Keto Lemon Blueberry Cheesecake Macarons
Ingredients
For the Macaron Shells:
Almond flour (finely ground) – 1 cup
Powdered erythritol – 1 1/2 cups
Egg whites (room temperature) – 3 large
Cream of tartar – 1/4 tsp
Granulated erythritol – 1/4 cup
Vanilla extract – 1/2 tsp
Yellow food coloring (optional) – for color
For the Cheesecake Filling:
Cream cheese (softened) – 4 oz
Powdered erythritol – 1/4 cup
Vanilla extract – 1/2 tsp
Heavy cream – 2 tbsp (optional for a lighter texture)
For the Blueberry Compote:
Fresh or frozen blueberries – 1/2 cup
Powdered erythritol – 2 tbsp
Lemon juice – 1 tbsp
For Garnish:
Fresh blueberries – for topping
Directions
1/ Prepare the Macaron Shells:
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, sift the almond flour and powdered erythritol together to remove any lumps.
In a large mixing bowl, beat the egg whites and cream of tartar until frothy.
Gradually add the granulated erythritol while beating until stiff peaks form. Add vanilla extract and food coloring, if desired.
Gently fold the almond flour mixture into the beaten egg whites in batches, using a spatula. Fold until the mixture flows smoothly but retains a thick consistency.
Tip: The batter should form a ribbon-like flow when dropped from a spatula.
Transfer the batter into a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheet, leaving space between each macaron.
Tap the baking sheet firmly on the counter a few times to release air bubbles.
Let the macarons rest for 20-30 minutes until the surface is dry to the touch.
Bake for 12-14 minutes, or until the shells are set. Let them cool completely before removing from the parchment.
2/ Prepare the Cheesecake Filling:
In a bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
For a lighter texture, add heavy cream and beat until combined.
Tip: Chill the filling for 10-15 minutes before assembling for easier handling.
3/ Make the Blueberry Compote:
In a small saucepan, combine the blueberries, powdered erythritol, and lemon juice.
Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly.
Let cool completely before using.
4/ Assemble the Macarons:
Pipe a small dollop of cheesecake filling onto the flat side of one macaron shell.
Add a spoonful of blueberry compote on top of the filling.
Place another macaron shell on top to create a sandwich.
5/ Garnish and Serve:
Top each macaron with a fresh blueberry for an elegant finish.
Tip: Let the macarons rest in the fridge for at least 1 hour to allow flavors to meld.
Time & Servings:
Prep Time: 30 minutes
Resting Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 12 minutes
Servings: 12 macarons
Additional Tips for Success
Store the macarons in an airtight container in the fridge for up to 3 days.
For best results, allow the macarons to come to room temperature before serving.
Add a pinch of lemon zest to the filling for extra brightness.
Nutrition per Serving:
Calories: 120 | Carbs: 5g | Net Carbs: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 40mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg
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