These easy No Bake Keto Macaroons are little bites of chocolate coconut heaven. Sweet, tender, and just this side of chewy, and they have only 1.5g net carbs per serving! This post is sponsored by ChocZero.
While I love baking, I also love no-baking. In other words, I love making easy no bake treats like these Chocolate Keto Macaroons.
The process is quick, takes a handful of ingredients, and I don’t have to turn on my oven. And then I get to enjoy the sweet coconut chocolate combo in bite-sized perfection.
It doesn’t hurt to dip them into some melted keto chocolate either!
Why you will love this recipe
I created a version of these keto macaroons for my Easy Dairy-Free Desserts ebook. I liked them so much, I decided I needed to make with dairy too. And share them here with you!
Many no bake macaroons call for condensed milk. And of course, I could have gone to the trouble of making some sugar free condensed milk. But I quickly realized that you don’t have to go that far.
Simply boiling some cream with sweeteners and cocoa powder was sufficient to create the same thick, syrupy texture. From there, I folded in the shredded coconut and made little mounds with my cookie scoop.
Then I froze them so that I could dip them easily in some melted chocolate. ChocZero chocolate chips melt so well and I just couldn’t resist! Remember to use code FOODDREAMER for 10% off all ChocZero products.
These chocolate keto macaroons are the perfect bite-sized treat for coconut lovers. And they have only 1.5g net carbs for two cookies!
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- Heavy cream: The base of these keto macaroons is made with heavy cream, but you can also use coconut cream.
- Swerve sweetener: I find that an erythritol based sweetener like Swerve give the macaroons some firmness so that they hold their shape.
- Allulose: Using an allulose sweetener helps make these no bake cookies a little gooier. The new Swerve Allulose is an excellent choice!
- Cocoa powder: I love Dutch process cocoa for a deeper chocolate flavor. It also dissolves more easily in the cream.
- Shredded coconut: Make sure to use finely shredded, unsweetened coconut.
- Sugar-free chocolate: I used ChocZero dark chocolate chips in this recipe.
- Coconut oil: A little coconut oil helps the chips melt more smoothly for dipping.
Step by Step Directions
1. Dissolve the sweeteners: In a medium saucepan over medium heat, combine the heavy cream and the sweeteners. Cook, whisking continuously, until the sweeteners dissolve in the cream.
2. Add the cocoa: Whisk in the cocoa powder, vanilla extract, and salt until there are no lumps, then bring to a low boil and cook for 1 minute. Keep a close eye on it to make sure it doesn’t boil too vigorously.
3. Stir in the coconut: Remove from heat and stir in the coconut well to combine. Let cool a few minutes to thicken.
4. Form the macaroons: Roll the mixture into 1-inch balls or use a small (1 tablespoon) cookie scoop to make small mounds, packing it in tightly. Place on a parchment-lined baking sheet and place in the freezer until firm, about 30 minutes.
5. Melt the chocolate: In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt on high in 30 second increments, stirring in between until smooth.
6. Dip the macaroons: Dip the bottom of each macaroon in the melted chocolate and place back on the lined baking sheet. Refrigerate a few minutes to set the chocolate.
You can really make these keto macaroons as big or as small as you like. I love the little ones that you can pop into your mouth in one bite.
Finely shredded coconut works best for these no bake cookies, so that they hold together better.
If the mixture is too gooey to form into macaroons, try adding a bit more shredded coconut or cocoa powder.
I found the ratio of half a cup Swerve Granular with a quarter cup allulose to give these macaroons the right texture. You could use just allulose (¾ cup) but they may be quite soft and a little too sticky. BochaSweet would probably work well too.
Other sweeteners like pure stevia and pure monk fruit extract have no bulk so they won’t add to the structure of the recipe. If you choose to use them, you should add some glucomannan or xanthan gum to the cream mixture after boiling it. Try ¼ teaspoon to start and whisk it in quickly to avoid clumps.
Frequently Asked Questions
Many coconut macaroon recipes have upwards of 20g of carbs per serving. But these easy keto coconut macaroons have 5.6g of carbs and 4.1g of fiber. So they have 1.5g net carbs per two cookies.
Unsweetened, dried coconut is a keto friendly ingredient. It has only 4g of carbs and 2 g of fiber per serving. So it works well in recipes like Keto Coconut Cake or Almond Joy Brownies.
Store these delicious cookies in a covered container on the counter for up to 4 days or in the fridge for up to 8 days. You can also freeze them, before or after dipping in chocolate, for several months.
More delicious bite sized desserts
Chocolate Keto Macaroons Recipe
- ½ cup heavy whipping cream
- ½ cup Swerve Granular
- ¼ cup granular allulose
- ¼ cup cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups finely shredded coconut
- 2 ounces dark chocolate chips, sugar-free
- ½ teaspoon coconut oil
- Line a baking sheet with parchment or waxed paper.
- In a medium saucepan over medium heat, combine the heavy cream and the sweeteners. Cook, whisking continuously, until the sweeteners dissolve in the cream.
- Whisk in the cocoa powder, vanilla extract, and salt until there are no lumps, then bring to a low boil and cook for 1 minute. Keep a close eye on it to make sure it doesn't boil too vigorously.
- Remove from heat and stir in the coconut well to combine. Let cool a few minutes to thicken.
- Roll the mixture into 1-inch balls or use a small (1 tablespoon) cookie scoop to make small mounds, packing it in tightly. Place on the prepared baking sheet and place in the freezer until firm, about 30 minutes.
- In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt on high in 30 second increments, stirring in between until smooth.
- Dip the bottom of each macaroon in the melted chocolate and place back on the lined baking sheet. Refrigerate a few minutes to set the chocolate.
John Kiehart says
I just made your coconut macaroons. The problem that I’m having is that they’re not holding together very well. I don’t have a 1″ baller, the smallest I have is a 1.5″ baller. So I tried balling them by hand and that was a complete fail. So I used the bigger baller and packed it as much as humanly possible. I got the majority to form, but not what I would classify as a raving success. The only variation from your recipe was that I used 1/2 cup of monk fruit in the raw (erythritol blend) in place of the Swerve. Any ideas on what may have went wrong?
Sounds like your mixture was too dry. Could be your cocoa powder, your sweetener, or even your coconut. Next time, add a bit more liquid or oil
Barbara L Simonds says
I wonder how they’d be with some peanut butter? Sort of like “no-bake cookies” without the oatmeal?
What can I use in place of allulose???
Joseph B says
These cookies are outstanding and very easy to make. Another fan favorite!
As soon as I saw this post I went into the kitchen and made them! I had all the ingredients, they were quick and satisfying with their rich chocolaty chewiness!! Thank you for all your recipes!
Glad to hear it!
In this recipe for chocolate macaroons, what’s the difference between Swerve Granular and granular allulose? They sound like they are the same thing. And if they’re not, what can I substitute for the allulose?
They are not the same thing. Swerve Granular is erythritol. Allulose is allulose. I already discussed what to sub for sweeteners so make sure you read that section! 🙂
Alice R says
You mentioned that bochasweet would probably work as a substitute. Am I using that in place of the allulose? Thanks!
In place of either or all of it. as you wish!
Theresa Fenkhuber says
would it work with nuts instead of coconut?
Possibly, if you could get them ground up enough.
Lynne A Cobb says
can this be done dairy free?
Read the ingredients section…. I answer that! 😉