Description
These delicious lemon coconut macaroons are the perfect keto-friendly fat bomb snack, offering a burst of flavor and healthy fats.
Ingredients
Scale
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup erythritol or preferred sweetener
- 1 large lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine shredded coconut, almond flour, erythritol, salt, lemon zest, and lemon juice.
- Add melted coconut oil and vanilla extract, and mix well until combined.
- Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Let them cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Feel free to adjust the sweetness to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 2 pieces
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg