Keto Strawberry Coconut Macaroons

Print Recipe

5 from 1 vote

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: coconut macaroons, keto macaroons, keto strawberry macaroons, macaroons

Servings: keto strawberry coconut macaroons

Calories: 129kcal

Ingredients

Macaroons

2 large egg whites chilled
7 tbsp allulose 100g (or 1/4 cup, 48g powdered monkfruit/erythritol sweetener)
1 tsp vanilla extract
1/2 tsp almond extract optional, adds a nice flavour to the macaroons
1/8 tsp salt
~2 cups shredded unsweetened coconut 163g (I used just under 2 cups)
1/2 cup almond flour 56g
1/3 cup strawberries chopped into tiny pieces 70g

Sugar Free Strawberry Glaze

1/4-1/3 cup roughly chopped strawberries 50-70g
5 tbsp powdered monkfruit/erythritol sweetener 60g
1 tbsp light cream I used 18%

Instructions

Pre-heat your oven to 325*F.
Add your egg whites to a bowl, along with your sweetener, vanilla extract, almond extract and salt.
Beat until they have become solid white in colour and foamy. (~1min)
Add in your unsweetened shredded coconut and almond flour and gently fold everything together until combined.
Next, add your chopped strawberries and again mix gently until combined.
Line a baking sheet with parchment paper and use a muffin scoop to scoop out the mixture and place on the tray. You should get 8 macaroons. Gently push them back together if any of your macaroons fall apart.
Bake for 20-25min or until golden brown all around the outside. Let them cool fully before lifting/moving.
While they cool, make your glaze by microwaving the strawberries, covered for 1min-1min and 30s or until very soft.
Place the warm strawberries in a strainer over a bowl and use a spoon to move them around to get the liquid out. You want about 1 tbsp of liquid from the strawberries.
Once you have your strawberry liquid, add your sweetener and cream and mix well until a glaze is formed.
Drizzle the glaze over each macaroon (or as I did after the photos, just lather it on there, lol) and serve once it has set. Enjoy your Keto Strawberry Macaroons!

Notes

Tips For Making Keto Strawberry Macaroons

When whipping your egg whites, you want to whip them until they start to become a solid white colour. For best results, you can whip them half-way on their own. THEN add your sweetener, vanilla extract and salt and whip again until the become white in colour.
If you don't have almond flour, you can also just replace the 1/2 cup almond flour with more unsweetened shredded coconut.
When folding in your almond flour and unsweetened shredded coconut, be sure to do-so gently and stir as little as needed until everything is incorporated.
As for the strawberries, you'll want to do the same when stirring these in and be very careful not to squish them causing more liquid to be spread throughout the macaroons. I like to use a spatula to gently fold them in.
Another tip is to gently pat the cut strawberry pieces with paper towel prior to adding them to prevent added moisture.
When it comes to baking these low carb macaroons, it's best to bake them for ~20-25min or until the are quite golden brown on the outside. This is when you know the coconut is toasted. Let them cool fully before trying to move them or they may fall apart on you.
For the glaze, if you do not have fresh strawberries, you can also use a tablespoon sugar free strawberry or raspberry jam.
I used the sweetener allulose for these keto macaroons and I liked it but it requires much more powder to sweeten them than when I made them with powdered monkfruit/erythritol. So just keep that in mind. (I'll put both measurements in the ingredient list).
Store these macaroons in the fridge for up to 5 days. Place them on a plate and cover with saran wrap or store in an airtight container.
You can also freeze these in an airtight container between layers of wax or parchment paper and let them thaw out at room temperature when you want them next.

Ingredient Links

Nutrition