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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.
Hands-on Overall
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)
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!
Double Chocolate Macaroons
Step by Step
Ingredients
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!
Nutrition (per macaroon)
Calories93kcal
Net Carbs1.6g
Carbohydrates3.9g
Protein2.9g
Fat7.5g
Saturated Fat4.8g
Fiber2.3g
Sugar1g
Sodium37mg
Magnesium25mg
Potassium95mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 1.6 g | 2.9 g | 7.5 g | 93 kcal |
| 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 powder, dried (from vanilla beans, vanilla pods) |
| 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 |
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