Keto Cranberry Almond Macaroons Recipe
These Keto Cranberry Almond Macaroons are a delicious, low-carb treat made with coconut, almonds, and cranberries. They’re sweetened with a keto-friendly sweetener and are perfect for satisfying your cravings without the guilt!
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Spoon or Cookie Scoop
- Oven
Ingredients
- Unsweetened Shredded Coconut: 2 cups
- Almonds chopped: 1/4 cup
- Dried Cranberries unsweetened: 1/4 cup
- Egg Whites: 2 large
- Almond Flour: 1/4 cup
- Keto Sweetener: 2-3 tbsp
- Vanilla Extract: 1 tsp
- Salt: Pinch
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the shredded coconut, chopped almonds, dried cranberries, almond flour, sweetener, and salt.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the coconut mixture until well combined.
- Using a spoon or cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown on the edges.
- Allow the macaroons to cool completely before removing them from the baking sheet.