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Keto Chocolate Orange Macaroons

4.8 stars, average of 125 ratings

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These low-carb dark chocolate orange macaroons are perfect for spring! With flecks of orange zest and orange flavoring they go perfect with the rich dark chocolate drizzle.

You only need a few simple ingredients to make this easy keto dessert and everyone will love them! Be sure to keep an eye on them when baking, they can go from perfectly golden to burnt in a matter of minutes.

Hands-on Overall

Serving size macaroon

Allergy information for Keto Chocolate Orange Macaroons

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, macaroon)

Net carbs1.5 grams
Protein3.1 grams
Fat3.7 grams
Calories63 kcal
Calories from carbs 12%, protein 24%, fat 64%
Total carbs3.5 gramsFiber2 gramsSugars1.2 gramsSaturated fat2.5 gramsSodium26 mg(1% RDA)Magnesium16 mg(4% RDA)Potassium77 mg(4% EMR)

Ingredients (makes 22 macaroons)


  1. Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 270 °F (fan assisted) and line a baking sheet with parchment paper.
  2. In a large bowl combine the egg whites, salt, orange extract, and erythritol with a hand mixing until stiff peaks form. Fold in the unsweetened coconut and orange zest.
    Keto Chocolate Orange Macaroons
  3. Divide into 22 little mounds (about 20 g/ 0.7 oz each) on the baking sheet and transfer to the oven. Bake for 10-20 minutes until set and slightly golden. Remove to a wire cooling rack.
    Keto Chocolate Orange Macaroons
  4. Combine the chocolate chips and the coconut oil in a microwave safe bowl and microwave in 30 second increments until melted and smooth. Drizzle the macaroons with the chocolate and refrigerate until set.
    Keto Chocolate Orange Macaroons
  5. Store at room temperature in a sealed container for up to one week.
    Keto Chocolate Orange Macaroons

Ingredient nutritional breakdown (per serving, macaroon)

Net carbsProteinFatCalories
Coconut, dried, desiccated, shredded (organic, unsweetened)
0.8 g2 g1.3 g34 kcal
Egg white, fresh
0 g0.7 g0 g3 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.2 g0 g0 g1 kcal
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)
0 g0 g0 g0 kcal
Orange peel (zest), fresh
0 g0 g0 g0 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.5 g0.4 g2.2 g22 kcal
Coconut oil, extra virgin
0 g0 g0.2 g2 kcal
Total per serving, macaroon
1.5 g3.1 g3.7 g63 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (5)

I made these today hoping to serve them at a dinner party tonight. They did not work for me. Taste great, but they crumble apart when I pick one up.  I am trying to figure out what I did wrong.  I live in a dry climate and my coconut was very dry to start with.  Do you have any ideas how to add some moisture into the coconut flakes? This is a problem I have with several unsweetened coconut recipe.  Maybe steam it for a few minutes?  The maroon needed more, hum.... how would you say, stretchy, sticky stuff in it so it would hold together.  Any ideas? Butter or oil?

Hi Sher, I'm afraid that is the case - the coconut was too dry (not enough fat). I've seen that with some products - I wish they were all the same! The coconut I use has slightly larger flakes (not too fine). If you find it to be too dry before baking, try adding a little more coconut oil. Or you could add one more egg white. Or you could use coconut flakes (also known as coconut chips) as they are a little more fatty bu you will need to blend them in a food processor to make smaller flakes/shredded coconut. I hope this helps!

Can you please tell me if monk fruit sweetener is the same as powdered Erythritol or Swerve?
Someone told me to buy Lakanto classic monkfruit sweetener, which i did, but almost all recipes call for erythritol or swerve....ugh!

Hi Annette, Monk fruit sweetener is made with a blend of monk fruit and Erythritol. It's a great low-carb option and you can use it just like Swerve or Erythritol. The only difference is that pure Erythritol is a little less sweet than the other two options.

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