Ingredients
1 ½ cups almond flour
2 large egg whites
¼ cup keto-friendly sweetener (e.g., erythritol or allulose)
1 ½ tsp baking powder
2 tbsp melted coconut oil
1 tsp lemon extract
1 tbsp lemon zest
¼ tsp salt
2 tbsp shredded coconut (unsweetened)
1 tsp vanilla extract
Instructions
1. Sift almond flour and baking powder into a bowl.
2. Whip egg whites with a hand mixer until stiff peaks form.
3. Gently fold in almond flour mixture, sweetener, and coconut oil.
4. Pipe 1-inch mounds onto a parchment-lined baking sheet.
5. Let rest at room temperature for 15 minutes to form a skin.
6. Bake at 350°F (175°C) for 12 minutes.
7. Cool completely, then top with shredded coconut mixed with lemon zest, vanilla, and a drizzle of melted coconut oil.
Notes
Use a stand mixer for consistent egg whites. For fresher texture, consume within 3 days. Store in an airtight container. Substitute coconut oil with unsalted nut butter if preferred.
- Prep Time: 20
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: French-Inspired Keto
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 0g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 0mg