Low Carb Raspberry Macaron
Indulge in the elegance of these Low Carb Raspberry Macarons, a delightful twist on the classic treat that’s perfect for keto and low-sugar lifestyles. These stunning, ruby-hued confections feature almond flour in place of traditional ingredients, creating perfectly crisp shells with a chewy bite. Sweetened with powdered and granulated erythritol, each macaron is not only low in carbohydrates but also guilt-free. Filled with a luscious, creamy raspberry filling made from fresh purée, mascarpone cheese, and heavy cream, these macarons offer a burst of fruity flavor in every bite. With just the right balance of tartness and sweetness, they’re ideal for anyone who loves sophisticated desserts without sacrificing health-conscious decisions. Perfect for special occasions or as an everyday indulgence, these macarons are best served after a night of resting in the fridge to allow their beautiful flavors to fully develop. Enjoy a delicacy that’s as delicious as it is refined!
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Recipe Information
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
Instructions
Line 2 baking sheets with parchment paper and prepare a piping bag with a round tip.
Sift the almond flour and powdered erythritol together into a large bowl to remove any lumps.
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.
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.
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.
Tap the baking sheets on the counter to release any air bubbles in the piped macarons.
Let the macarons sit at room temperature until a skin forms on the surface, about 30-60 minutes.
Meanwhile, prepare the raspberry filling by blending the fresh raspberries until smooth, then pressing through a fine sieve to remove seeds.
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.
Preheat the oven to 150°C (300°F). Bake the macaron shells for 14-16 minutes until they easily lift off the parchment paper.
Allow the shells to cool completely on the baking sheets.
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.
Refrigerate the assembled macarons in an airtight container to allow flavors to meld overnight before serving.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 9.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 640 mg | 14% | |
*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.
