Keto Classic Almond Macarons
Indulge in the delicate allure of Keto Classic Almond Macarons—perfectly crisp on the outside, irresistibly tender on the inside, and 100% keto-friendly. This low-carb twist on the classic French dessert is made with blanched almond flour and sugar-free erythritol, ensuring all the elegance without the sugar spikes. With notes of vanilla and the option to add unsweetened cocoa powder for a chocolatey kick, these macarons are as versatile as they are delicious. The secret to their flawless texture lies in mastering the meringue with stiff peaks and gently folding the almond mixture for that signature smooth, glossy batter. Ideal for special occasions or an everyday guilt-free treat, pair them with a keto-friendly filling like sugar-free ganache or whipped cream cheese to elevate your dessert game. Perfect for keto, low-carb, and gluten-free diets, this recipe will quickly become your go-to for satisfying a sophisticated sweet tooth!
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Recipe Information
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
Instructions
Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
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.
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.
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.
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.
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.
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.
Bake the macarons for 12-15 minutes. You should be able to gently lift one off the parchment paper without it sticking.
Remove from the oven and allow them to cool completely on the baking sheets before attempting to remove or fill them.
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
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 7.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1008 mg | 21% | |
*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.
