keto coconut macaroons recipe

No Bake Keto Coconut Macaroons Recipe

posted in: Recipes

This no bake Keto Coconut Macaroons recipe is a quick fat bomb dessert you can make with basic keto pantry staples in just a few minutes. It’s a delicious mix of salty and sweet flavors with a splash of coconut. Made with just 6 ingredients and one bowl clean up is super easy! Plus this stevia sweetened recipe is keto, low carb, gluten free and paleo diet friendly.

I know I’m on the right diet when I can make enjoyable easy keto recipes like this one even in the middle of a busy week and still be feeling great and maintaining a healthy weight!

no bake sugar free dessert with coconut

Are macaroons keto friendly?

Coconut macaroons are usually baked like a cookie and sometimes served dipped in chocolate or with a chocolate drizzle on top.

Today we are simplifying the recipe down to the very essentials and making a no bake version. We all get slammed with super busy days, with this recipe you can still eat well on keto, appeasing cravings, and have good energy all day long.

Per serving, each sugar free macaroon has 132 calories, 13 g of fat, 2 g protein, 4 g carb, and 1 g net carb.

Because they are high in fat and low in carbs these make a great snack or dessert on a keto diet! You could also enjoy them post-workout if you feel so inclined.

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An Easy & No Bake Recipe

With 4 simple steps and in about 30 minutes these stevia sweetened easy prep gluten free macaroons will be ready from start to finish.

You probably already have the 6 essential ingredients already stocked in your pantry. This low carb treat is made entirely from keto pantry staples!

Ingredients for keto coconut macaroons

Shredded coconut – A finely shredded coconut will give the lightest, smoothest texture but a medium to large can also work since we will blend it up anyway. Make sure you get unsweetened coconut! Check the ingredient label if you are not sure.

Almonds – Nuts add fiber and bulk to the no bake fat bomb. Almonds may be substituted with walnuts, macadamia nuts, or pecans, depending on what you have on hand.

Stevia extract – We use an herbal plant-based stevia extract to naturally sweetened these from scratch treats. Did you know you can make an extract at home? My Homemade Stevia Extract Recipe will teach you exactly how to do it!

Coconut oil – Add just a bit of coconut oil to bind all the ingredients together. It firms up in the fridge and holds everything in a nice and neat little ball.

Vanilla extract – Truth be told, vanilla powder is amazing in this recipe but it is also quite expensive so if you don’t have a hook up at the local spice shop and have to pay full price, use vanilla extract instead. Vanilla powder is very concentrated. If you do use it, only add 1/4 teaspoon of vanilla powder.

Salt – Last but not least, salt is an essential ingredient to this recipe. It makes the whole flavor profile click in place. Just one pinch of salt provides the perfect sweet to salty ratio. You can’t leave this out!

Am I right, do you already have these ingredients on hand? If you do, get to your kitchen and make these right now!

quick easy coconut keto fat bomb sugar free with stevia

How to make Keto Coconut Macaroons

Follow the quick step by step process and enjoy this no bake dessert in record time!

Equipment for no bake keto macaroons

  • Food processor
  • Measuring cup
  • Measuring spoons

Directions for no bake keto macaroons

Begin by blending the coconut and almonds together in a food processor until you get a fine crumbly mixture.

Add stevia extract, coconut oil, vanilla extract and a pinch of salt to the food processor and continue blending until smooth.

Scoop the batter with a tablespoon and gently roll it into a ball between the palms of your two hands.

Arrange on a small cookie sheet or plate and place in the refrigerator to chill, about 15-20 minutes, before serving.

Have you ever seen such an easy keto dessert before?

I could almost make them with my eyes closed!

quick easy keto low carb gluten free no bake coconut macaroons recipe

Made Sugar-Free with Stevia

A keto diet means NO SUGAR! Did I lose you? Stay with me here!

There are a few ways to sweeten the recipe without any sugar or artificial sweeteners. Using stevia is one way.

Stevia is a plant, originally from Peru and Brazil, known as “sweet leaf”. It was given this nickname because of the sterol glycosides that are 30 to 150 times sweeter than sugar! Some sources claim up to 300x as sweet.

I grow stevia in our backyard and preserve the leaves year-round in a Homemade Stevia Extract. It is excellent for adding to hot and cold drinks, sauces, and marinades.

You can also purchase the liquid extract online. It can come in a variety of flavors, however “unflavored” or “original” will be the best for multi-purpose use.

Stevia is a natural sweetener and also zero calories! It’s a useful way to sweeten without sugar for low carb, keto, gluten free and paleo diets.

no bake coconut keto fat bomb sugar free with stevia

Can this coconut macaroons recipe be frozen?

No bake coconut macaroons can absolutely be frozen!

