Sugar Free Keto Macarons
Ingredients
The macaron shells
-
75
g
Egg whites
-
95
g
Wholesome Yum Blanched Almond Flour
-
10
g
Dutch processed cocoa powder
-
½
tsp
Sea salt
-
210
g
Besti Powdered Monk Fruit Allulose Blend
-
50
g
Besti Monk Fruit Allulose Blend
-
1
tsp
Vanilla extract
The chocolate ganache
-
3
oz
Heavy cream
-
3
oz
ChocZero Sugar-Free Chocolate Chips
-
½
tsp
Vanilla extract (optional)
-
⅛
tsp
Sea salt
Instructions
- Aged egg whites overnight in the fridge and bring to room temperature.
- Preheat the oven to 350°F (176°C).
- Sift together almond flour, cocoa powder, salt, and powdered sweetener in a large bowl.
- Whip egg whites until frothy, then gradually add sweeteners and whip until stiff peaks form.
- Fold one-third of the almond mixture into the meringue, then gradually add the rest, folding gently until uniform.
- Pipe the batter onto a lined baking tray and let it rest for 30-60 minutes until a crust forms.
- Bake for 12-15 minutes until lightly browned and cool completely.
- For the ganache, microwave cream and chocolate chips until melted, then whisk until smooth and chill.
- Assemble by piping ganache onto one macaron shell and topping with another.
Nutrition Facts (estimated)
Servings
12
Calories
116
Total fat
10g
Total carbohydrates
7.1g
Total protein
3.1g
Sodium
0mg
Cholesterol
0mg
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