50+ Irresistible Friday Keto Coconut Recipes for Your Weekend Start

Fridays are the perfect time to unwind and treat yourself, and what better way to do so than with a collection of delicious keto coconut recipes?

Coconut is a versatile ingredient that fits seamlessly into the ketogenic lifestyle, offering a natural source of healthy fats, fiber, and tropical flavor.

From sweet to savory, these recipes are designed to elevate your Friday meals, ensuring they are both satisfying and diet-friendly.

Whether you’re hosting a gathering, planning a cozy dinner, or looking for a quick snack, this compilation has something for everyone.

Dive into the world of keto-friendly coconut dishes and make every Friday a culinary celebration!

50+ Irresistible Friday Keto Coconut Recipes for Your Weekend Start

Fridays are a time to relax, indulge, and set the tone for an enjoyable weekend, and these 50+ keto coconut recipes are your gateway to doing just that.

Coconut’s natural richness and versatility make it a star ingredient in both sweet and savory dishes, helping you stick to your keto goals without sacrificing flavor.

Whether you’re whipping up a creamy coconut curry, baking a low-carb dessert, or enjoying a refreshing coconut smoothie, these recipes bring variety and excitement to your table.

Embrace the tropical charm of coconut and transform your Fridays into a celebration of taste and health. Your weekend begins here!

Keto Coconut Flour Pancakes

These fluffy keto coconut flour pancakes are the perfect low-carb breakfast for a Friday morning. Made with coconut flour and a few simple ingredients, they provide a delicious and healthy alternative to traditional pancakes. The coconut flour adds a subtle sweetness and texture, while the eggs and almond milk keep the pancakes moist and fluffy. Whether you enjoy them with sugar-free syrup, fresh berries, or whipped cream, these pancakes will kick off your weekend with a satisfying and nutritious start.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp melted coconut oil (for cooking)
• Optional: Stevia or your preferred sweetener, to taste

Instructions:

1. In a medium bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
2. Add the coconut flour, baking powder, salt, and sweetener (if using) to the wet ingredients and mix until fully combined. The batter will be thicker than regular pancake batter.
3. Heat a non-stick skillet over medium heat and brush with melted coconut oil.
4. Pour small scoops of batter onto the skillet, forming pancakes. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
5. Remove from heat and serve immediately with your favorite keto-friendly toppings.

These keto coconut flour pancakes offer a satisfying and flavorful breakfast that’s both low in carbs and high in healthy fats. They’re a fantastic way to stick to your keto diet while enjoying a comfort food classic. Whether you’re preparing them for yourself or your family, they’re sure to become a Friday morning favorite. Add your favorite low-carb toppings to make them your own!

Keto Coconut Shrimp

Keto coconut shrimp is an easy, crispy, and flavorful dish that can be served as a snack or a main course. The shrimp are coated in a mixture of shredded coconut and almond flour, then baked or fried until golden and crunchy. This dish is perfect for those following a ketogenic lifestyle, offering a satisfying combination of protein, healthy fats, and coconut flavor. Pair it with a tangy dipping sauce or enjoy it as-is for a delicious Friday evening treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 tbsp coconut oil (for frying)

Instructions:

1. In a shallow bowl, combine the shredded coconut, almond flour, garlic powder, paprika, salt, and pepper.
2. Dip each shrimp into the beaten eggs, allowing any excess to drip off, then coat it in the coconut mixture.
3. Heat the coconut oil in a large skillet over medium-high heat.
4. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy. Alternatively, you can bake them at 400°F (200°C) for 10-12 minutes, flipping halfway through.
5. Remove from heat and serve immediately with a sugar-free dipping sauce or a side salad.

Keto coconut shrimp is a quick and easy meal that offers the perfect balance of crunch and flavor. The coconut coating provides a subtle sweetness that pairs perfectly with the natural brininess of the shrimp. Whether you’re making them for a Friday night appetizer or a light dinner, this recipe is sure to satisfy your cravings while keeping you on track with your keto diet.

Keto Coconut Chia Pudding

Keto coconut chia pudding is a creamy, satisfying, and low-carb dessert or snack that is perfect for a Friday treat. The combination of chia seeds, coconut milk, and a touch of vanilla makes for a decadent yet healthy option. This pudding is packed with fiber, healthy fats, and omega-3 fatty acids, helping to keep you full and satisfied. It’s an ideal make-ahead recipe that you can prepare the night before for an easy breakfast or dessert the next day.

