy Keto Coconut Macaroons, perfect for satisfying your sweet tooth while keeping it low-carb.
Ingredients
Scale
- 3 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred low-carb sweetener
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, almond flour, erythritol, egg whites, vanilla extract, and sea salt. Mix until well combined.
- Using a tablespoon, scoop the mixture and form into small mounds on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown on the edges.
- Let cool before serving.
Notes
- Store in an airtight container at room temperature for up to a week.
- For chocolate-dipped macaroons, dip the cooled cookies in melted sugar-free chocolate.
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg