Low Carb Melon Pan
Indulge in the delightful charm of Low Carb Melon Pan, a keto-friendly twist on the classic Japanese sweet bread. This recipe swaps traditional flour and sugar with coconut flour, almond flour, and erythritol, making it the perfect low-carb treat for those looking to enjoy guilt-free indulgence. The golden domes are soft yet crumbly, enriched with the creamy sweetness of sugar-free white chocolate chips, and scored with a signature crisscross pattern for that iconic bakery-style look. Ready in just 45 minutes, this easy-to-make recipe is a satisfying snack or dessert option for anyone following a keto, gluten-free, or low-carb lifestyle. Whether served warm or at room temperature, each bite offers a melt-in-your-mouth texture and subtly sweet flavor that will keep you coming back for more!
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Ingredients
- 60 grams Coconut flour
- 90 grams Almond flour
- 50 grams Erythritol sweetener
- 1 teaspoon Baking powder
- 2 large Eggs
- 80 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 30 ml Water
- 50 grams Sugar-free white chocolate chips
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine 60 grams of coconut flour, 90 grams of almond flour, 50 grams of erythritol, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Mix thoroughly.
Step 3
In a separate bowl, beat the 2 large eggs and add 80 grams of melted unsalted butter, 1 teaspoon of vanilla extract, and 30 ml of water. Whisk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too thick, add a tablespoon of water at a time until the right consistency is achieved.
Step 5
Fold in the 50 grams of sugar-free white chocolate chips into the dough.
Step 6
Divide the dough into 6 equal portions and shape each portion into a small dome shape.
Step 7
Place each dome onto the prepared baking sheet and press down slightly.
Step 8
Using a sharp knife, gently score the top of each dome in a crisscross pattern to create the classic melon pan look.
Step 9
Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the cookies are set.
Step 10
Allow the melon pan to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Serve the low carb melon pan warm or at room temperature as a delightful snack or dessert.
Nutrition Facts
| Serving size | (472.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1742.5 |
| Total Fat 145.7g | 0% |
| Saturated Fat 65.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 546.6mg | 0% |
| Sodium 1873.6mg | 0% |
| Total Carbohydrate 137.3g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 9.0g | |
| Protein 46.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 351.6mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 595.3mg | 0% |
Source of Calories