Low Carb Pan de Marranito
Experience the nostalgic flavors of traditional Mexican "Pan de Marranito" with a modern, keto-friendly twist! This **Low Carb Pan de Marranito** recipe recreates the beloved pig-shaped gingerbread cookies using wholesome ingredients like almond flour and a sugar substitute, making it perfect for low-carb and keto lifestyles. Infused with warm spices like cinnamon, ginger, and cloves, and a hint of optional molasses for authentic depth, these cookies are soft, buttery, and lightly sweetened. Quick to prepare in just 15 minutes, they bake up golden and aromatic, delivering all the charm of the original without the carbs. Perfect for holiday treats or an everyday indulgence, these cookies are as delightful as they are guilt-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar substitute (erythritol or monk fruit)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Unsulfured molasses (optional, for flavor)
- 2 tablespoons Melted unsalted butter (for brushing)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, baking soda, cinnamon, ginger, and cloves. Whisk together until well blended.
In a large bowl, beat together the softened butter and granulated sugar substitute until creamy and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and optional molasses.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms.
Roll out the dough between sheets of parchment paper to about 1/4 inch thick.
Using a pig-shaped cookie cutter, cut out shapes and place them on the prepared baking sheet.
Brush the tops of the cookies lightly with melted butter to help them brown.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 15.2 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 554 mg | 43% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 497 mg | 11% | |
*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.
