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Keto Macaroons

Keto Macaroons

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Keto Macaroons


  • 50 grams almond flour (about 1 cup)
  • 125 grams powdered erythritol
  • 2 large egg whites (keep the egg yolks for buttercream)
  • 75 grams granulated erythritol
  • 1/4 teaspoon cream of tarter (helps stabilize the egg whites)
  • 1/2 teaspoon mint extract
  • 5 drops green gel food coloring
  • 2 egg yolks
  • 1/4 cup erythritol
  • 4 Tablespoons heavy cream
  • 1/2 teaspoon mint extract
  • 1/4 cup cocoa powder


  1. Line 2 baking sheets with parchment paper.
  2. Place almond flour and powdered erythritol in a blender or food processor. Blend together for 2-3 minutes to remove any chunks and make sure they are super fine. Sift through sifter 2 times, removing any leftover chunks and reblending. After the second time, toss any leftover chunks that remain. Set aside.
  3. In a medium mixing bowl, add egg whites and cream of tarter. Slowly add the 1/4 cup of powdered erythritol, 1 Tablespoon at a time while mixing on medium high speed. Continue to mix egg whites and sugar until fluffy and stiff peaks form. Add in food coloring and mint extract and whip again for 30 seconds.
  4. Pour the almond flour and sugar mixture in the egg whites all at once and fold until batter is well combined. This is the technique that makes French macaroons “French”, to be honest. Take 1/2 the batter each time, and fold it clockwise in one smooth motion. Fold until the batter is almost pancake batter consistency, about 50 strokes.
  5. Place the batter into a pastry bag with a small round tip. Make 1 1/2 inch rounds on the parchment paper, about 1 inch apart. Carefully tap the sheets on the counter to remove any air bubbles, and allow the cookies to dry.
  6. Preheat the oven to 300 degrees, and place an empty baking sheet on the top rack. This will keep the cookies from overbrowning. Set the baking sheet with the cookies, working with one sheet at a time, on the middle rack.
  7. Bake for 20-22 minutes. They are done when they lift easily from the baking sheet without tearing. Remove the baking sheet and allow cookies to cool fully while still on the baking sheet.
  8. To make the buttercream, in a small sauce pan, beat the yolks and erythritol until smooth and erythritol is dissolved. Heat over low heat, stirring frequently. Add heavy cream an cocoa powder and continue to stir frequently while heating for 5 minutes. Mixture will become thick like pudding. Allow to cool, the place in pastry bag with round tip.
  9. Fill with buttercream on one cookie, the top with another to make a sandwich.
  10. Store in an airtight container for up to 2 days.






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