Over the past few months I’ve been struggling not to regain the weight I’ve lost over the past few years. A busy schedule, my ex the junk food junkie staying with us & just the fact that I am mostly a food blogger, have conjoined to create a waistline expanding perfect storm so to speak. Thus, when I was selected to be a Swerve Sweetener ambassador, I was quite happy to take them up on the offer.
Swerve is an all-natural zero calorie sweetener made from fruits and plants, which measures cup for cup like regular sugar. It is safe for diabetics, as it does not effect blood glucose or insulin levels and does not have the digestive issues associated with some calorie free sugar replacements. Not only does Swerve measure like sugar, it also has the ability to brown and caramelize like sugar does. As a fussy foodie, trying to cut calories, that sounds outstanding to me!
Skinny Coconut Macaroons (Sugar-free, Gluten-free, Grain-free, Low Calorie, Low Carb)
On a recent visit to my friend Roberta’s house, she had a tub of coconut macaroons on the counter, and I tried one. To try and stave off her mom’s cancer, she has instituted a gluten and sugar free diet for her mother and being a good daughter, she is participating in the diet, as well. I liked the cookies and have been thinking about my friends, so I decided to whip up a batch of sugar-free coconut macaroons myself using the Swerve sweetener I was sent.
The coconut macaroons tasted great, and at just 38 calories each, I’ll certainly be making these again soon.
- 14 oz FROZEN unsweetened flake coconut (I used thawed frozen, shredded off the shelf has roughly 4x as many calories)
- 1/3 cup fat-free evaporated milk
- 1/3 cup Swerve zero calorie sugar substitute
- 1/2 tsp pure vanilla extract
- 2 large egg whites
- 1/16 tsp cream of tartar
- Preheat oven to 350.
- Spread out coconut on baking sheet. Place in oven, and stir it up every few minutes, until about a 1/4 of it has toasted (approx. 15 minutes). Remove & set aside.
- Whisk together the evaporated milk, Swerve and vanilla, in small bowl, set aside.
- Place the egg whites in mixer bowl, and beat on high until frothy, add the cream of tartar and beat until stiff peaks form.
- Dump the coconut into a large bowl and mix in the evaporated milk mixture, Mix well, then add the beaten egg whites, and gently stir until evenly mixed.
- Drop 2 - 21/2 tbs dollops of batter on parchment lined baking sheet, with about an inch in between.
- Bake for 14-15 minutes until bottoms are golden and some tops are just starting to show color.
- Remove to cooling racks.
Calories per cookie will be in the 145-165 calorie range if you use shelf stable shredded unsweetened coconut rather than frozen. Thank you to Darla Strickland for pointing out the vast difference.