Keto + Low Carb Sugar Cookie Macaroons
Yep, these macaroons taste just like sugar cookies thanks to two special ingredients!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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!
If you want, you can go “full sugar cookie” with these! To do that, you would:
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
- 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.
Calories: 50kcal | Carbohydrates: 1.7g | Protein: 0g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 25mg | Potassium: 5mg | Fiber: 0.86g | Sugar: 0g | Vitamin A: 80IU | Calcium: 2mg | Iron: 0.1mg