Low-carb pumpkin macaroons

Low-carb pumpkin macaroons



4 egg whites

1/4 tsp. salt

1/2 tsp. cream of tartar

2 Tbsp. heavy cream

2 1/4 cup shredded coconut, unsweetened

4 oz. canned pumpkin puree

2 tsp. pumpkin spice

2 oz. sugar-free chocolate melted for drizzling

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Preheat oven to 350 degrees F. Add the egg whites, salt, cream of tartar, Pumpkin Spice Sweet Drops, and heavy cream to a stand mixer and blend on high until frothy. Add the remaining ingredients to the mixer and blend until well combined.

Scoop tablespoons of batter onto a parchment-lined baking sheet. Bake 15 minutes or until edges and bottoms are slightly browned. Cool completely.

If desired, dip the bottoms of each cookie in melted chocolate and drizzle remaining chocolate over the top of each cookie.