Keto Raspberry Lemonade Macarons
Our Raspberry Lemonade D-BHB sticks add sweet and tart flavor to these classic cookies, sandwiching a creamy lemon filling!
Prep Time: 30 minutes
Cooking Time: 10-15 minutes
2 large egg whites, aged overnight & at room temperature
14 tablespoons almond flour
½ teaspoon sea salt
2 packets of Real Ketones Raspberry Lemonade D-BHB Powder
1 ¼ cup Keto powdered monk fruit & allulose blend
¼ cup monk fruit allulose blend
1 teaspoon pure vanilla extract
Optional: a few drops of red & 1 drop of blue food coloring to make pink
2 tablespoons heavy whipping cream
1 packet of Real Ketones Raspberry Lemonade D-BHB Powder
Let your egg whites age overnight in a bowl in the fridge. Bring them to room temperature before mixing into the macaron batter.
Sift the almond flour, sea salt and Real Ketones Raspberry Lemonade D-BHB Powder together. Set aside.
Whisk the egg whites with an electric mixer until stiff peaks have formed, about 3 minutes. Slowly add the powdered monk fruit and allulose blend, and then add in the pure vanilla extract. Continue mixing until very stiff, another 3-5 minutes. Slowly fold in the almond flour mixture with a baker’s spatula.
Line a baking tray with parchment paper and preheat the oven to 350 F (180 C).
Use a pastry bag to pipe 2” circles of the macaron batter. Be very careful to make each circle exactly the same size so that they can be sandwiched together later.
Bake in the oven for 10-15 minutes, being careful that they do not burn. Remove them from the oven and allow to cool before peeling them off of the parchment paper.
While the macarons are baking, mix the filling ingredients together until very creamy. Spread on the flat side of a macaron, then place another cookie together to form a sandwich. Continue until you have created 12 macaron sandwiches.
Serve between 12, storing any leftovers in an airtight container for up to 1 week.
Net Carbs: 2