Low Carb Classic Alfajores
Indulge in the soft, crumbly perfection of *Low Carb Classic Alfajores*, a guilt-free twist on the beloved South American treat. These keto-friendly sandwich cookies are made with a delicate blend of almond and coconut flours, creating a melt-in-your-mouth texture that pairs perfectly with a rich, sugar-free dulce de leche filling. Lightly sweetened with erythritol and scented with vanilla, these alfajores deliver all the decadence of the original with just a fraction of the carbs. Optional shredded coconut edges add an extra layer of flavor and a delightful crunch. With just 35 minutes of total preparation and cook time, these low-carb cookies are perfect for satisfying your sweet cravings while staying on track. Ideal for special occasions or as an everyday treat, they’re sure to become a keto dessert staple!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 25 grams Coconut flour
- 100 grams Unsalted butter, softened
- 80 grams Erythritol
- 1 unit Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 150 grams Sugar-free dulce de leche
- 30 grams Unsweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and erythritol together until light and fluffy.
Add the egg and vanilla extract and mix until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
Roll the dough into a log and wrap it in plastic. Chill in the refrigerator for about 15 minutes to make it easier to handle.
Once chilled, roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.
Cut the dough into circles using a round cookie cutter and place onto the prepared baking sheet.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to brown. Be careful not to overbake.
Remove the cookies from the oven and let them cool completely on a wire rack.
Spread about a teaspoon of sugar-free dulce de leche on the flat side of one cookie and top with another cookie to create a sandwich.
Roll the edges in unsweetened shredded coconut if desired, pressing lightly to adhere.
Serve and enjoy your low-carb alfajores, or store in an airtight container for up to a week.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 9.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 584 mg | 45% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 585 mg | 12% | |
*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.
