Keto Classic French Macarons

Indulge in the elegance of Keto Classic French Macarons, a sugar-free adaptation of the beloved Parisian treat. Made with fine almond flour, powdered erythritol, and a touch of Swerve, these low-carb macarons deliver that iconic chewy shell and airy interior without sacrificing flavor or dietary goals. Perfectly whipped meringue ensures a glossy finish, and optional unsweetened cacao powder adds a rich twist. Each macaron is piped, rested, and baked to perfection, creating that signature "foot" and delicate texture. Fill them with your favorite keto-friendly filling, such as cream cheese frosting or sugar-free ganache, and let them mature for a melt-in-your-mouth experience. Ideal for special occasions or a guilt-free snack, these keto macarons are as impressive as they are delicious.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 12

Ingredients

• 90 grams Fine almond flour
• 100 grams Powdered erythritol
• 2 large Egg whites (room temperature)
• 0.5 teaspoons Cream of tartar
• 50 grams Swerve powdered sugar substitute
• 1 teaspoon Vanilla extract
• 1 tablespoon Unsweetened cacao powder (optional, for color or flavor)
• 1 pinch Salt

Directions

Step 1

Line two baking sheets with parchment paper. Prepare a piping bag fitted with a round tip.

Step 2

In a medium mixing bowl, sift together almond flour, powdered erythritol, and cacao powder (if using). This ensures a smooth macaron shell.

Step 3

In a separate clean and dry bowl, begin beating the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.

Step 4

Gradually add Swerve powdered sugar to the egg whites, while continuing to beat, until stiff peaks form. The meringue should be glossy and hold its shape.

Step 5

Add the vanilla extract and a pinch of salt to the meringue. Gently fold the almond flour mixture into the meringue using a spatula. The mixture should be smooth, glossy, and without any lumps.

Step 6

Fill the prepared piping bag with the macaron batter. Pipe small circles onto the lined baking sheets, keeping them about 1 inch apart.

Step 7

Allow the piped macarons to rest for 20-30 minutes at room temperature. This helps them develop a skin, which is crucial for forming the classic macaron foot.

Step 8

Preheat the oven to 300°F (150°C). Once the macarons have rested, bake them in the preheated oven for 12-15 minutes, or until they are set and do not stick to the parchment paper.

Step 9

Remove from the oven and let them cool completely on the baking sheets.

Step 10

Once cool, carefully remove the macarons from the parchment paper. Fill with a keto-friendly filling of your choice, such as sugar-free buttercream, cream cheese frosting, or a chocolate ganache.

Step 11

Sandwich macarons together and let them mature in the refrigerator for at least 24 hours for the best texture.

Nutrition Facts

Serving size	(317.1g)

Amount per serving	% Daily Value*
Calories	576.4

Total Fat 45.9g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 251.3mg	0%
Total Carbohydrate 174.2g	0%
Dietary Fiber 11.4g	0%
Total Sugars 4.1g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 203.6mg	0%
Iron 3.8mg	0%
Potassium 1047.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 9.0%

Carbs: 57.1%