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    Home » Cookies » Keto Cranberry Almond Macaroons

    Published: Dec 22, 2021 · Modified: Dec 22, 2021 by Carolyn

    Keto Cranberry Almond Macaroons

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.4K shares
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    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!

    A stack of keto macaroons in front of a bowl of sugar-free dried cranberries.

    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 macaroons with cranberries and almonds on a baking sheet.

    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!

    Ingredients

    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
    • Salt

    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)
    Clickable banner: 10% off all ChocZero Products with Code FOODDREAMER
    Dipping a keto macaroon into sugar-free chocolate.

    How to make chewy keto macaroons

    1. 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.
    2. 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.
    3. Fold in the coconut.
    4. Beat the egg whites until they hold stiff peaks. Then fold in the coconut mixture.
    5. Stir in the cranberries and almonds, if using.
    6. Bake until just golden. Remove from the oven and let cool completely.
    7. 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.
    Chocolate dipped keto macaroons on a white plate over a maroon and gold patterned napkin.

    Frequently Asked Questions

    Is there a way to make these dairy-free?

    Yes! I have made similar keto macaroons with coconut cream in place of the heavy cream and it works perfectly.

    Can I use a different sweetener?

    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!

    Where do you get sugar-free dried cranberries?

    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.

    How do you store keto macaroons?

    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.

    Keto macaroons freshly dipped in chocolate.

    More keto coconut recipes

    • Keto Coconut Cream Pie
    • Creamy Keto Coconut Flan
    • Dairy-Free Keto Chocolate Fudge
    • Keto Coconut Cheesecake
    • Keto Coconut Cake

     

    A stack of keto macaroons in front of a bowl of sugar-free dried cranberries.

    Keto Cranberry Almond Macaroons

    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! 
    4.67 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto macaroons
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 16 cookies
    Calories: 160kcal

    Ingredients

    Macaroons

    • ¾ cup heavy whipping cream
    • ½ cup powdered Swerve Sweetener
    • 1 teaspoon almond extract (or vanilla extract)
    • ¼ teaspoon xanthan gum
    • 2 cups shredded coconut unsweetened
    • 2 large egg whites
    • ⅛ teaspoon salt
    • ½ cup Sugar-Free Dried Cranberries chopped
    • ½ cup sliced almonds

    Chocolate Dip

    • 2 ½ ounces dark chocolate chips, sugar-free chopped
    • ½ ounce cocoa butter (or 2 teaspoon coconut oil)
    US Customary – Metric

    Instructions

    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.

    Chocolate Dip

    • 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.
    Nutrition Facts
    Keto Cranberry Almond Macaroons
    Amount Per Serving (1 macaroon)
    Calories 160 Calories from Fat 134
    % Daily Value*
    Fat 14.9g23%
    Carbohydrates 6.2g2%
    Fiber 2.8g11%
    Protein 2.5g5%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Helen says

      November 11, 2015 at 8:24 pm

      Any suggestions for subbing the sweetened condensed milk? I’m in Oz ….. two choices: full fat loaded with sugar, or low fat loaded with sugar!
      Full fat is fine by me … But I simply don’t eat sugar of any kind ….
      Thanks.

      Reply
      • Carolyn says

        November 11, 2015 at 10:01 pm

        I don’t think you understand…this takes my own homemade condensed milk, which has no added sugar! Just click through for the recipe.

        Reply
        • Deborah says

          January 31, 2019 at 11:14 pm

          Is there a substitute for making the condensed milk? Wanting to bake macaroons but making the condensed milk first is too much effort

          Reply
          • Carolyn says

            February 04, 2019 at 7:45 pm

            No subs, sorry.

            Reply
    2. Heidi says

      August 12, 2015 at 4:28 am

      Hi Carolyn!

      Just stumbled onto this recipe on Pinterest – looks absolutely divine!!

      I love your blog and often browse on here for recipes and ideas – well done!

      Can’t wait to try these.

      Heidi xx

      Reply
    3. Michelle says

      November 26, 2012 at 11:56 am

      Do you know if these can be frozen and if they thaw well? I am wanting to make these for a cookie swap and in advance, but i wont make them now if they dont hold well after being frozen.

      Reply
      • Carolyn says

        November 26, 2012 at 12:03 pm

        I honestly do not think these would freeze well, what with the egg whites and condensed milk. So many cookies would, but not these.

