These Easy Low Carb Keto Pumpkin Spice Macaroons are a delight to make and enjoy this holiday season. Just a few simple ingredients for these gluten free, keto, nut free, sugar free, low carb coconut macaroons!
Keto Coconut Macaroons
It's the start of the fall pumpkin season so today we begin with an easy keto sweet treat recipe that's prepped in about 10 minutes!
Just 6 simple ingredients, not including salt, and just 15 minutes of quick baking time for a delicious pumpkin keto cookie that is a great recipe for anyone on a keto diet!
Just 3 grams of total carbs or 1 g net carbs per macaroon. All the rest of the nutritional information is on the recipe card at the bottom of this page.
This is a super easy keto recipe that doesn't even need any keto flours like almond flour or coconut flour and also it's just plain delicious.
But if you're just not into pumpkin spice flavor, I do also have an easy keto vanilla coconut macaroons recipe you might like even better. In fact, I used my original recipe to create this pumpkin macaroon keto version.
Before we move on Christmas pies and dessert, I had to bring you one of these keto pumpkin macaroon recipes! Chocolate drizzle is totally optional, but really make these party worthy, especially for the Thanksgiving Dessert table, don't you think?
French Macarons versus Macaroons
Macarons and Macaroons are totally different cookies in taste, texture and appearance.
Macarons are a delicate meringue sandwich cookie made from blanched almonds and filled with buttercream or jam and macaroons are a drop cookie that is chewy and made with shredded coconut.
French Macarons are more difficult to make because you need to be precise in your measurements or the cookie won't have lift. You need to use a silicone mat and piping bag to make perfectly sized macaron batter or you will have lopsided cookies.
I have yet to master a keto macaron and honestly it's just not on my foodie to-do list.
Macaroons on the other hand are definitely an easier cookie to master. The best part in my opinion is that you don't even have to whip the egg whites to stiff peaks.
You just mix wet ingredients and dry ingredients together and combine well. Then you just make mounds of the batter and bake on a cookie sheet pan. Not too fancy and no worries if some are a little bigger than others.
I use a cookie scoop to get the same sized cookies and it helps. Drizzle a little melted sugar free dark chocolate and call it a day!
Keto Low Carb Sweeteners
I've never met a cookie I didn't like so when I stopped sugar in my life about 16 years ago I was so sad I might never get to enjoy my favorites. But then I started creating recipes using stevia and my whole world changed for the better!
You can use any low carb sweetener you prefer, but my favorite has always been Sweetleaf liquid flavored stevias and today we use Pumpkin Stevia and it is divine! I really think this gives these easy pumpkin cookies a more enhanced pumpkin flavor.
How to Make Macaroons
You need the following ingredients for this easy macaroon recipe:
Egg whites, salt, cream of tartar, sweetener of choice ( I used pumpkin liquid stevia), heavy cream, unsweetened shredded coconut, pure pumpkin puree, not pumpkin pie filling which contains added sugar, and pumpkin pie spice.
I used my easy homemade pumpkin spice mix, but you can certainly use store bought.
Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer with the whisk attachment, or a large bowl of an electric mixer or food processor and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
Scoop tablespoons of batter or use a small cookie scoop, onto a parchment paper lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
How to Store Keto Macaroons
For Best results and to keep them moist, store your keto macaroons in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Can I substitute the shredded coconut in those macaroons?
No unfortunately the shredded coconut is what is used for the macaroon cookie to hold together since we are not using any keto flours.
It really would not be considered a macaroon if it didn't contain shredded coconut or any coconut and I really can't think of anything that would be a good replacement that would have the same texture as shredded coconut.
If you have an allergy to coconut, this is not the recipe for you. Better to try your hand at making pumpkin macarons instead which don't contain any coconut at all, but do contain superfine almond flour.
Keto Pumpkin Macaroons
Sugar Free Macaroons are not only a favorite of mine, but my dad's too and I love seeing his expression when I recreate familiar recipes in a healthy-no added sugars-keto version way. He's always impressed and in a way, shocked!
This round up has over 60 recipes for Thanksgiving that are all sugar-free, low carb and perfect for a ketogenic diet!
Here are some of the keto recipes that will be at our Thanksgiving table:
- Cheesy Cornbread
- Apple Sausage Cornbread Stuffing
- Cranberry Sauce
- Pumpkin Cauliflower Mash
- Brussels Sprout Salad
- Pumpkin Pie
- Chocolate Pecan Pie
Hope you enjoy these yummy tasty little keto pumpkin macaroons as much as my family did!
More Pumpkin Keto Desserts for the Holidays
Sugar Free Pumpkin NO- oatmeal cookies
Keto Pumpkin Spice Coconut Macaroons
Keto Pumpkin Macaroons
Ingredients
- 4 egg whites room temperature
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
- 1 teaspoon pumpkin liquid stevia or sweetener of choice
- 2 tablespoon heavy cream
- 2.25 cup unsweetened shredded coconut
- 4 ounces pure pumpkin puree not pumpkin pie filling
- 2 teaspoon pumpkin spice
Optional Topping
- 2 ounces sugar-free chocolate melted for drizzling
Instructions
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Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin stevia, and heavy cream to a stand mixer with the whisk attachment, or a large bowl of an electric mixer or food processor and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.
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Scoop tablespoons of batter or use a small cookie scoop, onto a parchment paper lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.
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If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.
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Storage: Best results will be to keep keto macaroons in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
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