Keto Galletas Campurrianas
Indulge in the nostalgic charm of *Keto Galletas Campurrianas*, a low-carb twist on the traditional Spanish farmhouse cookies! Packed with the natural nuttiness of almond flour and the subtle sweetness of shredded coconut, these cookies deliver a perfectly crisp texture and warm notes of cinnamon in every bite. Sweetened with erythritol and enriched with buttery richness, they’re a guilt-free treat that’s keto-friendly, gluten-free, and absolutely satisfying. With just 15 minutes of prep time and a quick bake, these golden delights are perfect for whipping up a wholesome snack or dessert. Serve them with a steaming cup of coffee or enjoy them on their own as a delightful, sugar-free indulgence! Keywords: keto cookies, low-carb galletas campurrianas, gluten-free cookies, easy keto desserts.
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Recipe Information
Ingredients
- 200 grams almond flour
- 50 grams unsweetened shredded coconut
- 100 grams erythritol sweetener
- 1 teaspoon baking powder
- 100 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
Instructions
Preheat your oven to 180°C (355°F) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, shredded coconut, erythritol, baking powder, ground cinnamon, and sea salt. Mix well to ensure there are no lumps.
In a separate bowl, whisk together the melted butter, vanilla extract, and egg until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously until a dough forms. The dough should be soft but not sticky.
Using a tablespoon, scoop the dough and form it into small balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
Using the back of a fork, gently flatten each ball of dough into a cookie shape, approximately 1/4 inch thick.
Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 11.5 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 515 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 398 mg | 8% | |
*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.
