Easy 2 Ingredient Coconut Rum Drinks Not Too Sweet

3-INGREDIENT KETO COCONUT MACAROONS (SUGAR-FREE & GLUT…

3-Ingredient Keto Coconut Macaroons (Sugar-Free & Glut… image

3-Ingredient sugar free keto coconut macaroons that are light and crisp on the outside while remaining moist, chewy and sweet on the inside making them the perfect easy 3 ingredient keto desserts!

Provided by KetoMillenial.com

Total Time 20 minutes

Prep Time 3 minutes

Cook Time 17 minutes

Yield 20

Number Of Ingredients 3

Steps:

  • Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.
  • Separate egg whites from egg yolks and put all the whites into a large bowl.
  • Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.
  • Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.
  • Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won't rise much so don't worry about leaving big gaps. This recipe should make about 20 cookies.
  • Bake for 17-20 minutes until they are golden and crispy.

Nutrition Facts : Calories 31 calories, CarbohydrateContent 1.3 grams carbohydrates, FatContent 2.7 grams fat, FiberContent 0.7 grams fiber, ProteinContent 0.8 grams protein

3-INGREDIENT KETO COCONUT MACAROONS (SUGAR-FREE & GLUTEN ...

3-Ingredient Keto Coconut Macaroons (Sugar-Free & Gluten ... image

3-Ingredient sugar free keto coconut macaroons that are light and crisp on the outside while remaining moist, chewy and sweet on the inside making them the perfect easy 3 ingredient keto desserts!

Provided by KetoMillenial.com

Total Time 20 minutes

Prep Time 3 minutes

Cook Time 17 minutes

Yield 20

Number Of Ingredients 3

Steps:

  • Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.
  • Separate egg whites from egg yolks and put all the whites into a large bowl.
  • Whip the egg whites with a hand mixer until they have stiff peaks. This should take around 3-5 minutes.
  • Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.
  • Take a 1 tablespoon measuring spoon and with that, scoop out small portions of the cookies, shaping them into balls as you go. Place them on your baking tray with about 1/2 inch in between each macaroon, they won't rise much so don't worry about leaving big gaps. This recipe should make about 20 cookies.
  • Bake for 17-20 minutes until they are golden and crispy.

Nutrition Facts : Calories 31 calories, CarbohydrateContent 1.3 grams carbohydrates, FatContent 2.7 grams fat, FiberContent 0.7 grams fiber, ProteinContent 0.8 grams protein

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