Low carb, keto friendly"ergolavoi" (Greek almond macaroons), gluten free, sugar free, dairy free, and also diabetic friendly!
Keto / Low carb
Ergolavoi macaroons can be found in all confectioneries and bakeries in Greece.
This type of macaroon is popular and the low carb version was easier than expected. You need only few
ingredients and the process is very easy.
These low carb "ergolavoi" are crisp on the outside, and soft - fluffy inside.
The smell of the baked almonds is amazing and they're so tasty!
The most perfect is that 1 cookie has less than 1g of carbohydrates.
You can fill them with low carb jam, or garnish with melted chocolate.
Keto Ergolavoi (Greek Macaroons)
25 macaroons
• Ingredients:
300 g / Almond flour
200 g / Erythritol-stevia blend 1:1 (powdered) or any other natural sweetener
1 tsp / Baking powder
2 g / Guar gum
1/4 tsp / Salt
1 tsp / Lemon juice
5 / Egg whites (from medium sized eggs)
1 tsp / Homemade Vanilla extract
50 g / Almond fillets
• Instructions:
1 Preheat the oven at 180°C.
2 Prepare a large baking tray with parchment paper.
3 Mix the almond flour with the powdered sweetener, baking powder and guar gum.
4 Whisk the egg whites, salt and lemon juice until stiff peaks.
5 Add the vanilla extract.
6 Mix 1/3 of the meringue (approximately 80 g) with the almond - sweetener mixture.
7 Beat with a mixer until firm. You can also use a blender.
8 Add the rest of the meringue and stir slightly with a silicon spatula.
9 Shape the macaroons and place on the backing tray.
The mixture is sticky so you may need to wet your hands in between.
If the dough isn't firm enough, you can form the macaroons using a pastry cone.
10 At the end sprinkle the macaroons with almond fillets.
11 Bake for about 20 minutes or until lightly golden.
12 After baking, let cool.
As ergolavoi cool, they become crunchy on the outside (store these cookies in a closed container if you want them to be soft).
• Serve and enjoy!
Macros for 1 macaroon:
Protein: 4 g
Carbohydrates (net): 0.7 g
Fat: 8 g
Energy: 93 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.
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