About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Ketonix® Bluetooth® Breath Ketone Analyzer

Keto Macaroon Fat Bombs And 4 Perfect Reasons For Eating Them

keto Macaroon Fat Bombs By The Nourished Caveman - Keto Macaroon Fat Bombs: A macaroon which is also a great fat bomb! Bring some healthy fats in to your diet, Keto or not this is a dessert that's actually good for you!Why macaroon fat bombs?!

Why using fat bombs, you might wonder, especially if you are new to Keto.

I honestly do not use fat bombs very often for my patients, especially if you need to lose a lot of weight.

There is a lot of information out there about Keto diets and the amount of fat needed in a keto diet…Well in the last 2 years of clinical practice, using a Therapeutic Ketogenic Diet (Keto Paleo) for my patients, I came to many realizations regarding the needed content of fat for ketosis.

The main misconception about fat comes from the fact that to be in ketosis we need to restrict carbohydrates. That is what induces ketosis, NOT eating fat! So when we reduce the amount of carbs we eat, and we lower our protein to about 23 to 23% of our macros, moderate protein, we only have fats left to fill our daily caloric needs.

What about weight loss?

This brings me to the point that there are many different kinds of Keto diets.

Originally ketogenic diets were developed to control epilepsy, then became popular with the bodybuilding crowd, to reduce bodyfat.

Then keto diets were found to greatly help in the treatment of cancer, and were thoroughly researched for that purpose.

In the last two years Keto diets have become more and more popular for weight loss and for a number of health benefits they offer.

But you can imagine that every facet of a Keto diet with a different focus, will also focus on a different way of eating.

After all “ketogenic” just means a certain proportion of macronutrients, typically 5% carbs – 25% protein – 70% fat – and that does not really tell you WHAT to eat.

Also it does not necessarily apply to a weight loss model with Keto.

When you need to lose weight, you will want to use your body fat as source of energy, instead of dietary fat!

When are fat bombs appropriate?

In my opinion there are a number of good applications for fat bombs.

This is how I use them in my practice:

  • When you transition form a low fat diet to a keto diet (and have no idea where to get the fat from!)
  • When you are in maintenance mode and do  not need to lose more weight
  • When you are an athlete and need more energy to burn
  • When you want a treat that is appropriate for your keto diet and macros

So try these Keto Macaroon Fat Bombs and let me know how you are using them in your keto diet, by commenting below!

keto Macaroon Fat Bombs By The Nourished Caveman - Keto Macaroon Fat Bombs: A macaroon which is also a great fat bomb! Bring some healthy fats in to your diet, Keto or not this is a dessert that's actually good for you!

Other suggestions for Fat bombs

Here are few other Fat Bomb Options for you!

Fudgy Chocolate Fat Bombs

Keto Decadence

Panna Cotta And Cream Hearts

Keto Paleo Fat Bomb Roundup

PS did you know I have a Fat Bomb Cookbook?

And one more option for Chocolate Macaroons

4.6 from 46 reviews
Keto Macaroon Fat Bombs
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1 macaroon
  • Calories: 46 -
  • Fat: 5 gr -
  • Carbohydrates: 0.5 Net -
  • Fiber: 0.5 gr -
  • Protein: 1.8 gr -
Recipe type: Dessert
Cuisine: American
Keto Macaroon Fat Bombs: A macaroon which is also a great fat bomb! Bring some healthy fats in to your diet, Keto or not this is a dessert that's actually good for you!
Ingredients
  • ¼ cup organic almond flour
  • ½ cup shredded coconut
  • 2 tablespoons Swerve
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut oil
  • 3 egg whites
Instructions
  1. In a bowl mix almond flour, coconut and swerve until well blended.
  2. Melt the coconut oil in a small saucepan and add the vanilla extract to it.
  3. In the meantime chill a medium bowl in the freezer for mounting the egg whites.
  4. Add the melted coconut oil to the flour mix and blend really well.
  5. Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).
  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. Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 10 portions!
  8. Bake at 400 for 8 minutes or until macaroons start to brown on top.
  9. Remove from oven and let cool before removing from the cookie sheet.

keto Macaroon Fat Bombs By The Nourished Caveman - Keto Macaroon Fat Bombs: A macaroon which is also a great fat bomb! Bring some healthy fats in to your diet, Keto or not this is a dessert that's actually good for you!

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Comments 219

  1. Debbie says:

    Can you use butter in place of the coconut oil?

    • The Nourished Caveman says:

      Nope, it would change the recipe completely!

    • Marie says:

      I used butter instead because I don’t like the taste of coconut oil. I also lightly drizzled melted dark chocolate on top. Yum.

  2. gita says:

    Hi! Can I use stevia instead of swerve? Thanks!

  3. Rhonda says:

    How many net carbs

    • The Nourished Caveman says:

      please read nutrition info under the recipe.

