overhead view of keto macaroons on non-stick baking mat

Keto + Low Carb Sugar Cookie Macaroons

Yep, these macaroons taste just like sugar cookies thanks to two special ingredients!
Course Dessert, Snack
Cuisine American, Western
Keyword keto cookies, low carb cookies, low carb macaroons
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 50kcal



  • 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:
  • 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


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