Coconut lovers will adore these deliciously chewy keto macaroons dipped in sugar free chocolate. The recipe is low carb and suitable for diabetics.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 14
- Calories: 135 kcal
Ingredients
For the Macaroons
- 3 large egg whites
- 3 tbsp powdered sweetener
- 3 tbsp / 40g coconut butter melted
- 2 cup / 200g desiccated coconut unsweetened
- 1 tsp vanilla extract optional
For the Chocolate Dip
- 50 g / 1.75 oz unsweetened chocolate
- 2 tbsp powdered sweetener
Instructions
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Preheat the oven to 175 Celsius / 350 Fahrenheit.
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Whisk the egg whites in a dry and grease-free glass or ceramic bowl with an electric mixer until stiff peaks form.
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Add the powdered sweetener and whisk until fully incorporated.
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Add the melted coconut butter and vanilla extract and mix.
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Now stir in the desiccated coconut.
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Form balls with a flat surface and place on a baking tray lined with parchment paper.
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Bake for 15-18 minutes or until lightly browned on top. Remove from the oven and let cool.
Melt unsweetened chocolate in the microwave (in 30 second bursts) or in a double boiler. Stir in 2 tbsp powdered sweetener and dip the macaroons into the chocolate. Place back onto the parchment paper and cool in the fridge until the chocolate is set.
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Recipe Notes
As the fibre content is higher than the total carbs, the net carb amount is the same as the sugar – 1.2 g per macaroon.
Coconut macaroons are filling – one macaroon at a time was fine for me.
Source: https://sugarfreelondoner.com
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