        Reply
    4. JulieD says

      November 15, 2012 at 4:32 pm

      Carolyn, looks fantastic!!

      Reply
    5. Roxana | Roxana's Home Baking says

      November 14, 2012 at 11:23 pm

      Happy Birthday to your son. Hope the cupcakes turned out as great as these macaroons!
      Tiffany is born on November 6 🙂

      Reply
    6. claire @ the realistic nutritionist says

      November 12, 2012 at 6:18 pm

      OH MY GOSH!!! Carolyn, these are divine!!!

      Reply
    7. Maureen | Orgasmic Chef says

      November 11, 2012 at 7:04 am

      Happy Birthday to the handsome young man and do you have any of these left? ? They certainly caught my eye in a big way.

      Reply
    8. Kammie @ Sensual Appeal says

      November 10, 2012 at 3:53 pm

      Mmm these macaroons totally grabbed my attention.. delicious. Happy birthday to your pride and joy as well. You are a wonderful writer. 🙂

      Reply
    9. Dita MacDonald says

      November 10, 2012 at 1:17 pm

      I have been following your site for a good while. I read your article about gluten free holiday cooking. The tips in it are spot on. Low carb & gluten free are certainly challenging when you first start baking and cooking this way.

      Happy Birthday to your darling 8 yr old. I’m sure whatever you make he will love, since you are such a great cook. Thanks for all your recipes. Each one is a treasure.

      Reply
      • Carolyn says

        November 11, 2012 at 7:09 am

        Thanks, Dita!

        Reply
    10. Pat Baker says

      November 10, 2012 at 11:42 am

      These look marvelous! Your son is a doll! Happy Birthday to your son! Going to read the article now. Thanks for all the recipes and for using ZipList it is the bomb.

      Reply
    11. Rae says

      November 10, 2012 at 11:28 am

      Do 20 drops of stevia equal about a 1/2 tsp?

      Reply
      • Carolyn says

        November 10, 2012 at 12:23 pm

        Actually, it comes out closer to about 1/4 tsp…somewhere between the two.

        Reply
    12. Sandi B says

      November 10, 2012 at 9:28 am

      Found your blog featured on I Breathe I’m Hungry blog… Your recipes look amazing!!

      Reply
      • Carolyn says

        November 10, 2012 at 9:52 am

        Thank you!

        Reply
    13. Judy@lifeonthefoodchain.com says

      November 09, 2012 at 11:28 pm

      Oh, dear. I was just about to head to bed and then spotted these. Will have to make these immediately (OK, Sunday when I’m off). But I will definitely have sweet dreams. These. Look. Wonderful.

      Reply
    14. Alison @ Ingredients, Inc. says

      November 09, 2012 at 10:41 pm

      I can’t’ wait to try these!

      Reply
    15. Sarah says

      November 09, 2012 at 1:46 pm

      Happy Birthday to the 8 year old! I’m sure he’ll love his cupcakes!

      Reply
    16. Gail @ Faithfulness Farm says

      November 09, 2012 at 11:59 am

      These will make the holiday baking list (which is growing every time I visit you, lol). Happy birthday to your dear one — they grow up WAY too quickly 🙂

      Blessings!
      Gail

      Reply
    17. Barb says

      November 09, 2012 at 11:58 am

      I don’t use Stevia….do you know how much sweetener if any would replace the drops or what else I would need?

      Reply
      • Carolyn says

        November 09, 2012 at 2:12 pm

        I’d put in an additional 1/4 cup erythritol.

        Reply
    18. Kiersten @ Oh My Veggies says

      November 09, 2012 at 11:15 am

      Happy Birthday to your son! And good luck with those cupcakes. If all else fails, you can always whip up some macaroons, right? 🙂

      Reply
    19. Sommer@ASpicyPerspective says

      November 09, 2012 at 9:52 am

      LOVE Macaroons! Your son is such a cutie–Happy Birthday to him!!

      Reply
    20. Brian @ A Thought For Food says

      November 09, 2012 at 9:30 am

      First, Happy Birthday to your son! That’s a big one! And congrats on the article!

      Now, I’m a big fan of macaroons… but, amazingly, I have yet to make them! I’m officially inspired!

      Reply
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