Holiday baking: Coconut Macaroons
This year we are blessed by not only keto favorites but our own gluten-free collection of exact replicas of the cookies we grew up loving.
Gingerbread and macaroons without sugar and wheat are incredibly good and guilt free. Using our kitchen all-purpose flour blend—-substituting one-for-one in traditional recipes—- we checked the gluten-free sugar-free requirements box. The macaroon recipe below is a must try.
Next, we wanted a keto gingerbread as good as the real thing. We needed to try that! We couldn’t wait to make our low-carb lemony keto sugar cookies again this year!
To that end, in our house sugar cookies are a must so our favorite keto sugar cookies with a touch of lemon are surprisungly spot on. Now, if we could just figure out the perfect frosting!
P.S. Looking for a keto version of coconut macaroons? Here is the exact flour blend you’ll need.
* 1 1/2 cups Blanched Almond Flour * 1/8 cup Coconut Flour * 1/4 cup Arrowroot Powder * 1/4 cup Whey Protein * 2 teaspoons Xanthan Gum (or 4 teaspoons ground flaxseed meal) (flaxseed meal must be finely ground) * 2 teaspoons Gluten-free Baking Powder
Slightly toasted and super moist, these classic macaroons are perfect plain or dipped in sugar-free melted chocolate.
Mix all dry ingredients together.
Fold in slightly beaten eggs.
Add almond extract.
Scoop into balls (golf-ball size) and roll.
Place balls on parchment lined cookie sheet (cookies do not expand).
Bake at 325 degrees for 25 minutes, or until edges are golden brown.
Kitchen tips
- Make balls the same size for even browning.
- Check for doneness (golf-ball size balls or bigger will require additional baking).
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Yes, we are baking holiday cookies, too!
Ingredients
Directions
Mix all dry ingredients together.
Fold in slightly beaten eggs.
Add almond extract.
Scoop into balls (golf-ball size) and roll.
Place balls on parchment lined cookie sheet (cookies do not expand).
Bake at 325 degrees for 25 minutes, or until edges are golden brown.
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