Vegan & keto friendly lemon macaroons

Keto and vegan friendly lemon macaroon treat by Hormone specialist and nutritionist Kay Ali

Photography by Kay Ali copyright 2020.

OK, I get it. We don't all have time to stand in the kitchen and bake every treat that caresses our sweet lips. But if you're serious about maintaining happy hormones, whatever the hormonal imbalance, keeping insulin in check is a must. That means ducking and diving, resisting and recoiling about 99% of those beautifully packaged and alluring indulgences at your local supermarket, that are oh so high in sugar. Well, at least 80% of the time.

It's no fun, I know. Not to mention this goes against the wave of body confidence and "sod the diet" culture we're all riding right now. I hear you. But what if I told you, you do have the time and can cave in to those sweet cravings sans insulin spiking. Hello my lemon macaroons.

Keto and vegan friendly lemon macaroon treat by Hormone specialist and nutritionist Kay Ali

Photography by Kay Ali copyright 2020.

This recipe takes about 3 mins to prep and only 10 mins to cook (ha! Take that, Lean in 15). What's more is, sweetened with inulin (that's a fibre that doesn't raise insulin), this is one sweet treat that won't wreak havoc with your blood sugar balance. And then of course there's all the good fats you get from coconut oil, shredded coconut and blended almonds that holds this recipe together (oh yes, you're well on your way to optimum ovulation). Then there's the added twist of lemon zest (and juice) that boosts the nutritional value of these cakes. Calcium, potassium, vitamin C and magnesium. These cakes satisfy our vices and nourish our bodies. Ah, life's simple pleasures. Here's all you need:





  1. Preheat the oven to 150.

  2. Blend all the ingredients together in a high speed blender until fully incorporated. I like to pulse the blender. You may need to start and stop, giving the mixture a little stir in-between to ensure it's all blending together.

  3. Line a baking tray with bleach-free parchment paper. Spoon the mixture into about 9 evenly sized balls and lay out on the tray. You may wish to pat them down slightly, but these will spread out a little while baking in the oven.

  4. Optional: add a slither of zest on top of each macaroon and press down to hold its place.

  5. Pop in the oven for about 10 mins. You want them to be a light golden brown.

  6. Once done, allow to stand on the tray for about 5 mins. They're very delicate until fully cooled. Transfer to a cooling rack. Store in an airtight container (truth: I couldn't tell you how long these keep as they don't seem to last longer than two days in my household!).


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