Keto Macaroons

Name: Keto Macaroons
Yield: 12 servings
Ingredients: 3/4 cup powdered erythritol, or equivalent of stevia; 2 1/2 cups unsweetened shredded coconut; 1/2 cup unsweetened chocolate chips, such as Lily’s brand (optional); Pinch of salt; 1 1/2 teaspoons pure vanilla extract; 2 large egg whites

A twist on the classic Italian dessert, these keto coconut macaroons are a cinch to prepare. Make with or without the optional chocolate chips — either way, they're sure to put a smile on your face!

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Ingredients

3/4 cup powdered erythritol, or equivalent of stevia
2 1/2 cups unsweetened shredded coconut
1/2 cup unsweetened chocolate chips, such as Lily’s brand (optional)
Pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large egg whites

Directions

Yield:
12 servings

Serving size:
1 macaroon

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine all ingredients well by mixing with your hands.

2. Wet your hands and then place 1 1/2 tablespoons of macaroon mixture on the baking sheet. Repeat this step with the remaining mixture, spacing macaroons about an inch apart.

3. Bake macaroons until golden brown, 18 to 20 minutes. Allow to cool.

Calories: 142 calories, Carbohydrates: 21 g, Fat: 13 g, Sodium: 33 mg