Sugar Free Keto Macarons Recipe (No Fail!)

Add the egg whites to a bowl and place in the refrigerator overnight. (This allows some of the moisture to evaporate and produces a stronger meringue.) When ready to make the keto macarons, remove the egg whites from the refrigerator and allow them to come up to room temperature before you begin the recipe.

Preheat the oven to 350 degrees F (176 degrees C).

Over a large bowl, sift together the almond flour, cocoa powder, salt and the Besti powdered sweetener. Set aside.

Using a hand mixer fitted with a whisk attachment, whip the egg whites on low speed until they reach a frothy consistency, then slowly add the Besti granulated sweetener. Once the egg whites turn white, whip on medium speed, until soft, glossy peaks form. Add the vanilla to the meringue during the soft peak stage, then continue whipping on medium-high for 5-7 minutes, until stiff peaks form.

Add 1/3 of the almond mixture to the meringue and fold together using a silicone spatula. Slowly add the rest of the almond mixture. Fold your spatula under the batter and around the edges, then cut through the batter until uniform. Be careful not to break down the mixture, do not stir, and do not overmix -- any of these can result in flat macarons without feet. The macaronage is ready when you can easily form an “8” shape without the meringue breaking, and the batter dissolves back into the batter seamlessly.

Place a macaron baking mat on a baking sheet. Top the baking mat with parchment paper to prevent the macarons from sticking.

Add a round tip to a pastry bag and fill it with the macronage. Pipe the macronage onto the parchment paper, following the macaron template. Be careful not to go outside the outline.

Allow the macarons to dry uncovered for 30-60 minutes, until a crust forms on the surface and the macarons are dry to a gentle touch.

Bake for 12-15 minutes or until lightly browned. Set aside to cool. The cooled cookies should pull away from the parchment paper with ease. If they stick to the parchment paper, they were not baked for long enough.

Meanwhile, make the chocolate ganache. Add the heavy cream, chocolate chips, vanilla, and sea salt to a microwave safe bowl and microwave for 1 minute. If the chocolate chips are not fully melted, whisk and microwave for an additional 30 seconds.

Place the chocolate mixture into the fridge for 15 minutes, then whisk till smooth.

Once your macarons have cooled completely, gently remove them from the parchment paper.

Add the chocolate ganache to a pastry bag (or a zip lock bag with a corner snipped). Pipe the ganache onto a cookie and top with another. Repeat with the remaining macarons.