KETO French Macarons with White Velvet Buttercream

This recipe is Keto, Low Carb, Gluten Free, Sugar Free and Grain Free

Finally, a perfect Keto macaroon! I can tell you – it’s taken about 50 tries to perfect this recipe. It is very important you follow the exact steps and ingredients or this will fail. They still taste delicious if they don’t rise right but the do not gain the fluffy texture as a real macaroon. So please, if you’re a beginner baker, please start with a different recipe and come back to this one. But once you get it, the results are spectacular!

WOW your guests at a classy party with these amazing cookies. My fav! Plus they are practically zero net carbs!

57538161_2016601461983050_4677134418005983232_n

But hey – you’ll need to try it for yourself so you believe me. 😉

I’m not going to sit here and write a whole script on how you should try this recipe. I’m going to let the food speak for itself. If you LOVE this recipe as much as I do than do me a fave and spread it.

Speaking of sharing – copy this link and share with your Keto – Low Carb Friends! —>

https://healthywholesomehomemade.com/2019/04/23/keto-french-macaroons-with-white-velvet-buttercream

KETO French Macaroons with White Velvet Buttercream

  • Servings: 16 filled cookies
  • Print

Ingredients

FOR THE COOKIES

FOR THE VELVET BUTTERCREAM

Directions

  1. Make the macaroons: In a food processor, combine the powdered erythritol, almond flour, baking powder and ½ teaspoon of salt and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a mixer using whisk attachment, beat the egg whites and the remaining ½ teaspoon of salt until soft peaks form. Gradually add the other 1/4 cup of powdered erythritol until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until batter is thickened but gooey.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  7. Preheat the oven to 300˚F.
  8. Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  9. Transfer the macarons to a wire rack to cool completely before filling.
  10. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  11. Transfer the buttercream to a piping bag fitted with a round tip.
  12. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  13. Serve!

Nutrition Per Serving

1 serving = 1 buttercream filled cookie

Total Fat 8g

Total Carbohydrates =27.7g

Dietary Fiber =0.2g

Protein 1.2g

Total overall Sugar Alcohols 27g

Net carbs per serving: 0.5g

*aka 1 carb per 2 cookies*

58079859_656889431431294_7758460177971412992_n

Want more KETO Treats!?

Check out this amazing Chicken Parm

57852500_409450156300044_5112095677446356992_n


DID YOU TRY THIS RECIPE?

I’d love to see! Just snap a photo and hashtag it
#HEALTHYWHOLESOMEHOMEMADE or tag me
@healthywholesomehomemade on Instagram

Join the Keto Diet Group or RATE MY PLATE KETO on Facebook and share your experiences and food creations. I’ve created these groups for sharing everything about low-carb, keto & low carb living including your favourite recipes, tips and success stories. Feel free to post your recipe creations, progress updates and any questions you may have about the ketogenic diet.

Tag me in your INSTAGRAM posts and lets share our keto worlds together! www.instagram.com/healthywholesomehomemade

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Learn to cook keto!

Get over 100 more Keto recipes in my BIG cookbook “The Best of Keto”, available now!

book image

Advertisements

7 Comments

  1. wow, I think these are the only low carb macarons with proper feet! I’ve been trying to create low carb macarons and they taste fine, but the feet just aren’t there. Any tips for the rise? Do you use the typical macaronage principles?

  2. I just made them and they are a bust 🙁 I never had this much trouble when I made them with regular sugar. They did not develop feet and instead spread and after 15 min in the oven, they became brown and stuck to the parchment paper. I may have over mixed them a bit but I also feel like 15 min is too long or my oven is too hot. I have yet to make a successful keto macarons and it’s so frustrating!
    They puff up in the oven but don’t develop feet.
    Also, did you let yours dry to the touch before baking them? I’ve seen several different recipes and some say it’s an absolute must to let them dry and some put them in the oven right after they are piped on the sheet.
    This time around I didn’t give them enough time to dry because the recipe didn’t call for it. Also it didn’t seem like it was going to dry anyway.
    I will try them again another day because I am determined to make keto macarons! It’s just frustrating to have wasted so much ingredients!

Leave a Reply