Low Carb Galletas Campurrianas
Delight in the nutty, buttery goodness of Low Carb Galletas Campurrianas—an effortless twist on the beloved Spanish cookie. Made with almond flour, granulated erythritol, and a hint of lemon zest, these cookies are the perfect keto-friendly treat, offering all the nostalgic flavors of traditional campurrianas with a fraction of the carbs. Each bite melts in your mouth, thanks to the creamy unsalted butter and tender texture achieved with just a single egg. With a quick prep time of 15 minutes and a bake time of only 12, you'll have 24 golden, lightly crisp cookies ready in no time. Perfect with a cup of coffee or tea, these cookies make sticking to your low-carb lifestyle both easy and delicious. Ideal for keto desserts, sugar-free baking, and gluten-free diets, these galletas will satisfy your cravings while keeping your goals in check.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Granulated erythritol
- 100 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, granulated erythritol, baking powder, and salt until well combined.
In a separate bowl, use a hand mixer to beat the butter until it's creamy and smooth.
Add the egg and vanilla extract to the butter, and continue to beat until the mixture is well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a dough forms.
Stir in the lemon zest until it's evenly distributed throughout the dough.
Use a small spoon or a cookie scoop to portion out dough balls (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
Gently press each dough ball down with the back of a spoon to flatten slightly into a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 7.8 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 481 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 107 mg | 2% | |
*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.