      • Doreen says:

        I entered all the ingredients into my cronometer and it measures the net carbs at 4.0. This is quite a bit higher than the .5 listed here. I used Bob’s finely ground almond/meal flour, unsweetened coconut and the exact ingredients recommended. What’s causing the carb count to be this high? I don’t want 4 carbs in each of these fat bombs as this is just too many for my ketogenic diet.

        • The Nourished Caveman says:

          Doreen did you separate out the fiber? I am counting net carbs here.

  4. Barbara says:

    I made these to the recipe and they were not consistent to do on a cookie sheet. I ended up doing in a muffin tin and were very oily. Any suggestions?

    • The Nourished Caveman says:

      If not hard enough you can either add some grated coconut or can chill the “dough” before baking it.

      • The Nourished Caveman says:

        Yes, some will seep out, that’s ok.

      • Bailey says:

        The recipe says 1T. of coconut oil. 1/2 cup of grated coconut. Big difference!

        • The Nourished Caveman says:

          I think somebody got mixed up here….it might have been me 😉

        • Michelle says:

          Bummer…wish it had been corrected… mine just came out of the oven using 1 tablespoon coconut oil. No wonder they are very spongy cake- like. Will try again with half a cup next time

        • Michelle says:

          Yes, huge difference! Would have been nice if she had corrected it. Mine came out dry and spongy

          • The Nourished Caveman says:

            My original recipe ad a 1/2 cup of coconut oil but many people complained it was too oily and the oil would run off…..apparently it really differs depending on the actual ingredients used.

      • Gloria says:

        1/2 c coconut. 1tbsp coconut oil I believe.

  5. Brittany says:

    perhaps a silly question, do you store these in a fridge or are they okay to sit out? Assuming they are eaten within a couple days by several people.

    • The Nourished Caveman says:

      Fridge is best, but they could sit out for a day or two.

  6. Kristy says:

    These came out so runny, nothing like the picture. The flavor is yummy, but not a cookie at all:-/

    • The Nourished Caveman says:

      Kristy, some of the coconut oil will run off, but it really depends how absorbant your shredded coconut is…tat will change the final texture…mayeb use more egg whites next time.

      • Kristy says:

        I added extra coconut, 1 extra egg white and chilled it for a bit. Same thing happened. I made another recipe that is similar but without the oil. Much more like a macaroon….

  7. Hfactor says:

    Delicious

  8. Rosalyn says:

    Just made these in a muffin tin…waiting for them to cool…zooms fine on texture and taste is good! Thank u!

  9. Deb says:

    Not sure what I did wrong but mine came out like flat pancakes. The coconut oil mixture was very thin and greasy prior to adding egg white mixture. I folded very gently, there were even still some pieces of fluffy egg white in the mix. After adding the egg whites the mixture was still on the thinner side, didn’t hold much of a shape when I spooned it onto the pan. Still taste good just not as light and fluffy as I would’ve liked.

    • The Nourished Caveman says:

      Hey Deb. if the mix is to thin try using more grated coconut.

  10. Sara says:

    Could I use coconut flour instead?

    • The Nourished Caveman says:

      No sorry Sara, that will not work as it will absorb a lot more moisture than the almond flour, you could use it if you are allergic to almonds, but it might require different quantities of the other ingredients!!

    • JourneyNC says:

      I substituted coconut flour with almond and added almond flavoring…it came out tasting gritty. I should have just added more coconut for better consistency with eggs and oil and a pinch of salt to bring out the flavor.

      • The Nourished Caveman says:

        That is the problem with substitutions….I am sorry but I do put a lot of thoughts into it and many tries when I develop recipes…so just switching out an ingredient does not always work…sometimes it might for sure, and I usually encourage my readers to be creative…but when you try to substitute a recipe’s main ingredient…..that might be hard…

        • Nicole says:

          Sometimes those of us with tree nut allergies get desperate! 😉 Almond flour is in almost all of these types of recipes.

          • The Nourished Caveman says:

            Nicole, you can sub the almond flour for more grated coconut…it should work! You can eat coconut right?!

  11. Sarah C says:

    I just entered the recipe into my recipe builder at MyNetDiary and it comes out as only 84 calories, 3g total carbs / 1g net (excluding the Swerve completely), 7g fat, 2g protein for each cookie for 10 cookies – that’s SO different than your nutritional profile above… is it supposed to be 1 TABLESPOON of coconut oil (that’s what’s listed in the recipe) or more than that?

    • The Nourished Caveman says:

      Hi Sarah. I had to modify this recipe so I now recalculated the macros!!

  12. Sharon Hopkins says:

    Is there an alternative I could use for almond flour?? Am allergic to all white, wheat flour and am allergic to almonds & cashews. Can have corn flour, safflour, oat flour, sunflour, coconut flour etc.

    • The Nourished Caveman says:

      You could try coconut flour Sharon. I have not tried it though so I am not sure how it would come out.

  13. kerri says:

    I just finished eating one and OMG they are delicious! Thank you for the recipe, perfectly sweet and moist. The whole family enjoyed them. I put mine in a muffin tin but next time I’ll try a cookie sheet.

