Cast Iron Keto
menu icon
subscribe
search icon
×

Keto Chocolate Macaroons 🍫

Published: · Updated: by · 10 Comments

Jump to Recipe Print Recipe

Get ready for a sweet journey into the world of keto treats! We're making our tasty Keto Chocolate Macaroons that are full of rich chocolate and just a hint of coconut. These delectable and chewy treats will leave a lasting impression from the very first bite. So, put on your apron, and let's dive into this recipe that takes less than an hour to create.

Keto Chocolate Macaroons stacked
Jump to:

Preparation and cooking overview

Making these keto cookies is a breeze, and it only takes 40 minutes. Your main tasks? Toast the coconut, melt the chocolate, and mix it all together! Once your mix is ready, shape it into small balls. After a quick chill in the fridge, they'll be ready to enjoy!

Chef's note

The secret to perfect keto macaroons is to keep trying new things. Add some toasted nuts for extra crunch, or drizzle keto-friendly caramel for a sweet surprise. Feeling bold? Dip your macaroons in dark chocolate for an ultra-decadent treat.

  • Keto Chocolate Macaroons on a piece of white parchment
  • Keto Chocolate Macaroons on a grey background
  • Prep Time: 5 minutes
  • Cooking Time: 5" minutes
  • Total Time: "30 minutes
  • Total time: 40 minutes
  • Difficulty Level: Easy
  • Recipe makes 8 servings

🍫 Ingredients for this keto chocolate macaroons recipe

Here's what you'll need to make this perfect treat:

  • ½ cup of sugar-free chocolate chips
  • 1 ½ cups of unsweetened shredded coconut
  • 1 tablespoon of coconut oil
  • ½ teaspoon of pure vanilla extract
  • Pinch of sea salt

Ingredient substitutions

If there's an ingredient on the list that you'd prefer to skip, no problem! Here are some fantastic keto-friendly substitutes you can try:

  • Sugar-free chocolate chips: Use unsweetened dark chocolate or a sugar-free chocolate bar instead.
  • Shredded coconut: Swap the shredded coconut for chopped macadamia nuts or coconut extract. 
  • Pure vanilla extract: Use vanilla bean paste or pure vanilla powder if you don't have pure vanilla extract.

Additional ingredients

Feel free to get creative and add some extra flair to these low carb macaroons. The following ingredients are entirely optional but can take your culinary adventure to the next level:

  • Unsweetened cocoa powder: Add extra chocolatey flavor with keto cocoa powder.
  • Sugar-free caramel sauce: Drizzle sugar-free caramel sauce for a rich taste.
  • Ground cinnamon or nutmeg: Sprinkle a pinch of cinnamon or nutmeg to add an aromatic note.
  • Almond extract: Add a delightful flavor contrast with almond extract.

Cooking tools required

To make this chocolate macaroons recipe, you'll need the following tools:

  • 8'' or larger cast iron skillet
  • Bowl
  • Cookie scoop
  • Baking sheet

Tools substitute options

Don't worry if you don't have all of the tools mentioned above; just use these substitutes instead:

  • Skillet: If you don't have a cast iron skillet, use a regular non-stick frying pan. 
  • Cookie scoop: If you don't have a cookie scoop, use a tablespoon to make the bite-sized balls.

How to make these Keto Chocolate Macaroons: step-by-step guide

Cooking method

  • No cooking method

Preparation steps

  1. Line a baking sheet with parchment paper.
  2. Gather the ingredients and ensure they are measured correctly.

Instructions

  1. Start by toasting the coconut in an 8" or larger cast iron skillet over low heat until it turns a golden color. Then, move it into a separate bowl.
  2. Into the same skillet, add the chocolate chips, coconut oil, vanilla, and a touch of salt.
  3. Apply heat just until the ingredients are melted and mix together smoothly.
  4. Pour the melted chocolate mix over the toasted coconut in the bowl, stirring well to combine.
  5. Use a cookie scoop to shape the mixture into 8 macaroon balls.
  6. Place these balls onto your pre-prepared baking sheet lined with parchment paper.
  7. Move the baking sheet into the refrigerator and let it chill for at least 30 minutes. After they've chilled, they're ready to serve!

Chef's pro tip

If your macaroon mixture turns out too sticky, add more toasted coconut to absorb the excess moisture. If it's too dry, a touch more melted chocolate or coconut oil can help bring it together. Adjust these additions slowly, mixing well after each, until you reach your desired consistency.

What to serve with these keto chocolate macaroons?

Here's a list of a few things that would pair perfectly with your keto chocolate macaroons:

  • Cappuccino: The creamy cappuccino balances the rich, chocolaty flavor of the macaroons.
  • Keto-friendly yogurt: The tangy yogurt nicely contrasts with the sweetness of the macaroons.
  • Keto whipped cream: The light, fluffy whipped cream brings extra richness to the macaroons.
  • Fresh berries: The naturally sweet berries provide a refreshing contrast to the chocolate macaroons.

How to make it healthier?

You can make the keto macaroons even healthier by following these tips:

  • Add a tablespoon of ground flaxseed to the mix to boost the fiber content.
  • Opt for unsalted or low-sodium shredded coconut to moderate the sodium levels.

