Keto Classic Almond Macarons
Indulge in the elegant decadence of Keto Classic Almond Macarons, a low-carb twist on the traditional French treat that's perfect for keto dieters and dessert lovers alike. Made with finely blanched almond flour and sweetened with powdered erythritol, these delicate, gluten-free cookies are crisp on the outside with a soft, chewy center. Every detail in this recipe matters, from whipping egg whites to stiff peaks with cream of tartar for a fluffy meringue to allowing the piped batter to rest for the ideal macaron shell. Whether you choose the classic almond flavor or add a chocolatey flourish with unsweetened cocoa powder, these macarons bake to perfection in just 15 minutes. Fill them with luscious keto-friendly options like sugar-free chocolate ganache or whipped cream cheese for a show-stopping dessert that's as scrumptious as it is guilt-free. Perfect for special occasions or everyday indulgence, these macarons will make you the star of any keto kitchen!
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Ingredients
- 100 grams Blanched almond flour
- 90 grams Powdered erythritol
- 3 large Egg whites
- 30 grams Granulated erythritol
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
- 1 tablespoon Unsweetened cocoa powder (optional, for chocolate variation)
- 0.125 teaspoon Salt
Directions
Step 1
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, sift together the blanched almond flour and powdered erythritol. If making chocolate macarons, add the cocoa powder during this step. Mix well and set aside.
Step 3
In a clean, dry bowl, beat the egg whites with the cream of tartar and salt using a hand mixer or a stand mixer fitted with a whisk attachment. Start at low speed, gradually increasing to high.
Step 4
When the egg whites become foamy, slowly add the granulated erythritol, a little at a time, beating until stiff peaks form. This should take about 5-7 minutes.
Step 5
Gently fold the almond flour mixture into the meringue a third at a time, using a spatula and a gentle hand. It's crucial not to overmix. The batter should be smooth and glossy, with a consistency that allows it to flow slowly off the spatula.
Step 6
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
Step 7
Tap the baking sheets firmly against the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes, until the surface becomes dry to the touch.
Step 8
Bake the macarons for 12-15 minutes. You should be able to gently lift one off the parchment paper without it sticking.
Step 9
Remove from the oven and allow them to cool completely on the baking sheets before attempting to remove or fill them.
Step 10
Once cooled, you can fill the macarons with your preferred keto-friendly filling, such as sugar-free chocolate ganache, almond butter, or whipped cream cheese.
Nutrition Facts
| Serving size | (327.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 673.4 |
| Total Fat 54.0g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 460.4mg | 0% |
| Total Carbohydrate 146.2g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 7.7g | |
| Protein 31.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.0mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1008.3mg | 0% |
Source of Calories