    • The Nourished Caveman says:

      YAY! I am so glad finally somebody was able to get this recipe!! Mine are always a great success…..they don’t last more than 5 minutes if there are people around!

      • Carol Clifford says:

        She’s not the only one. I made these exactly the way the recipe said to and mine turned out beautiful and delicious. Add a spot of unsweetened Hershey’s syrup and it tastes like an almond joy according to my son! He also thinks they taste best cold. I’ll be making these again and again!

  14. Anji says:

    I followed the recipe exactly as described and these were perfect and delicious.

  15. Kristy says:

    Nevermind. Just saw you changed the recipe from 1/2 cup of oil to 1 tablespoon. That makes sense!

  16. Emily says:

    Mine turned out ok. I use stevia which i don’t particularly like the taste of, which is why they were just ok (I’ve never heard of swerve). Next time I make them I’ll also try using flaked coconut or make my shredded coconut smaller. They filled me up just like I wanted. Your picture looks so delicious it gives me hope to try again!

    • The Nourished Caveman says:

      Thank you Emily…please keep in mind that sometimes I make a recipe 3 or 4 times before I get it to be right….persistence pays!! 😉

  17. Lorene (George) Young says:

    the recipeabove, that I am reading says 1 Tbsp coconut oil and 1/2 cup shredded coconut??. I was wondering where the fat bomb part came in. I made it true to this recipe. Will see how they come out.

  18. Kim says:

    These are so good and give me the cookie/bread texture I’ve been missing on a Keto diet. I added cocoa in one batch and they were great.

    Thanks,
    Kim

  19. Jan Lewis says:

    These little puffs of coconut air were super tasty!!!

  20. Jamie says:

    Can I use either coconut flour or ground flax? Due to nut allergy.

    • The Nourished Caveman says:

      uhmmmmmm…maybe just chose a different recipe?? Coconut is the main ingredient here!!

      • Diana says:

        Uh, she said she’s allergic to nuts, not coconut

        • The Nourished Caveman says:

          She said she can not use grated coconut….that is the main ingredient!!!

          • Jamie says:

            Actually if u read my question I said “can I use coconut flour or ground flax?” Meaning in place of the almond flour due to a tree nut allergy (not coconut allergy) coconut is not considered a nut. Almond allergy, not coconut allergy. Miss Dianna understood my question!!! 🙂

          • The Nourished Caveman says:

            DUH!!! That’s what happens when you try to reply to 10 comments in 3 minutes 😉
            Well then!! I think coconut flour could work…maybe a little mealy…give it a try and let us know!! 🙂

  21. Anna says:

    These were amazing! Next time I will add a little more coconut though.

  22. esperamza says:

    These came out great. I added a bit more shredded coconut to the batter. My egg whites were stiff so i think that made a difference. I used the unsweetened trader joes organic coconut and used splenda instead of swerve. That is what I had at home. FYI: read instructions before making this. I will totally recommend this to everyone. Thanks

  23. Amy says:

    So do you believe the fat bombs help get you into ketosis. Is high fat necessary. I am 11 days into keto trying to hit 20 net carbs. I’m adding a fat bombs a day and hit ketosis today. Im having a hard time finding an answer to this. Seems like it was part of Atkins original theory. I’ll be making these today thanks!

    • The Nourished Caveman says:

      Amy, ketosis is induced with the restriction of carbs, the body can use it’s own fat for fuel!! You just use dietary fat to reach the necessary amount of calories for the day!

      • Maria H says:

        I’ve been “trying” to master a Keto diet for 3 weeks now. When I saying “trying”, I average about 13-15g Net Carbs per day, the weight loss has been so slow, my energy has been less and less each day and all I’m told is “add more fat, fat, fat and top your fat with some fat!” . Today I was ready to give up then I read your post. Finally!!! A voice of reason. I don’t want any more fat!!! 🙂 Granted your fat bomb coconut thingys look delicious and even more tempting now that I know I don’t HAVE to eat them lol I think sometimes we just need to listen to our own bodies and follow our own common sense. Thank you for both the recipe and your common sense advise regarding FAT

        • The Nourished Caveman says:

          yes Maria, thank you for the feedback, keep listening to your body and good luck with the keto journey!! 🙂

  24. Annah says:

    Hi! This recipe looks DELICIOUS, and I can’t wait to try it this weekend.

    I just have one question: Is the coconut dried?

    I am living in Mexico right now, and it’s hard to find certain things here (wouldn’t be surprised if I couldn’t find unsweetened dried coconut).

    However, there are many coconuts here, so I can do that if it’s not dried.

    Hope to here from you! Thanks!

    • The Nourished Caveman says:

      Hi Annah! Yes it is dried. You could try to dry the grated coconut pulp in the oven at low temperature, or in a dehydrator. It is worth experimenting with!

  25. Amanda says:

    Have you ever tried coconut flour in place of the almond flour? If so, about how much?

