Keto Coconut Macaroons
Vegan keto coconut macaroons made with shredded coconut, natural sweetener, and plant-based binders for a chewy low-carb treat.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup keto-friendly sweetener like erythritol or monk fruit
- 1/4 cup coconut cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F (165°C) and line a baking tray with parchment paper.
- Combine shredded coconut, sweetener, and salt in a bowl.
- Stir in coconut cream and vanilla until mixture sticks together.
- Scoop mixture into small mounds on the tray.
- Bake for 15 minutes or until edges turn golden.
- Cool completely before enjoying.
Notes
Nutritional Values (Per Serving)
- Calories: 140
- Total Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Calcium: 4%
- Iron: 6%
- Magnesium: 5%
- Vitamin E: 3%
- Zinc: 4%
Additional Notes & Tips to Enhance Flavor
- Add a pinch of cinnamon or nutmeg for a warm twist.
- Dip bottoms in vegan dark chocolate for extra indulgence.
- Store leftovers in an airtight container to keep them chewy and fresh.