Keto Chocolate Covered Macaroons
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Keto Chocolate Covered Macaroons
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This makes a total of 12 Keto Chocolate Covered Macaroons. Each macaroon comes out to be 72.62 Calories, 7.23g Fats, 1.53g Net Carbs, and 0.86g Protein.
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Ingredients
- 1 cup coconut unsweetened, shredded
- 1 egg large, white
- ¼ cup erythritol
- ½ tsp. almond extract
- 1 pinch salt
- 20 grams chocolate Lily's works great, sugar-free
- 2 tbsp. coconut oil
Instructions
- Preheat oven to 350°F and spread coconut into a thin layer on a parchment paper lined baking sheet. Bake for about 5 minutes until toasted.
- While the coconut is toasting, beat egg white until it’s foamy and doubled in size. Add erythritol, salt, and extract slowly while continuing to mix.
- When your coconut flakes have toasted and cooled, add them in and fold everything together.
- Using a small ice cream scoop, tightly pack little balls of macaroon batter and gently place them on parchment paper. Bake until they’re golden, about 15 minutes.
- While they’re baking, make the chocolate drizzle by melting coconut oil and sugar-free chocolate, stirring frequently.
- Once the macaroons are out of the oven, drizzle your chocolate over each one of them.
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