Low carb, keto friendly Easter "koulouria" (Greek Easter cookies), sugar free, wheat flour free, gluten free and also diabetic friendly!
Keto/low carb
Easter is approaching and as every year in all the Greek houses, according to the custom, the Easter delicacies will be baked.
I have these memories from my family and I want the same for my children and grandchildren.
Easter Koulouria (Greek Easter cookies) is one of them.
Not only for the smell of vanilla but also for the fun part of this process.
The creation of the koulouria!
Once again a solution had to be found because the dough for the "koulouria" has to be elastic to form without breaking and also have a crunchy result.
That's the reason I use protein powder, flaxseed flour, and guar gum.
As you will see there are alternatives to some ingredients other than protein which is the key element of this recipe's success.
Make these healthy and very tasty Greek Easter cookies and treat your loved ones.
Keto Easter Koulouria Cookies
Pieces 36
• Ingredients:
20 g / Bamboo fiber flour*
50 g / Reduced fat almond flour*
40 g / Almond flour (full fat)
60 g / Protein isolate powder (unflavoured)
80 g / Coconut flour (not shredded coconut)
12 g / Reduced fat flaxseed flour*
1/2 tsp / Guar gum
1/4 tsp / Salt
160 g / Erythritol - stevia blend 1:1
2 / Egg yolks*
20 ml / Vodka or brandy
220 g / Butter (very soft)
2 tsp / Homemade vanilla extract
50 g / Crème Frèche*
2/3 tsp / Baking soda
1 Tbsp / Lemon juice
• To spread:
2 / Egg yolks
1/2 tsp / Homemade vanilla extract
2 Tbsp / Heavy cream
• Instructions:
1 Preheat the oven at 170° C (conventional).
2 Weigh the ingredients and prepare two large baking trays with perchment paper.
3 Mix the dry ingredients except the backing soda and gradually add the rest in the indicated order.
* Notes:
• The eggs and butter must be in room temperature.
• Crème Frèche can be replaced with full fat yogurt or sour cream or with 60 g of cream cheese.
• Bamboo fiber flour can be replaced with oat fiber flour or at least coconut flour.
• Reduced fat Almond flour can be replaced with 100g of plain almond flour. That is, a total of 140g plain almond flour. In this case the butter should be reduced to 190g!
• Low fat flaxseed flour can be replaced with grated (very fine) flaxseeds. It is better to use golden flaxseed for the nice colour, neutral taste and smell.
• If the above replacements take place, the mixture may need extra liquids!
In this case beat 2 egg whites lightly and gradually add to the mixture, kneading to have a right consistency. (Put as much as needed not the whole egg white at once).
• If for some reason the mixture is not firm, add some extra bamboo flour.
The attached video shows the texture of the dough:
4 Disolve the baking soda in the lemon juice to activate and add to the mixture.
The mixture is slightly sticky but should be easily formed with oiled hands.
5 Shape 36 koulouria of approximately 20 grams each and place on the prepared baking trays.
6 In a small bowl, mix the ingredients for the spread and spread the koulouria with a pastry brush.
7 Bake at 170°C for about 15 to 20 minutes.
After baking, "koulouria cookies" are still soft, but they crisp up as they cool.
• Serve and enjoy!
Macros for 1 koulouri cookie
Protein: 3.3 g
Carbohydrates (net): 0.7 g
Fat: 7 g
Energy: 82 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.