    • The Nourished Caveman says:

      I have not, but it think it will work!! 🙂

  26. Chris says:

    I tried with coconut flour and mine came out too dry. Is that a symptom of the coconut flour or something else that I should adjust? Flavor was awesome though!

    • The Nourished Caveman says:

      Coconut flour absorbs a lot of liquid, so you have to use about 1/2 to 1/3 of the shredded coconut!

  27. sara says:

    In going to try these without the swerve because I have no idea what that is. Has anyone else tried it like this?

    • The Nourished Caveman says:

      I think they will be just fine!! AND better for you to reset that sweet tooth!!

  28. Judy says:

    I just made the macaroon fat bombs and they are delicious! I followed your recipe exactly and they turned out great. Thank you so much for your recipes and your advice.

  29. Cindy says:

    I made these they kind of went flat but still tasted pretty good… Wanted to clarify that
    you actually put a full Tablespoon of vanilla into recipe?
    Thank you

    • The Nourished Caveman says:

      Hi Cindy, thank you!! Yes I used a full TBS but you can reduce it according to your taste buds 🙂

    • JOE from North West England says:

      Hi Cindy… I used 1/2 tablespoon of vanilla extract. And it still tasted great.

  30. Tricia Goss says:

    So yummy! Can’t wait to try more of your recipes. Thank you!

  31. Karyn says:

    These are fantastic and so easy to make! I am using if I need a sweet treat (very seldom). I am going to make a double batch as I have holiday entertaining at my home and this gives us paleo and keto’s an alternative to the sugar treats.
    Thank you for sharing this fabulous recipe!

  32. Jocelyne says:

    Luv them …..Even more delicious if you bake them twice like a biscotti !

    • The Nourished Caveman says:

      Great idea!! How do you do that??

      • Jocelyne says:

        Thanks ….. you let them cool down and then spray with some coconut oil and put them back in the oven for awhile longer …. i didn’t time it ! i would guess 5 to 10 minutes on a low setting ! they are crispier and flavor is intense !

  33. Teresa Cabrera says:

    Before I saw your link with recipe, I had just made my own version of macaroon bombs. I have been on Ketogenic diet plan for over a month and feel great. I have lost 9 pounds and love the way I feel. I seldom crave carbs, and my appetite is sated by the high fat, low carbs I am eating. I make bullet coffee in the morning and love coconut and all the different recipes I have found online.
    My recipe only yielded 9 cookies and that is perfect for me.
    I will include my recipe. I didn’t measure, so I will write down more or less how much I used.

    1 egg white
    1 cup flaked coconut (sweetened) 5 grams of sugar per 2 tbsp.
    1/2 c Coconut flour
    Drizzled melted coconut oil over mixture to moisten.

    Form into balls on your coconut oil moistened palms.
    Bake at 350 until golden, about 10 minutes. They were excellent.

    Because I am so good about my full meals lacking carbs, I do allow myself some carbs in other things.

    • The Nourished Caveman says:

      Thank you for sharing Teresa! And congrats on your keto lifestyle, keep up the good work!!

  34. erika wilson says:

    I just made a double batch of these macaroons and i got 23 large cookies. I had to bake them for an extra 5 minutes, but let me tell you, they are A M A Z I N G! Perfect recipe, thanks for sharing.

    • The Nourished Caveman says:

      I am so glad you liked the recipe!!! Please don’t forget to rate it Erika! Thank you!

  35. Amberry says:

    Hello and thank You for the information.
    A clarification request:
    “When you need to lose weight, you will want to use your body fat as source of energy, instead of dietary fat!”
    Am I understanding correctly, in order to loose weight, best results are achieved by not consuming (via diet) the full 70-75% fat? Does this affect the percentage intake of any other macros and for a newbie (2 weeks and feeling fine), what percent from fat intake could be cut?
    Thank You again

    • The Nourished Caveman says:

      Amberry
      I would leave your macros the same and cut fat to 50 to 60% – depending what kind of calorie restriction you can deal with . Of course there is more to this picture but this is a general starting indication.

  36. Korrin says:

    I added a touch of baking powder helped rise a bit

  37. Woof says:

    I doubled up on all the ingredients.
    They came out pretty well, apart from sticking to the mini paper cupcake thingy.
    I did add some extra coconut and flour to thicken the dough and then put it i the freezer for 5 mins.
    Next time I’d put straight on to a baking sheet. I used a different sweetener though.

    • The Nourished Caveman says:

      Thank you for trying the recipe, I am happy you liked it 🙂

  38. Joyce B says:

    Not even sure how I stumbled upon this recipe but I’m SO glad I did!
    Just tried them tonight, and they are definitely going to be made again and again.
    I made these without substitutions (the coconut oil was more ‘cooking’ oil so I didn’t have to melt it down and just combined everything in a bowl). I also baked them in silicone baking cups.
    Thank you so much for the recipe!!!

    • The Nourished Caveman says:

      I am so happy when a recipe works for my readers! 🙂 Thank you for giving it a try!

