Keto Pumpkin Macaroons
Servings 21 macaroons
Calories 76kcal
Ingredients
- 4 egg whites
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 1 teaspoon pumpkin liquid stevia
- 2 tablespoon heavy cream
- 2.25 cup unsweetened shredded coconut
- 4 ounces pumpkin puree
- 2 teaspoon pumpkin spice
Optional Topping
- 2 ounces sugar-free chocolate melted for drizzling
Instructions
- Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
- Scoop tablespoons of batter onto a parchment-lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
- If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
Notes
Nutrition Facts do not reflect the optional chocolate base or drizzle.
Net Carbs: 1g
This recipe was first published in November 2017.
Nutrition
Serving: 1macaroon | Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg