Keto Sugar Free Coconut Macaroons
Servings: 8
Simple and deliciously moreish. A great way to make use of left-over egg whites.
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Ingredients
- 1 egg white - small
- 60 g desiccated coconut (unsweetened)
- 14 g erythritol
- ¼ tsp pure stevia powder
- 15 g unsweetened dark chocolate
- 5 g unsalted butter
Instructions
- mix desiccated coconut and sweeteners, then add egg white and stir thoroughly.60 g desiccated coconut, 14 g erythritol , ¼ tsp pure stevia powder, 1 egg white
- pre-heat oven to 180°C 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, so you can 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).15 g unsweetened dark chocolate, 5 g unsalted butter
- allow chocolate to cool down and solidify before serving.
Notes
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1macaroon | Calories: 55kcal | Carbohydrates: 0.6g | Protein: 0.6g | Fat: 5.6g
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