Low Carb Gevulde Koek
Indulge guilt-free in the Dutch classic with this Low Carb Gevulde Koek recipe—a delightful almond-filled treat that’s perfect for sugar-conscious dessert lovers. Crafted with nutrient-rich almond flour and subtly sweetened with erythritol, these cookies retain all the buttery richness and soft, nutty filling of the traditional version, sans the carbs. The highlight is the creamy almond paste infused with almond extract, which is lovingly encased in a golden, crisp dough topped with sliced almonds for an elegant finish. Ready in under an hour, these cookies make the perfect companion to your afternoon coffee or tea. Discover how easy it is to bake this low-carb twist on a beloved favorite while satisfying your cravings for something indulgent yet wholesome!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Erythritol
- 100 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 100 grams Almond paste
- 0.5 teaspoon Almond extract
- 20 grams Sliced almonds
Instructions
Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well.
Add the melted unsalted butter, vanilla extract, and one large egg to the dry ingredients. Stir until a dough forms.
Divide the dough into 16 equal portions. Take one portion and flatten it into a disc about 5 cm in diameter to form the bottom layer.
In a separate bowl, mix the almond paste with the almond extract until smooth.
Place a spoonful of the almond paste mixture in the center of the flattened dough disc.
Take another portion of the dough, flatten it, and place it over the almond paste, pinching the edges to seal the cookie.
Gently press a few sliced almonds onto the top of each cookie for decorative purposes.
Repeat the process until all the dough and almond paste are used up.
Place the cookies on the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for about 12 to 15 minutes, or until the cookies are golden brown.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your low-carb gevulde koek with a hot cup of coffee or tea!
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 24.5 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 576 mg | 44% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 394 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.
