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Sugar Free Macaroons

Sugar free macaroons are one of the great ways to use up leftover egg whites. You can easily adapt the recipe to different flavoured macaroons. See below.

Sugar Free Macaroons are so easy and such a brilliant way to use up egg whites. | ditchthecarbs.com

Sugar Free Macaroons

I love macaroons and to make sugar free macaroons is an easy recipe you can try today. Make sure the egg whites have been whipped/beaten to form stiff peaks.

These sugar free and low carb macaroons look amazing. Perfect little balls of LCHF happiness.Click to Tweet

For flavour variations you could add the following –

  • lemon zest
  • orange zest
  • dip in dark chocolate
  • vanilla and cinnamon
  • dried ginger
  • spiced for Christmas time
Sugar Free Macaroons | ditchthecarbs.com
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4.03 from 136 votes

Sugar Free Macaroons

Sugar free macaroons are the perfect way to use up and egg whites you might have left after a recipe. Why not dip these in dark chocolate or even add some orange zest to the mixture before baking?
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cakes and desserts
Diet: Dairy Free, Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Paleo, Wheat Free
Keyword: Sugar-free cakes
Servings: 20
Total Carbs: 1.9g
Fibre: 1.3g

Ingredients

Metric - US

Instructions

  • Clean a large bowl with kitchen paper to ensure it is free of grease or oil, otherwise your egg whites won't whisk well. Whisk the egg whites with the sweetener, to form stiff peaks.
  • Add the vanilla and the coconut and gently mix to combine.
  • Line a baking tray with a non stick liner or baking paper. Roll a spoonful of macaroon mixture into a small firm ball and place evenly on the baking tray.
  • Bake at 180C/350F for10-12 minutes depending on your oven and the humidity.

Notes

Optional ::
I like the subtle vanilla flavour that macaroons, but others have enjoyed adapting these by adding almond essence, cinnamon or dipping in chocolate.
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Nutrition Facts
Sugar Free Macaroons
Amount Per Serving
Calories 55 Calories from Fat 47
% Daily Value*
Total Fat 5.2g 8%
Total Carbohydrates 1.9g 1%
Dietary Fiber 1.3g 5%
Sugars 0.6g
Protein 1.2g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Sugar Free Macaroons

Roll them into golf sized balls and place on a lined baking sheet

Sugar Free Macaroons 2

Cook until golden brown then dip them in chocolate for an extra treat

For more low carb, sugar free and gluten free recipes, take a look at these top recipes.

 

 

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Comments

  1. Made the macaroons today. To my uneducated eye, when I added the coconut the mixture seemed too moist to make macaroon balls. However, I have never made macaroons or meringue before so I added some more coconut (maybe a little too much). I was able to form them into balls but they are very crumbly. Watched some videos on making macaroons and one mentioned letting the mixture sit for a while so that the coconut can absorb the liquid. Do you think this would work next time.

    Reply

  2. I like that they are low carb, low protein and high in good fats. But these don’t really taste like macaroons. They taste like sweetened baked coconut – which is basically what they are. It doesn’t have that nice gooey experience that you typically get with macaroons. But it does provide a sweet Keto treat when you crave one.

    Reply

  3. I made hollandaise sauce with my brekkie this morning and was looking for a way to use the leftover egg whites – came across this recipe and they were perfect! I grated orange zest through the batter and it was absolutely delicious. Thank you so much!

    Reply

  4. OMG so yummy! Thank you for this! Dipped mine in cocoa powder mixed with coconut oil and a few drops of stevia. YumO!

    Reply

  5. I made these today. I usually like to read the comments on a recipe and I read that one of the readers had trouble with the egg whites after putting the coconut in, so what I did was add a pinch of cream of tartar to stabilise the egg whites just in case. I also added more vanilla and a couple of extra tablespoons of stevia granules. My husband enjoyed them and I enjoyed them too. Thank you for a beautiful recipe.

    Reply

      • Cornelb: fresh egg yolks are not safe to make mayonnaise with in fear of salmonella food poising! Only posturized egg yolks are safe for this use.
        A safer use for the leftover yolks is just to add them to an omelette mix and enjoy the richness.

        Reply

        • My family has been making mayo with fresh eggs we raise ourselves for many, many years. No problems. Real farmers don’t fear such things.

          Reply

          • Same here – I make mayo every week out of our own chickens from the back yard. Freshly laid. No trouble at all, and I’ve been doing this for years!

            I just made these macaroons for the first time, they’re delicious and really easy to make. Next time I’ll make sure I have some dark chocolate on hand to top them off with, it sounds like a heavenly mix.

          • I agree. If it’s not made from fresh eggs, it’s not food, but rather just another food-like product. Real food is not meant to ‘keep behind the couch’ for 2 years.