Time-saving tips

  • Use pre-toasted coconut: Save time by using pre-toasted shredded coconut instead of toasting it yourself.
  • Melt chocolate in the microwave: Opt for melting chocolate chips in the microwave instead of using the stovetop for quicker results.
  • Chill in the freezer: If you're pressed for time, you can cool the macaroons in the freezer instead of the fridge.

What can I prepare ahead of time?

  • Toast the coconut in advance: Toast the unsweetened shredded coconut in advance and store it in an airtight container.
  • Measure and portion the ingredients: Have all the ingredients and tools ready for an organized and efficient cooking experience.

Storage and reheating instructions

  • Refrigerator: Keep macaroons in an airtight container or sealed bag in the fridge for up to a week.
  • Freezer: If needed, freeze in a suitable container or bag for up to 3 months. Refrigeration is always preferred for optimal texture.

Note: Macaroons don't need reheating. Simply let them reach room temperature before enjoying them.

Recipe wrap-up and conclusion

Get ready to embark on a delicious journey with these Keto Chocolate Macaroons. Prepare to fill your home with their delightful aroma and indulge in your new go-to keto dessert. Share your creations on Facebook and Instagram by tagging us. We're excited to see your culinary masterpiece!

Frequently asked questions

Coconut macaroons may turn out soggy if they contain too much moisture or if they are undercooked. Ensure proper baking time and use the right ingredient ratios to avoid sogginess.

Yes, you can freeze coconut macaroons. Place them in an airtight container or freezer bag, and they can be stored for up to 3 months. Thaw them at room temperature before serving.

If macaroons are left sitting for too long, they may become stale and lose their texture. To maintain freshness, store them in an airtight container and consume within a few days of baking.

Low-carb coconut macaroons will last about 7 days when stored in an airtight container at room temperature. It's important to note that their texture will change slightly over time.


Absolutely! All the ingredients we've suggested in the recipe are keto-friendly. These macaroons are perfect for those following a keto diet, allowing you to indulge in a delicious sweet treat without compromising your dietary goals.

The number of carbs in a macaroon can vary depending on the portion size and the specific ingredients you've used. However, an average serving in this recipe contains about 4 grams of carbs.

📖 Recipe

Keto Chocolate Macaroons on a piece of white parchment

Keto Chocolate Macaroons

These Small Batch Keto Chocolate Macaroons are crafted with only 5 basic ingredients! They're a fantastic guilt-free dessert option—sugar-free, gluten-free, and low-carb.
4.67 from 9 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: French
Keyword: keto macaroons
Prep Time: 5 minutes
Cook Time: 5 minutes
Chill: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 171kcal

Ingredients

  • ½ cup sugar-free chocolate chips we used semi-sweet Lily’s Sweets
  • 1 ½ cup unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • ½ teaspoon pure vanilla extract
  • Pinch of sea salt
US Customary - Metric

Instructions

  • Start by toasting the coconut in an 8" or larger cast iron skillet over low heat until it turns a golden color. Then, move it into a separate bowl.  
  • Into the same skillet, add the chocolate chips, coconut oil, vanilla, and a touch of salt.  
  • Apply heat just until the ingredients are melted and mix together smoothly.  
  • Pour the melted chocolate mix over the toasted coconut in the bowl, stirring well to combine.  
  • Use a cookie scoop to shape the mixture into 8 macaroon balls.  
  • Place these balls onto your pre-prepared baking sheet lined with parchment paper.  
  • Move the baking sheet into the refrigerator and let it chill for at least 30 minutes. After they've chilled, they're ready to serve!

Nutrition

Nutrition Facts
Keto Chocolate Macaroons
Amount Per Serving
Calories 171 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g81%
Sodium 6mg0%
Potassium 95mg3%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Comments

  1. Albertina Geller says

    These were really good and easy to make. Even my nephew tried it out and loved it. I love you videos and your blog. Thank you for sharing such amazing content

    Reply

  2. Gail Schimpf says

    5 stars
    Yummy! What should we store these in? A ziplock bag? Covered container?

    Reply

    • Cast Iron Keto says

      Either of those will work!

      Reply

  3. Cheryl says

    5 stars
    These are absolutely delicious. You get the crunch that’s missing from so many keto sweet bites and snack. Definitely making these again. Thanks for the recipe.

    Reply

  4. Angel says

    can you add sugar or maple syrup to the recipe? If so will it still harden at room temperature?

    Reply

    • Cast Iron Keto says

      I'm not sure what you're asking. Do you want to replace the erythritol with sugar? If so it would be 1:1. Hope this helps!

      Reply

      • Amber says

        I don't see sweetener in the recipe. Is there supposed to be sweetener in the ingredient list?

        Reply

        • Cast Iron Keto says

          Hi Amber, there is no added sweetener in this recipe as the coconut's natural sweetness paired with the chocolate chips is pretty sweet already.

          Reply

  5. Josh says

    I don't know what I did wrong but I ended up with a bowl of chocolate coconut and no moisture at all. So I did a bit more chocolate and oil and mixed it all in. Well, not better. I ended up with super hard cookie pucks that could break a window.

    Ah, well!

    Reply

    • Cast Iron Keto says

      Hey Josh - sorry to hear this! What brand of coconut did you use? We've noticed lately that a lot of the shredded coconut is incredibly dry and we're wondering if that made a difference here.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating