Chinese · Dessert
Keto Chinese Almond Cookies
A low-carb reworking of the classic Chinese almond cookie, built on almond flour instead of wheat and sweetened with allulose so the deep almond flavour and golden, egg-washed crackle top survive without the carb load.
$1
10 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
236Calories
6.5gProtein
21.7gFat
13.2gCarbs
1.1gSugar
2.9gFiber
237mgSodium
68mgChol
6gSat Fat
202mgPotassium
82mgCalcium
1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Shaoxing Wine
local
Oolong Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, cream the softened butter with the allulose until smooth and slightly fluffy, about 1 minute.
3
Beat in half the egg yolk and the vanilla extract until combined, reserving the rest of the yolk for an egg wash.
4
Whisk the almond flour, baking powder and salt together, then fold into the wet mixture until a soft, slightly sticky dough forms.
5
Divide the dough into 2 equal portions and press each into a flat round cookie about 1cm thick on the lined baking sheet.
6
Brush the tops lightly with the reserved egg yolk and press one whole almond into the centre of each cookie.
7
Bake for 13-15 minutes until the edges turn golden brown, rotating the tray halfway through.
8
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g fine ground almond flour
- 0.6 oz18g softened butter
- 0.5 oz14g allulose
- 1/21/2 egg yolks, beaten, divided for dough and wash (9g)
- 0.3 oz8g whole, for topping almond
- 0.1 oz1.5g baking powder
- 0.1 oz1.5g vanilla extract
- 0 oz0.5g salt
