Keto Sugar Free Coconut Macaroons: 0.6g carbs each.
These keto sugar free coconut macaroons are light, chewy, naturally coconut-rich, and dangerously easy to enjoy. Each bite-size macaroon contains just 0.6g carbs, making them a lovely low carb sweet treat when you want something simple, quick, and satisfying. Be warned, though: they are very moreish. If you eat the entire batch of 8, you will consume almost 5g of carbs, so portion control is entirely up to you.
This recipe is also a practical way to use leftover egg whites. If you often make desserts, custard, mayonnaise, carbonara sauce, or other recipes that call for egg yolks, you may find yourself wondering what to do with the remaining whites. Instead of discarding them, turn them into these easy low carb coconut macaroons.
Sugar free Italian amaretti and meringues are both excellent uses for egg whites, but these keto coconut macaroons deserve a place on the list as well. They require very little effort, no complicated technique, and no whisking. Everything goes into one bowl, the mixture is stirred together, shaped into small balls, and baked until lightly golden.
The result is a batch of simple keto macaroons with a moist coconut centre, a lightly toasted outside, and a drizzle of unsweetened dark chocolate for extra flavour. They are gluten free, low carb, sugar free, and perfect for a small sweet bite after a meal or with coffee.
Keto Sugar Free Coconut Macaroons Options
There are several ways to make ketogenic coconut macaroons, and small changes will affect both texture and nutrition. This version uses just egg white, desiccated coconut, sweeteners, and a little chocolate topping. It is the quickest method and gives you a soft, chewy macaroon without needing to beat the egg white first.
If you use a whole egg instead of egg white only, the macaroons will have a different consistency and a higher protein content. If you add coconut flour with a little arrowroot, the texture becomes more like a cookie, although the carbohydrate count will increase. You can also whisk the egg white to stiff peaks before folding in the dry ingredients, which creates a denser yet softer macaroon.
For busy days, this no-whisk version is ideal. It is fast, reliable, and uses basic keto pantry ingredients. The flavour is all about coconut, with just enough sweetness and chocolate to make the macaroons feel like a proper treat.
Tips for Perfect Keto Coconut Macaroons
There are two important points to keep in mind. First, this recipe uses one small egg white and makes 8 bite-size macaroons. If your egg white comes from a medium or large egg, you may need to increase the amount of desiccated coconut slightly. Too much egg white will make the mixture wet and difficult to shape.
Second, desiccated coconut varies from one brand or batch to another. Some can be very dry and reluctant to absorb moisture, while other types are softer and easier to work with. For that reason, treat the coconut quantity as a guide and adjust if necessary.
The best way to judge the mixture is by touch. Stir everything thoroughly, then press a small amount between your fingers. It should feel very moist but not wet, and it should hold together when gently squeezed. If it falls apart, it may need a little more moisture. If it feels sloppy, add a small amount of extra coconut.
Once baked, the macaroons must cool completely before you handle them. They are fragile when warm and may crumble if moved too soon. As they cool, they firm up and become easier to transfer. The chocolate drizzle is simple: melt the unsweetened dark chocolate with a small amount of butter until smooth, then drizzle it over the cooled macaroons. Let the chocolate set before serving.
Enjoy!
Keto Sugar Free Coconut Macaroons
Equipment
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
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Combine the desiccated coconut, erythritol, and stevia in a bowl. Add the egg white and stir thoroughly until the mixture is evenly moistened.
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Preheat the oven to 180°C static.
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Scoop up a heaped teaspoon of the mixture and shape it into a small ball, pressing gently so it holds together.
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Place the ball on a baking tray lined with parchment paper.
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Repeat until you have formed 8 small macaroons.
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Bake for 12-15 minutes, or until the macaroons begin to turn golden brown.
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Remove the tray from the oven and leave the macaroons to cool completely before handling.
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Once cold, the macaroons will be firmer and easier to transfer to a serving plate.
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Melt the unsweetened dark chocolate and butter together for 30-60 seconds in the microwave, stir until smooth, then drizzle over the macaroons with a fork.
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Allow the chocolate to cool and set before serving.
Notes
Nutrition
Calories: 55kcal |
Carbohydrates: 0.6g |
Protein: 0.6g |
Fat: 5.6g
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