Low-Carb Polvorones
These low-carb polvorones are my solution to satisfying a childhood favorite without blowing my carb limit. Crumbly, butty, buttery, and every bit as good as the original.
Servings: 12 servings (36 cookies)
Calories: 250kcal
Equipment
- 2 baking sheets
- 1 electric hand mixer
- 1 Rubber Spatula or wooden spoon
Ingredients
- ½ cup coconut oil at room temperature
- ¼ cup butter at room temperature
- 1½ cup monk fruit or prefered sweetener
- ½ teaspoon almond extract optional, sub with vanilla
- 1 cup coconut flour
- 1 ¼ cup almond flour
- ½ teaspoon of Xantham
- 1 egg at room temperature
- 3 slices sugar-free guava paste cut into ½" squares
- 1 cup Keto Sprinkles enough for topping some cookies.
Instructions
- Preheat oven to 325℉. Line baking sheets with parchment paper
- In a large bowl, cream the lard and butter until smooth. Add the sweetener and cream until light and fluffy½ cup coconut oil, ¼ cup butter, 1½ cup monk fruit
- Incorporate the almond extract if using.½ teaspoon almond extract
- In a medium bowl, whisk together coconut flour, almond flour, and xanthan gum.1 cup coconut flour, 1 ¼ cup almond flour, ½ teaspoon of Xantham
- Incorporate the dry ingredients (coconut flour mixture) into the coconut oil mixture. The dough will be loose and sandy.
- Lightly beat an egg with a pinch of salt.1 egg
- Add the lightly beaten egg to the sandy cookie mixture and incorporate until the cookie dough holds together.
- Using a scoop or a tablespoon, portion about 1 tablespoon of dough and shape it into a ball. Press the top gently to flatten or create a small divot. You can also use the back of your ½ teaspoon.
- Garnish with your desired topping: sugar-free guava paste or keto sprinkles
- Bake for 18-20 minutes, until the edges are golden.
- Cool completely before moving. They firm up as they cool.
Notes
Expert Tips
- Egg: Unlike traditional polvorones, this recipe calls for an egg. Alternative flours like almond and coconut lack gluten to hold the cookie together, so the egg is essential for binding. Do not skip it.
- Coconut oil: I keep mine in the refrigerator because otherwise it will not stay solid. Remove from the refrigerator for a few minutes to let it soften.
- Creaming: We cream the butter and coconut oil first to create an aerated base, then add the sweetener. When the sweetener is incorporated and creaming continues, it cuts into those air pockets and expands them, giving the cookies a lighter, fluffier texture.
- Sweetener: I tasted quite a few different sugar alternatives, but monk fruit is the closest to sugar flavor I have liked. For this recipe, please use any sweetener you would like if you do not use monk fruit.
- Lard: If you are on a ketogenic diet, feel free to use lard instead of butter or coconut oil. Traditional polvorones are made with lard. I have used a bit of bacon fat in the past to give my cookies a salty-sweet profile.
- Xanthan gum: Because there is so much fat in these cookies but no absorbent ingredient (aside from coconut flour), Xanthan gum helps stabilize the cookies as they bake.
- Baking: Keep an eye on these cookies, as they will turn golden brown rather quickly.
Nutrition
Serving: 3cookies | Calories: 250kcal | Carbohydrates: 8g | Net Carbohydrates: 6g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 47mg | Potassium: 106mg | Fiber: 5g | Sugar: 3g | Sugar Alcohol: 35g | Vitamin A: 138IU | Calcium: 40mg | Iron: 2mg | Phosphorus: 8mg
