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Keto Macaroon Fat Bombs
25 minutes
Desserts
0 of 0
0
unavailable
thenourishedcaveman.com
Ingredients
  1. 1/4cups (weight unavailable) Almond Flour
  2. 1/2cups (≈46.5gestimated from: Nuts, coconut meat, dried (desiccated), sweetened, shredded [cup, shredded]) Coconut, Shredded Unsweetened
  3. 2tbsp (weight unavailable) stevia
  4. 1tbsp (≈13gestimated from: Vanilla extract [tbsp]) Vanilla Extract
  5. 1tbsp (≈13.6gestimated from: Oil, coconut [tbsp]) Coconut Oil
  6. 3medium (weight unavailable) Egg Whites
Steps
  1. 1 In a bowl mix almond flour, coconut and swerve until well blended.
  2. 2 Melt the coconut oil in a small saucepan and add the vanilla extract to it.
  3. 3 In the meantime chill a medium bowl in the freezer for mounting the egg whites.
  4. 4 Add the melted coconut oil to the flour mix and blend really well.
  5. 5 Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).
  6. 6 Gently incorporate the egg whites into the flour mix, trying to not overmix and to preserve some of the volume from the eggs whites.
  7. 7 Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 10 portions!
  8. 8 Bake at 400 for 8 minutes or until macaroons start to brown on top.
  9. 9 Remove from oven and let cool before removing from the cookie sheet.
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