  39. Heather says:

    I made this tonight and they were delicious! I used spenda because I didn’t have the swerve. Can’t wait to try some other recipes!

  40. Heather Barnica says:

    The listed nutrition information says only 0.5 net carbs per macaroon. What are the total carbs? I just made these and my batch yielded 14 mini-muffins. The macros according to the ingredients I used (Bob’s Red Mill Unsweetened shredded coconut) for 14 mini muffins has the total carbs at 3.5 g , fiber 0.5 g, so the net carbs are 3 per muffin!! And the fat is only at 3.5g per muffin. What coconut did you use to yield such low carbs? They’re quite tasty, though!!

    • The Nourished Caveman says:

      Heather, most shredded coconut is about 50% fiber and 50% carbs, so you might have used another ingredient that increased up the carb count.

  41. Gabrielle Wright says:

    Hi there. Made these tonight and although I liked the flavor they came out kind of cloudy and puffy in texture. Guess when I read macaroon I was thinking they would be thick and chewy, similar to store bought but healthier. What is the texture of these supposed to be? I followed your recipe other then using Truvia as my sweetener.

    Thank you,
    Gabrielle

    • The Nourished Caveman says:

      gabrielle it really depends on the ingredients you have used…they might be different from the ones I used!

  42. KimM says:

    Hi Vivica (I think this is Vivica),

    Can’t wait to try this recipe! Thanks for posting it. There is only 1 question left before I try: Is the Swerve used in the recipe powdered or granulated (“Confectioners”)?

    • The Nourished Caveman says:

      Hi Kim, it would be better if you have the confectioners one!

      • Kim says:

        Great. I made them with granulated and now fully understand why confectioners would be better! Thanks for responding.

  43. Kim says:

    Just made your keto coconut macaroons I put them in muffin tin and they all stuck to the bottom. I have made macaroons before and this has never happened. Are you supposed to grease the pan as you may have failed to mention that?

    • The Nourished Caveman says:

      Kim, what kind of pan did you use? I used a nonstick one and they did not stick. Your pan might need greasing.

  44. Shan says:

    Can you leave out the artificial sweeteners? I’m allergic to all of them.

  45. Shirley says:

    These worked perfectly as written. I eat fat bombs to increase my fat intake. Rather than frozen or fudgey fat bombs I’ve been used to, these are like soft, puffy marshmallows with coconut shreds. I scooped them onto a parchment lined cookie sheet with a two-tablespoon ice cream scoop. Came out just like your photo. My coconut shreds were a bit too long, next time I might chop them a bit smaller to provide a nicer texture. Today for the first time I used Lakanto sweetener with monkfruit. It doesn’t have any of the cooling effect that I get from Swerve, and it worked great in these. Thank you for your recipes.

    • The Nourished Caveman says:

      YAY Shirley! I am so glad you liked them!!

  46. Shannon says:

    How’d you come up with 0.5 net carbs. My batch made 12 and they were 2.5 net carbs in My Fitness Pal. Hmmm

    Still yummy!

    • The Nourished Caveman says:

      Shannon it really depends what ingredients you have used. That is why I always recommend calculating your own macros with the actual ingredients used. YES there is that much fluctuation!! I research my ingredients carefully for top quality and min carb content 🙂

  47. Elizabeth says:

    Mine do not look like the picture at all when they are done, I can’t figure out what I’m doing wrong

    • The Nourished Caveman says:

      Elizabeth, not sure what they looked like and why as you did not give me any more info….were they edible?

  48. Laura says:

    I am just starting my Keto diet and have no clue what I should be doing. I’m 53, 5’3″ & 215lbs. I have no idea how to figure out much fat, carbs or whatever I’m suppose to have and not have.

  49. Why do you want the email address I use exclusively for business? I look at the other one far more regularly.

    • The Nourished Caveman says:

      Hi Pat. Not sure what you mean there….you can use any email you’d like IF you want to subscribe! (you do not have to of course!)

  50. JOE from North West England says:

    I haven’t baked anything for years and I tried the macaroons. I used organic maple syrup to replace the Swerve. They turned out great. I’m really happy with my new found talent. And so is my wife. Thanks loads. X

    • The Nourished Caveman says:

      You are very welcome Joe!! Of course you know that honey is not keto?! But if you are insulin sensitive and not overweight that should not be a problem!

  51. Maria Jose Guanella says:

    I use stevia as a sweetener, the powdered one, that I get in Bolivia. Do you think that ai can use that in the recipes with good results?
    Swerve ia not available, nor erithrytol.
    Thank you….

    • The Nourished Caveman says:

      maria, if that is the green stevia leaf it might be too bitter for this recipe…you could skip the sweetener altogether and it still would be good!! (better than stevia bitter ugh!!)

  52. These are so delicious! Thanks for sharing them with the world!

  53. Kathy says:

    We have a potluck at church on Sundays, will these hold up while out on the table during the dinner?

