Keto + Low Carb Sugar Cookie Macaroons

Keto macaroons that taste like sugar cookies?! Yes, please! With the addition of two extra ingredients, these macaroons truly taste like sugar cookies. Want regular macaroons? No problem! Omit the two ingredients and enjoy delicious low carb macaroons.

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What’s better than macaroons that taste like sugar cookies? Keto-friendly macaroons that taste like sugar cookies, of course! With the addition of two extra ingredients, these low carb macaroons go from “delicious macaroons” to “wait, am I eating a macaroon or a sugar cookie?!” Best of all, this recipe is really two recipes in one since they taste great with or without the extra ingredients.

You’ll also love that these macaroons are very easy to make. You don’t need to whip egg whites until soft peaks form like many macaroon recipes… a total win for those of us who like to keep our baking as simple as possible.

They also contain a keto staple (butter!) which takes the flavor to a whole new level. They make the perfect addition to a cookie tray, and I assure you they will be a hit with keto’ers and non-keto’ers alike!

Time to make some macaroons!

Ingredients Used in Keto Sugar Cookie Macaroons

Bob’s Red Mill Unsweetened Macaroon Coconut

Feel free to use unsweetened coconut flakes for this recipe if you prefer. I like using macaroon coconut because it makes the texture more cookie-like, but do what works for you. They taste great either way!

TerraSoul Coconut Flour

Swerve Confectioners: If you’re looking for a sugar substitute, you’ll love Swerve Confectioners! It uses (natural) sugar alcohols which have zero effect on blood sugar, meaning you can subtract them from the net carb count. (That gives Swerve zero net carbs.) It also measures just like sugar, so there isn’t any guessing about how much to use. I purchase the 48 oz. bags because they are convenient and a much better price per ounce than the 12 oz. bags.

So Nourished Granular Erythritol

Use a granular erythritol or granular Swerve. A sprinkle of this on top of each macaroon makes it even more sugar cookie-like!

Capella Buttercream Flavoring Concentrate

In addition to a sprinkle of granulated erythritol on top, this buttercream flavoring is what makes these macaroons taste like sugar cookies. I know, you’d think it would be a sugar cookie flavoring that would do it, but this stuff does the trick! (And yes, I discovered this completely by accident. I had some in my kitchen and decided to do a little experimenting.)

Other ingredients:

• Butter
• Vanilla extract
• Large egg

How to Make Keto Sugar Cookie Macaroons

These are so easy to make! First, preheat your oven to 375 degrees F.

Then, in a small bowl, combine melted butter, vanilla extract, buttercream extract, and an egg. Beat with a fork until everything is well combined. In a medium-sized bowl, combine Swerve Confectioners, macaroon coconut (or coconut flakes), and coconut flour. Mix until well combined.

Note: If you don’t have the buttercream extract or want to make regular keto macaroons, skip the buttercream extract.

Add the wet ingredients to the dry and combine. If you use macaroon coconut (which I did for these photos), your batter will be a bit drier and denser than if you use shredded coconut. That’s totally okay; it won’t impact the end result.

Onto a non-stick cookie sheet or a cookie sheet covered with a non-stick silicone baking mat, scoop out tablespooon-sized macaroons. Then, sprinkle a bit of granular erythritol on top of each unbaked macaroon (skip this step if you’re making regular macaroons).

Bake at 375 F for 12-15 minutes, then pull these beauties out of the oven:

YUM-MY. The recipe as-is makes 12 macaroons, but you can easily double, triple, quadruple, etc. the recipe. And once you try them, I think you might want to quinquaguple the recipe. (That’s 50x… so says Google. 😉 )

Note: If you want, you can go “full sugar cookie” with these! To do that, you would:

• Add some granular erythritol to a small bowl.
• Take each tablespoon-sized macaroon and roll it into a ball. (Feel free to make larger cookies by increasing the dough size!)
• Roll each ball in the granular erythritol.
• Lightly press each macaroon into a mini-sugar cookie shape.
• If you go this route, watch them carefully in the oven since they’re flattened. I found my oven baked them in about eight minutes.

For more keto cookie recipes, check out my 17 Genius Keto Cookies Recipes You’ll Want to Make ASAP post!

Nutrition Facts for Keto Sugar Cookie Macaroons

• 50 calories
• 4g fat
• 0g protein
• 0.84g net carbs

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Keto + Low Carb Sugar Cookie Macaroons

Yep, these macaroons taste just like sugar cookies thanks to two special ingredients!

5 from 2 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American, Western

Keyword: keto cookies, low carb cookies, low carb macaroons

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 50kcal

Ingredients

• 2 tbsp butter, melted
• 1/4 tsp vanilla extract
• 8 drops Capella buttercream concentrate (omit if you want standard macaroons)
• 1 large egg
• 1/4 cup Swerve Confectioners
• 1/2 cup unsweetened macaroon coconut (or unsweetened shredded coconut)
• 2 tbsp coconut flour
• granular erythritol (to sprinkle on top; omit if you want standard macaroons)

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 375 F.
• In a small bowl, combine melted butter, vanilla extract, buttercream extract (omit for regular macaroons), and an egg. Beat with a fork until everything is well combined. In a medium-sized bowl, combine Swerve Confectioners, macaroon coconut (or coconut flakes), and coconut flour. Mix until well combined.
  
• Add the wet ingredients to the dry and combine. 
  
• Onto a non-stick cookie sheet or a cookie sheet covered with a non-stick silicone baking mat, scoop out tablespooon-sized macaroons. Then, sprinkle a bit of granular erythritol on top of each unbaked macaroon (omit for regular macaroons).
  
• Bake at 375 F for 12-15 minutes.
  
• Cool and enjoy!

Notes

If you want, you can go “full sugar cookie” with these! To do that, you would:

• Add some granular erythritol to a small bowl.
• Take each tablespoon-sized macaroon and roll it into a ball.
• Roll each ball in the granular erythritol.
• Lightly press each macaroon into a mini-sugar cookie shape.
• Watch these carefully in the oven since they’re flattened. I found my oven baked them in about eight minutes.

If you don’t have the buttercream extract or want to make regular keto macaroons, skip the buttercream extract.

Adapted from Trader Joe's Butter Coconut Macaroons recipe

Nutrition Facts

Keto + Low Carb Sugar Cookie Macaroons

Amount Per Serving

Calories 50 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 25mg1%

Potassium 5mg0%

Carbohydrates 1.7g1%

Fiber 0.86g4%

Sugar 0g0%

Protein 0g0%

Vitamin A 80IU2%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.