Low Carb Bokkenpootjes

Indulge in the delicate charm of **Low Carb Bokkenpootjes**, a keto-friendly twist on the classic Dutch almond cookies. These delightful treats combine light and airy almond meringue shells with a luscious dark chocolate ganache, all beautifully rolled in unsweetened shredded coconut. Perfectly sweetened with erythritol, this recipe delivers all the satisfaction of traditional Bokkenpootjes without the carbs. The inclusion of almond flour and sliced almonds enhances the nutty flavor profile, while a hint of almond extract adds a fragrant touch. With just 20 minutes of prep time, these low-carb cookies are ideal for special occasions or as a guilt-free snack. Whether you’re following a low-carb lifestyle or looking for a refined dessert option, these Low Carb Bokkenpootjes are guaranteed to impress!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 20

Ingredients

• 4 large Egg whites
• 100 grams Erythritol
• 100 grams Almond flour
• 1 teaspoon Almond extract
• 100 grams Unsweetened dark chocolate
• 100 milliliters Heavy cream
• 30 grams Unsweetened shredded coconut
• 1 pinch Salt
• 50 grams Sliced almonds

Directions

Step 1

Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.

Step 2

In a clean, dry mixing bowl, whisk together the egg whites with a pinch of salt until soft peaks form.

Step 3

Gradually add the erythritol, continuing to beat the mixture until stiff peaks form and the erythritol is fully dissolved.

Step 4

Gently fold in the almond flour and almond extract into the egg white mixture until well combined. Be careful not to deflate the egg whites.

Step 5

Transfer the mixture into a piping bag fitted with a large round tip. Pipe finger-length strips (around 4 inches long) onto the prepared baking sheets, leaving some space between each cookie.

Step 6

Sprinkle the sides of the piped meringues with sliced almonds, gently pressing them into the dough.

Step 7

Bake for 25-30 minutes or until the meringues are dry and easily lift from the parchment paper. Allow to cool completely on a wire rack.

Step 8

For the ganache, heat the heavy cream in a saucepan until just simmering. Remove from heat and add the chopped dark chocolate, stirring until smooth and fully melted.

Step 9

Let the ganache cool, then transfer to a piping bag.

Step 10

Take one baked meringue and pipe a generous amount of ganache on the flat side. Top with another meringue to form a sandwich.

Step 11

Roll the edges of the Bokkenpootjes in shredded coconut to coat the ganache.

Step 12

Repeat with the remaining cookies and allow them to set in the fridge for about 10 minutes before serving.

Nutrition Facts

Serving size	(616.6g)

Amount per serving	% Daily Value*
Calories	2074.3

Total Fat 181.3g	0%
Saturated Fat 74.5g	0%
Polyunsaturated Fat 0g
Cholesterol 100mg	0%
Sodium 405.1mg	0%
Total Carbohydrate 188.8g	0%
Dietary Fiber 33.4g	0%
Total Sugars 8.4g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 452.5mg	0%
Iron 13.7mg	0%
Potassium 1484.2mg	0%

*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.

Source of Calories

Fat: 62.6%

Protein: 8.4%

Carbs: 29.0%