French Macarons

Update 2/18/19: Welcome to KetoCook! I have been developing ketogenic recipes since 2010 for my daughter who successfully manages Dravet’s Syndrome (epilepsy) with the ketogenic diet. You will find most of the recipes on this site make 1 serving. This is because her version of the ketogenic diet is so strict, nutritional requirements are met to the gram using a software program called the KetoDietCalculator. Please feel free to multiply the recipe quantities to make larger servings. I am also in the process of adding standard measurements to many of the recipes, but this takes time! You can find many more recent keto recipes I have developed at the Charlie Foundation. It has been one of the biggest honors of my life to work with Jim Abrahams and continue the mission of the Charlie Foundation by developing and photographing recipes, writing eBooks and managing their social media outlets. I also consult with Cambrooke Therapeutics on their KetoVie Cafe line of prepared ketogenic foods available by mail. I hope you find this site useful on your keto journey!

Makes About 15 Mini Macarons – Macros for entire batch

  • Fat: 33 grams
  • Protein: 10 grams
  • Net Carbs: 7 grams
  • Calories: 367
  • Ketogenic Ratio: 2:1

The Macaron Shells

  • 35 grams (1 egg) egg white.
  • 2 packets Truvia (more if you would like)
  • 3 tablespoons (21 grams) almond flour
  • Pink food coloring, 2 drops
  • 1/8t strawberry flavor (Bickford) or any extract you prefer (food coloring & strawberry flavor can be skipped if it doesn’t work with your diet)
  1. Pre-heat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. Whisk egg whites to firm peaks adding the Truvia slowly.  Add flavor and color if you’re using them.
  3. Fold the almond flour into the egg whites.
  4. Pour the batter into a piping bag with a plain nozzle about 1cm in size. Pipe out round sizes (3/4 in – 1 in) holding the nozzle close to the paper.
  5. Using wet fingers, pat the tops to flatten any points. Let the unbaked macaron’s rest for 30 min – 1 hour to set.
  6. Bake on center rack for about 9 minutes (Depends on the oven. Test for doneness by carefully shaking one. It should not be wobbly).
  7. Allow them to cool on the baking sheet completely before moving.

The Ganache

  • 1/2 tablespoon (7.5g) heavy cream
  • 14 grams low-carb chocolate, chopped (Lily’s would be perfect – use 5 rectangles or 1 row)
  • 1 heaping tablespoon (17 grams) butter, softened at room temperature
  1. Heat the cream in a small sauce pan (remove from heat before boiling).
  2. Add the chocolate pieces and butter and mix well until it is well combined and the chocolate pieces are completely melted.
  3. Allow the ganache to cool and thicken to thick syrup consistency (you can place it in the refrigerator for about 5 minutes to speed up the process). 
  4. Spoon 1/2 teaspoon of ganache on each macaron then sandwich 2 together.
  5. Keep them in the refrigerator or freezer.

News Updates!

  • Follow me on Instagram for keto food inspiration! I post what we eat almost everyday 🙂 @KetoCook.Dawn
  • I’ll be speaking about “fostering independence for children on ketogenic therapies” at the GLUT 1 Conference in Washington DC.
  • In June, I’m at KetoCon in Austin, TX. Visit me at the Charlie Foundation booth.
  • You can find more of my keto recipes at the Charlie Foundation.


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