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
Ingredients
FOR THE COOKIES- 1 Cup of Almond Flour
- 1/2 Tsp Pink Himalayan Salt, divided in 2
- 1+3/4 Cup Powdered Erythritol
- another 1/4 Cup of Powdered Erythritol
- 1 Tbsp Baking Powder
- 1/2 Tsp Vanilla Extract
- 3 Egg Whites room temperature
- 2 drops purple gel food colouring (optional)
FOR THE VELVET BUTTERCREAM
- 1 Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
- 1/2 Cup Butter
- 1/4 Cup Heavy Whipping Cream (for the velvety fluffiness)
Directions
- 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.
- 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).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- 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.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- 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.
- Preheat the oven to 300˚F.
- Bake the macarons for 15 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- 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.
- Transfer the buttercream to a piping bag fitted with a round tip.
- 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.
- 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
DID YOU TRY THIS RECIPE?
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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!
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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. 🙂
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I’ve got to try this. My daughter is on a keto diet and loves macaroons.
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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?
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Be careful folding the eggs whites. They need to be extra fluffy to grow feet, fold gently. Hope this helps!
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Let them dry out a bit before baking.
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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!
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Can you use carton egg whites? Or are fresh better?
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Fresh is best!
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27.7 g of carbs! How is this “low carb/keto?”
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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 !
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Subtract the sugar alcohols when calculating the net carbs. That takes it down to .5 per cookie.
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These look lovely! Can these be made in different flavors? If so, how? Thanks!
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Terri, yes they can! as long as the flavours are an extract based by alcohol.
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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?
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hi, I was wondering if you ever tried making these with a erythritol/ monkfruit sugar?
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no, just erythritol.
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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.
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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?
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dry out!
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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.
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No, sorry I haven’t. Enjoy!
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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!
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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.
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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?
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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.
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How do you storage them?
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They can be stored on counter in sealed container for up to 3 weeks, if fully dried out
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Could you use coconut cream or almond milk for the heavy whipping cream?
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For the buttercream icing possibly. Ive seen coconut cream whipped into frosting.
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My batter is extremely thick. Any suggestions?
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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 lowcarbrecipeideas.com 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
Gayle
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All press enquires can be sent to stephanie@healthywholesomehomemade.com Thanks
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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!
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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.
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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?
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Yes I would use same amount. This recipe is about volume not sweetness.
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And yes a coffee grinder works. That’s what I use.
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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!
makenna
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Can I use fine sea salt instead?
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Yes that should be fine.
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Has anyone’s else made these yet??
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Could I use granular instead of powdered?
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Coffee grind the granular to powder. It must be powdered.
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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??
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Is your oven calibrated? Bake at a lower temp on parchment. Make sure your egg whites dont fall.
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Are they actually .5 carbs per cookie?
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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?
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Has to be powdered.
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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.
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Yes. These are titled French macarons. ????
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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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Your body gets used to it. Ive never had an issue with gastro with the swerve brand.
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Yes. just shorten the time and watch often for them.
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