Keto Gevulde Koek
Satisfy your sweet tooth without breaking your low-carb lifestyle with this delectable Keto Gevulde Koek recipe! A keto-friendly twist on the classic Dutch almond-filled cookie, this treat combines the buttery richness of almond flour with a fragrant, zesty almond paste filling. Sweetened with erythritol, it’s perfect for those craving a sugar-free dessert that feels indulgent yet keeps you on track. The cookies are topped with glossy almond halves and baked to golden perfection, delivering a soft and crumbly texture with every bite. Ready in just 40 minutes, these Dutch delights are a wonderful option for tea time, holiday gatherings, or an everyday keto dessert. Treat yourself to this low-carb, gluten-free version of Gevulde Koek and enjoy a taste of the Netherlands—guilt-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams almond flour
- 100 grams erythritol
- 100 grams unsalted butter
- 1 whole large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 100 grams blanched almond flour
- 50 grams erythritol (for almond paste)
- 1 teaspoon lemon zest
- 1 whole large egg (for filling)
- 0.5 teaspoon almond extract
- 12 whole almond halves
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together 200 grams almond flour, 100 grams erythritol, and salt. Rub in the 100 grams unsalted butter until the mixture resembles coarse crumbs.
Add the egg and vanilla extract and mix until the dough forms.
For the almond filling, in a separate bowl, combine 100 grams blanched almond flour, 50 grams erythritol, lemon zest, and almond extract. Add in the remaining egg (reserving a small amount for glazing) and mix until a cohesive paste forms.
Divide the dough into 12 equal portions. Roll each portion into balls and flatten into discs.
Scoop about a tablespoon of almond filling onto half of the discs, then cover each with another disc, sealing the edges by pinching them together.
Place an almond half on top of each koek. Brush the remaining beaten egg over each koek for a glossy finish.
Bake in the preheated oven for about 18 to 20 minutes or until golden brown.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve at room temperature and enjoy your keto-friendly Gevulde Koek!
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.9 g | 337% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 16.3 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 851 mg | 65% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1042 mg | 22% | |
*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.
