For all peanut butter lovers – welcome these sweet, chewy, and nutty Keto peanut butter macaroons. Another perfect low carb and gluten-free treat to have with your tea or coffee. The beauty of these is that it allows you to make the base, and create few different treats. Play around with colors and flavors and create a fabulous sugar-free dessert. Because we know that variety is the spice of life!
If you are into something more fruity, do check out my Strawberry Heaven macaroons recipe.
I must emphasize that you must follow this recipe to the letter if you want amazing results, please, do not substitute ingredients or quantities. I mean, even if they don’t rise they will still taste fantastic, but we want perfection, don’t we? Now, let’s get starting with making these.
Keto Peanut Butter Macaroons Recipe
Ingredients
Base Batter
- 50 grams Erythritol
- 70 grams Egg White (2 Eggs)
- 2 grams Lemon Juice
- 45 grams Ground Almond
- 20 grams Hemp Flour
- 20 grams Chopped Walnuts
- 2 grams Flaxseed
- 1 gram Salt
Filling
- 20 grams Unsalted Butter
- 35 grams Crunchy Peanut Butter
Instructions
- Mill the Erythritol so it solves faster.
- Mix Ground Almond, Hemp Flour, Flaxseed, and Salt.
- Whip 2 egg whites at maximum speed till fluffy.
- Add milled Erythritol and lemon juice and keep whipping until foam forms mid-strength peaks on the beaters.
- Mill pre-mixed dry ingredients and add them to the whipped egg white.
- Add chopped walnuts.
- Mix batter gently to avoid foam collapse.
- Transfer batter into a piping bag and start depositing on the silicone tray.
- Bake meringue cookies at 120 °C / 248 °F for 30 min.
- Mix softened butter with crunchy peanut butter until well combined.
- Put the filling into the piping bag and deposit it to 6 out of 12 macaroons.
- Use the rest 6 to cover.
Notes
Let macaroons cool down to room temp before assembling. Best served chilled.
