Keto Pumpkin Macaroons
Servings 21 macaroons
Calories 76kcal
Ingredients
- 4 egg whites room temperature
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp pumpkin liquid stevia or sweetener of choice
- 2 tbsp heavy cream
- 2.25 cup unsweetened shredded coconut
- 4 ounces pure pumpkin puree not pumpkin pie filling
- 2 tsp pumpkin spice
Optional Topping
- 2 ounces sugar-free chocolate melted for drizzling
Instructions
- Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer with the whisk attachment, or a large bowl of an electric mixer or food processor and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
- Scoop tablespoons of batter or use a small cookie scoop, onto a parchment paper lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
- If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
- Storage: Best results will be to keep keto macaroons in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Video
Notes
Nutrition Facts do not reflect the optional chocolate base or drizzle.
1 gNet Carbs
This recipe was first published in November 2017.
Nutrition
Serving: 1macaroon | Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg