Low Carb Bokkenpootjes
Indulge in guilt-free sweetness with these *Low Carb Bokkenpootjes*, a healthier take on the classic Dutch almond meringue cookie. Perfectly crisp and airy, these gluten-free treats are made with almond flour, erythritol, and rich egg whites, delivering all the traditional flavor with a fraction of the carbs. A luscious dark chocolate ganache fills the center, while shredded coconut and sliced almonds provide a delightful crunch and nutty aroma. With just 20 minutes of prep time and simple techniques like folding and piping, this low-carb dessert is both approachable and impressive. Whether you're following a keto diet or simply craving a lighter treat, these elegant Bokkenpootjes are sure to satisfy!
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Recipe Information
Ingredients
- 4 large Egg whites
- 100 grams Erythritol
- 100 grams Almond flour
- 1 teaspoon Almond extract
- 100 grams Unsweetened dark chocolate
- 100 milliliters Heavy cream
- 30 grams Unsweetened shredded coconut
- 1 pinch Salt
- 50 grams Sliced almonds
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, whisk together the egg whites with a pinch of salt until soft peaks form.
Gradually add the erythritol, continuing to beat the mixture until stiff peaks form and the erythritol is fully dissolved.
Gently fold in the almond flour and almond extract into the egg white mixture until well combined. Be careful not to deflate the egg whites.
Transfer the mixture into a piping bag fitted with a large round tip. Pipe finger-length strips (around 4 inches long) onto the prepared baking sheets, leaving some space between each cookie.
Sprinkle the sides of the piped meringues with sliced almonds, gently pressing them into the dough.
Bake for 25-30 minutes or until the meringues are dry and easily lift from the parchment paper. Allow to cool completely on a wire rack.
For the ganache, heat the heavy cream in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate, stirring until smooth and fully melted.
Let the ganache cool, then transfer to a piping bag.
Take one baked meringue and pipe a generous amount of ganache on the flat side. Top with another meringue to form a sandwich.
Roll the edges of the Bokkenpootjes in shredded coconut to coat the ganache.
Repeat with the remaining cookies and allow them to set in the fridge for about 10 minutes before serving.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 8.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1484 mg | 32% | |
*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.
