These Keto Macarons are a delicious low carb dessert that you have to make for Brunch.
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures. We have gotten 22 bloggers together to share our favorite brunch recipes.
We have all kinds of recipes from french toast to danishes and cocktails and mocktails and tons of desserts. Today, I am super excited to share with you these lemon macarons.
They were not easy to crack and that is saying a lot from someone who makes macarons regularly. My husband has been making awesome macarons for the past few years and we worked extra hard putting these Keto cookies together for you.
Macarons have something called feet that signify a good looking and tasting macaron. The ingredients in macarons are made specifically to help the macarons rise to create these feet.
Everything in making a macaron recipe is done to make get air into the bater. After many failed attempts and tons of FAKE photos of perfect Keto Macarons online, we realized that macarons cannot have feet with sugar substitutes.
The Keto French macaron recipe here tastes great and is the best low carb keto macaron we have tried. We tried all the all the other recipe from other blogs in attempts to gleam an understanding of the methods. We tried them all and OMG the tastes that I had endure were atrocious!
There was one where my mouth was so cold from the amount of stevia they instructed us to put in. I feel ill just thinking about it.
The sugar free macarons that we made here are not overly sweet and are amazingly delicious. You will fall in love with them as I did.
Keto Macaron Recipe
Ingredients
To make these low carb macaron shells you will need the following:
- 2 Egg Whites
- 1 Cup Almond Flour
- 8 Drips stevia
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 drop Gel Food Coloring
Keto Buttercream Recipe
Ingredients
- 1 Stick of Butter
- 4 oz Cream Cheese
- 1/3 Cup Monk Fruit, Confectionary or powdered erythritol
- 1 tsp Vanilla Extract
Tools & Supplies
- Baking Sheet
- Piping Bag
- Parchment Paper
- Pencil
- Piping Tip
- Stand Mixer
How Many Net Carbs in the Keto French Macarons?
This Keto French Macarons Recipe only has 4 grams of carbs per cookie sandwich with 1 gram of fiber per sandwich. That makes it 3 net carbs per macaron cookie sandwich.
More Keto Dessert Recipes
Here are some more awesome low carb recipes:
How to Make Keto Macarons?
Line a few trays with parchment paper. Use the back of a piping tip to draw 1 inch circles with about 1 inch space in between each circle.
Start by placing the almond flour in a food processor. *
NOTE: * Although your almond flour might say that it is finely ground, it still needs further processing. This helps avoid lumpy macarons.
Using a sifter, tip the almond flour from the food processor out and gradually sift the almond flour into a bowl. Once you are done, set the dry ingredients aside.
Carefully crack two eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off.
Add a half teaspoon of salt to the egg whites and begin to whip.
Beat the egg whites until they get fluffy and add the stevia drops and vanilla extract. Continue to whip egg whites until stiff peaks form. **
NOTE: ** Sometimes you will get peaks that appear stiff, but if they tip over at all, they are not stiff enough. Properly whipped, the egg whites, now a meringue, will not come out of a bowl even if you tip it upside down.
Grab a spatula and begin adding the almond flour to the meringue a quarter at a time.
When adding it, make sure to gently fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
Continue this until all is incorporated. Don’t overwork the mixture, you just want a good folded in mixture.
Flip the pencil side of the parchment paper down.
Then, use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper where you made the circles.
Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons.
When all the batter has been piped, let it sit on the counter for at least 30 minutes. ***
NOTE: *** This is an important step! It causes a film to form over top of the macaron, and will help it retain its shape while it is baking.
While waiting, preheat the oven to 300 degrees.
Place the first tray in and bake for 15 minutes. ****
NOTE: **** Do not be tempted to open the over door while it is baking, because this can result in an uneven bake.
Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
Wait until the macarons are cooled to remove them from the parchment paper.
You will be able to tell when they are ready because they will come off the parchment without sticking at all.
Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of Keto butter cream.
How to Make Keto Buttercream?
Set the cream cheese and butter out of the fridge so that it softens for about 20 minutes so that they are at room temperature.
Add the cream cheese and butter to the stand mixer with the paddle attachment. Cream together the cream cheese and butter until they are mixed and fluffy.
You will need to scrape down the sides with a spatula.
Then, add the vanilla extract and the monk fruit sweetener.
Mix until combined.
Add the buttercream to the piping bag.
Pipe the buttercream to one side of the cookie. Then, sandwich the cookies together.
