Sweet and tender keto macaroons, chock full of coconut, almonds, and sugar-free dried cranberries. Dip them in some low carb chocolate for a delicious and easy keto dessert!
This keto macaroon recipe is my low carb, sugar-free take on the famous cookies from Au Bon Pain. They’re perfectly chewy and sweet, and dipped in dark chocolate, just like the original. But with only 3.4g of carbs per serving.
When I first moved to Boston for work, I frequented Au Bon Pain quite regularly and I had a weak spot for their cookies. I shudder to think how much sugar they contained.
So I had to try my hand at making keto coconut macaroons that could live up to the sweet and chewy treats in my memory.
I first published this recipe in 2012. It was really good back then but now I’ve made it even easier to make!
Keto Coconut Macaroons
Macaroons are an ideal recipe to convert to keto, as they are already completely gluten-free. Classic macaroons usually take egg whites, sugar or sweetened condensed milk, and plenty of shredded coconut. That’s about it.
When I first created my own keto macaroons, I went through the process of making my sugar-free condensed milk. Then I realized I needn’t go that far, that I could simply heat the cream and add sweetener and a little thickener to get the same consistency.
And they have that perfect chewy coconut macaroon texture!
Keto macaroons take only a handful of basic ingredients:
- Heavy whipping cream – It also works with coconut cream
- Powdered sweetener – I recommend Swerve Confectioners
- Extract of choice – vanilla, almond, or coconut
- Xanthan gum – to thicken the cream and help bind everything
- Egg whites
Now if you want to get fancy and make my Copycat Au Bon Pain version, you can add:
- Sugar-free dried cranberries
- Sliced almonds
- Sugar-free dark chocolate (I love using ChocZero)
How to make chewy keto macaroons
- Simmer the cream. This takes the place of sweetened condensed milk, and you don’t need to simmer it too much. About 5 minutes will do to help it thicken.
- Stir in the sweetener, extract, and xanthan gum. I recommend a powdered erythritol sweetener here to avoid grittiness. The xanthan gum helps thicken the cream and gives the cookies more of that chewy quality.
- Fold in the coconut.
- Beat the egg whites until they hold stiff peaks. Then fold in the coconut mixture.
- Stir in the cranberries and almonds, if using.
- Bake until just golden. Remove from the oven and let cool completely.
- Dip in melted chocolate! I like to melt my keto chocolate with a bit of cocoa butter to thin it out, but you can also use a bit of coconut oil.
Frequently Asked Questions
Yes! I have made similar keto macaroons with coconut cream in place of the heavy cream and it works perfectly.
I have only made these keto macaroons with Swerve Confectioners so I can’t guarantee the results with other sweeteners. My concern is that allulose or BochaSweet would make them too soft and they wouldn’t cook through properly. But if you do try, please let me know the results!
You make them! Trust me, it’s easy. You can purchase unsweetened dried cranberries on Amazon but they are expensive and, since they have no sweetener at all, they aren’t as tasty.
These cookies should be fine on the counter for up to 5 days, or stored in the fridge for 10 days. They can also be frozen for up to 2 months.
More keto coconut recipes
- Keto Coconut Cream Pie
- Creamy Keto Coconut Flan
- Dairy-Free Keto Chocolate Fudge
- Keto Coconut Cheesecake
- Keto Coconut Cake
Keto Cranberry Almond Macaroons
For the macaroons:
- Preheat the oven to 325F and line a baking sheet with parchment paper.
- In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes.
- Whisk in the sweetener and almond extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside.
- In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined. Gently stir in the cranberries and almonds.
- Drop by rounded teaspoons onto the prepared baking sheet. Bake 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
- Dip each macaroon halfway into the chocolate and set on a waxed paper line baking sheet. Refrigerate until set, about 20 minutes.