Keto French Macarons – Light and Guilt-Free
Enjoy delicate, low-carb Keto French Macarons with just 2g net carbs—crisp shells, chewy centers, and guilt-free flavor in every bite.
Equipment
- 1 Stand mixer or hand mixer (one mixer)
- 2 Mixing bowls (at least two bowls: one for dry ingredients, one for egg whites)
- 2 Silicone baking mats or parchment paper (one for each baking tray)
- 1 Sifter or fine mesh sieve (used to sift dry ingredients)
- 1 Piping bags with round tips (½ inch) (1 piping bag with tip can be reused throughout)
- 1 Spatula (for folding the batter)
- 2 Rimmed baking sheets (to hold silicone mats/parchment and bake shells)
Ingredients
- 1 cup Almond Flour (Superfine) 100 g
- 1 cup Powdered Sweetener Erythritol/monk fruit blend, 120 g
- 1 tbsp Coconut Flour 8 g
- 3 large Egg Whites Room temperature
- 1/8 tsp Cream of Tartar Stabilizes egg whites for peaks
- 1 tsp Vanilla Extract Adds flavor without carbs
- - - Gel Food Coloring Optional, as needed
- 1 cup Filling Sugar-free ganache or keto buttercream
Instructions
- Prep & Sift Dry Ingredients:Sift together 1 cup almond flour, 1 cup powdered sweetener, and 1 Tbsp coconut flour twice to remove lumps. Set aside. Line two baking sheets with silicone mats or parchment paper.
- Whip Egg Whites:Let 3 large egg whites sit at room temperature for 30 minutes. In a clean, grease-free bowl, add ⅛ tsp cream of tartar to egg whites. Using a mixer, beat on medium speed until foamy.
- Add Sweetener & Beat:Gradually add ¼ cup powdered sweetener from dry mix while whipping. Continue beating on high speed until stiff, glossy peaks form.
- Fold Dry Mix Into Meringue:Gently fold sifted dry ingredients into the meringue in three additions using a spatula. Fold until batter flows in a thick ribbon and settles after about 10 seconds.
- Pipe Macaron Shells:Transfer batter into a piping bag fitted with a ½-inch round tip. Pipe 1½-inch circles onto lined baking sheets, spaced about 1 inch apart.
- Tap & Rest:Firmly tap baking sheets on the counter 3 times to release air bubbles. Let shells rest at room temperature for 30–60 minutes until a dry “skin” forms (no batter sticks to touch).
- Bake:Preheat oven to 290°F (145°C). Bake shells for 14–16 minutes, rotating halfway through. Shells should be firm and develop small “feet.”
- Cool:Remove from oven and let macarons cool completely on mats before peeling off.
- Prepare Filling:For ganache: Heat ¼ cup heavy or coconut cream; pour over 4 oz sugar-free chocolate. Stir until smooth and cool until pipeable.For buttercream: Whip ½ cup softened unsalted butter, gradually add ½ cup powdered sweetener, 1 tsp vanilla, and a pinch of salt until light and fluffy.
- Assemble Macarons:Match shells by size. Pipe filling onto one shell, then top with a matching shell. Press gently to spread filling.
- Chill:Refrigerate assembled macarons for 24 hours for best texture and flavor. Bring to room temperature 30 minutes before serving.
Notes
Nutrition per Macaron (Approximate)
- Calories: 90 kcal
- Fat: 7 g
- Protein: 2 g
- Total Carbohydrates: 4 g
- Fiber: 2 g
- Net Carbohydrates: 2 g