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Blueberry Macaroons

by August 16, 2014

These are amazing! The blueberry puree acts as the “oil” and helps bind everything together, along with the chia of course which acts as the egg. These are amazing! (sorry had to say it twice, because they really are!) Perfect for grain free diets, too.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 2 cups unsweetened shredded coconut
  • 2 tablespoon ground almonds
  • Pinch of salt
  • 1/4 cup coconut nectar
  • 1/4 cup blueberry puree
  • 2 tablespoon ground chia seeds
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
  2. Combine coconut, ground almonds, lemon zest and salt until well combined.
  3. Mix rest of ingredients and let sit until chia gels (1 minute). Add into the coconut mixture. Stir until well combined. Spoon mounds onto prepared cookie sheet.
  4. Bake for 15 minutes or until tops start to get golden.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

6.6 g

Saturated Fat:

5.1 g


14 mg


5.6 g

Dietary Fiber:

1.7 g

Net Carbs:

3.9 g


3.3 g


1 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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