High Protein Gevulde Koek
Elevate your snack game with this *High Protein Gevulde Koek*, a delicious twist on the classic Dutch almond-filled cookie that's packed with protein! Featuring nutrient-dense almond flour and a touch of vanilla whey protein powder, this recipe delivers all the indulgence of a gevulde koek while aligning with your health goals. The buttery, crumbly dough is enhanced with a hint of almond extract and zesty lemon, embracing tradition with a modern, fitness-friendly upgrade. Filled with a homemade almond paste and topped with a decorative whole almond, these golden-baked treats are as visually appealing as they are satisfying. Perfect for a pick-me-up snack or post-workout treat, this high-protein dessert is easy to prepare in just under an hour and keeps well for days.
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Recipe Information
Ingredients
- 200 grams almond flour
- 30 grams whey protein powder (vanilla flavor)
- 100 grams granulated sugar
- 150 grams unsalted butter, softened
- 1 large egg
- 1 large egg white
- 1 teaspoon lemon zest
- 12 pieces whole almonds
- 1 teaspoon almond extract
- 1 pinch salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, whey protein powder, granulated sugar, and salt.
Add the softened butter to the dry ingredients and mix until the mixture is crumbly.
Beat the egg in a small bowl and add half of it to the dough mixture; reserve the other half for later.
Stir in the almond extract and lemon zest. Mix until a dough forms; it should be slightly sticky but handleable.
To prepare the filling, mix the almond flour and egg white in a separate bowl until smooth; this is your almond paste.
Divide the dough into 24 equal pieces. Roll each piece into a ball and flatten slightly.
Take 12 pieces and place them on the prepared baking sheet. Set aside the other 12 pieces.
Place a small amount of almond paste on each flattened ball on the baking sheet, leaving space around the edges.
Cover each with another dough piece and gently press the edges to seal the cookies.
Brush the top of each cookie with the reserved beaten egg.
Place a whole almond in the center of each cookie for decoration.
Bake for 18-20 minutes or until the cookies are golden brown.
Remove from the oven and let them cool on a wire rack.
Serve warm or store in an airtight container once completely cooled.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 110.3 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 632 mg | 49% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
