Low Carb Thin Mint Macaroon Cookies – Keto
Low Carb Thin Mint Macaroon Cookies – Keto might be a good recipe to expand your dessert collection. This recipe makes 24 servings with 56 calories, 1g of protein, and 5g of fat each. For 21 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from I Breathe Im Hungry requires almond milk, chocolate, swerve sweetener, and peppermint extract. 110 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 13%. Low Carb Thin Mint Macaroon Cookies – Gluten Free, Thin Mint Truffles – Low Carb and Gluten Free, and No-Bake Thin Mints Low Carb Cookies are very similar to this recipe.
Servings: 24
Ingredients:
1/2 cup unsweetened almond milk
1 oz 90% or greater cacao dark chocolate (IBIH recommends)
2 cups desiccated unsweetened coconut (IBIH recommends)
3 egg whites
1/2 cup granulated sweetener (IBIH recommends)
1 1/2 tsp peppermint extract
1/4 tsp xanthan gum
Equipment:
baking sheet
spatula
whisk
bowl
oven
microwave
Cooking instruction summary:
InstructionsCombine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.Fold the egg mixture into the coconut mixture until fully combined.Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.Remove and cool.Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.
Step by step:
1. Combine the coconut, almond milk, peppermint extract, and sweetener in a medium bowl and stir well.In a separate large bowl whisk the egg whites and xanthan gum together until soft peaks form.Fold the egg mixture into the coconut mixture until fully combined.Drop the dough mixture by scoop or tablespoon into 24 mounds onto a parchment-lined cookie sheet. Flatten into disks with your hand or a flat spatula.
2. Bake in a preheated 325 degree (F) oven for 16 minutes or until slightly firm.
3. Remove and cool.
4. Place the chocolate in a ziplock bag and melt in the microwave for 30 seconds at a time until just liquid.Snip a tiny corner off of the bag and squeeze the chocolate out onto the cookies in a circular (or any) pattern. Cool and serve.
Nutrition Information:
covered percent of daily need
