Keto Macarons with Chocolate Coconut Filling
Almond flour provides fiber and some protein, while cream cheese, cream, and chocolate make the filling dense and rich. The shells use no regular flour, and the 99% chocolate and coconut paste filling firms up after chilling. The recipe makes about 9 small macarons.
Mix the almond flour (180 g), Himalayan salt (1 g), and vanilla (0.5 g). Melt the butter (70 g). Beat the eggs (100 g) with erythritol (15 g), combine with the butter and dry ingredients, and fold gently.
Transfer the batter to a piping bag and pipe evenly sized rounds onto parchment. Bake at 160 °C for 12–15 minutes and cool completely.
For the filling, whip the cream cheese (120 g), 35% cream (60 g), vanilla (1 g), and erythritol (10 g). Melt the 99% chocolate (30 g) with the coconut paste (30 g), cool slightly, and fold it into the cream. Transfer the filling to a piping bag.
Sandwich the cooled shells with the filling. The batch makes about 9 macarons.
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