Ingredients for Low Carb Cream Cheese Lemon Macaroons
- Unsweetened Coconut
- Sugar Free Hazelnut Syrup
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 large egg
- 1/2 cup chopped macadamia nuts
- Lemon Zest
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How to Make Low Carb Cream Cheese Lemon Macaroons
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine 2 cups unsweetened shredded coconut, 1/2 cup sugar substitute (such as Splenda or erythritol), 1/2 cup heavy whipping cream, and 1 teaspoon vanilla extract.
- Cover the bowl and refrigerate for 1 hour to allow flavors to meld.
- Add 4 ounces of cream cheese, softened, to the coconut mixture. Beat with an electric mixer until smooth and creamy.
- Gently stir in 1 large egg until just combined. Do not overmix.
- Fold in 1/2 cup chopped macadamia nuts and the zest of 1 lemon.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving 2 inches between each macaroon.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let cool completely on the baking sheet before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
42g
Carbs
1g