Keto Macarons

Macarons are a diamond of French cuisine. Crispy outside and airy inside almond biscuits, filled with ganache, always look delicious and are loved by adults and children alike. However this recipe is quite complicated and requires a scrupulous attention to the proportions and temperature of the ingredients. This is especially true for our version of the recipe adapted for the ketogenic diet. But if you follow the instructions to a T, expect to get those hard to make macarons right.

Prep Time
30 mins
Cook Time
60 mins
Total Time
90 mins
Nutrition Information (per serving)
Total carbs
3.9 grams
Net carbs
2.0 grams
Total fat
9.7 grams
Saturated fat
3.8 grams
1.8 grams
3.3 grams
104 kcal
23 mg
75 mg
Ingredients (18 servings)
  • 3 1/2 oz chocolate (85-100% cocoa)
  • 3 1/2 oz double cream
  • 1/2 oz butter
Prepare all ingredients in advance. Keep them at room temperature for at least 1 hour. This is especially important for the eggs.
Sift almond flour through a fine-mesh sieve with a cell no larger than 0.03 inches. Throw away any large chunks of flour left in the sieve. For the recipe, you need 5 1/3 ounces of sifted almond flour.
Sift erythritol into the almond flour and mix thoroughly with a whisk. For this recipe, you will need 5 1/3 ounces of erythritol, stevia won’t work. Use the finest powder, this is very important.
Cooking the syrup. In a separate bowl sift the remaining half of the erythritol. Pour the erythritol into a saucepan and add 1 3/4 oz water. Heat over low heat and stir constantly. Insert a thermometer into the mixture and watch the temperature.
As soon as the syrup heats up to 203 F, start whipping 1 3/4 ounces of egg whites with a mixer or blender in a separate bowl until hard peaks form.
As soon as the syrup heats up to 230 F, remove it from the heat and slowly pour a thin trickle of the syrup into the whipped whites. Do not stop whipping the whites during this process.
Continue to whip whites with syrup for at least 7 minutes. The mixture should cool to 113 F.
Mix the batter for the biscuit. Pour the remaining 1 3/4 ounces of the egg whites into the mixture of almond flour and erythritol. Top with the mixture of egg whites and syrup.
Thoroughly, but gently mix the batter with a silicone spatula until smooth. Do not mix the batter more than necessary, stop as soon as the batter has become smooth.
Transfer the batter into a pastry bag. Cut off the corner of the pastry bag.
Cover the baking sheet with a non-stick parchment and lay the pastry bag holding the batter strictly perpendicular to the baking sheet. The optimal biscuit size is 1 1/2 inches in diameter. Leave enough air between the cookies, as they will spread out slightly.
Allow the batter to dry thoroughly for 1-2 hours. A crust should form on top of the batter. It should not stick to your finger if it is touched. You may need more time if you have high humidity in your kitchen.
As soon as the batter is sufficiently dried, preheat the oven to 280 F. Use a baker-broiler setting, without convection. Bake the biscuits for 12 minutes. Check whether the cookies are cooked well, they should easily detach from the parchment. If the biscuits are not ready, return the baking sheet to the oven and continue baking, checking for readiness every 3-5 minutes. Do not raise the temperature in the oven – it’s essential. You may need up to 25 minutes, this depends on the individual characteristics of your oven.
It’s time to prepare a filling for the biscuits – chocolate ganache. Prepare all the ingredients.
Melt the chocolate with the cream on a water bath. Choosing high-quality chocolate without sugar is important. In our case, the composition of chocolate is 99% cocoa, with 1% salt and natural vanilla as a flavoring.
Add the butter and mix. Ganache is ready.
Pour the finished ganache into a pastry bag and cool to room temperature in a refrigerator. Ganache should thicken if everything has been done properly till this point.
Everything is ready for finishing up the macarons. Smear ganache on one biscuit and press together with another biscuit. Repeat the process with all the cookies.

15 thoughts on “Keto Macarons”

  1. I beg your pardon! In paragraph 8, you add butter to the dough – but it is not in the list of products. Tell me, please, what oil do you put and in what quantity? Thanks for recipe!!!!!)))

  2. I just made these yesterday following all instructions precisely. However, these macarons didn’t rise. There are no feet on these macarons. Wasn’t there supposed to go also baking powder or cream of tartar? Other recipes use one or the other.

    • this is just my opinion but when u use the piping bag to place each macaron batter on the parchment paper…did u let it sit for a while for the top to to be a little “hard” (like say after…mayb 20ish maybe less minutes…if u slide it finger on the top…it will be smooth and not come off…sorry if that doesn’t make sense)

      normally doing that allows your macaron to rise?
      Im not sure….tasty 101 videos of macarons helps explain this better

      idk if u need baking power (or mixture of baking soda and cream of tartar) to help it rise…

  3. So thought I would give this a go as I am doing Keto. The biscuit mixture did not end up runny so how could it be piped through a bag? Followed the instructions but did not get a consistency that would allow it to be piped, no idea what I did wrong?

    Anyway formed biscuits shapes with the mixture, currently waiting for them to “rest” before putting them in the oven. Wish me luck!

  4. I’ve been looking for a keto macaron recipe for awhile now and had no luck. I came across a YouTube who bakes a lot of great keto desserts and said that she had experimented on making these and concluded that its the erythritol that makes them not rise and have no feet. Unfortunately, this would always be the end result because of the sugar substitute.


Leave a Comment