Keto Coconut Macaroons
Keto coconut macaroons that bake up tall and golden instead of spreading. Egg whites are whipped to stiff peaks with a powdered erythritol blend, and a spoonful of coconut flour holds the moisture. 15 macaroons at 0.9g net carbs each.
Equipment
- Stand or hand mixer with whisk
- Baking sheet lined with parchment
- Silicone spatula
- Wire rack
Ingredients
- 3 large egg whites room temperature
- 1 pinch fine sea salt
- 1/2 cup powdered erythritol-monk fruit blend 60 g, not allulose
- 1 tbsp coconut flour 7 g
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 1/2 cups unsweetened shredded coconut 135 g
Instructions
- Whip: Heat the oven to 375°F and line a baking sheet with parchment. Beat the large egg whites with the fine sea salt until foamy, then add the powdered erythritol-monk fruit blend a spoonful at a time and beat on high to stiff peaks.
- Flavor: Gently mix in the coconut flour, vanilla extract and almond extract until just combined.
- Fold: Fold in the unsweetened shredded coconut until every strand is coated.
- Shape: Drop 15 heaping tablespoons onto the parchment, 1 1/2 inches apart. With fingers dipped in cold water, press each into a tall, compact dome with a pinched peak.
- Bake: Bake 12-15 minutes, until the peaks and edges are deep golden brown.
- Cool: Cool 5 minutes on the tray, then move to a wire rack and cool completely.
Notes
Whip the whites to stiff peaks with an erythritol-based powdered sweetener. Allulose and xylitol soften the foam and the macaroons spread.
Press the mounds tall with wet fingers before baking. Loose spoonfuls slump.
Storage: airtight at room temperature 2-3 days, refrigerated up to 6 days, or frozen up to 3 months.