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Protein Macarons (Gluten-Free & Sugar-Free)

How about some… Protein Macarons?

Now, if you’re a lover of macarons – of proper sugar-packed macarons – you may be thinking that these protein ones can’t be as good. These protein macarons throw traditional ingredients out of the window to give you a extra protein punch! They have the perfect texture: crunchy on the outside and slightly chewy on the inside, and they so, so good!

This recipe shows two basic kind of macarons: blue ones and red ones. You can make them any colour though, just read the notes at the bottom of this post!

Here’s the recipe:

Ingredients for the macarons

1 tbsp IMO syrup (see Note 1 below)
1/2 tbsp coconut flour
2 tbsp vanilla whey protein powder
3-4 drops of natural food colouring (see Note 2 below for more on this)

Ingredients for the filling (see Note 3 below for amounts)

Vanilla whey protein powder
Coconut flour
Almond milk
3-4 drops of natural food colouring


1. First, make your macarons (one colour at a time) by adding all the ingredients together and mixing them all up with a spoon until you get a soft dough that you can mould with your hands into one big ball (it’s going to feel like play-dough!) If your dough is too sticky to allow you to do this, add a bit more coconut flour to it until you get to the right consistency.

2. Shape 10 small ‘balls’ out of the mix and, using your hands, flatten them and place them on a non-stick baking tray or a regular cookie tray lined with baking paper.

3. Bake at 200C (around 395 F) for four and half to five minutes. Do NOT let them cook for longer as they’ll burn.

4. Make your filling by mixing all your filling ingredients together. See Note 4 below for more on this.

5. Fill the macarons with your filling of choice and eat them as soon as you can because they’ll lose some of their crunch if you leave them sitting outside (this is one of the only downside to protein macarons)

Macros per macaron half, out of the 10 you get for each colour (without the filling because, as you’ll see in Note 3 below, the filling is up to you): 15kcals, 2g protein, 3g carbs (out of which 2.5g is fibre so net carbs: 0.5) and 0g fat.


1. IMO syrup is used to make this recipe, i.e. isomalto-oligosaccharides syrup. If you check out the Low-Carb Protein Oreos recipe you’ll be familiar  with IMO!  THE recipe for Low-Carb Protein Oreos  included a couple of links to places you can get IMO as well as an idea for making your own IMO if for whatever reason you don’t have access to it as a syrup.

2. To colour the macarons, natural blue food colouring was used for the  blue ones and fresh beet juice for the pink ones. You can use any and all colours though as well as flavouring extracts and essences. Remember to choose natural flavours when possible, e.g. use beet juice for red and pink, saffron strands for yellow, blackberries for blue.

3.So, this part was sort of winged  by mixing 1 scoop of whey with approximately the same amount of coconut flour and a bit of milk. We suggest you do the same OR, if you want, use casein protein powder and mix that with the milk until you get a creamy mix. You can do that OR you can mix your whey with cream cheese or mascarpone for an even creamier filling.

Protein Brownie Mix

Whey Protein 360 Extreme

Micellar Casein

5/5 (1 Review)

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