Keto Classic French Macarons
Indulge in the elegance of Keto Classic French Macarons, a sophisticated low-carb twist on the beloved Parisian treat. These delicate delights feature a smooth almond flour base and are sweetened with powdered erythritol and Swerve, making them perfect for keto and low-sugar lifestyles. With their airy texture, glossy meringue, and signature "foot," these macarons are as stunning as they are delicious. Ideal as a show-stopping dessert or a gift-worthy treat, they're customizable with cacao powder for a hint of chocolate or a variety of keto-friendly fillings, like cream cheese frosting or ganache. Mastering this recipe is easier than you think, thanks to simple techniques like resting the shells for perfection. Treat yourself without compromising your diet!
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Line two baking sheets with parchment paper. Prepare a piping bag fitted with a round tip.
In a medium mixing bowl, sift together almond flour, powdered erythritol, and cacao powder (if using). This ensures a smooth macaron shell.
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.
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.
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.
Fill the prepared piping bag with the macaron batter. Pipe small circles onto the lined baking sheets, keeping them about 1 inch apart.
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.
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.
Remove from the oven and let them cool completely on the baking sheets.
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.
Sandwich macarons together and let them mature in the refrigerator for at least 24 hours for the best texture.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 4.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1127 mg | 24% | |
*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.