            And by the way, these cookies sound like they would taste good, but they are far from sugar-free and should not be labeled as such. Any granulated sweetener is sugar and is not food. I’ve wasted so much time being misled by recipe titles because the popular definition of ‘sugar-free’ is so inaccurate. A mind shift really need to happen. So sad. Thanks for listening.

    • Make low carb creme brulée. Thats what brought me to this page looking for a way to use up the egg whites

      Reply

  7. Wondering if we could use cartoned egg white or is there thibgs added into them that wouldn’t make this work? Thanks

    Reply

  8. I tried this recipe, and I used Splenda as my sweetner. And tbh it didn’t taste like anything. I may need to modify it for more, I tried getting my egg whites to a stiff peaks, but I wasn’t sure if it needed to be stiff like making macarons meringue. I added a whole orange for its zest, maybe that messed up the recipe too. Help?

    Reply

    • The egg whites need to form stage peaks like any meringue would require. I’m not sure how it didn’t taste of anything as it is packed with coconut and vanilla. And yes adding an entire orange would have affected the recipe. A little zest would be a lovely addition though. Also dipped in dark chocolate would be amazing.

      Reply

  9. Love these and yes I find I follow recipe exactly they work every time, I do add an extra teaspoon of vanilla essence as I love vanilla flavour. They so good to snack on. Thanks for the recipe.

    Reply

  10. I tried these today. Everything was going great until I added the coconut. The stiff peaked egg whites wentry flat!!! I poured it into mini tart pans and baked. It fluffed up, and now I have 6 cute tartlets! Very moist and tastes yummy.

    Reply

      • I make these regularly and reduce sweetner down to 1/2 tablespoon. Also added
        Cinnamon. Latest batches i used home grown stevia which i grew , dried leaves over winter then blended then ground in coffee grinder. 1/4 tablespoon added to mixture as very sweet. (Buy Stevia plants from garden centre)

        Reply

  11. Mine turned out delicious! I just forgot to flatten them a bit so they looked like mini volcanoes! Added a bit more (maybe 1/2 cup) coconut, and a bit more vanilla, as they seemed not to have enough..I believe it was because my eggs are jumbo eggs! Thank you so much, Libby!!

    Reply

  13. Love these! I used Sweet Leaf Stevie and food the traditional chocolate dip using dark chocolate. They turned out great and my picky son loved them too! Thank you for this recipe!

    Reply

  15. I used a half cup of egg whites from a carton and granulated Xylitol; they turned out perfectly!

    Reply

  16. Bummer wanted to leave a photo – yummy Libby thankyou. We put 85% lindt choc drizzled over the top mixed with some cocnut oil- even my fussy sons love them lol

    Reply

  17. Good recipe, I increased the sweetener ( plain erythritol ) to 4T, 3 would have been fine! It worked well, lovely moist macaroons. Great way to use up egg whites when you make home made mayo!

    Reply

      • I made a batch today using your recipe. The macaroons were delicious! Light, airy and guilt-free. Thank you for posting : )

        Reply

  18. I made these yesterday but they were so dry and tasteless I couldn’t eat them. Unfortunately I’m having a hard time with LC dessert recipes. They always disappoint because they are never like the real thing. When I see dessert, my mind is expecting a certain taste and mouth feel, which I can’t find when substituting ingredients.

    Reply

    • It sounds like a) they were cooked for too long as they shouldn’t be dry at all. You can always salvage them by dipping in dark chocolate. b) It also sounds like you may still have a sweet tooth. Don’t worry, this will pass with time and you won’t be craving so much of your usual sweet desserts or baking. When people start off low carb, it can sometimes be difficult to give up the texture and “bliss point” that are formulated in so many processed foods. That is probably what you are missing. Start off with some of the cheesecake recipes, I’m sure they will be more to your liking.

      Reply

  19. Hi. Baked them for the first time this afternoon as a treat for my husband who is diabetic.
    Followed the recipe to the letter , bur unfortunately they turned out to be very crumbly and didnt hold their shape. Any suggestions on what went wrong regards. Jen

    Reply

      • Hi! I’ve just made these, stuck to the recipe to a T- However, they have come out extremely, EXTREMELY, dry…Can anyone help point me in the right direction please?! Mucho thanks!

        Reply

        • It may be that your brand of desiccated/shredded coconut was drier than most, you may have been on fan bake, and they may have been cooked a little too long. Next time reserve a little coconut to ensure the mixture isn’t too dry before adding it all, cook on bake and keep an eye on them so they don’t dry out. If they do ever turn out dry, you can always dip them in dark chocolate – a tip that has saved many recipes 🙂

          Reply

  21. Wondering what brand of powdered stevia you use? I have liquid on hand,but the powdered types in the stores all seem to have either dextrose oe erithritol added which I assume is not good.

