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Keto Double Chocolate Macaroons

These are the perfect bite-sized keto treats for Valentine's Day. Simply make them in advance and enjoy on that special day with your loved one! To give the macaroons an extra flavour boost, I added some cinnamon and cayenne pepper and dipped them in extra dark chocolate. You can find more Valentine's keto treats here.

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Preparation time


Nutritional values (per macaroon):

1.7 grams 2.3 grams 2.9 grams 7.5 grams 5 grams 92 calories
Total Carbs3.9grams
Net Carbs1.7grams
of which Saturated5grams
Magnesium25mg (6% RDA)
Potassium95mg (5% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (14%), fat (78%).

Ingredients (makes 20 macaroons):


  1. Preheat the oven to 175 C / 350 F. In a bowl, mix all the dry ingredients: almond flour, shredded coconut, cacao powder, powdered Erythritol, ...
  2. ... cinnamon, vanilla, cayenne pepper and salt. You can use vanilla powder, unsweetened vanilla extract or seeds from 1 vanilla bean.
  3. Add melted coconut oil, egg whites and optionally stevia. Mix until well combined.
  4. Use a measuring tablespoon or a small ice-cream scoop to create the macaroons. Place them on a baking sheet lined with parchment paper. Transfer in the oven and bake for 10-12 minutes.
  5. Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, turn off the heat. Set aside to cool down but do not let it solidify.
  6. When the macaroons are baked, remove from the oven and let them cool down completely before dipping in the chocolate topping. Take one macaroon at a time and dip the top in melted chocolate.
  7. Optionally, sprinkle with more cinnamon and place on a tray to solidify. Store at a room temperature and enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (13)

Hi! What's the amount of salt 1/4 tsp?


Yes, thanks for spotting a typo! Smile


Mine came out terrible, bitter, dry & crumbly.  I followed the recipe exactly. I don't know what went wrong. A waste of expensive ingredient.


Could it be the coconut or other dry ingredients? I recommend you always weigh dry ingredients. Unfortunately, weights vary in different brands. If the taste was bitter, then it may be the sweetener - did you use stevia? Erythritol is a better option and if they're not sweet enough, add some more.


Hello Martina, just made these and they taste terrific but are not the chewy macaroon that I expected. Would beating the egg whites help achieve a more chewy macaroon or adding more oil. I used the recipe as you wrote it and baked 12 minutes. We do live at 5000 feet. Looking forward to your reply.


Thank you! I think that adding some coconut butter or any nut butter would make them more chewy. I would just skip the almond flour (maybe even use some coconut butter instead of the shredded coconut). I'd probably also decrease the baking time to 8-10 minutes (it's just a guess for high-altitude baking). I hope this helps!


Look great, these could also work well as fat bombs. I'm going to give them a try over the weekend


Hope you like them! Smile


They look fantastic!
Would the recipe work if almond flour replaced with coconut one?
The almond flour is so expensive here O_O


Yes I think it will! I'd just add some water. Coconut flour is very absorbent do I'd add 1/4-1/2 cup water.


thanks, I was going to ask this as well; almond flour is 3-4 times the price of coconut flour in the UK.
I'm assuming ground almonds wouldn't work either


Hi Jack, I've been using this one: I use this product to avoid pesticides found in non-organic almonds.
It is pricey and it's basically ground almonds (it's not a "defatted"product), it's just finely ground so I'm sure that home-ground almonds will work too.


Thank you, will report if make some Smile


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