Keto Chocolate Orange Macaroons
Lauren Lester- Ready in 30m
- 1.5 g net carbs
- 63 kcal
- Serves 22
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These low-carb dark chocolate orange macaroons are perfect for spring! With flecks of orange zest and orange flavoring they go perfect with the rich dark chocolate drizzle.
You only need a few simple ingredients to make this easy keto dessert and everyone will love them! Be sure to keep an eye on them when baking, they can go from perfectly golden to burnt in a matter of minutes.
Step-by-step
Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl combine the egg whites, salt, orange extract, and erythritol with a hand mixing until stiff peaks form. Fold in the unsweetened coconut and orange zest.
Divide into 22 little mounds (about 20 g/ 0.7 oz each) on the baking sheet and transfer to the oven. Bake for 10-20 minutes until set and slightly golden. Remove to a wire cooling rack.
Combine the chocolate chips and the coconut oil in a microwave safe bowl and microwave in 30 second increments until melted and smooth. Drizzle the macaroons with the chocolate and refrigerate until set.
Store at room temperature in a sealed container for up to one week.
Recipe
Keto Chocolate Orange Macaroons
★★★★★4.8Chocolate and orange are a match made in heaven in these healthy sugar-free macaroons flavored with orange ...
- Hands on
- 10m
- Overall
- 30m
- Servings
- 22
- 1.5 g
- Net carbs
- 3.1 g
- Protein
- 3.7 g
- Fat
- 63
- kcal
Ingredients makes 22 macaroons
Instructions
Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.
In a large bowl combine the egg whites, salt, orange extract, and erythritol with a hand mixing until stiff peaks form. Fold in the unsweetened coconut and orange zest.
Divide into 22 little mounds (about 20 g/ 0.7 oz each) on the baking sheet and transfer to the oven. Bake for 10-20 minutes until set and slightly golden. Remove to a wire cooling rack.
Combine the chocolate chips and the coconut oil in a microwave safe bowl and microwave in 30 second increments until melted and smooth. Drizzle the macaroons with the chocolate and refrigerate until set.
Store at room temperature in a sealed container for up to one week.
Nutrition per macaroon
Carbs 12%Protein 24%Fat 64% of calories
- Net carbs
- 1.5 g
- Total carbs
- 6.9 g
- Fiber
- 2 g
- Sugars
- 1.2 g
- Protein
- 3.1 g
- Fat
- 3.7 g
- Saturated fat
- 2.5 g
- Calories
- 63 kcal
- Sodium
- 26 mg · 1.14% RDA
- Magnesium
- 16 mg · 4.06% RDA
- Potassium
- 77 mg · 3.87% EMR
Nutrition by ingredient
| Per macaroon | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Coconut, dried, desiccated, shredded (organic, unsweetened) | 0.8 g | 2 g | 1.3 g | 34 |
| Egg white, fresh | 0 g | 0.7 g | 0 g | 3 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) | 0 g | 0 g | 0 g | 0 |
| Orange peel (zest), fresh | 0 g | 0 g | 0 g | 0 |
| Extra dark chocolate, 90% cocoa (cacao) | 0.5 g | 0.4 g | 2.2 g | 22 |
| Coconut oil, extra virgin | 0 g | 0 g | 0.2 g | 2 |
| Total | 1.5 g | 3.1 g | 3.7 g | 63 |
Serving size macaroon
- Gluten free
- Dairy free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (5)
I made these today hoping to serve them at a dinner party tonight. They did not work for me. Taste great, but they crumble apart when I pick one up. I am trying to figure out what I did wrong. I live in a dry climate and my coconut was very dry to start with. Do you have any ideas how to add some moisture into the coconut flakes? This is a problem I have with several unsweetened coconut recipe. Maybe steam it for a few minutes? The maroon needed more, hum.... how would you say, stretchy, sticky stuff in it so it would hold together. Any ideas? Butter or oil?
Hi Sher, I'm afraid that is the case - the coconut was too dry (not enough fat). I've seen that with some products - I wish they were all the same! The coconut I use has slightly larger flakes (not too fine). If you find it to be too dry before baking, try adding a little more coconut oil. Or you could add one more egg white. Or you could use coconut flakes (also known as coconut chips) as they are a little more fatty bu you will need to blend them in a food processor to make smaller flakes/shredded coconut. I hope this helps!
Can you please tell me if monk fruit sweetener is the same as powdered Erythritol or Swerve?
Someone told me to buy Lakanto classic monkfruit sweetener, which i did, but almost all recipes call for erythritol or swerve....ugh!
Hi Annette, Monk fruit sweetener is made with a blend of monk fruit and Erythritol. It's a great low-carb option and you can use it just like Swerve or Erythritol. The only difference is that pure Erythritol is a little less sweet than the other two options.
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