KETO French Macarons with White Velvet Buttercream

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

Finally, a perfect Keto macaron! 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 macaron. 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!


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! —>

KETO French Macaroons with White Velvet Buttercream

  • Servings: 16 filled cookies
  • Print





  1. Make the macarons: In a food processor, combine the powdered erythritol, almond flour, baking powder and ½ of the 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 of the 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. Let sit out for 1 hour to dry out.
  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*


Want more KETO Treats!?

Check out this amazing Chicken Parm



I’d love to see! Just snap a photo and hashtag it
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55 thoughts on “KETO French Macarons with White Velvet Buttercream

  1. They are so pretty! I’ve never tried my hand at macaroons before, they’re so finicky it seems. These sound absolutely amazing and they’re gluten free, score!


    1. Yes they are finicky. It took a few tried of this same batter to finally get them to rise. The trick is to fold gently. Keep as much air in them. Swerve acts differently than sugar. 🙂


  2. 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?


    1. Be careful folding the eggs whites. They need to be extra fluffy to grow feet, fold gently. Hope this helps!


  3. I baked mine right away, I believe its un the folding the eggs whites. They need to be extra fluffy to grow feet, fold gently. Hope this helps!


    1. Hi Tanya, The NET CARBS are 0.5 Grams. Thats the carbs you absorb. If you would like to take a look on how Keto works, you can buy my BIG cookbook and it will explain it all 🙂 Have a great day !

      Liked by 1 person

      1. I was going to ask that same question. So if I wanted to flavor them with lavender to match the purple, about how much would I add to not affect the overall texture of the batter?


    1. I generally prefer the Lakanto for baking, but am not sure if I can substitute in this recipe. Curious if you tried it after posting your question.


  4. Hi! Awesome recipe!

    QQ – do you let them sit out and dry or pound out the air bubbles out like you do in a traditional macaron before puttin in the oven?


  5. Did you attempt to make a low carb macaron using the Italian meringue method? I haven’t seen any low carb recipes using Italian rather then the French method.


  6. My batter didn’t get fluid and do the figure eight thing they always talk bout with regular Macarons. Did I do it wrong, or is that because this batter uses sugar substitute and isn’t supposed to do the figure eight thing? Thanks!


    1. The figure 9 method you’re referring to is to help the egg whites hold their fluff. This is essential to make sure the batter doesn’t fall. You can fold gently or do the figure 8 method. as long as the egg whites keep form and you’re gentle.


  7. is the baking powder to help with the rise. I make regular macrons and it’s not used. Is it needed because the erythritol sugar acts differently?


    1. Yes ma’am! Erythritol reacts differently than sugar. Baking powder is essential in the rise during baking. Make sure you buy a good powder or else they will be flat.


  8. Hello
    I would like to post your french macaroons on my site, I have a you tube channel and a blog and would like to try this recipe and do a review. I will add your link to both the video and blog and promote it well . My site is and youtube channel gayles low carb recipe ideas. I would have like to ask in private but I did not know how else to do this.
    Thank you


  9. First thank you for this recipe! Just made these today. When I baked them they got lots of bubbles in them. Any ideas why? Did the egg whites have to much air? Didnt let them dry out enough? They taste great I made them coconut, mint, lime. And put unsweetened coconut in the buttercream. just dont look so pretty haha. Thanks again!


  10. My daughters and I made these for our family’s Easter lunch yesterday. The ingredient list states that the salt be divided; however, the statement of “another 1/4 Cup of Powdered Erythritol” through us off! I wish it had said to set it aside since we put it in with the first amount of the powdered erythritol… then ended up adding another 1/4 cup of it when it was asked for later on in the cookie. It didn’t rise/get feet. However, they tasted great and passed the taste test of my picky parents and sister with flying colors! I’ve spread your recipe all over my Facebook and Instagram accounts. 🙂 Thanks so much and keep up making your wonderfully tasty recipes! My sister is no sugar/no gluten, I’m no sugar/no grains, and my mother is diabetic.


  11. Could you use a food processor or coffee grinder to grind granulated erythritol? If so, are the measurements the same, ie. 1 cup granulated = 1 cup powdered?


  12. This Recipe is amazing! I never tried my hand at making maccaroons, and after doing some additional research, Iwas amazed at how easy they were. Imad these for mother’s day and my mother loved them. she didn’t even know that they were keto, as I didn’t eat them at first. thanks for a great recipe!



  13. So I tried these today and I am not a baker, I cook , but rarely bake. So I did step by step everything except they burned and all mixed together. Any tips??


  14. I’ve been making regular french macarons successfully and wanted to try the keto version. Can I use the granular for the meringue part or does it have to be powdered too?


  15. By the way, Macarons and Macaroons are two different cookies. Not interchangeable. The ones in this recipe are true French Macarons. Macaroons are the chewy coconut ones.


  16. This looks amazing. The amount of erythritol in a macaron is scary though. I can’t imagine eating just one but I read that more than 50 g of erythritol at once carries a risk of causing digestive issues.


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