  54. Fgibson says:

    New to keto. I was shocked to see that Swerve has 5 carbs per teaspoon which means 30 for 2 tbs. So I doubted the net carbs of .5 for each macaroon. Turns out the net carbs are 2, per the recipe calculator in Carb Manager. The fiber is slightly higher (1). And calories are 57. Even variations in the values of each ingredient shouldn’t account for a differnce of 4 Times the net carbs. I don’t get the use of Swerve in keto cooking given the high carb count. A tsp of sugar has 4.1, which less.

    • The Nourished Caveman says:

      Hello there! I understand the calculation based on numbers with Swerve.
      Swerve has 5 gr of net carbs per 100 gr of product. In the recipe there are 30 gr of Swerve, so 1.5 gr of net carbs!! The common misunderstanding is that Swerve will act as a common sugar and therefore should be logged, but a sugar alcohol does not behave like a normal sugar, and it is normally NOT absorbed and will not raise blood sugars.
      Now that is also not an absolute statement, as I found that people with specific sensitivities to the alcohol DO get a blood sugar spike, especially people with compromised livers!
      I have tested the responses of myself and at least 100 patients during 3 years of practice to this kind of sweetener (a larger clinical study than most pharma companies will do on their medications!) and I can tell you that about 20% of people are sensitive.
      About the macros, I the ones on the recipe come from My Fitness Pal, using verified ingredients. There might be great discrepancies from one ingredient brand to the other, that is why I recommend always calculating your own!
      Vivica

      • Fgibson says:

        I actually went back in to recalculate repeatedly taking ingredients in and out to see what the culprit was and the recalculated manually adding carbs and fiber to ensure the net calculation was working in the app. Turns out I had originally added the coconut as just shredded rather than specifying unsweetened. The net number came down to 1.1 ( quite acceptable). And the addition of the swerve in my experimentation did not change the net number. So this was a learning opportunity. Thanks for your quick response!

        • The Nourished Caveman says:

          😀 I am glad it was useful for you….a lot of times those little oversights can cost us a recipe we might love and use a lot!! Also you should try measurng glucose after using swerve to see if it’s ok for you….just a tip 😉
          PS rate the recipe if you like it !!

  55. These are so yummy. My favorite fat bomb recipe by far!

  56. Marge Russell says:

    I made it exactly per recipe and mine are divine. My husband cannot tell the difference between this and the real thing!

  57. Heather says:

    These are horrible. I made the 1 Tbs coconut oil “version”. Wished I’d read the comments first, as clearly it was a bit of a crapshoot recipe to begin with (1/2 a cup of coconut oil vs 1 tbs?! Might as well close your eyes and guess at that point… it’s not even the same recipe.) These are dry and puffy with nearly no coconut in them. If I were to mess around with them next time, I’d probably do 3 tbs coconut oil and double the shredded coconut, but, instead, I think I’ll just find someone with an actual, tried-and-tested recipe. Blech. Bummed I wasted the egg whites.

    • The Nourished Caveman says:

      I am so sorry this happened Heather. I understand this is a bit of a tricky recipe. about 70% of the people who make it love it, but it seems like 30% have a really hard time with it. I tried making it again, and it’s pretty consistent for me, now that I have corrected the initial quantity of oil. That said you really have to keep in mind that certain ingredients like almond flour and shredded coconut can vary a lot, some will be very absorbant and some less…Also oven temperature can really vary…I have a very old electric oven, which acts very different than a new gas oven….
      Anyhow, I am sorry that happened, I am creating a new macaroon recipe, not a fat bomb, hopefully that one will be easier for everybody 🙂

  58. Erin says:

    Does it matter if it’s granulated swerve or confectioners swerve?

    • The Nourished Caveman says:

      Erin you can use the confectioners Swerve, or you can grind the regular one in a coffee grinder, so it gets powdered!!

      • heather says:

        Where on earth is Powdered Swerve entering the picture? It’s not in the recipe… I kind of feel like this whole recipe is an augmented reality joke. Are we all even seeing the same thing?

        • The Nourished Caveman says:

          Heather, I think you misunderstood her question….maybe she only had the powdered swerve on hand and wanted to know if it was ok to use it?

  59. Crissy says:

    I made these today and they were AMAZING!! I doubled the recipe and I am SO glad I did!!! I am new to the Ketogenic diet and I wish I would have had these two weeks ago! The thing I wonder if people miss are beating the egg whites. I added cream of tarter to help stabilize them. If you don’t beat the eggs whites long enough you can run into trouble. Make sure they are good and stiff. I also used coconut sugar since that’s what I had and almond extract as I was out of vanilla. Mine were so good and hit the spot!!!
    Thank you!

  60. Jessica says:

    Made these tonight and they were a hit!!! I hand whipped those egg whites (won’t be doing that again) but I think that’s what people are missing – getting the egg whites right. If you can get stiff peaks before you fold in the dry, you are golden. One note is that even though they held their shape, they were rather spongey. Wondering if my coconut was too fine or how I get a more traditional, fudgey macaroon. Any ideas? They still got eaten in seconds!

