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Keto Low Carb Sugar Cookie Macaroons

Feel free to use for Keto Low Carb Sugar Cookie Macaroons unsweetened coconut flakes for this recipe if you prefer. I like using macaroon coconut because it makes the texture more cookie-like, but do what works for you. They taste great either way!

Use a granular erythritol or granular Swerve. A sprinkle of this on top of each macaroon makes it even more sugar cookie-like!

In addition to a sprinkle of granulated erythritol on top, this buttercream flavoring is what makes these macaroons taste like sugar cookies. I know, you’d think it would be a sugar cookie flavoring that would do it, but this stuff does the trick! (And yes, I discovered this completely by accident. I had some in my kitchen and decided to do a little experimenting.)

How to Make Macaroons

These are so easy to make! First, preheat your oven to 375 degrees F. Then, in a small bowl, combine melted butter, vanilla extract, buttercream extract, and an egg. Beat with a fork until everything is well combined. In a medium-sized bowl, combine Swerve Confectioners, macaroon coconut (or coconut flakes), and coconut flour. Mix until well combined.

Note: If you don’t have the buttercream extract or want to make regular keto macaroons, skip the buttercream extract.

Add the wet ingredients to the dry and combine. If you use macaroon coconut (which I did for these photos), your batter will be a bit drier and denser than if you use shredded coconut. That’s totally okay; it won’t impact the end result.

Onto a non-stick cookie sheet or a cookie sheet covered with a non-stick silicone baking mat, scoop out tablespooon-sized macaroons. Then, sprinkle a bit of granular erythritol on top of each unbaked macaroon (skip this step if you’re making regular macaroons).

Bake at 375 F for 12-15 minutes, then pull these beauties out of the oven:
The recipe as-is makes 12 macaroons, but you can easily double, triple, quadruple, etc. the recipe. And once you try them, I think you might want to quinquaguple the recipe.

Add some granular erythritol to a small bowl. Take each tablespoon-sized macaroon and roll it into a ball. (Feel free to make larger cookies by increasing the dough size!) Roll each ball in the granular erythritol.
Lightly press each macaroon into a mini-sugar cookie shape.

If you go this route, watch them carefully in the oven since they’re flattened. I found my oven-baked them in about eight minutes.
For more keto cookie recipes, check out my 17 Genius Keto Cookies Recipes You’ll Want to Make ASAP post!

Keto Low Carb Sugar Cookie Macaroons

  • 50 calories
  • 4g fat
  • 0g protein
  • 0.84g net carbs

Ingredients

  • 2 tbsp butter, melted
  • 1/4 tsp vanilla extract
  • 8 drops Capella buttercream concentrate (omit if you want standard macaroons)
  • 1 large egg
  • 1/4 cup Swerve Confectioners
  • 1/2 cup unsweetened macaroon coconut (or unsweetened shredded coconut)
  • 2 tbsp coconut flour
  • granular erythritol (to sprinkle on top; omit if you want standard macaroons)

Instructions

  • Preheat oven to 375 F.
  • In a small bowl, combine melted butter, vanilla extract, buttercream extract (omit for regular macaroons), and an egg. Beat with a fork until everything is well combined. In a medium-sized bowl, combine Swerve Confectioners, macaroon coconut (or coconut flakes), and coconut flour. Mix until well combined.
  • Add the wet ingredients to the dry and combine.
  • Onto a non-stick cookie sheet or a cookie sheet covered with a non-stick silicone baking mat, scoop out tablespoon-sized macaroons. Then, sprinkle a bit of granular erythritol on top of each unbaked macaroon (omit for regular macaroons).
  • Bake at 375 F for 12-15 minutes.
  • Cool and enjoy it!
  • Notes
  • If you want, you can go “full sugar cookie” with these! To do that, you would:
  • Add some granular erythritol to a small bowl.
  • Take each tablespoon-sized macaroon and roll it into a ball.
  • Roll each ball in the granular erythritol.
  • Lightly press each macaroon into a mini-sugar cookie shape.
  • Watch these carefully in the oven since they’re flattened. I found my oven-baked them in about eight minutes.
  • If you don’t have the buttercream extract or want to make regular keto macaroons, skip the buttercream extract.

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