Make and eat good food with us.

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

AuthorJamie PCategory, , , DifficultyBeginner

Slightly toasted and super moist, these classic macaroons are perfect plain or dipped in sugar-free melted chocolate.

Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 1 Package unsweetened, flaked coconut
 6 tbsp MK Gluten-free all-purpose flour
 1 tsp Lakanto Monkfruit Classic sweetener
 1 tsp Almond extract
 4 Egg whites, slightly beaten

1

Mix all dry ingredients together.

2

Fold in slightly beaten eggs.

3

Add almond extract.

4

Scoop into balls (golf-ball size) and roll.

5

Place balls on parchment lined cookie sheet (cookies do not expand).

6

Bake at 325 degrees for 25 minutes, or until edges are golden brown.

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Yes, we are baking holiday cookies, too!

 

Ingredients

 1 Package unsweetened, flaked coconut
 6 tbsp MK Gluten-free all-purpose flour
 1 tsp Lakanto Monkfruit Classic sweetener
 1 tsp Almond extract
 4 Egg whites, slightly beaten

Directions

1

Mix all dry ingredients together.

2

Fold in slightly beaten eggs.

3

Add almond extract.

4

Scoop into balls (golf-ball size) and roll.

5

Place balls on parchment lined cookie sheet (cookies do not expand).

6

Bake at 325 degrees for 25 minutes, or until edges are golden brown.

Gluten-free Coconut Macaroons

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