Ingredients:

• 1 cup unsweetened coconut milk (canned)
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1-2 tbsp keto-friendly sweetener (such as stevia or erythritol)
• 1/4 cup unsweetened shredded coconut (for topping)

Instructions:

1. In a medium bowl, whisk together the coconut milk, chia seeds, vanilla extract, and sweetener.
2. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, give it a good stir and divide it into serving dishes.
4. Top with shredded coconut or any additional toppings of your choice, such as berries or chopped nuts.
5. Serve chilled and enjoy!

Keto coconut chia pudding is a versatile and indulgent dessert or snack that fits perfectly into your ketogenic lifestyle. With its creamy texture and subtle coconut flavor, it’s a great way to satisfy your sweet tooth without compromising your diet. Plus, it’s incredibly easy to prepare and can be customized with your favorite toppings. Prepare it ahead of time for a delicious Friday treat that requires minimal effort but delivers maximum flavor.

Keto Coconut Chicken Tenders

Keto coconut chicken tenders are a crispy and satisfying alternative to traditional fried chicken. Coated in a mixture of coconut flour, shredded coconut, and seasonings, these tenders offer a delicious crunchy texture with a mild coconut flavor. They’re perfect for a low-carb snack, a light meal, or even a party appetizer. Easy to make, keto coconut chicken tenders are also gluten-free and a great way to enjoy comfort food without the carbs.

Ingredients:

• 1 lb chicken tenders
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 large eggs, beaten
• 2 tbsp coconut oil (for frying)

Instructions:

1. In a shallow bowl, mix the coconut flour, shredded coconut, garlic powder, paprika, salt, and pepper.
2. Dip each chicken tender into the beaten eggs, then coat it in the coconut mixture, pressing lightly to ensure the coating sticks.
3. Heat coconut oil in a large skillet over medium heat.
4. Fry the chicken tenders for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove from the skillet and drain on paper towels. Serve with a keto-friendly dipping sauce, if desired.

These keto coconut chicken tenders offer a deliciously crispy coating and tender chicken inside. They’re an excellent option for anyone on a low-carb or gluten-free diet, and the subtle coconut flavor elevates the dish without overwhelming it. Serve them as a snack, appetizer, or dinner, and enjoy the satisfaction of comfort food without the guilt. They’re the perfect addition to any Friday meal!

Keto Coconut Macaroons

Keto coconut macaroons are a simple, sweet treat that are perfect for satisfying your dessert cravings without derailing your keto diet. Made with unsweetened shredded coconut, egg whites, and a low-carb sweetener, these macaroons are chewy on the inside and lightly crisp on the outside. They’re easy to prepare and only require a few ingredients, making them a great last-minute dessert for your Friday evening.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup keto-friendly sweetener (such as stevia or erythritol)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg whites until they form stiff peaks.
3. In another bowl, combine the shredded coconut, sweetener, vanilla extract, and salt.
4. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
5. Using a spoon, drop small mounds of the mixture onto the prepared baking sheet.
6. Bake for 12-15 minutes, or until the macaroons are golden brown around the edges.
7. Remove from the oven and let them cool on a wire rack before serving.

These keto coconut macaroons are a delightful treat that combines the natural sweetness of coconut with the light texture of whipped egg whites. Perfect for those following a keto or low-carb diet, they provide a quick and easy dessert that’s both satisfying and delicious. Whether you make them for yourself or share them with friends, these macaroons are sure to become a Friday favorite.

Keto Coconut Smoothie

A Keto Coconut Smoothie is a refreshing, creamy, and low-carb drink that’s perfect for a Friday morning boost or a mid-afternoon pick-me-up. Packed with healthy fats from coconut milk and coconut oil, this smoothie provides a satisfying and filling option without any of the carbs or sugar found in traditional smoothies. It’s customizable with different flavor add-ins, making it versatile and easy to tailor to your preferences.

Ingredients:

• 1/2 cup unsweetened coconut milk (canned)
• 1/2 cup unsweetened almond milk
• 1 tbsp coconut oil
• 1 tbsp shredded coconut
• 1/2 cup ice
• 1 tsp vanilla extract
• 1-2 tbsp keto-friendly sweetener (optional, to taste)

Instructions:

1. In a blender, combine the coconut milk, almond milk, coconut oil, shredded coconut, ice, and vanilla extract.
2. Add the sweetener if desired, and blend until smooth and creamy.
3. Taste and adjust sweetness if needed by adding more sweetener.
4. Pour into a glass and enjoy immediately!

