Description
A delicious low-carb treat made with coconut.
Ingredients
Scale
- 2 cups unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup erythritol sweetener
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine shredded coconut, almond flour, erythritol, and salt.
- In another bowl, beat egg whites until soft peaks form.
- Fold egg whites into the coconut mixture.
- Add vanilla extract and mix well.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container.
- Can be frozen for longer shelf life.
- Adjust sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 macaroon
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Coconut Macaroons, Keto, Low Carb, Dessert