Keto Double Chocolate Macaroons
Martina Slajerova- Ready in 1h
- 1.6 g net carbs
- 93 kcal
- Serves 20
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These are the perfect bite-sized keto treats for Valentine's Day. Simply make them in advance and enjoy on that special day with your loved one! To give the macaroons an extra flavour boost, I added some cinnamon and cayenne pepper and dipped them in extra dark chocolate. You can find more Valentine's keto treats here.
Step-by-step
Preheat the oven to 175 °C/ 350 °F. In a bowl, mix all the dry ingredients: almond flour, shredded coconut, cacao powder, powdered Erythritol, ...
... cinnamon, vanilla, cayenne pepper and salt. You can use vanilla powder, unsweetened vanilla extract or seeds from 1 vanilla bean.
Add melted coconut oil, egg whites and optionally stevia. Mix until well combined.
Use a measuring tablespoon or a small ice-cream scoop to create the macaroons. Place them on a baking sheet lined with parchment paper. Transfer in the oven and bake for 10-12 minutes.
Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat. Set aside to cool down but do not let it solidify.
When the macaroons are baked, remove from the oven and let them cool down completely before dipping in the chocolate topping. Take one macaroon at a time and dip the top in melted chocolate.
Optionally, sprinkle with more cinnamon and place on a tray to solidify.
Store at a room temperature and enjoy!
Recipe
Keto Double Chocolate Macaroons
★★★★☆4.3These are the perfect bite-sized keto treats for Valentine's Day. Simply make them in advance and enjoy on ...
- Hands on
- 20m
- Overall
- 1h
- Servings
- 20
- 1.6 g
- Net carbs
- 2.9 g
- Protein
- 7.5 g
- Fat
- 93
- kcal
Ingredients makes 20 macaroons
Instructions
Preheat the oven to 175 °C/ 350 °F. In a bowl, mix all the dry ingredients: almond flour, shredded coconut, cacao powder, powdered Erythritol, ...
... cinnamon, vanilla, cayenne pepper and salt. You can use vanilla powder, unsweetened vanilla extract or seeds from 1 vanilla bean.
Add melted coconut oil, egg whites and optionally stevia. Mix until well combined.
Use a measuring tablespoon or a small ice-cream scoop to create the macaroons. Place them on a baking sheet lined with parchment paper. Transfer in the oven and bake for 10-12 minutes.
Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat. Set aside to cool down but do not let it solidify.
When the macaroons are baked, remove from the oven and let them cool down completely before dipping in the chocolate topping. Take one macaroon at a time and dip the top in melted chocolate.
Optionally, sprinkle with more cinnamon and place on a tray to solidify.
Store at a room temperature and enjoy!
Nutrition per macaroon
Carbs 8%Protein 14%Fat 78% of calories
- Net carbs
- 1.6 g
- Total carbs
- 5.8 g
- Fiber
- 2.3 g
- Sugars
- 1 g
- Protein
- 2.9 g
- Fat
- 7.5 g
- Saturated fat
- 4.8 g
- Calories
- 93 kcal
- Sodium
- 37 mg · 1.62% RDA
- Magnesium
- 25 mg · 6.29% RDA
- Potassium
- 95 mg · 4.75% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 0.2 g | 0.5 g | 1.3 g | 15 |
| Coconut, dried, desiccated, shredded (organic, unsweetened) | 0.6 g | 1.5 g | 0.9 g | 25 |
| Cocoa powder, raw (cacao) | 0.3 g | 0.3 g | 0.2 g | 3 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Pepper, cayenne, spices | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Coconut oil, extra virgin | 0 g | 0 g | 3.6 g | 32 |
| Egg white, fresh | 0 g | 0.4 g | 0 g | 2 |
| Extra dark chocolate, 90% cocoa (cacao) | 0.3 g | 0.3 g | 1.4 g | 14 |
| Total | 1.6 g | 2.9 g | 7.5 g | 93 |
- Gluten free
- Dairy free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Vegetarian
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Comments & ratings (17)
LOVED LOVED LOVED these and OMG they were so easy to make! I've always been a bit intimidated about melting chocolate but it was a snap. Thanks for this delicious recipe!
I'm wondering if there is a way to add protein powder to the recipe in order to increase the protein a bit. Any ideas?
Here's a picture of my version. I added a little coconut to the top. BTW, I loved the hint of cayenne. So yummy!
facebook.com/photo.php
Thank you for your kind words Ann! Yes, you could use 1/4 cup chocolate protein powder instead of 1/4 cup almond flour but that's just a guess 😊 I think your photo may be private - the link doesn't seem to be working?
LOL. I made these again yesterday. I should've checked your blog first. Oh well. I'll try the protein powder on the next batch. Man these are yummy!
As with the carrot cheesecake muffins, I posted the photo to Facebook. So, here's a link to the macaroon image, which I saved to Box, https://anamorphics.box.com/s/1cp5tnnld6gnh12arby16qff0f96smnc. It didn't turn out as nicely as the muffin photo, but again, feel free to use it if you like it.
Ann
Thank you Ann, they look fab!! 😊
Hi! What's the amount of salt 1/4 tsp?
Yes, thanks for spotting a typo! 😊
Mine came out terrible, bitter, dry & crumbly. I followed the recipe exactly. I don't know what went wrong. A waste of expensive ingredient.
Could it be the coconut or other dry ingredients? I recommend you always weigh dry ingredients. Unfortunately, weights vary in different brands. If the taste was bitter, then it may be the sweetener - did you use stevia? Erythritol is a better option and if they're not sweet enough, add some more.
Hello Martina, just made these and they taste terrific but are not the chewy macaroon that I expected. Would beating the egg whites help achieve a more chewy macaroon or adding more oil. I used the recipe as you wrote it and baked 12 minutes. We do live at 5000 feet. Looking forward to your reply.
Thank you! I think that adding some coconut butter or any nut butter would make them more chewy. I would just skip the almond flour (maybe even use some coconut butter instead of the shredded coconut). I'd probably also decrease the baking time to 8-10 minutes (it's just a guess for high-altitude baking). I hope this helps!
Look great, these could also work well as fat bombs. I'm going to give them a try over the weekend
Hope you like them! 😊
They look fantastic!
Would the recipe work if almond flour replaced with coconut one?
The almond flour is so expensive here O_O
Yes I think it will! I'd just add some water. Coconut flour is very absorbent do I'd add 1/4-1/2 cup water.
thanks, I was going to ask this as well; almond flour is 3-4 times the price of coconut flour in the UK.
I'm assuming ground almonds wouldn't work either
Hi Jack, I've been using this one: amazon.co.uk/dp/B00GZ0MOTE/ref=sr_ph I use this product to avoid pesticides found in non-organic almonds.
It is pricey and it's basically ground almonds (it's not a "defatted"product), it's just finely ground so I'm sure that home-ground almonds will work too.
Thank you, will report if make some 😊