The Keto Coconut Smoothie is a simple, yet indulgent drink that fits perfectly into a ketogenic lifestyle. With its smooth texture and coconut flavor, it’s a great way to stay satisfied while keeping your carbs low. Whether you enjoy it as a breakfast option, post-workout refreshment, or an afternoon treat, this smoothie is sure to be a crowd-pleaser for anyone following a low-carb diet. It’s a perfect addition to your Friday routine.

Keto Coconut Fat Bombs

Keto coconut fat bombs are an excellent snack for those on a low-carb, high-fat diet. These bite-sized treats are packed with healthy fats from coconut oil and unsweetened shredded coconut, making them a great energy boost while satisfying your sweet cravings. With just a few ingredients, they are quick to prepare and perfect for keeping you on track with your keto goals. Whether you need a snack between meals or a dessert, keto coconut fat bombs are the ideal option for a Friday treat.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened shredded coconut
• 2 tbsp coconut flour
• 1-2 tbsp keto-friendly sweetener (like stevia or erythritol)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil, shredded coconut, coconut flour, sweetener, vanilla extract, and a pinch of salt. Stir until fully combined.
2. Pour the mixture into silicone molds or ice cube trays, filling each mold about halfway.
3. Place the molds in the freezer for 1-2 hours, or until the fat bombs are firm.
4. Once set, pop them out of the molds and store them in an airtight container in the refrigerator for up to a week.
5. Serve chilled as a satisfying snack or dessert.

These keto coconut fat bombs are a fantastic way to satisfy your sweet tooth while adhering to a ketogenic diet. With healthy fats and minimal carbs, they’ll keep you full and energized throughout the day. They’re quick to prepare and can be stored in the fridge or freezer, making them a convenient treat for your Friday cravings. Enjoy these delightful little bites anytime you need a quick energy boost or a low-carb dessert!

Keto Coconut Chocolate Bars

Keto coconut chocolate bars are a decadent treat that brings together the richness of dark chocolate and the tropical flavor of coconut. These bars are perfect for anyone looking for a guilt-free way to enjoy chocolate while staying on their keto diet. Made with coconut oil, shredded coconut, and sugar-free chocolate, they offer a satisfying and indulgent experience. Whether you enjoy them as an after-dinner treat or a Friday afternoon snack, these bars are sure to be a hit.

Ingredients:

• 1/2 cup unsweetened coconut oil
• 1/4 cup unsweetened shredded coconut
• 2 oz sugar-free dark chocolate (70% cacao or higher)
• 1-2 tbsp keto-friendly sweetener (like stevia or erythritol)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, melt the coconut oil over low heat.
2. Once melted, stir in the shredded coconut, sweetener, vanilla extract, and salt.
3. In a separate bowl, melt the sugar-free dark chocolate using a microwave or double boiler method.
4. Once the chocolate is fully melted, pour it into the coconut mixture and stir well.
5. Pour the mixture into a lined baking dish or silicone mold and spread it evenly.
6. Refrigerate the mixture for at least 1-2 hours until it sets and hardens.
7. Once firm, cut into bars or squares and store in the fridge for up to a week.

Keto coconut chocolate bars offer a perfect combination of rich chocolate and crunchy coconut, all while keeping your carbs in check. They’re easy to make, delicious, and satisfying, making them a great addition to your keto-friendly Friday treat list. Enjoy them as a dessert or a snack, and feel free to experiment with different types of sugar-free chocolate to find your perfect flavor!

Keto Coconut Muffins

Keto coconut muffins are a perfect way to enjoy a sweet and satisfying breakfast or snack without breaking your carb limit. These muffins are made with coconut flour, making them light, fluffy, and full of coconut flavor. With no sugar and minimal carbs, they are perfect for anyone following a ketogenic or low-carb lifestyle. Serve them with butter or enjoy them plain for a tasty Friday morning treat.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1/4 cup keto-friendly sweetener (like stevia or erythritol)
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk the eggs, coconut milk, melted coconut oil, sweetener, and vanilla extract until smooth.
3. In a separate bowl, combine the coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until the batter is thick and smooth.
5. Fold in the shredded coconut.
6. Divide the batter evenly among the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick comes out clean.
8. Allow the muffins to cool before serving.

