These delicious Keto No Bake Macaroons are a treat that anyone can enjoy, whether you’re following a keto diet or just looking for a tasty snack.
They’re easy to make and don’t require any baking. These macaroons are perfect for satisfying your sweet tooth without breaking your diet.
The recipe uses simple ingredients that you might already have in your kitchen if you’re into keto cooking. Things like cocoa powder, sugar-free chocolate chips, and shredded coconut come together to create a rich, chocolatey flavor with a nice coconut twist.
These macaroons aren’t just for people on a keto diet, though. They’re a tasty treat that anyone can enjoy. So, let’s get started!
👍 Why You’ll Love This Recipe
No Oven Needed: These macaroons don’t require baking, which is great for hot days or when you don’t want to heat up your kitchen. You can make a delicious dessert without ever turning on your oven.
Rich Chocolate Flavor: With both cocoa powder and sugar-free chocolate chips, these macaroons pack a serious chocolate punch. If you’ve been missing chocolate on your keto diet, these macaroons will definitely hit the spot.
Perfect for Beginners: If you’re new to keto baking or cooking in general, this recipe is a great place to start. The steps are simple and straightforward, and since there’s no baking involved, there’s less room for mistakes.
Satisfying Texture: The combination of the soft, chewy coconut and the smooth chocolate coating gives these macaroons a satisfying texture.
✨ Recipe Ingredients
- 1/4 cup Cocoa Powder (unsweetened)
- 2 oz Sugar Free chocolate chips
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Swerve Granular Sweetener
- 1/4 cup granular Allulose
- 1/2 teaspoon Pure Vanilla Extract
- 2 cups Coconut (finely shredded) – I recommend these (amazon)
- 3/4 teaspoon Coconut Oil
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by lining a baking sheet with parchment paper.
Step 2
Place a medium saucepan over medium heat. Add the heavy cream and sweeteners. Continue whisking until the sweeteners completely dissolve in the cream. Take your time.
Step 3
Add the cocoa powder, salt, and vanilla. Whisk well and then bring to a low boil. Cook for about 1 minute.
Step 4
Remove the saucepan from the heat and stir in the shredded coconut. Mix well until combined. Let the mixture thicken for 10 minutes.
Step 5
Roll into small balls (about 1 inch in size) and place on the baking sheet. Then, freeze for 40 minutes.
Step 6
Combine the chocolate chips and coconut oil in a bowl (make sure it’s microwave-safe). Melt in 20-second increments, stirring in between. Continue until everything is melted and smooth.
Dip each macaroon in this mixture and allow to set in the fridge for 10 minutes. Optional: add shredded coconut /nuts on top. Enjoy!
💡Tips
1. Let It Cool
After you mix in the coconut, it’s important to let the mixture cool and thicken for the full 10 minutes.
This allows the coconut to absorb the liquid and helps the mixture hold its shape when you form the macaroons. If you try to form the balls too soon, they might fall apart or be too sticky to handle.
2. The Chocolate Dip
When melting the chocolate chips and coconut oil for dipping, be careful not to overheat. Microwave in short bursts, stirring in between.
Stop heating when there are still a few small unmelted chunks – these will melt as you stir. This prevents the chocolate from burning or seizing up.
If the chocolate seems too thick for dipping, add a tiny bit more coconut oil. Use a fork to dip each macaroon, tapping off the excess chocolate before placing it back on the parchment paper.
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FAQ
1. What type of cocoa powder should I use?
For this recipe you will need unsweetened cocoa powder. You can use either natural or Dutch-processed cocoa powder.
Natural cocoa powder will give a more intense, slightly acidic chocolate flavor, while Dutch-processed will give a smoother, milder chocolate taste. Either works well in this recipe, so use whichever you prefer or have on hand.
2. How long do these macaroons last?
When stored properly in an airtight container in the refrigerator, these macaroons can last up to a week. For longer storage, you can freeze them for up to a month.
3. Can I add nuts to this recipe?
Absolutely! Chopped nuts would be a great addition to these macaroons. Almonds, pecans, or macadamia nuts would all work well. You could mix some chopped nuts into the coconut mixture, or sprinkle them on top of the chocolate coating before it sets.
Keto No Bake Macaroons
- 1/4 cup Cocoa Powder unsweetened
- 2 oz Sugar Free chocolate chips
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Swerve Granular Sweetener
- 1/4 cup granular Allulose
- 1/2 teaspoon Pure Vanilla Extract
- 2 cups Coconut finely shredded - I recommend these (amazon)
- 3/4 teaspoon Coconut Oil
- 1/4 teaspoon Salt
- Start by lining a baking sheet with parchment paper.
- Place a medium saucepan over medium heat. Add the heavy cream and sweeteners. Continue whisking until the sweeteners completely dissolve in the cream. Take your time.
- Add the cocoa powder, salt, and vanilla. Whisk well and then bring to a low boil. Cook for about 1 minute.
- Remove the saucepan from the heat and stir in the shredded coconut. Mix well until combined. Let the mixture thicken for 10 minutes.
- Roll into small balls (about 1 inch in size) and place on the baking sheet. Then, freeze for 40 minutes.
- Combine the chocolate chips and coconut oil in a bowl (make sure it’s microwave-safe). Melt in 20-second increments, stirring in between. Continue until everything is melted and smooth.Dip each macaroon in this mixture and allow to set in the fridge for 10 minutes. Optional: add shredded coconut /nuts on top. Enjoy!