Keto Sugar Free Coconut Macaroons: 0.6g carbs each.
Beware! They’re so moreish you may well scoff the lot in one go. In which case you’ll devour almost 5g of your keto daily carbs allowance. If so, please note that I cannot be held responsible for making these macaroons irresistible!
Making desserts, or carbonara sauce, or custard, or mayonnaise, inevitably leaves you with spare egg whites. But why discard them when there are so useful?
This recipe is dead simple and very quick. You don’t even need the customary whisk that is usually de rigueur when baking with egg whites. Nope. All you have to do is put everything in one bowl, mix and bake.
Keto Sugar Free Coconut Macaroons options.
I have made ketogenic coconut macaroons many times in the past, using different methods and ingredients. They all taste good, but you end up with different consistency and macros. You can make them using a whole egg, for example, which will increase the protein content. Or you can mix coconut flour with a little arrowroot for a more cookie-like texture, if you don’t mind a few more carbs. You can also whisk the egg white to stiff peaks before mixing in the dry ingredients, which will result in a denser but softer macaroon.
This egg white, no-whisk, version is just perfect for when you don’t have much time to spare.
A Few Hints and Tips so your Macaroons Turn out Great.
There are just a couple of little things you need to pay attention to. The first is that my recipe uses a small egg to make 8 bite-size macaroons. If you use a medium or large egg, you’ll need to increase the coconut quantity. The second is that not all desiccated coconut has the same texture. I’ve had extremely dry desiccated coconut that stubbornly refused to absorb any moisture. But also more moist desiccated coconut that was easy to work with. Although I have a link in the recipe to the one I use, batches differ none the less, so you may well need to adjust the quantity of desiccated coconut you use.
The best way you can judge how much of your desiccated coconut to use, is to stir the mixture well. Then, using your fingers, feel for a consistency that is very moist, not wet, and holds together when you press it slightly.
Once you’ve baked the macaroons, set them aside to cool down and compact. Do not touch them while warm or they’ll fall apart. The chocolate topping is a breeze: I add a tiny knob of butter to my unsweetened chocolate so as to increase fluidity. Then I blast it on low setting for a few seconds until liquid. Drizzle it over the macaroons, refrigerate for 10 minutes and they’ll be good to go.
Here comes the recipe. Enjoy!
- Yield: 8
- Serving size: 1
- Calories: 55
- Fat: 5.6g
- Net Carbs: 0.6g
- Protein: 0.6g
- mix desiccated coconut and sweeteners, then add egg white and stir thoroughly.
- pre-heat oven to 180C static.
- using food-safe disposable gloves, scoop up a heaped teaspoon of the mixture and shape it into a small ball.
- place the ball on a baking tray lined with parchment paper.
- repeat until you've formed 8 balls.
- bake 12-15 minutes until they start to turn golden/brown.
- remove from oven and leave to cool completely before handling.
- once the macaroons become cold, they'll have firmed up enough to be handled: transfer them to a serving plate.
- melt chocolate and butter together (30-60 secs in the microwave), stir and drizzle over the macaroons (I use a fork).
- allow chocolate to cool down and harden before serving.