Low Carb Raspberry Macaron

Indulge in the delightful elegance of these Low Carb Raspberry Macarons, a guilt-free twist on the classic French dessert. Made with almond flour and naturally sweetened with erythritol, these low-carb treats are perfect for those following a keto or diabetic-friendly lifestyle. The crisp yet delicate macaron shells are tinted with a hint of red and paired with a luscious raspberry filling made from fresh raspberries, mascarpone cheese, and heavy cream, thickened to perfection with xanthan gum. With just 30 minutes of prep time and a touch of patience while they rest, these macarons are a must-try for anyone seeking a sophisticated and low-sugar indulgence. Serve them with tea or enjoy them as an elegant dessert centerpiece—they’re as stunning to look at as they are delicious to eat!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 100 grams Almond Flour
• 120 grams Powdered Erythritol
• 3 large Egg Whites
• 30 grams Granulated Erythritol
• 0.5 teaspoons Cream of Tartar
• 1 teaspoon Vanilla Extract
• 0.25 teaspoons Red Gel Food Coloring
• 100 grams Fresh Raspberries
• 100 milliliters Heavy Cream
• 100 grams Mascarpone Cheese
• 0.5 teaspoons Xanthan Gum

Directions

Step 1

Line 2 baking sheets with parchment paper and prepare a piping bag with a round tip.

Step 2

Sift the almond flour and powdered erythritol together into a large bowl to remove any lumps.

Step 3

In a separate clean, dry bowl, beat the egg whites, adding the cream of tartar. Gradually add the granulated erythritol while continuing to beat until stiff peaks form.

Step 4

Add vanilla extract and a small amount of red food coloring to the meringue, then gently fold in the sifted almond flour mixture in batches, being careful not to deflate the egg whites.

Step 5

Transfer the batter to a piping bag and pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron shell.

Step 6

Tap the baking sheets on the counter to release any air bubbles in the piped macarons.

Step 7

Let the macarons sit at room temperature until a skin forms on the surface, about 30-60 minutes.

Step 8

Meanwhile, prepare the raspberry filling by blending the fresh raspberries until smooth, then pressing through a fine sieve to remove seeds.

Step 9

In a saucepan, combine raspberry puree with heavy cream and mascarpone cheese over low heat, stirring until well combined. Stir in xanthan gum until the mixture thickens slightly. Allow to cool, then refrigerate to firm up.

Step 10

Preheat the oven to 150°C (300°F). Bake the macaron shells for 14-16 minutes until they easily lift off the parchment paper.

Step 11

Allow the shells to cool completely on the baking sheets.

Step 12

Pair up cooled macaron shells of similar size. Pipe a small dollop of raspberry filling onto one shell and gently sandwich with its partner shell.

Step 13

Refrigerate the assembled macarons in an airtight container to allow flavors to meld overnight before serving.

Nutrition Facts

Serving size	(657.2g)

Amount per serving	% Daily Value*
Calories	1459.4

Total Fat 126.9g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 0g
Cholesterol 243mg	0%
Sodium 228.3mg	0%
Total Carbohydrate 191.7g	0%
Dietary Fiber 18.2g	0%
Total Sugars 9.2g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 390.1mg	0%
Iron 4.5mg	0%
Potassium 640.1mg	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: 55.5%

Protein: 7.3%

Carbs: 37.2%