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a square plate of coconut wood filled with coconut macaroons in the sunlight

low carb coconut macaroons

  • Author: Christiane
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 20 macaroons 1x


Crispy, fresh low carb beauties for the festive season! Traditional German coconut macaroons made with keto sweetener and a splash of lemon juice.



Yields about 20 depending on size

4 egg whites

2 cups desiccated coconut

4 tbsp erythritol

1 1/2 tbsp lemon juice

zest of 1/2 lemon

pinch of fine sea salt


  1. Pre-heat the oven to 170 degrees celsius/340 degrees Fahrenheit.
  2. Whisk the egg whites into a relatively firm foam, trickling in the salt while stirring. The peaks should not waver when you move the bowl a little bit. Then stir in erythritol and lemon juice.
  3. Gently add the desiccated coconut and lemon zest by hand with a spoon or rubber spatula. Be careful not to break down the foam. Let the mix rest for 30 minutes, so the coconut can soak up some liquid.
  4. Use a spoon to form to scoop the batter onto a baking tray – that is either greased or covered by multiple-use silicone parchment sheets or parchment paper.
  5. Bake the macaroons for 20 minutes. They should be a little crispy and slightly golden on the outside, but not browned.


If you like some extra chocolatey taste, you can melt a few pieces of dark chocolate (at least 85% cocoa content) and splash it over your macaroons.

Nutritional value is calculated per macaroon, assuming you make 20 pieces and use no chocolate.

  • Category: sweets and desserts
  • Method: bake
  • Cuisine: German


  • Serving Size: macaroons
  • Calories: 55
  • Fat: 5.1g
  • Carbohydrates: 0.7g net carbs
  • Protein: 1.3g