Sugar Free Keto Macarons Recipe (No Fail!)
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My husband and I honeymooned in Paris years ago, but I remember the French macarons just like yesterday: light and delicate, with a crisp exterior, chewy interior, and just the right amount of sweetness. Today, we’re doing the impossible: Making a low carb keto macarons recipe — and it brings me back to Paris every time.
Making homemade macarons can be finicky, but just like a keto cheesecake or lava cake, the process is easy as long as you follow the right technique. And, I’ve gone through the testing to give you all the best tips for perfect sugar free macarons every time, with surprisingly simple ingredients.
When learning how to make homemade macarons keto, it’s so important to get quality ingredients. For this recipe, I turned to my favorite ChocZero Dark Chocolate Chips for the chocolate ganache. Not only are they completely free of sugar, but they also contain no gluten, soy, dairy, or GMOs — and each generous serving is 1g net carbs!
What Are Macarons?
Macarons are the ultimate fancy dessert! This classic French sandwich cookie contains two delicate, lightly crisp, and chewy wafers surrounding a buttercream, chocolate, or jam filling. Many get their unique look with added food coloring, melted chocolate, or even sprinkles.
Traditionally, macarons are made with almond flour, beaten egg whites, and powdered sugar. To make a sugar free French macarons recipe that tastes like the original, we’re swapping the sweetener with a safe keto option (and adding chocolate for a classic flavor!).
Why You’ll Love This Keto Macarons Recipe
- Sweet chocolate flavor
- Delicate crisp and chewy texture
- Easy to make in multiple flavors (variations listed below!)
- Naturally gluten-free with dairy-free option
- 2g net carbs per cookie
- So authentic looking, nobody will guess they’re keto!
Ingredients You’ll Need
This section explains how to choose the best ingredients for low carb macarons, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For the shells:
- Egg Whites – A traditional, naturally keto ingredient for macarons! Use fresh egg whites instead of whites in a carton for the most consistent results.
- Besti Powdered Monk Fruit Allulose Blend – A finely powdered consistency and excellent dissolving ability helps this keto sweetener blend easily into the macaronage, all while tasting just like sugar. You can use powdered erythritol or other keto sweeteners (most contain erythritol as a bulking agent, even if they are labeled as “monk fruit” or “stevia”) instead, but there is a chance it might crystallize and cause a gritty texture.
- Besti Crystallized Monk Fruit Allulose Blend – A blend of both monk fruit and pure allulose mimics the consistency of granulated sugar.
- Wholesome Yum Almond Flour – Almond flour is a traditional ingredient in macarons, so don’t skip it! The fine grind in this one helps create smooth outer shells. You must use almond flour, not almond meal for the ideal macaron texture. Do not use coconut flour, which would be too dry.
- Cocoa Powder – Provides a dry source of chocolate flavor that keeps the shells from getting too “wet.” Use the best-quality brand you can source. (If you want other flavors of macarons, you’ll omit this — see variations below.)
- Sea Salt – Adds balance to the sweet taste in the keto macarons recipe.
- Vanilla Extract – Brings out the chocolate flavor! Use the best quality brand possible.
For the chocolate cream filling:
- ChocZero Dark Chocolate Chips – They taste and melt like conventional chocolate, making them the perfect choice for a sugar free macarons filling. You can also use sugar-free milk chocolate chips if you prefer.
- Heavy Cream – For a dairy free option, coconut cream will also work.
- Vanilla Extract – Adds more depth to the filling.
- Sea Salt – Balances the sweet flavor.
How To Make Macarons
This section shows how to make keto French macarons with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Sift dry ingredients. Use a fine-mesh sieve to sift almond flour, cocoa powder, salt, and sweetener together into a large mixing bowl.
- Make meringue. In a large bowl, use a stand mixer or hand mixer to whip egg whites until they reach a frothy consistency. Slowly add Besti sweeteners (both powdered and crystallized), and continue to whip on medium speed until soft peaks form. Add vanilla, then continue whipping on medium-high until stiff peaks form.
- Fold. Add one-third of the almond flour mixture to the meringue. Fold in with a spatula, then slowly add more of the mixture. Use the spatula to fold under the batter and around the edges, then cut through the middle. (See tips below on how to know this step is done correctly.)
- Pipe. Use a piping bag with a round tip to pipe batter onto the lined baking tray (using both a silicone liner and parchment over it), following a template if possible (this silicone liner has a perfect template for 1-inch macarons).
- Rest. Allow piped batter to rest for 30-60 minutes at room temperature.
- Bake. Bake your healthy macarons, until they are lightly browned and remove easily from the parchment paper. If they stick, give them 1-2 minutes more baking time until they release cleanly. Allow shells to fully cool on the parchment (no need to transfer to a wire rack).
- Make ganache. Place all filling ingredients in a microwave safe bowl and microwave for 1 minute, or until melted fully. (You can also melt in a double boiler, if you prefer. Refrigerate for 15 minutes, then whisk again until smooth.
- Assemble. Dollop ganash on one macaron shell and sandwich with another. A piping bag makes it easier!
Tips For The Best Sugar Free Macarons
Keto macarons may not always bake perfectly, but these tips will help you create more consistent (and delicious) results:
- Use a food scale. Macarons depend on accurate measurements, so weigh your ingredients — you’ll be much more likely to succeed on the first try! The recipe card below includes measurements in grams if you switch to Metric.
- Sift dry ingredients. Sifting keeps the shells perfectly smooth. If you don’t have a fine mesh sieve or want an easier way to sift, you can pulse the dry ingredients a few times in a food processor instead to achieve a similar result.
