Easy Keto Coconut Macaroons

Ketogenic diet emphasizes on one macronutrient (Fat) while ignoring the importance of others (carb, protein and natural sources of vitamin & minerals). Thus, leading towards nutritional deficiencies if followed long term.

Ketogenic diet has found a niche in mainstream dieting trend. It is now part of many dieting regimen, due to its observed side effect of promoting weight loss.

A ketogenic diet also has been shown to improve blood sugar control for patients with type 2 diabetes, at least in the short term. There is even more controversy when we consider the effect on cholesterol levels. A few studies show some patients have increase in cholesterol levels in the beginning, only to see cholesterol fall a few months later.

The Ketogenic diet ostensibly changes your body’s primary energy source from carbohydrates to fat resulting in the body using fat for energy instead of carbohydrate or glucose. This fact leads to the body’s reduced requirement for insulin—which might sound like “just what the dietitian (RD) ordered”.

LOVE macaroons? And the lovely color that the raspberries give these is just irresistible.

Macaroons are super simple to make and can all be done in one bowl. Once everything is mixed together, use a cookie scoop or tablespoon to scoop them out onto a parchment lined baking sheet. After they bake and make your house smell wonderful, let them cool completely. The final step to the macaroons is dipping them in melted dark chocolate.

Most macaroons are made with shredded coconut and little else, bound with sweetened condensed milk or egg white.

Easy Keto Coconut Macaroons

These keto coconut macaroons dipped in dark chocolate are so light and delicious. They are the perfect treat for the festive season! Although they are not as chewy as regular coconut macaroons, they are absolutely divine. Toasting the coconut is optional but highly recommended. Just a few minutes in the oven will enhance the flavour.

I kept these macaroons simple by omitting the traditionally used condensed milk – which gives it the chewy texture – but if you prefer them chewy, add ½ to ¾ cup of my keto & paleo condensed milk and skip the sweetener.

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Hands-on: Overall:

Nutritional values (per macaroon)

Total Carbs 3.3 grams
Fiber 1.8 grams
Net Carbs 1.5 grams
Protein 2.9 grams
Fat 3.6 grams
of which Saturated 2.3 grams
Energy 59 kcal
Magnesium 16 mg (4% RDA)
Potassium 76 mg (4% EMR)

Macronutrient ratio: Calories from carbs (12%), protein (23%), fat (65%)

Ingredients (makes 22-24 macaroons)

Note: Sweetener can be used to taste. Here’s a list of suitable low-carb sweeteners.

Instructions

  1. Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 300 F/ 150 C for 4-5 minutes. Remove from the oven and let it cool down. Easy Keto Coconut Macaroons
  2. Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks.
    Easy Keto Coconut Macaroons
  3. To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract.
    Easy Keto Coconut Macaroons
  4. Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed. Easy Keto Coconut Macaroons
  5. Bake the macaroons at 300 F/ 150 C (fan assisted) for 10 minutes, and then turn the temperature down to 130 C/ 265 F and bake for 20 more minutes.
  6. Remove the macaroons from the oven and let them cool down on a cooling rack.
    Easy Keto Coconut Macaroons
  7. 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, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
  8. Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
    Tip: To help the chocolate solidify quickly, the melted chocolate should be cooled to room temperature before decorating. Placing the macaroons in the freezer for 10 minutes will also speed up the process. Easy Keto Coconut Macaroons
  9. The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months.
    Easy Keto Coconut Macaroons

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Article source: https://ketodietapp.com/Blog/post/2017/12/13/easy-keto-coconut-macaroons

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