Mexican · Dessert
Mexican Wedding Cookies
A keto rework of the classic Mexican wedding cookie, built on almond flour and butter instead of wheat flour, sweetened entirely with allulose, and finished with a dusting of powdered allulose instead of icing sugar for the same snowy, crumbly bite.
$1
12 minsPrep
15 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
235Calories
4.8gProtein
22.7gFat
14.2gCarbs
1.1gSugar
2.7gFiber
161mgSodium
22mgChol
6.3gSat Fat
172mgPotassium
59mgCalcium
0.8mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Mexican Lager
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a bowl, cream the softened butter with 10g powdered allulose until smooth and pale.
3
Mix in the vanilla extract and salt, then fold in the almond flour and finely chopped pecans until a soft dough forms.
4
Divide the dough into 2 equal balls (about 21g raw each) and roll into smooth rounds; place on the lined baking sheet.
5
Bake for 14-16 minutes until the edges are just turning golden; the centers will still feel soft.
6
Cool on the tray for 5 minutes, then transfer to a wire rack to cool for 10 minutes more.
7
While still slightly warm, roll each cookie gently in the remaining 8g powdered allulose to coat.
8
Let cool completely before serving so the coating sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g fine-ground almond flour
- 0.7 oz20g softened butter
- 0.5 oz14g finely chopped pecan
- 0.4 oz10g powdered allulose
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0.3 oz8g powdered, for coating allulose
