Low Carb Salted Caramel Macaroons

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Chewy and sweet, these delicious salted caramel macaroons make a perfect low carb dessert or snack. They’re easy to make and the whole family will love them. Eat them plain or drizzle with a little dark chocolate for an extra special treat. 

(21 votes, average: 3.71 out of 5)
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Low Carb Salted Caramel Macaroons

Ingredients

  • 1/4 cup butter
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 2 teaspoons molasses (optional but adds color and flavor)
  • 1/2 cup heavy cream
  • 1/4 tsp xanthan gum
  • 1/2 tsp kosher salt
  • 2 cups unsweetened shredded or flaked coconut
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1 1/2 ounces sugar-free dark chocolate, chopped, for drizzle

Instructions

  1. Preheat the oven to 325F and line a baking sheet with
  2. In a medium saucepan over medium heat, combine the butter, sweetener, and molasses. Bring to a boil an cook 3 to 5 minutes, until it deepens in color and is bubbling thickly.
  3. Remove from heat and add the cream. The mixture will bubble vigorously. Sprinkle the surface with xanthan gum and whisk well to combine. Whisk in the salt and stir in the shredded coconut.
  4. In a clean bowl, beat the egg whites and salt together with an electric mixer until stiff peaks form. Fold in the caramel coconut mixture until well combined.
  5. Drop the mixture by rounded spoonfuls onto the prepared baking sheet and bake until the tops are golden brown, about 15 minutes.
  6. Remove and let cool. If drizzling with chocolate, melt gently in 30 second increments in the microwave and then drizzle over.

Yield: 16

Cholesterol: 18mg

Food energy: 133 kcal

Total fat: 12.95g

Calories from fat: 116

Carbohydrate: 4.43g

Protein per serving: 1.43g

Total dietary fiber: 1.86g

Notes

Nutritional values include chocolate drizzle. Each macaroon contains 8g Erythritol.

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GwynethMichaela WatsonNicole CurranSadaChad Mercer Recent comment authors
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Gwyneth
Gwyneth

Not sure what the texture is supposed to be, but these were very, very soft. I put them in the oven an extra 5 minutes. They got more brown, but are still spongy and fall apart when you try to pick them up. They taste fine..just annoying to handle.

Michaela Watson
Michaela Watson

Any thoughts on what to do with the leftover egg yolks?

Nicole Curran
Nicole Curran

Line a baking sheet with what?

Sada
Sada

Is the molasses included in the carb count? (PS love your blog and recipes!)

Chad Mercer
Chad Mercer

Line a baking sheet with what? (I would assume parchment paper, but…)

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