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  • Daniel Quinones

Low-carb coconut macaroons


Recipe


Low carb coconut macaroons⁣

Ingredients⁣

100g blended desiccated coconut⁣

100g normal desiccated coconut⁣

2 eggs⁣

50g melted coconut oil⁣

100g sugar free sweetener (swerve, natvia, sukrin)⁣

1tsp baking powder⁣

1/4tsp vanilla extract⁣

Pinch of salt⁣




Blend 100g of desiccated coconut in a high powered blender or food processor until it forms a paste-like or flour consistency. In a large bowl combine the 100g of blended desiccated coconut, 100g of normal desiccated coconut, 2 eggs, sweetener, 50g of melted coconut oil, baking powder, vanilla extract and salt. Mix thoroughly with a fork or electric whisk. Create 15 tsp sized balls of the mixture on a greased proof lined baking tray. Heat in the oven at 160c for 30 minutes, rotating the tray at the halfway point. Leave to cool and store in the refrigerator.⁣

Macros per macaroon (1 of 15)⁣

Calories 124⁣

Protein 1.6⁣

Net Carbs 1g⁣

Fat 12.2g⁣


* Low carb, gluten free

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