These easy low carb keto pumpkin spice macarons are perfect to make and enjoy this holiday season. You only need a few simple ingredients to make gluten-free, keto, nut-free, sugar-free, and low-carb coconut macarons.
keto coconut macarons
As fall pumpkin season begins, today we’re starting with an easy keto sweets recipe that takes about 10 minutes to prepare.
Just 6 simple salt-free ingredients and 15 minutes of baking time to create delicious pumpkin keto cookies. A great recipe for people on a keto diet.
There are only 3 grams of total carbohydrates per macaron, or 1 gram of net carbs. All remaining nutritional information can be found in the recipe card at the bottom of this page.
This is a super easy keto recipe that doesn’t even require keto flours like almond flour or coconut flour. And it’s just delicious.
But if you don’t like the pumpkin spice flavor, there’s an easy keto vanilla coconut macaron recipe you’ll love even more. I actually used my original recipe to make this keto version of pumpkin macarons.
Before I move on to Christmas pies and desserts, I had to share my recipe for keto pumpkin macarons. Chocolate drizzle is totally optional, but wouldn’t it be party-worthy, especially on a Thanksgiving dessert table?
french macarons and macarons
Macarons and macarons are cookies with completely different tastes, textures, and appearances.
Macarons are delicate meringue sandwich cookies made from blanched almonds and filled with buttercream or jam, while macarons are chewy drop cookies made from shredded coconut.
French macarons are even more difficult to make because they require precise measurements. Otherwise, the cookies won’t float. To make the perfect sized macaron dough, you will need to use a silicone mat and a piping bag. Otherwise, you’ll end up with lopsided cookies.
I haven’t mastered the keto macaron yet, and honestly, it’s just not on my gourmet to-do list.
Macarons, on the other hand, are definitely an easy cookie to master. The best part, in my opinion, is that you don’t have to whip the egg whites to stiff peaks.
Simply mix the wet and dry ingredients together and mix well. Then just make a mound of dough and bake it on a cookie sheet pan. It’s not too flashy and you don’t have to worry if it’s a little bigger than others.
I use a cookie scoop to make the same size cookies and it helps. Drizzle with some melted sugar-free dark chocolate and call it a day.
keto low carb sweetener
I’ve never met a cookie I didn’t like, so when I gave up sugar about 16 years ago, I was sad that I might never be able to enjoy my favorite cookies again. But then I started making recipes using stevia and everything changed for the better in my world.
You can use any low carb sweetener of your choice, but my favorite has always been sweet leaf liquid flavored stevia, and today I’m using pumpkin stevia. This is sacred. I really think this gives these easy pumpkin cookies an extra boost of pumpkin flavor.
How to make macarons
This easy macaron recipe requires the following ingredients:
egg whites, salt, cream of tartar, sweetener of your choice (I used pumpkin liquid stevia), heavy cream, unsweetened shredded coconut, pure pumpkin puree, pumpkin, not sugar-added pumpkin pie filling pie spice.
This time I used a homemade pumpkin spice mix that is easy to make, but you can also use store-bought.
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, pumpkin stevia, and heavy cream to a stand mixer fitted with the whisk attachment or the large bowl of an electric mixer or food processor and mix on high speed until frothy. . Add the remaining ingredients to the mixer and mix until well combined.
Scoop tablespoonfuls of dough or use a small cookie spoon to place on a baking sheet lined with parchment paper. Bake for 15 minutes or until edges and bottom are slightly brown. Cool completely.
If desired, dip the bottom of each cookie in the melted chocolate and sprinkle the remaining chocolate on top of each cookie.
How to store keto macarons
For best results and to maintain moisture, store keto macarons in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Can I substitute shredded coconut in those macarons?
No, unfortunately they don’t use keto flour and shredded coconut is used to hold the macaron cookies together.
If it does not contain shredded coconut or coconut, it is not considered a macaron. And I really can’t think of anything that would be a good substitute with the same texture as shredded coconut.
If you are allergic to coconut, this recipe is not suitable for you. Instead, it’s better to try making pumpkin macarons, which don’t contain coconut at all and have extra-fine almond flour in them.
keto pumpkin macarons
Not only am I a big fan of sugar-free macarons, so is my dad, and I love seeing the look on his face when I recreate a classic recipe with a healthy, sugar-free, keto version. He’s always impressed and, in a way, shocked.
This roundup includes over 60 Thanksgiving recipes perfect for sugar-free, low-carb, and ketogenic diets.
Here are some of the keto recipes that will be on your Thanksgiving table.
I hope you enjoy these delicious little keto pumpkin macarons as much as my family does.
See more pumpkin keto desserts for the holidays
pumpkin spice latte
slow cooker pumpkin pie bars
Sugar-free pumpkin NO-oatmeal cookies
pumpkin cheesecake truffle
chocolate pumpkin mug cake
keto pumpkin spice coconut macarons
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keto pumpkin macarons
Quantity: twenty one Macaron
calorie: 76kcal
cooking modePrevent the screen from going to sleep
material
optional toppings
2 ounce Unsweetened chocolate melted like a drizzle
Instructions
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, pumpkin stevia, and heavy cream to a stand mixer fitted with the whisk attachment or the large bowl of an electric mixer or food processor and mix on high speed until frothy. . Add the remaining ingredients to the mixer and mix until well combined.
Scoop 1 tablespoon of the dough or use a small cookie spoon to place on a baking sheet lined with parchment paper. Bake for 15 minutes or until edges and bottom are slightly brown. Cool completely.
If desired, dip the bottom of each cookie in the melted chocolate and sprinkle the remaining chocolate on top of each cookie.
Storage: For best results, store keto macarons in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.
Precautions
Net carbs 1g
This recipe was first published in November 2017.
nutrition
Provided by: 1Macaron | calorie: 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
