Spanish · Dessert
Polvorones de Mantequilla
A keto rework of the classic Andalusian polvorón, built on almond and coconut flour in place of wheat and lard, bound with butter and sweetened only with allulose so it keeps the dish's signature sandy, melt-in-the-mouth crumb without the carb load.
$1
12 minsPrep
17 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
316Calories
8.1gProtein
28.9gFat
17.2gCarbs
1.7gSugar
5.5gFiber
189mgSodium
30mgChol
8.9gSat Fat
315mgPotassium
103mgCalcium
1.4mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.2gAlcohol
Goes well with
Chamomile Tea
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet.
2
In a bowl, cream the softened butter with the powdered allulose until smooth and pale.
3
Add the almond flour, coconut flour, ground toasted almonds, cinnamon and salt, and mix with your hands until a soft, slightly crumbly dough forms.
4
Stir in the vanilla extract and bring the dough together into a ball; if too soft, chill for 10 minutes to firm up.
5
Divide the dough into 2 portions and shape each into a thick oval disc about 1.5cm high, the traditional polvorón shape.
6
Place on the lined baking sheet, spaced apart, and bake for 16-18 minutes until the edges are just turning pale gold - the centres will still feel soft.
7
Cool completely on the tray for 10 minutes, then transfer carefully to a wire rack, as polvorones are very fragile while warm.
8
Dust lightly with a pinch of extra powdered allulose before serving, if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g blanched, fine almond flour
- 0.3 oz8g sifted coconut flour
- 1 oz28g softened butter
- 0.5 oz14g powdered allulose
- 0.3 oz8g finely ground, toasted almond
- 0 oz1g cinnamon ground
- 0 oz0.5g salt
- 0 oz1g vanilla extract