    • The Nourished Caveman says:

      Hi Jessica, it’s possible the coconut was too fine, it should pretty roughly grated. Also maybe you did not use enough coconut. The final texture should be moist and chewy. I am glad they were eaten anyways 😛

  61. Alice V says:

    This was the first recipe I tried from your site and it came out wonderful! They were fluffy and light and I had a hard time not eating them all at once. I put them in the fridge to store but finished them all in a few days. I’ve recently started keto because I want to loose weight and have been documenting my journey. I’ve linked back to your site for this recipe. Thanks again, I know there will be more that I will try in the very near future.

  62. Kimberly says:

    I love these! They turned out great!

  63. Lisa says:

    Everyone’s negative comments scared me but I made them any how and they turned out perfect!

    • The Nourished Caveman says:

      Thank you Lisa, sometimes people do not use the right ingredients or follow instructions properly…so the results are varied… Thank you for trying the recipe 🙂

  64. Chelsy says:

    I followed the recipe exactly and t turned out great! Will definitely be making these again!

  65. Cheryl says:

    Not sure if anyone asked this but do you grease the muffin tins? I didn’t and they were difficult to get out. I thought they might not rise if the sides were too greasy. Thoughts? Either way, I love the flavor… not too sweet.

  66. Violet Sprouse says:

    I use Monkfruit pkgs, how would the equate to swerve? I have stevia but don’t like their flavor. Are all these little pkgs the same amount? Not use to artificial sweeteners, and new to Keto. Thanks for your help. Violet Sprouse

    • The Nourished Caveman says:

      Hi Violet!! Yes you can use the monkfruit..how much to put I can not tell you because I do not know the brand or concentration, so if I were you i would taste test it!!

  67. Eden says:

    Just finished making these! i used ghee instead of coconut oil b/c I dont like the taste of coconut oil. i took a bit before they were cool….the flavor is delicious! i may add more coconut next time ( or sprinkle it on top!) and I love the one commentors tip of double baking them! Thank you!

    • The Nourished Caveman says:

      Thank you Eden!! WOW I should try them with Ghee! YUM!!!

  68. Suzanne says:

    Thanks for sharing! Do they keep well?

  69. Vanessa says:

    These look delicious! I can’t wait to try them. Macaroons are the perfect healthy treat!

  70. Laura Woodring says:

    How long will these stay good in the refrigerator?
    Can they be frozen to eat later?Laural

  71. Lindsay says:

    So I used 3/4 cup of liquid egg whites (my carton says 1/4 cup egg white = 1 egg and the recipe calls for 3… these came out of the muffin tins literally like mini quiches 😳 help! Obviously I did something wrong!

    • The Nourished Caveman says:

      I am so sorry Lindsay, I never used eggs in a carton…I oly use fresh pastured eggs, so I am not sure…It sounds like you might have used too much egg though…

  72. Bettina says:

    These were delicious! I ended up with 13 in mini cupcake papers and added 5-6 mini chips from Lily’s. Thanks for a simple and tasty recipe!

    • The Nourished Caveman says:

      Thank you so much for the feedback Bettina!!

  73. CJ says:

    Mine looked & tasted more like pancakes than macaroons. What did I do wrong? Can I use stevia in this recipe?

    • The Nourished Caveman says:

      Probably the whites where not stiff enough…or your ingredients called for different ratios…Things like coconut flour or almond flour can vary greatly from one to the other…

  74. Kiwi says:

    A tablespoon of flavoring? I doubted it but put it in anyway and that’s all I can taste. I’ll definitely do less if I make these again.

    • The Nourished Caveman says:

      Kiwi mine might have been more diluted!

  75. Mary says:

    I am always amazed that people can be so rude to someone who has posted a recipe for us to try on our ketogenic life style. That being said thank you so much for your recipes. I just made these and they are awesome, I love coconut, keep up the good work, and oooh you are so kind in your responses to the horrible reviewers, I f you didnt like the recipe, just dont make it again, end of story….😂😂😂

    • The Nourished Caveman says:

      Thank you so much Mary! People sometimes have a hard time cooking, but they need someone else to blame it on! 😉

  76. Zay says:

    Just made these, yum is the word! I followed the reciepe, and i have no issues at all infact they cam out looking exactly like yours. Thank you.

    • The Nourished Caveman says:

      YAY!!! I am sol glad you like them Zay!! Good job 😉

  77. Toni says:

    I made them just like recipe called for but mine came out like little coconut muffins, My batter was way runny. Maybe too much egg whites? I use the carton of egg whites, much more cost effective. When whipping my whites they didn’t have stiff peaks like it said and noted they would. Still tasted good with a dollop of light butter.

    • The Nourished Caveman says:

      Toni, I don ot think carton egg whites are suitable for this recipe. They are a processed food. You need a real egg to make it.

  78. Andrea Johnson says:

    Thank you for posting this recipe! I modified it and they tasted exactly like real macaroons! I increased the coconut to 1 cup and I used 2 egg whites and didn’t beat them just mixed them in. Soooo good. Maybe not as health as I’m new to Keto and not sure if that increases net carbs or not? But satisfied my sweet tooth without feeling like I’m sacrificing.