Keto coconut muffins are a delicious, guilt-free breakfast option that combines the goodness of coconut flour and the rich flavor of shredded coconut. These muffins are perfect for anyone following a low-carb or keto diet, offering both flavor and texture without the excess sugar. Enjoy them with your morning coffee or as a quick snack during the day. These keto coconut muffins are sure to become a Friday favorite!

Keto Coconut Curry Soup

Keto coconut curry soup is a warm and flavorful dish that’s perfect for a cozy Friday dinner. This creamy soup combines the richness of coconut milk with the bold flavors of curry and low-carb vegetables. Packed with healthy fats, this soup is both satisfying and comforting, making it an excellent choice for anyone following a keto diet. Whether you serve it as an appetizer or a main course, it’s a versatile recipe that can be customized to your taste.

Ingredients:

• 1 can (13.5 oz) unsweetened coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp coconut oil
• 1 tbsp red curry paste
• 1 cup cooked, shredded chicken (optional)
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup diced red bell pepper
• 1 tsp grated ginger
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the red curry paste and grated ginger, cooking for 1-2 minutes until fragrant.
3. Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
4. Add the broccoli, mushrooms, and bell pepper. Simmer for 8-10 minutes until the vegetables are tender.
5. Stir in the cooked chicken (if using) and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This keto coconut curry soup is bursting with flavor and nutrients, making it a hearty and healthy meal for your Friday dinner. The combination of creamy coconut milk and vibrant spices creates a perfect balance of comfort and excitement. Pair it with a simple keto bread or enjoy it on its own for a meal that’s both satisfying and wholesome.

Keto Coconut Pancakes

Keto coconut pancakes are a delicious and fluffy breakfast option that’s perfect for starting your Friday morning on a high note. Made with coconut flour, these pancakes are low in carbs and high in fiber, offering a healthy twist on a classic favorite. Their subtle coconut flavor pairs wonderfully with sugar-free syrup or a dollop of whipped cream. Easy to make and delightful to eat, these pancakes are sure to become a breakfast staple.

Ingredients:

• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp melted coconut oil
• 1 tbsp keto-friendly sweetener (optional)
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk the eggs, almond milk, melted coconut oil, sweetener, and vanilla extract until well combined.
2. Add the coconut flour, baking powder, and salt. Stir until the batter is smooth and thick.
3. Heat a non-stick skillet over medium heat and grease it with a small amount of coconut oil.
4. Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side until golden brown.
5. Serve warm with sugar-free syrup, fresh berries, or keto whipped cream.

Keto coconut pancakes are the perfect way to enjoy a comforting breakfast without the carbs. Their light, fluffy texture and delightful coconut flavor make them a crowd-pleaser for anyone on a keto diet. Whether you’re preparing them for yourself or your family, these pancakes are a fantastic way to kick off your Friday.

Keto Coconut Shrimp

Keto coconut shrimp is a crispy and flavorful dish that’s ideal for a Friday dinner or appetizer. Coated in a mixture of shredded coconut and almond flour, these shrimp are fried to perfection for a satisfying crunch. This recipe is low-carb and gluten-free, making it a healthy alternative to traditional fried shrimp. Serve it with a keto-friendly dipping sauce for a dish that’s both indulgent and wholesome.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• Coconut oil for frying
• Keto-friendly dipping sauce (e.g., spicy mayo or sugar-free sweet chili sauce)

Instructions:

1. In a bowl, mix the shredded coconut, almond flour, garlic powder, paprika, salt, and pepper.
2. Dip each shrimp into the beaten eggs, then coat it in the coconut mixture.
3. Heat coconut oil in a skillet over medium heat.
4. Fry the shrimp in batches, cooking for 2-3 minutes per side until golden brown and cooked through.
5. Remove from the skillet and place on a paper towel to drain excess oil.
6. Serve immediately with your favorite keto-friendly dipping sauce.

Keto coconut shrimp is a delightful and flavorful dish that’s perfect for a low-carb diet. The crispy coconut coating and tender shrimp create an irresistible combination that’s sure to please. Whether you serve it as an appetizer or a main course, this dish is an excellent choice for a fun and flavorful Friday meal.

