Keto Macaroon Fat Bombs

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1/4 cup Almond flour, organic
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut

• Other

  • 2 tablespoons Swerve

Found on thenourishedcaveman.com

Description

Ingredients

• ¼ cup organic almond flour
• ½ cup shredded coconut
• 2 tablespoons Swerve
• 1 tablespoon vanilla extract
• 1 tablespoon coconut oil
• 3 egg whites

Directions

• In a bowl mix almond flour, coconut and swerve until well blended.
• Melt the coconut oil in a small saucepan and add the vanilla extract to it.
• In the meantime chill a medium bowl in the freezer for mounting the egg whites.
• Add the melted coconut oil to the flour mix and blend really well.
• Put the egg whites in the chilled bowl and whisk until stiff, (very foamy holding stiff peaks).
• Gently incorporate the egg whites into the flour mix, trying to not overmix and to preserve some of the volume from the eggs whites.
• Spoon the mixture onto a cookie sheet, or into muffin cups if you prefer. Makes 10 portions!
• Bake at 400 for 8 minutes or until macaroons start to brown on top.
• Remove from oven and let cool before removing from the cookie sheet.

Nutrition