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!
heavy whipping cream
powdered Swerve Sweetener
(or vanilla extract)
Sugar-Free Dried Cranberries
dark chocolate chips, sugar-free
(or 2 teaspoon coconut oil)
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.
By Carolyn Ketchum of All Day I Dream About Food