Low Carb Cream Cheese Lemon Macaroons
Indulge in the irresistible flavor and texture of Low Carb Cream Cheese Lemon Macaroons—perfect for keto enthusiasts or anyone seeking a guilt-free treat! These light and chewy macaroons blend the nuttiness of almond flour, the tropical flair of shredded coconut, and the zesty brightness of fresh lemon juice and zest. A hint of cream cheese adds a luscious richness that sets them apart from traditional recipes, while granulated erythritol keeps them sugar-free and low in carbs. Ready in just 35 minutes and baked to golden perfection, these macaroons combine easy prep with a burst of refreshing citrus flavor. Perfect as a snack or dessert, they store beautifully in the fridge, ensuring you have a delicious, low-carb treat ready whenever you need it! Keywords: low carb macaroons, keto lemon dessert, sugar-free coconut cookies, cream cheese macaroons, easy low-carb recipes.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1.5 cups Unsweetened shredded coconut
- 4 ounces Cream cheese
- 0.5 cup Granulated erythritol (or preferred low-carb sweetener)
- 2 Large eggs
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, shredded coconut, granulated erythritol, baking powder, and salt. Stir the dry ingredients until fully mixed and set aside.
In a separate bowl, beat the cream cheese until smooth using a hand or stand mixer. Add in the eggs one at a time, mixing well after each addition.
Mix in the lemon juice, lemon zest, and vanilla extract to the cream cheese mixture until fully incorporated.
Gradually add the wet mixture into the dry mixture, folding gently until everything is combined. The mixture should be slightly sticky but pliable.
Using a cookie scoop or a tablespoon, scoop out mounds of the dough onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and the edges have just started to turn golden brown.
Remove the baking sheet from the oven and allow the macaroons to cool completely on the pan. They will firm up as they cool.
Once cooled, store the macaroons in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 18.0 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1055 mg | 22% | |
*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.
