Sugar Free Macarons
This low carb keto macarons recipe has the best tips for success, at 2g net carbs each! Learn how to make sugar free macarons, plus 10 flavor variations.
Nutrition Facts
116 kcalCalories
3.1 gProtein
7.1 gCarbs
10 gFat
Ingredients
Instructions
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Continue Reading at Wholesomeyum →Chef's Notes
Maya’s
Serving size: 1 macaron
Unlike all my other keto recipes, this one uses mostly weight measurements. I don’t have volume measurements listed for most of the ingredients, because precise measuring is required to get good results.
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Reviews from the Original Source
I ordered from WholesomeYum specifically to make these, and I am so glad I did! It took 24 hours total for me from the time I got the recipe printed until I was enjoying these treats. I used exactly what was in the recipe, right down to the ChocZero chocolate chips (I was already a fan of theirs), and just FYI, I used Ghirardelli cocoa powder. The eggs I used were farm fresh, unwashed until ready to use, and two very large eggs was enough for the 75g specified. I used a Pampered Chef scale and was crazy meticulous about the mass of each ingredient. I also literally set a timer re: the meringue whipping time and the drying time prior to baking. I don’t know if any of that was different than others who were less pleased with their results, but I AM THRILLED with how great these came out! They are SO YUMMY and rich and 2 net carbs is a HUGE WIN. I have been doing keto for awhile now and have seen steady results. It is super to be able to add things like macarons back in to my life without sabotaging myself in terms of macros and weight goals. THANK YOU SO MUCH!!!
I have some examples of add natural food dye to macarons.
Pink ?: Pitaya or Strawberry
Red ❤️: Beetroot
Orange ?: Anatto or Paprika
Yellow ?: Turmeric
Green ?: Spinach or Matcha
Blue ?: Blue Spirulina
Indigo ?: Butterflypea Flowers
Purple ?: Blueberry
Brown ?: Cocoa Powder
Black ?: Activated Charcoal
Hello ?
Ive baked the regular macarons for the years and I can tell, when I started it was hard!!! 9 times I put the macarons to trash or I used it to the cheesecake ??
It wasn't easy and a lot of patience...
I will try your recipe too and I let you know!!!
This is my new challenge ???❤️
This has amazing flavor, but it's just not a macaron.
I miss macarons since going on keto so when I saw this recipe, I was soooo happy! Just made a batch today, followed all the instructions except converting the measurements to metric. As with other comments, I ended up with a dough instead of a consistency that can be piped into a bag. So, I ended up making 24 balls of cookies, which actually flattened slightly to an almost “macaron” shape. I also may have overcooked them since they became way too crunchy instead of the chewy consistency of a true macaron. Will try one more time using metric measurements and hoping for a better batch!
I also ended up with a dough which ended up being a disgustingly sweet sheet after baking. I tried twice, once by US units and once with a food scale. There was no pipetting the sticky dough. I had to mold it by hand. There was just way too much dry to wet in the recipe.
I had the same trouble as some others -- one of my trays of macarons all ran into each other, and neither tray puffed up or had feet. I have two ovens and I baked one tray on the bottom and the other in the top. The non-runny tray was resting in an area with more air movement, so maybe that made the difference. I waited 45 minutes before baking and tested for the "skin" on both trays. I rested my egg whites overnight and used the Wholesome yum besti sugar replacements and the metric measurements and a kitchen scale. My egg white peaks were stiff and I macronaged until I had a figure 8. Disappointing.
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