In fact, they are great for weekly meal prep and can be made ahead in bulk by doubling or tripling the recipe. You can scale this recipe up by making multiple batches and only wash the same amount of dishes as if you made a single batch.

A freezer full of food always makes me happy. Batching easy recipes like this means you will always have food on hand when you need it most.

To freeze keto coconut macaroons, follow step 4 of the recipe and arrange them on a small baking sheet or plate. The only difference here is that you want to line it with parchment or wax paper so the balls don’t stick to the tray. Then place it in the freezer. Once solid, transfer the macaroon fat bombs to a freezer safe bag, squeeze out the air and fit them in wherever there is room.

Remove from the freezer a few minutes before serving and let thaw on the counter.

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quick easy keto low carb gluten free no bake coconut macaroons recipe

Keto Coconut Macaroons Recipe | No Bake + Stevia Sweetened

No bake Keto Coconut Macaroons are a quick fat bomb recipe you can make with basic keto pantry staples in just a few minutes. It’s a delicious mix of salty and sweet flavors with a splash of coconut. Made with just 6 ingredients and one bowl clean up is super easy! Plus this stevia sweetened recipe is keto, low carb, gluten free and paleo diet friendly.
4.88 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Servings: 12 macaroons
Calories: 132kcal

Equipment

  • Food processor
  • Measuring cups
  • Measuring spoons

Ingredients

Instructions

  • Blend the coconut and almonds together in a food processor to a fine crumbly mixture.
  • Add stevia extract, coconut oil, vanilla extract and a pinch of salt to the food processor. Continue blending until smooth. Taste and add more sweetener as needed.
  • Scoop the batter with a tablespoon and gently roll it into a ball between the palms of your two hands.
  • Arrange on a small cookie sheet or plate and place in the refrigerator to chill, about 15-20 minutes, before serving.

Macros and Nutrition

Nutrition Facts
Keto Coconut Macaroons Recipe | No Bake + Stevia Sweetened
Amount Per Serving
Calories 132 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Sodium 29mg1%
Potassium 105mg3%
Carbohydrates 4g1%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

This recipe is part of the Easy Low Carb Keto No-Bake Desserts collection.

More no bake low carb & sugar free fat bomb recipes

Make one (or more!) of these creative combinations when you’re feeling like something a little sweet with healthy fats for a ketogenic diet.

  • Keto Chocolate Peanut Butter Cups – Enjoy easy to make sugar-free, ketogenic chocolate peanut butter cups with only 6 ingredients. They are 100% guilt-free!
  • Blackberry Coconut Fat Bombs – These sugar-free blackberry coconut fat bombs are low carb and Paleo.
  • Keto Peppermint Patties – Dark chocolate covered keto peppermint patties are the best healthy replacement for a sugar-free, minty, York-like dessert.
  • Keto Lemon Coconut Balls – To me they taste like lemon cheesecake and are perfect for LCHF and low carb diets!
  • Lemon Cheesecake Fat Bombs – Lemon cheesecake keto fat bombs are a delicious and incredibly decadent way to get healthy fats into your body and eat well.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

11 Responses

  1. Elaine
    | Reply

    5 stars
    Macaroons are never enough. Especially if they look so nice and inviting as these cuties. Can’t wait to make a big batch of them!

  2. Paula Montenegro
    | Reply

    5 stars
    These are so delicious! And so easy to make! Definitely fat bombs as you call them lol. Thanks for sharing.

  3. Anita
    | Reply

    5 stars
    Delicious little treats and I can get my kids to make these with me. 🙂

  4. Patty at Spoonabilities
    | Reply

    5 stars
    Yummy! What a perfect treat and love that they are so easy to make. Perfection!

  5. Krissy Allori
    | Reply

    5 stars
    Oh my goodness, these look just amazing. My husband loves coconut macaroons. These seem so quick and easy to make. I’m going to make these for him this week. Thank you!

  6. Cheryl
    | Reply

    How many drops of liquid stevia should be used?

    Thanks

    • Jessica Haggard
      | Reply

      Great question – I’ll update the recipe card to clarify more. Start with 1/4 teaspoon, taste, and add more as needed. Thanks for asking!

  7. Brenda
    | Reply

    What kind of almonds? Raw or toasted?

    • Jessica Haggard
      | Reply

      Either one will be fine. I soak and sprout raw almonds so that is what I used.

  8. Penny
    | Reply

    4 stars
    I made the coconut macaroons recipe. I couldn’t get it to stick together. So I added more coconut oil. Still didn’t stick. So I added 2 oz of cream cheese. Perfection. Then I dipped them in melted Lilly’s chocolate. Almond joy!

    • Jessica Haggard
      | Reply

      I’m sorry this didn’t work for you first try but so thrilled to hear how you remedied it! Sounds delicious, especially the chocolate part 🙂

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