Keto Macarons

Serves: 12 Cooking time: 45 minutes


  • 1 1/2 cups of powdered Total Sweet Xylitol
  • 14 tbsp (198.4g) of almond flour
  • 2 large eggs (age overnight in the fridge and brought to room temperature)
  • 4 tsp of cocoa powder
  • 1/2 tsp of sea salt
  • 1 tsp of vanilla extract
  • Chocolate Ganache:
  • 3 oz sugar-free chocolate chips
  • 3 oz of heavy cream (or coconut cream)
  • 1/8 tsp of sea salt


  1. Add egg whites to a bowl and place in the fridge overnight.
  2. Remove egg whites from fridge and leave until room temperature.
  3. Sift flour, cocoa powder, salt and powdered Total Sweet® then set aside.
  4. Using a mixer (fitted a with wisk) whip the eggs until a frothy consistency, then slowly add Total Sweet®.
  5. Once eggs turn white, whip on medium until glossy and soft peaks form.
  6. Add the vanilla to the meringue during the soft peak stage, then continue to whip on medium for 5-7 minutes until stiff peaks have formed.
  7. Add 1/3 of the almond mixture to the meringue and fold together. Slowly add the rest of the almond mixture.
  8. Fold your silicone spatula under, around the edge and cut through the batter until fully formed.
  9. Once you can easily form an “8” shape in the meringue without it breaking and the batter dissolves back seamlessly.
  10. Place a macaron baking mat on a baking sheet.
  11. Top the baking mat with parchment paper to prevent macarons from sinking.
  12. Get a pastry bag and fill it with the macronage (add a round tip to pipe from).
  13. Follow the macaron template and be careful not to go outside the outline.
  14. Allow the macarons to dry uncovered for between 30-60 minutes until the surface begins to crust and they are dry when given a gentle touch.
  15. Preheat your oven to 176˚C and bake for 12 to 15 minutes or until light brown.
  16. Cooled macarons, should slide away from the parchment paper, and set aside to cool.
  17. Meanwhile, make the chocolate ganache. Add heavy cream, chocolate chips and sea salt in a bowl and heat in the microwave until fully melted.
  18. Place mixture into the fridge for 15 minutes and then whisk till smooth.
  19. Once macarons are completely cooled, remove them from parchment paper.
  20. Add chocolate ganache to a pastry bag and cut a small hole opening at the bottom. Pipe ganache into a cookie and top with another.

 Don’t like Chocolate?

Try these flavours instead!

  • Strawberry - Add a couple of tsp of freeze-dried strawberry powder.
  • Coffee - Add 2 to 3 tsp of espresso powder (not granules).
  • Cinnamon - Add 1 to 2 tsp of ground cinnamon.
  • Lavender - Add 1 tsp of dried lavender (powdered finely).
  • Lemon - Add the zest of 1 lemon to dry ingredients.