- Use the “figure 8” test. During this folding step, called the macronage, you should be able to form a figure-8 shape with the batter running off your spatula onto the rest of the mixture. If you can make the shape and the batter dissolves easily back into itself, the macronage is ready.
- Don’t over-fill the outlines when piping. The batter will spread slightly. Keep the batter within the outlines so that the cookies don’t run together later.
- Don’t skip the resting stage. After piping, the macarons need time to develop a “skin,” which prevents cracks in the cookies.
- Take your time. Steps for aging the egg whites and allowing the macaron shells to dry before baking creates consistent, picture-perfect results. Don’t rush the process! Homemade macarons are the best if you’re patient.
- Bake until they don’t stick. If they stick, it means they need more time in the oven. They should release cleanly.
Frequently Asked Questions
Are macarons keto?
Macarons don’t align with keto diets because they traditionally contain powdered sugar. The good news is that it’s easy to make sugar free macarons that align with low carb macros!
Macaroons vs macarons: What’s the difference?
Macaroons are a rounded, coconut-based cookie, while macarons are a delicate sandwich cookie made with almond flour and a powdered sweetener. (And in case you’re wondering, you can make keto macaroons, too!)
Why did my macarons crack?
Macarons can crack for several reasons:
- Not letting macarons dry – Time to dry allows the macarons to develop a “skin” on top that keeps air from escaping.
- Under-whipped meringue – This creates hallow macaron shells that easily crack.
- Oven hot spots – Ovens don’t always heat evenly, so try baking one tray at a time and rotating it if needed for better air circulation.
Why is my macaron batter runny?
If macaron batter runs too much after piping it onto the baking sheet, it is most likely due to under-mixed or very over-mixed egg whites. The batter should be thick, yet still dissolve easily into itself when you scoop and swirl it back into the bowl.
Why do I need to “age” the egg whites?
Allowing egg whites to sit in the fridge overnight allows some of their moisture to evaporate and creates a stronger meringue for the macaronage.
The best part about keto macarons? You can make them in so many different flavors!
Shell flavor variations:
- Strawberry – Add a few teaspoons of freeze dried strawberry powder to the dry ingredients instead of cocoa powder.
- Coffee – Replace cocoa with 2-3 teaspoons of espresso powder (not granules).
- Cinnamon – Trade cocoa for 1-2 tablespoons of ground cinnamon.
- Lavender – Replace cocoa with 1 teaspoon dried lavender (finely powdered).
- Lemon – Add zest of 1 lemon to dry ingredients instead of cocoa powder.
Store this keto macarons recipe in a tightly covered container at room temperature for 1-2 days, or in the fridge for 3-4 days. Keep cookies separate with parchment (do not use wax paper), or space them out so they don’t stick together.
Can you freeze macarons?
Yes! You can freeze macarons and macaron shells by themselves for 3-4 months. Place them in an airtight container lined with several layers of parchment before freezing so they won’t be exposed to the dry air in the freezer. Bring macarons (or shells) to room temperature before enjoying.
More Keto Chocolate Cookie Recipes
Love chocolate but want to skip the sugar? Try these mouthwatering treats:
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Sugar Free Keto Macarons Recipe (No Fail!)
This low carb keto macarons recipe has the best tips for success, at 2g net carbs each! Learn how to make sugar free macarons, plus 10 flavor variations.
Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 42 minutes
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Add your egg whites to a bowl and place in the refrigerator overnight.
Remove the egg whites from the refrigerator and allow them to come up to room temperature.
Sift together the almond flour, cocoa powder, salt and the Besti powdered sweetener. Set aside.
Using a hand mixer fitted with a whisk attachment, whip the egg whites on low to a frothy consistency, then slowly add the Besti crystallized sweetener. Once the egg whites turn white, whip on medium until soft, glossy peaks form. Add the vanilla to the meringue during the soft peak stage, then continue whipping on medium-high for 5-7 minutes, until stiff peaks form.
Add 1/3 of the almond mixture to the meringue and fold together using a silicone spatula. Slowly add the rest of the almond mixture. Fold your spatula under the batter and around the edges and then cut through the batter until uniform. The macaronage is ready when you can easily form an “8” shape without the meringue breaking, and the batter dissolves back into the batter seamlessly.
Place a macaron baking mat on a baking sheet. Top the baking mat with parchment paper to prevent the macarons from sticking.
Add a round tip to a pastry bag and fill it with the macronage. Pipe the macronage onto the parchment paper, following the macaron template. Be careful not to go outside the outline.
Allow the macarons to dry uncovered for 30-60 minutes, until a crust forms on the surface and the macarons are dry to a gentle touch.
Preheat the oven to 350 degrees F (176 degrees C) and bake for 12-15 minutes or until lightly browned. The cooled cookies should pull away from the parchment paper with ease. If they stick to the parchment paper they were not baked enough. Set aside to cool.
Meanwhile, make the chocolate ganache. Add the heavy cream, chocolate chips, and sea salt to a microwave safe bowl and microwave for 1 minute. If the chocolate chips are not fully melted, whisk and microwave for an additional 30 seconds.
Place the chocolate mixture into the fridge for 15 minutes, then whisk till smooth.
Once your macarons have cooled completely, remove from the parchment paper.
Add the chocolate ganache to a pastry bag and cut a small opening at the bottom. Pipe the ganache onto a cookie and top with another.
Serving size: 1 macaron
*For best results, it’s recommended to weigh your ingredients instead of measuring using cups and tablespoons. Select the “Metric” option above to see weights.
Amount per serving. Serving size in recipe notes above.
Total Carbs 7.1g
Net Carbs 2.1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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