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.