Keto Macaron Recipe
Ingredients
- 2 egg whites
- 1 Cup Almond Flour
- 8 drops liquid stevia
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 drops gel food coloring
Keto Buttercream
- 1 stick Butter
- 4 oz Cream Cheese
- 1/3 Cup Monk Fruit Confectionary
- 1 tsp Vanilla Extract
Instructions
- Line a few trays with parchment paper. Use the back of a piping tip to draw 1 inch circles with about 1 inch space in between each circle.
- Start by placing the almond flour in a food processor. *
- Using a sifter, tip the almond flour from the food processor out and gradually sift the almond flour into a bowl. Once you are done, set the dry ingredients aside.
- Carefully crack two eggs into a bowl without puncturing the yolk. Using clean hands, scoop out the yolk one by one and hold it above the bowl so that all of the egg white slides off.
- Add a half teaspoon of salt to the egg whites and begin to whip.
- Whip the egg whites until they get fluffy and add the stevia drops and vanilla extract. Continue to whip them until you get stiff peaks. **
- Grab a spatula and begin adding the almond flour to the meringue a quarter at a time. When adding it, make sure to fold the merginue and dry mix together by scooping from the bottom of the bowl upwards and folding it over.
- Continue this until all is incorporated. Don’t overwork the mixture, you just want a good folded in mixture.
- Flip the pencil side of the parchment paper down.
- Then, use a little dot of the batter on the underside of the four corners of parchment paper. This helps keep the paper in place while you are piping.
- Fill a piping bag with a half inch tip and begin piping small circles of batter onto the parchment paper where you made the circles.
- Pick up each tray and drop them onto the counter to knock any loose air out from under the macarons.
- When all the batter has been piped, let it sit on the counter for at least 30 minutes. ***
- While waiting, preheat the over to 300 degrees.
- Place the first tray in and bake for 15 minutes. ****
- Take the macarons out. If they are not perfectly dried out, then you can pop them back into the over for a few more minutes.
- Wait until the macarons are cooled to remove them from the parchment paper.
- You will be able to tell when they are ready because they will come off the parchment without sticking at all.
- Let them cool completely before adding any filling. You can use any number of fillings, including piping a layer of Keto butter cream.
- How to Make Keto Buttercream?
- Set the cream cheese and butter out of the fridge so that it softens for about 20 minutes.
- Add the cream cheese and butter to the stand mixer with the paddle attachment. Cream together the cream cheese and butter until they are mixed and fluffy.
- You will need to scrape down the sides with a spatula.
- Then, add the vanilla extract and the monk fruit sweetener.
Notes
#BrunchWeek Recipes
Beverages Recipes
- Easy Peach Frosé by Love & Confections
- Healthy Banana Smoothie by Simply Healthyish Recipes
Bread, Grains, and Cereal Recipes
- Blueberry Bread Pudding by Big Bears Wife
- Buttermilk Waffles by The Redhead Baker
- Chocolate Banana Muffins by The Mandatory Mooch
- Cinnamon Crunch French Toast by The Nifty Foodie
- Double Chocolate Banana Muffins by Family Around the Table
- Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
- Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
- Strawberry Scones by Kate’s Recipe Box
- Vegan Anise French Toast by Happily Curated Chaos
Egg Recipes
- Bacon, Brie & Asparagus Quiche by Sweet Beginnings
- Breakfast Tostadas by A Kitchen Hoor’s Adventures
- Gyro Omelette by Cheese Curd In Paradise
Fruit and Veggie Recipes
- Duchess Potatoes by Amy’s Cooking Adventures
- Greek Broccoli Pasta Salad by Making Miracles
Meat, Poultry, and Fish Recipes
- Carolina Shrimp And Grits by Nik Snacks
- Everything Breakfast Pizza by The Spiffy Cookie
Dessert Recipes
- Lemon Macarons Recipe by April Golightly
- Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
- Sprinkle Biscotti by Hezzi-D’s Books and Cooks
Pin for Later
This recipe looks so amazing! LOVE IT!
Love that beautiful, bright color!
I really like using erythritol as a sugar substitute, so I can get on board with these cuter little bbs.
Love the color of these and who knew macarons could be keto??
Beautiful aqua color! These are the cutest little cookies!
Yum! My family would love these!
Those are just the CUTEST!!
Such a pretty robin’s egg blue! How adventurous to try keto macaron.
If I were to use Splenda instead of Stevia, how much would I use? Thanks!
Do you think doubling the meringue would make the batch more closer to a regular Mac or no?
That is a great question. We have not tried that, but we will and get back to you. We have done many variations and this is the best so far, but since it is so new – there is always room for improvement.