Craving a treat that fits your keto lifestyle? Look no further! These easy keto macarons are a delightful blend of taste and texture.
Made with almond flour and a touch of sweetener, they offer a satisfying bite without the carbs. Perfect for those moments when you want something sweet, these macarons are both simple to make and delicious to enjoy. Let’s get baking!
Steps
- Prepare multiple baking trays by lining them with parchment paper and drawing 1-inch circles on the paper with a 1-inch gap between each.
- Place almond flour in a food processor to ensure a fine texture. Sift the processed almond flour into a bowl and set it aside.
- Separate the egg whites from two eggs, ensuring no yolk is mixed in, and place the whites in a bowl.
- Add salt to the egg whites and begin whipping them. Once fluffy, incorporate stevia and vanilla extract, continuing to whip until stiff peaks form.
- Gradually fold the almond flour into the meringue, a quarter at a time, using a spatula to gently combine the mixture without overworking it.
- Turn the parchment paper over to hide the pencil marks. Dab a little batter at the corners of the paper to secure it to the baking tray.
- Fill a piping bag with a half-inch tip and pipe the batter into the drawn circles on the parchment paper.
- Tap the trays firmly on the counter to remove any air bubbles from the batter. Allow the piped batter to rest for 30 minutes to form a skin.
- Preheat the oven to 300°F (approximately 150°C) while the macarons rest. Bake each tray for 15 minutes without opening the oven door.
- After baking, let the macarons cool completely before removing them from the parchment paper, ensuring they do not stick.
- To make the buttercream, let cream cheese and butter soften at room temperature, then mix them in a stand mixer until fluffy.
- Add vanilla extract and monk fruit sweetener to the creamed mixture, mixing well. Transfer the buttercream to a piping bag.
- Pipe the buttercream onto one macaron shell and top with another shell to create a sandwich.
Ingredients
- 2 egg whites
- 1 cup almond flour
- 8 drops liquid stevia
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 drop gel food coloring
- 1 stick of butter
- 4 ounces cream cheese
- 1/3 cup powdered monk fruit sweetener or erythritol
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 1888kcal | Fat: 184g | Saturated Fat: 80g | Cholesterol: 368mg | Sodium: 2432mg | Potassium: N/A | Carbohydrates: 32g | Fiber: 8g | Sugar: N/A | Protein: 40g | Vitamin A: 4344IU | Calcium: 376mg | Iron: 8mg
FAQ
- What makes Keto macarons different from traditional macarons?
- Keto macarons use sugar substitutes instead of regular sugar to reduce carbohydrates, making them suitable for a low-carb diet. However, this can impact the formation of the traditional “feet” seen in classic macarons.
- How many net carbs are in each Keto macaron?
- Each Keto macaron sandwich contains 4 grams of total carbs, with 1 gram of fiber, resulting in 3 net carbs per sandwich.
- Why is the process of making macarons so delicate?
- The process requires precise steps to ensure air is properly incorporated into the batter, which is crucial for achieving the desired texture and appearance. Over-mixing or under-mixing can lead to flat or misshapen macarons.
- What is the purpose of letting the piped macaron batter sit before baking?
- Allowing the batter to rest for at least 30 minutes helps form a film over the macarons, which is essential for them to maintain their shape during baking.
- Can I use any type of almond flour for this recipe?
- Even if the almond flour is labeled as finely ground, it should be further processed to avoid lumps, ensuring a smooth batter for the macarons.
Tips
- Ensure your almond flour is finely ground by processing it in a food processor to prevent lumps in your macarons.
- Whip the egg whites until they form stiff peaks. A good test is to turn the bowl upside down; if the meringue stays put, it’s ready.
- Allow the piped macarons to rest on the counter for at least 30 minutes before baking. This helps form a skin on the surface, maintaining their shape during baking.
- Resist the urge to open the oven door while baking, as this can cause an uneven bake and affect the texture of your macarons.
Equipment
- Piping Bag
- Piping Tip
- Stand Mixer
- Gel Food Coloring
- Food Processor
