The holidays are almost here, and you don’t have cookies yet? Go ahead, and make these easy keto hazelnut macaroons right now! This delicious low carb version of traditional German macaroons are the perfect fix for an urgent need for Christmas treats! And the best: You only need four ingredients! And that’s when counting ground hazelnuts and whole hazelnuts as two.
As we all have little time these days, I will keep this post short and sweet. Let’s not talk, rather get to work. The earlier you have these yummy bites ready, the better, right?
A word about ingredients
As my keto hazelnut macaroons only need 4 ingredients, this section is very short.
The main ingredient are the ground hazelnuts. You can either buy a bag of ground hazelnuts (which usually comes at 250 grams/9 ounces, which is exactly what you need) or buy whole hazelnuts and grind 259 grams yourself in a blender. I usually buy ground peels-on hazelnuts for the macaroons from the baking aisle of our supermarket and whole raw unsalted hazelnuts from the snacks aisle.
Erythritol is my low carb sweetener of choice here as it most resembles sugar in appearance and colour. Brown sweetener would change the macaroons’ colour, and keto icing sugar changes the texture. So I recommend to stick to white granulated sweetener here.
Your eggs should be medium to large size. If you have very small eggs, you may have to add one more egg white.
Zero waste tipp
As you only need egg whites for the macaroons, think about what to do with your egg yolks. You can keep them for making other cookies or sweets that ask for yolks such as my low carb almond crescents. Or use yolks for battering some low carb chicken schnitzel at night? You basically beat the yolks in a deep dish, add a little salt – and prepare another dish with ground almonds and a pinch of dried thyme. Soak your schnitzels first in egg yolks and then in the almonds. Fry them in butter at medium heat. It works with fish fillets or cubes of firm tofu as well.
How to make keto hazelnut macaroons
Making these yummy macaroons is so quick that you’re gonna be done within just a few minutes. Beat the egg whites until stiff peaks form. How to do this to perfection, check here at blog kitchen stories. Mix in the sweetener first and then add the ground hazelnuts with a spatula. This is gentler than using a hand mixer and keeps more air in the mixture. The dough should be soft but not runny when you form little piles. If it is too runny, add more hazelnuts. Tipp: If you have bought the exact amount of ground hazelnuts and can’t add more – use a small amount of ground almonds instead. That will help with the texture without affecting the taste.
When your dough is ready, put your oven at 150 degrees Celsius/300 degrees Fahrenheit. Prepare a baking tray with a silicone cover or parchment paper.
Use two teaspoons to spoon little piles onto the baking tray. They need to have some space in between them as they may grow a bit when baking. Put a hazelnut on top of every pile and put the tray into the oven.
Bake. Actually, it is rather about drying them than baking. The macaroons are done after about 20 to 25 minutes, when they are becoming golden brown. Pull the tray out, and do not touch them just yet. Directly out of the oven, macaroons are very soft and delicate. Once they have cooled down a bit, they are crunchier and sturdier and can be easily removed from the tray with a spatula.
Now, they are ready to enjoy! The whole process should not have taken you much more than half an hour. So these are about the fastest Christmas cookies in the universe. Check also my low carb coconut macaroons – they fit the same bill.
So, in order for you to be able to get going, I stop here. Enjoy your baking! Happy Holidays and stay healthy everyone!
Delicious keto hazelnut macaroons! Make these low carb macaroons in a whirlwind as a quick yummy holiday cookie fix.
Makes about 30 pieces
250g ground hazelnuts
3 egg whites
200g granulated white keto sweetener, such as erythritol
30 whole hazelnuts for garnish
- Pre-heat oven to 150 degrees Celsius and prepare a baking tray by covering it with a silicone baking sheet or parchment paper.
- Whisk up egg whites until stiff peaks form.
- Add erythritol and stir well. Then use a spatula to mix in the hazelnuts. The dough should be soft but not runny when you form little piles. If it is too runny, add more hazelnuts (also see note).
- Use two spoon to place around 30 little heaps of your egg white mix on the baking tray. Put a hazelnut on top of each heap.
- Bake for about 20 minutes. They are ready when appearing firm and a little golden.
- Pull out the tray and let your macaroons cool down before touching them. They are very delicate when warm and still soft. By cooling, they will become harder, crispier and better to handle. Once at room temperature, you can easily remove them from the tray with a spatula.
Tipp: If your dough is runny and you have bought the exact amount of ground hazelnuts and can’t add more – use a small amount of ground almonds instead. That will help with the texture without affecting the taste.
- Category: low carb sweets
- Method: baking
- Cuisine: German