Keto Coconut Flour Pizza Crust

Keto coconut flour pizza crust is a game-changer for pizza lovers on a ketogenic diet. This crust is low-carb, gluten-free, and rich in fiber, thanks to the use of coconut flour. It’s a fantastic alternative to traditional pizza dough, offering a light and crispy base for all your favorite toppings. Easy to prepare and versatile, this recipe will make your Friday pizza nights both delicious and keto-friendly.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup shredded mozzarella cheese
• 2 tbsp melted coconut oil
• 1/2 tsp garlic powder
• 1/4 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the eggs and melted coconut oil until smooth.
3. Add the coconut flour, mozzarella cheese, garlic powder, baking powder, and salt. Mix until a dough forms.
4. Spread the dough onto the prepared baking sheet, shaping it into a thin, even circle or rectangle.
5. Bake the crust for 10-12 minutes, or until it becomes firm and slightly golden.
6. Remove from the oven, add your favorite keto-friendly toppings, and bake for another 5-7 minutes until the cheese melts and toppings are cooked.
7. Slice and serve immediately.

This keto coconut flour pizza crust is a delicious way to enjoy pizza without the guilt. The light and crispy texture pairs perfectly with a variety of toppings, making it a versatile recipe for your Friday night dinners. Whether you go for classic flavors or creative combinations, this crust is sure to become a staple in your keto meal rotation.

Keto Coconut Cream Pie

Keto coconut cream pie is a decadent and creamy dessert that’s perfect for indulging your sweet tooth while staying within your carb limits. With a rich coconut custard filling, a buttery almond flour crust, and whipped cream topping, this pie offers a heavenly experience. It’s an ideal dessert for a special Friday evening or a keto-friendly celebration.

Ingredients:
For the crust:

• 1 1/2 cups almond flour
• 3 tbsp melted coconut oil
• 2 tbsp keto-friendly sweetener

For the filling:

• 1 can (13.5 oz) unsweetened coconut milk
• 1/4 cup heavy cream
• 1/4 cup keto-friendly sweetener
• 2 large egg yolks
• 2 tbsp coconut flour
• 1 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut

For the topping:

• 1/2 cup heavy whipping cream
• 1 tbsp keto-friendly sweetener

Instructions:

1. Preheat your oven to 350°F (175°C). Combine almond flour, melted coconut oil, and sweetener in a bowl, mixing until a dough forms.
2. Press the dough into a pie pan to form the crust. Bake for 10-12 minutes, or until golden brown. Let cool.
3. In a saucepan, combine coconut milk, heavy cream, sweetener, and egg yolks. Cook over medium heat, stirring constantly, until thickened.
4. Stir in coconut flour, vanilla extract, and shredded coconut. Let the filling cool slightly.
5. Pour the filling into the cooled crust and refrigerate for at least 4 hours, or until set.
6. Whip the heavy cream and sweetener to stiff peaks, then spread over the pie before serving.

This keto coconut cream pie is a delightful dessert that’s creamy, flavorful, and low in carbs. With its rich filling and light whipped topping, it’s a treat that’s perfect for a relaxing Friday night. Enjoy every bite of this indulgent pie while staying true to your keto lifestyle.

Keto Coconut Macaroons

Keto coconut macaroons are a simple yet delicious treat for coconut lovers. These chewy, bite-sized cookies are made with shredded coconut and egg whites, making them naturally low-carb and gluten-free. They’re perfect for a Friday snack or a dessert that you can enjoy guilt-free. Easy to prepare and incredibly satisfying, these macaroons are a must-try for any keto enthusiast.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup keto-friendly sweetener
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the egg whites, sweetener, vanilla extract, and salt until frothy.
3. Fold in the shredded coconut until the mixture is well combined.
4. Scoop small mounds of the mixture onto the prepared baking sheet, spacing them evenly.
5. Bake for 15-20 minutes, or until the macaroons are golden brown on the outside.
6. Let cool completely before serving.

Keto coconut macaroons are a delightful way to satisfy your sweet cravings while staying on track with your keto diet. Their chewy texture and rich coconut flavor make them a versatile snack or dessert. Whether you’re enjoying them with a cup of coffee or sharing them with friends, these macaroons are the perfect addition to your Friday keto recipe repertoire.

Note: More recipes are coming soon!