Keto Melomakarona Cookies
- Keto Food Magic By Eirini Mol
- Jan 29, 2022
- 3 min read
Updated: 5 days ago
Low carb, keto friendly melomakarona (Greek syrupy cookies) without honey, sugar free, gluten free and even diabetic friendly!
Keto / low carb
This is another recipe for perfect keto melomakarona! These are so delicious .. better than the patisserie conventional bought ones! I am really excited about the result of this recipe and so everyone who tasted. Most of the ingredients can be found in a local supermarket and the process is so simple that you don't even need a hand mixer. These melomakarona are easy to shape, rise during baking, absorb the syrup, smell wonderful and are so delicious that they cause addiction! Even without the syrup, as Christmas cookies, are perfect with a cup of coffee.
Keto Melomakarona Cookies
Pieces 20 (1 bunch)
• Ingredients:
220 g / Almond flour
35 g / Coconut flour
100 g / Erythritol-stevia blend 1:1 (or any other natural sweetener of your choice)
5 g / Gluten-free baking powder
3 g / Baking soda
5 g / Powdered gelatin
1/4 tsp / Salt
1 Tbsp / Cinnamon
1-2 tsp / Grated cloves
1/2 tsp / Guar gum*
1 Tbsp / Orange zest (bio)
100 g / Butter (soft)
20 ml / Olive oil
2 / Medium-sized eggs
20 ml / Brandy*
2 tsp / Homade Vanilla Extract
1 Tbsp / Lemon juice
• For the syrup:
1 bunch ( 300 ml ) / Sugar-free
• For decoration: 60 g / Chopped walnuts
• Instructions: 1 Prepare 300 ml of keto sugar-free syrup , according to the instructions of the recipe (for melomakarona I prefer the version with xylitol just to be sure not to crystallize).
Before starting let butter and eggs for about 1 hour at room temperature. 2 Preheat the oven at 175°C (conventional). 3 Prepare a large baking tray or baking sheet with parchment paper. 4 In a bowl, mix well all the dry ingredients. 5 Gradually add the remaining ingredients and mix with a spoon or by hand just to incorporate. 6 Shape 20 melomakarona (approximately 30g each) pressing the bottom part with your fingers to create small recesses (see photo). This helps the cookies not to spread much during baking and later for the syrup to penetrates.
7 Arrange the melomakarona on the prepared tray, leaving some space in-between.
8 Make a few holes using a fork on the surface and bake for about 30 minutes.
9 After baking, the melomakarona are soft. Let completely cool on the baking tray (as they cool become firm).
10 3-4 hours later you can dip the cookies in the warm syrup.
• Instructions for syrup: 1 Into the saucepan you made the syrup dip 3-4 melomakarona.
2 Turn over 2-3 times to wet all sides with the syrup and then take them directly out of the pot.
3 Continue this way for the rest of the cookies. Do not let the melomakarona stay in the syrup for more than 2 minutes! 4 Place the melomakarona in a festive serving dish and sprinkle with the grated walnuts.
• Serve and enjoy!
Store melomakarona out of the fridge for about 3-4 days (in a well closed container) and then in the fridge for about 10 days.
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