Keto Double Chocolate Macaroons

4.3 stars, average of 43 ratings

By Martina Slajerova, updated March 22 202017
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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.

0 days, 0 hours, 40 minutes

Hands-on 20 minutes Overall 1 hour

Allergy information for Keto Double Chocolate Macaroons

✔ Gluten free

✔ Dairy free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

Vegetarian

Nutritional values (per serving)

Net carbs1.6 grams

Protein2.9 grams

Fat7.5 grams

Calories93 kcal

Calories from carbs 8%, protein 14%, fat 78%

Total carbs3.9 gramsFiber2.3 gramsSugars1 gramsSaturated fat4.8 gramsSodium37 mg(2% RDA)Magnesium25 mg(6% RDA)Potassium95 mg(5% EMR)

Ingredients (makes 20 macaroons)

¹/₂ cup almond flour (50 g/ 1.8 oz)
2 cups shredded unsweetened coconut (150 g/ 5.3 oz)
¹/₃ cup unsweetened cacao powder (28 g/ 1 oz)
¹/₄ cup Erythritol or Swerve, powdered, or other healthy low-carb sweetener from this list (40 g / 1.4 oz)
2 tsp cinnamon
1 tsp vanilla powder or 1 tbsp unsweetened vanilla extract (you can make your own)
¹/₄ tsp cayenne pepper
¹/₄ tsp salt (I like pink Himalayan)
¹/₃ cup melted coconut oil (73 g/ 2.6 oz)
2 large egg whites
50 g 90% dark chocolate for coating (1.8 oz) - if using unsweetened chocolate, add extra sweetener
Optional: 10-20 drops Stevia extract

Instructions

Preheat the oven to 175 °C/ 350 °F. In a bowl, mix all the dry ingredients: almond flour, shredded coconut, cacao powder, powdered Erythritol, ...
... cinnamon, vanilla, cayenne pepper and salt. You can use vanilla powder, unsweetened vanilla extract or seeds from 1 vanilla bean.
Add melted coconut oil, egg whites and optionally stevia. Mix until well combined.
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.
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.
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.
Optionally, sprinkle with more cinnamon and place on a tray to solidify. Store at a room temperature and enjoy!

Ingredient nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Almond flour (blanched ground almonds, almond meal)
0.2 g	0.5 g	1.3 g	15 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.6 g	1.5 g	0.9 g	25 kcal
Cocoa powder, raw (cacao)
0.3 g	0.3 g	0.2 g	3 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Cinnamon, spices
0.1 g	0 g	0 g	1 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	1 kcal
Pepper, cayenne, spices
0 g	0 g	0 g	0 kcal
Salt, pink Himalayan rock salt
0 g	0 g	0 g	0 kcal
Coconut oil, extra virgin
0 g	0 g	3.6 g	32 kcal
Egg white, fresh
0 g	0.4 g	0 g	2 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.3 g	0.3 g	1.4 g	14 kcal
Total per serving
1.6 g	2.9 g	7.5 g	93 kcal

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Ann Seibert 7 years ago # Reply

LOVED LOVED LOVED these and OMG they were so easy to make! I've always been a bit intimidated about melting chocolate but it was a snap. Thanks for this delicious recipe!
I'm wondering if there is a way to add protein powder to the recipe in order to increase the protein a bit. Any ideas?
Here's a picture of my version. I added a little coconut to the top. BTW, I loved the hint of cayenne. So yummy!
www.facebook.com/photo.phpFilter

Martina @ KetoDiet 7 years ago # Reply

Thank you for your kind words Ann! Yes, you could use 1/4 cup chocolate protein powder instead of 1/4 cup almond flour but that's just a guess 😊 I think your photo may be private - the link doesn't seem to be working?

LOL. I made these again yesterday. I should've checked your blog first. Oh well. I'll try the protein powder on the next batch. Man these are yummy!
As with the carrot cheesecake muffins, I posted the photo to Facebook. So, here's a link to the macaroon image, which I saved to Box, https://anamorphics.box.com/s/1cp5tnnld6gnh12arby16qff0f96smnc. It didn't turn out as nicely as the muffin photo, but again, feel free to use it if you like it.
Ann

Thank you Ann, they look fab!! 😊

Aleksi Johansson 8 years ago # Reply

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

Martina @ KetoDiet 8 years ago # Reply

Yes, thanks for spotting a typo! 😊

Hfactor 8 years ago # Reply

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.

E Mark 8 years ago # Reply

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!

Jack 8 years ago # Reply

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! 😊

Yevgeny 8 years ago # Reply

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: www.amazon.co.uk/dp/B00GZ0MOTE/ref=sr_phFilter 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 😊