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    Home » Keto Cookies » No Bake Keto Macaroons

    Published: Mar 14, 2023 by Carolyn

    No Bake Keto Macaroons

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

    905 shares
    Jump to Recipe Print Recipe

    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.

    Two keto chocolate macaroons sitting in front of a bowl of more macaroons.

    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!

    Close up shot of a chocolate dipped keto macaroon on a white tray.

    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!

    A metal cake stand filled with no bake keto macaroons.

    Ingredients

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

    • 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

    A collage of 6 images showing how to make keto chocolate macaroons.

    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.

    Chocolate keto macaroons lined up on a long white tray.

    Expert Tips

    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.

    Sweetener Options

    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.

    Close up shot of two no bake chocolate macaroons with a bite taken out of one.

    Frequently Asked Questions

    Are macaroons high in carbs?

    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.

    Can you have unsweetened coconut on keto?

    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.

    How do you store keto macaroons?

    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

    • Titled image of keto cheesecake bites, with a close up of one bite cut open to show the filling inside, on top of other cheesecake bites on a metal platter
      No-Bake Keto Cheesecake Bites
    • Titled image of keto chocolate espresso truffles on a white plate, with a cup of espresso in the background.
      Keto Chocolate Espresso Truffles
    • Titled image of Boston Cream Cookie Cups on a white plate over a blue patterned napkin, with a vase of yellow flowers and a cup of coffee in the background.
      Keto Boston Cream Pie Cookie Cups
    • Keto No Bake Smores Bites piled in a white bowl.
      No Bake Keto S’Mores Bites
    Close up shot of a chocolate dipped keto macaroon on a white tray.

    Chocolate Keto Macaroons Recipe

    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!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chocolate macaroons, keto macaroons
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 15 servings
    Calories: 128kcal

    Ingredients

    • 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
    US Customary – Metric

    Instructions

    • 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.
    Nutrition Facts
    Chocolate Keto Macaroons Recipe
    Amount Per Serving (2 cookies)
    Calories 128 Calories from Fat 109
    % Daily Value*
    Fat 12.1g19%
    Carbohydrates 5.6g2%
    Fiber 4.1g16%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    905 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. Joseph B says

      March 26, 2023 at 12:26 am

      5 stars
      These cookies are outstanding and very easy to make. Another fan favorite!
      ………………. 😎👍👍

      Reply
      • Carolyn says

        March 26, 2023 at 8:35 am

        Thanks, Joseph!

        Reply
    2. Amanda says

      March 18, 2023 at 8:51 pm

      5 stars
      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!

      Reply
      • Carolyn says

        March 19, 2023 at 9:27 am

        Glad to hear it!

        Reply
    3. Diane says

      March 16, 2023 at 9:11 pm

      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?

      Reply
      • Carolyn says

        March 17, 2023 at 7:53 am

        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! 🙂

        Reply
    4. Alice R says

      March 14, 2023 at 8:14 pm

      You mentioned that bochasweet would probably work as a substitute. Am I using that in place of the allulose? Thanks!

      Reply
      • Carolyn says

        March 15, 2023 at 9:09 am

        In place of either or all of it. as you wish!

        Reply
    5. Theresa Fenkhuber says

      March 14, 2023 at 8:49 am

      would it work with nuts instead of coconut?

      Reply
      • Carolyn says

        March 17, 2023 at 8:35 am

        Possibly, if you could get them ground up enough.

        Reply
    6. Lynne A Cobb says

      March 14, 2023 at 8:27 am

      can this be done dairy free?

      Reply
      • Carolyn says

        March 14, 2023 at 8:28 am

        Read the ingredients section…. I answer that! 😉

        Reply

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