Description
Soft, chewy, and perfectly sweet, these Keto Coconut Macaroons (No Sugar) are the ultimate low-carb treat. Made with almond flour, unsweetened coconut, Swerve, and alcohol-free vanilla extract, they’re quick to make, delicious, and completely guilt-free.
Ingredients
1/4 cup Superfine Almond Flour
2 cups Unsweetened Shredded Coconut
1 tablespoon Vanilla (Alcohol-Free) or Simply Organic Pure Madagascar Vanilla Extract
1 tablespoon Butter
4 Egg Whites
1/4 cup Swerve
Instructions
1. Preheat oven to 375°F and line a 9×13-inch baking sheet with parchment paper.
2. Mix almond flour, coconut, butter, and vanilla extract in a large bowl until evenly combined.
3. In another bowl, beat egg whites and Swerve using a whisk attachment until stiff peaks form.
4. Gently fold the whipped egg whites into the coconut mixture until just combined.
5. Spoon 10–12 portions of batter onto the prepared baking sheet.
6. Bake for 15–16 minutes or until the tops are golden brown.
7. Remove from oven and let cool completely before serving or storing.
Notes
Do not substitute almond flour to maintain texture and flavor.
Use room-temperature egg whites for best whipping results.
Beat egg whites only until stiff peaks form to avoid dryness.
Store macaroons in an airtight container for up to 5 days or refrigerate for longer freshness.
Each serving provides about 123 kcal with 4g carbs, 2g protein, and 11g healthy fats.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American