    • The Nourished Caveman says:

      Andrea if you change the recipe make sure you recalculate the macros, it will definitively be more carbs that way….
      And thank you for your feedback!!

  79. JuliaInNM says:

    I made these in mini silicone muffins using 1T coconut oil, 1T vanilla, 1/2c unsweetened coconut (fluffy/not dried out like cardboard shreds) (from an Indian Grocery), egg whites (I did not chill the bowl), Erythritol Sweetener for Swerve and the almond flour. To my delight, they rose like cupcakes in the molds. Note: I am at 7500 ft altitude.
    I did place one full blanched almond on top of each before baking. I was going for an almond joy flavor (without the chocolate). I let them cool 1 hr on the counter and then overnight covered in the frig before removing from the molds. They held together well and tasted wonderful.

  80. Kimberly says:

    I made these Macaroons and they taste amazing but did not have the dense texture of a traditional Macaroon more of a meringue texture. Did I do something wrong?

    • The Nourished Caveman says:

      No, you did not, sometimes ketofied recipes are a little different than the ones we are inspired by….

  81. Barbara says:

    Just tried this recipe, and it was delicious, I did save a little of the shredded coconut and sprinkle on top before baking and at the end drizzle 100% cacao, One question can we freeze them, I want to triple the recipe.
    Thank you.

  82. Sarah says:

    Literally all I could taste was egg, it was gross. I put pecans in 1/2 the batch and it masked the eggy taste a little bit, but next time I will reduce the eggs to 2 and see if that helps.

  83. Christina L. Moser says:

    It does not specify what kind of coconut, My bag says sweetened I hope its not wrong? I will give it a shot! Thanks

    • The Nourished Caveman says:

      Christina there is a link for the one I recommend!!

    • The Nourished Caveman says:

      Yes it should be UN sweetened, otherwise it contains sugar!

  84. Lisa says:

    I have made these 4 times now. They are fantastic. Thank you for the recipe. I used egg whites in the carton and added extra coconut as they were a bit wet. Each time perfect little morsels. I double the recipe, but tripled this time. Throw in the fridge for a daily snack and share with my non keto peeps. They like them too! I also use monk fruit instead of swerve. Those are my notable changes. I sometimes drizzle with a few squares of a lilys salted almond bar and a touch of cocunt oil.

  85. Cassianna says:

    I just made these tonight, and they are amazing. Thank you si much this is going to be a go to in my house!

  86. Sharlene whitted says:

    Made these this morning, pretty easy to make , and i tried one DELISH 😋😋😋😋

  87. Lisa says:

    I made a double batch and chilled the batter before dropping them onto the Cookie sheet. They were crispy on the outside at first, but they weren’t cooled completely before someone put the lid on the storage container which softened them up quite a bit. Not too sweet, added butter to some and used in place of a biscuit. I took 3 at a time to work with me for a snack, Yummy and getting ready to make more!

  88. Sally says:

    Any suggestion for an alternative to the grated coconut or flakes? Don’t mine the oil too much but heartily detest eating the meat itself.

    • The Nourished Caveman says:

      Coconut is the main ingredient of coconut macaroons…..

  89. Juliet says:

    I have made these twice. First time I used one tablespoon of coconut oil and they came out dry and spongy. I decided to increase the coconut oil to 3 tablespoons the second time I made these and the taste and texture were much improved. I recommend baking these in mini muffin cups with muffin cup liners, otherwise they stick to the pan too much.

  90. Miranda says:

    I substituted the almond flour for coconut flour and it turned out just fine. It was almost an angle food cake texture with coconut flakes. So very yummy and satisfying for those sweet cravings I’m still expiereninging on day 5 of trying Keto. Thank you for the idea!

  91. Rachael says:

    I just made these and I really enjoyed them! The texture could have been better but I will keep trying! Thank you so much for posting this recipe.

  92. Michele says:

    These are good! I topped them with a sugar free chocolate ganache which in my opinion, made them even better! These were super easy to make. I was worried that I deflated the egg whites too much when mixing everything together and that the macaroons would spread too much…. but they didn’t. They stuck together and turned out light and delicious! My husband said he could “actually eat these,” which is a huge compliment from him for any baked good with fake sweetner (and any dessert I have made since we cut out the carbs). This may be a regular treat around my house from now on. Thanks for the simple and good recipe! 🙂

    • The Nourished Caveman says:

      YAY! Thank you for the feedback Michele! Hubby approved means a lot 😉

  93. Lisa says:

    Is the swerve granular or powdered?

  94. Kyrie says:

    These are great! Thanks! I used 1 tsp of vanilla and tried them with 2 TBL monk fruit sweetener with erythritol and then another batch with 1 TBL and they were both delicious.

    • The Nourished Caveman says:

      Thank you for trying the recipe, I am happy you liked it 🙂

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