Low Carb Melon Pan
Reimagine a classic bakery favorite with this irresistible Low Carb Melon Pan recipe—perfect for those seeking a guilt-free indulgence without sacrificing flavor. This keto-friendly twist swaps traditional wheat flour for a blend of coconut and almond flours, ensuring a soft and moist interior. Sweetened with erythritol and dotted with sugar-free white chocolate chips, each bite is decadently sweet yet low in carbs. The golden, dome-shaped exterior features a delightful crisscross pattern that mimics the iconic melon pan look. Ready in under an hour, this easy recipe is perfect for satisfying your sweet cravings or impressing guests with a health-conscious treat. Whether served warm or at room temperature, these low-carb delights are a must-try for any keto dessert enthusiast!
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Recipe Information
Ingredients
- 60 grams Coconut flour
- 90 grams Almond flour
- 50 grams Erythritol sweetener
- 1 teaspoon Baking powder
- 2 large Eggs
- 80 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 30 ml Water
- 50 grams Sugar-free white chocolate chips
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine 60 grams of coconut flour, 90 grams of almond flour, 50 grams of erythritol, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Mix thoroughly.
In a separate bowl, beat the 2 large eggs and add 80 grams of melted unsalted butter, 1 teaspoon of vanilla extract, and 30 ml of water. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too thick, add a tablespoon of water at a time until the right consistency is achieved.
Fold in the 50 grams of sugar-free white chocolate chips into the dough.
Divide the dough into 6 equal portions and shape each portion into a small dome shape.
Place each dome onto the prepared baking sheet and press down slightly.
Using a sharp knife, gently score the top of each dome in a crisscross pattern to create the classic melon pan look.
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the cookies are set.
Allow the melon pan to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the low carb melon pan warm or at room temperature as a delightful snack or dessert.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 9.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 352 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 595 mg | 13% | |
*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.