    Reply

    • I currently use Natvia which is a blend of stevia and erythritol. It has no bitter aftertaste that some do. I have tried the drops and have found for me it is too easy to over or under dose the sweet taste. Many people try 2 or 3 brands until they find one that suits them and they can cook easily with.

      Reply

      • I am curious about the calorie calculation. I calculate approx. 65 calories per macaroon, not 29 calories (based on the recipe yielding 20 cookies)

        Reply

        • You are indeed correct and I have updated it using cronometer.com. I use to use My Fitness Pal but had so many inaccuracies I am now going through all my old recipes and recalculating them. A laborious job but worth doing I think. I always add the note that my nutrition panels are a guide only because there is just so much variation between brands out there. Thanks for keeping me on my toes Janice 😉

          Reply

  25. I didn’t wait for an answer on liquid vs granulated Stevia, however,liquid works wonderfully! Also, I added a tsp of fresh lemon zest to the fold and it had a bright, fresh flavor with the vanilla. These are so good! Now… My husband is eyeing the rest of the batch. He said “YUM!” and stole two more off the cooling rack! haha!

    I have been low carb for two years and T2 diabetic, off meds for over 1.5 years now. LCHF and lovin’ it! And love this recipe!

    Reply

    • I thought the recipe called for 2 tbs of liquid stevia. I tasted them before cooking and they are the most chemical tasting cookies I have ever tasted. They are in the oven but I don’t have much hope, almost through them away without cooking but the oven was ready so I’m going to see if some miracle might happen in there and they will become edible. It would be so helpful if you would specify which ingredient in the directions.

      Reply

  26. Will liquid Stevia work? The granular Stevia has carbs due to the anti-clumping agents. The liquid has zero carbs and if I can get away with it, it is my first choice.

    Thanks!

    Reply

  27. Major disappointment. This recipe resulted in possibly the blandest outcome I have tasted in recent years. The taste was so bland that I had a laughing fit (yes, at least it was good for a laugh), because it *looked* so delicious in the recipe picture.

    Reading over the other comments, now I understand why some people suggested making it more “flavourful” with almond flavouring and cinnamon; the 85% chocolate suggestion also sounds like a viable option. But then again, instead of adding, one might as well avoid this recipe completely.

    Reply

    • Thank you for taking the time to add your honest feedback. Are you sure you didn’t miss out the vanilla? I made these again last night to the letter in case I had misjudged these when writing the recipe. They were again another hit with us so cannot understand how coconut and vanilla can be mistaken for bland? Like with all recipes, if you need a stronger flavour, or find they are not to your taste, play around with flavours before you bake them. 🙂

      Reply

  28. Wonderful! Made these because hubby and i are keto believers but also because i am 28 weeks along and on a very strict sugar/carb intake. I used splenda (what i had) but i think i added a wee bit too much coconut. When i measured them out i had like less than 1/3 cup left and i know that will sit in my cupboard because i will forget that i have it. Anyways, thanks so much!

    Reply

  29. Is it better to use stevia rather than dextrose? we have been cutting out a lot of sugar and carbs, but notice NZ Sugarfree uses glucose in their recipes and you use stevia? If you have time I would love a little more info …thanks. like the look of theses little beauties xx

    Reply

    • I don’t use glucose/dextrose because they are sugars which will raise your blood sugar and hence insulin, and all that goes along with high insulin (fat storage, inflammation etc). I choose to use stevia. I don’t do as much baking as I used to do and I use far less than the ‘spoon for spoon’ recommendation (your sweet tooth definitely goes away). Which sweetener you use is a personal choice and your goal, but for me, stevia works when I need a sweetener (which is rare). Take a look at this article and this to read about sweeteners. Hope that helps 🙂

      Reply

  30. Added a twist, took some 85% chocolate (fibre matches and cancels carbs) melt this in a bowl over some boiling water, add a tsp of orange extract and a knob of butter and dip the cooled macaroons into the melted bowl. Chocolate orange topped macaroons – Yummy!

    Reply

  34. Hi Libby,
    These are great, thanks! I even found them a bit too sweet, so I’ll halve the Natvia next time. I really appreciate that you’ve posted a dessert-type recipe that doesn’t require heaps of sweetener. A quick Pinterest search for keto cookies or the like turns up a gazillion options, but they’ve all got so much sweetener. For me, any kind of sweetness triggers cravings. I’d love to see more dessert recipes that take advantage of the natural sweetness of coconut or nuts.
    Thanks again!

    Reply

  36. First attempt not looking great so far 🙁 smell lovely. Think I knocked the air out of the eggs and sugar. Of which I didn’t put enough in! Always next time.

    Reply

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Low carb starter pack - the complete beginners' guide. 25 easy recipes, menu plan, shopping lists, easy to understand guides. | ditchthecarbs.com