Is it even possible? Can low carb and sugar free alfajores be a real thing. Oh yes, I have done it and I am so delighted by these delicious keto caramel sandwich cookies. Absolutely divine. This post is sponsored by Bob’s Red Mill.
Can you believe I created a low carb alfajores recipe?
Okay hang on, do you even know what alfajores are? Perhaps we need to tackle that subject before we get into this glorious keto caramel cookie recipe. Cleary some of you are familiar with them, since you’ve been asking me for this alfajores recipe ever since I published my sugar-free dulce de leche recipe.
But others may not be so familiar with them, so let’s start at the beginning.
First, let me be clear that the term alfajores is the plural, so it’s referring to the whole big batch of cookies. When you want to discuss a single cookie, that would be an alfajor. Isn’t my Spanish fabulous? These might be some of the only words I know, but they are very very important words.
What are Alfajores?
These cookies are fabulous and you need to incorporate them immediately into your keto desserts lexicon.
In essence, they are a kind of delicate shortbread cookie sandwich with an amazing dulce de leche filling. They originated in Spain but are extremely popular in South America. One bite and you’ll know why.
Although I’ve never actually had a conventional alfajor, but my keto version was so good, I have to assume that the real thing is also swoon-worthy.
Traditional South American alfajores are made with cornstarch and flour, which is obviously isn’t going to fly for the keto diet. But beyond that little discrepancy, I did my best to stay as true to the original as I possibly could.
Of course, as is always the case with a popular classic recipe, there are many regional variations and small twists. I consulted any number of alfajores recipes before working out how to make my own.
Tips for a Keto Alfajores Recipe
I knew I needed reliable keto flours to give this delicate cookie the right consistency, so of course I turned to Bob’s Red Mill. I really find their almond flour and coconut flour to be exceptional. The combination of these two is what helps create a tender shortbread-like texture.
The cookies aren’t meant to rise very much, so using baking soda instead of baking powder helps keep them from being overly cakey.
Adding a bit of brandy may seem like an unusual step for a cooking but several traditional recipes I consulted included it. I decided to go with it, but it’s not required. A bit of water would work just as well.
The lemon zest, along with the vanilla, gives the alfajores a uniquely light flavor. I recommend including the lemon zest no matter what.
And using powdered sweetener is critical to getting that tender shortbread texture, without any residual grittiness. Please be sure it is an erythritol sweetener, as other sweeteners will make the cookies too soft and cakey.
Don’t roll the dough too thinly. I’ve seen some alfajores that have some thicker cookies and some thinner ones as well. But 1/4 inch thick is about as thin as you want it. Otherwise they cook and brown too quickly and don’t have that incredibly delicate, melt in your mouth texture.
They will seem very soft as they come out of the oven. Don’t panic, this is normal for keto cookies. They will continue to firm up as they cool.
Then you’re going to have a delightfully delicious time filling those tender rounds with my sugar-free dulce de leche. Did I mention you want to make that ahead of time? Don’t worry, that part is easy. Just be sure to make it ahead and refrigerate it for a while. Otherwise it’s so soft, it tends so squish right out of your cookies.
Finally, take a little more powdered sweetener and lightly dust your cookies.
And finally, pick one up and bite into it. Now you will understand why I had to make a keto-friendly alfajores recipe!
More Delicious Keto Sandwich Cookies
Chocolate Hazelnut Sandwich Cookies
Strawberry Cream Sandwich Cookies
Peanut Butter and Chocolate Sandwich Cookies
Chocolate Mousse Sandwich Cookies
Hard to believe that alfajores can be sugar free and low carb! A healthy low carb sandwich cookie made with sugar free dulce de leche
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp butter (softened)
- 1/2 cup powdered Swerve Sweetener
- 2 large egg yolks
- 1 tbsp brandy (or water)
- 1 tsp vanilla extract
- 1 tsp freshly grated lemon zest
- 3/4 cup sugar free dulce de leche (refrigerated)
-
Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
-
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
-
In a large bowl, beat the butter with the powdered sweetener until well combined. Beat in the egg yolks, then beat in the brandy, vanilla extract, and lemon zest.
-
Beat in the flour mixture until the dough comes together. Gather the dough into one big ball and transfer to a silicone mat or a large piece of parchment paper. Shape into a disc and cover with another piece of parchment, then roll out to 1/4 inch thick.
-
Cut with a 2 inch round cookie cutter and gently lift with an offset spatula. Place on the prepared baking sheet about 1 inch apart. You should get about 36 cookies.
-
Bake 12 to 15 minutes, until just barely golden. The cookies will still be quite soft but will firm up as they cool. Let cool completely.
-
Once cool take one cookie and spread the bottom with about 2 teaspoons of chilled dulce de leche. Top with another cookie and sprinkle with powdered sweetener. Repeat with remaining cookies and remaining dulce de leche.
Theresa says
Thank you! Thank you! Thank you! I’m trying this recipe out as soon as possible. You’re awesome!!
Laila says
Hi there! I find the Swerve, and anything Erithrol based, and even Xylitol cause me and my guests stomach upset. Is there a Keto sweetener out there that can be used without the stomach upset, because frankly it simply isn’t worth it. Thanks.
Anna says
Hi Laila, Any sweetener that ends in “ol” is a sugar alcohol and can cause stomach upset in some people. Try Bocha Sweet instead. It is not a sugar alcohol and you may be able to tolerate it. I have to limit the amount of sugar alcohol that I eat in a day or I have serious stomach/intestinal issues, as well. I can eat Bocha Sweet with no “side effects”. Hope this helps.
Carolyn says
No, please do not. Bocha Sweet will not firm up properly and your cookies will be far too soft. I do not recommend using it only for cookies.
Please understand, Anna, that everyone responds to sweeteners differently. I have discovered that allulose, for me, causes SEVERE GI distress in large quantities. Many people report that Bocha Sweet does for them as well, whereas it does not for others. And for me, erythritol has no affect whatsoever.
Don’t pass off what works or doesn’t work for you personally as what will work for everyone. If there is one thing I’ve learned from doing this for 10 years, none of us react the same way.
Jen says
Carolyn, would part bochasweet and part erythritol work? I’m trying to avoid the cooling sensation that erythritol gives me, but I’m concerned about the cookies being too soft. Thanks.
Carolyn says
You mean in the cookies themselves? It would work but yes, they will be softer.
Koshie says
Laila, if you can find it, try DiabetiSweet (brand) or isomalt (an ingredient). Neither of these as I recall were sugar alcohols (polyols.) It has been so long ago (20 years) that I have forgotten the name of the bulking ingredient used in DiabetiSweet but it is low carb and I once made fudge with it. It gave stiff but tasty results. For best results, I imagine you’ll still have to use some Bocha Sweet. (I haven’t bought Bocha Sweet yet, but I look forward to doing so!)
Susan Pelter says
Carolyn,, I cannot tell you how excited I am to try these! This is one of my absolute favorites, and I have missed them terribly. You are truly the goddess of LC baking.
MCF says
Hi Carolyn!
I started this yesterday, making the Keto condensed milk then placing it, tightly covered, in the water bath in a 425 degree oven for about 2 hours and 15 minutes, and, while the mixture did thicken (and tastes heavenly,) for some reason it didn’t change color at all. By that time I had to get ready for bed, so I whisked it smooth, cooled it, and it’s in my refrigerator. Is there a way that I can try to “cook” it more today to get it properly caramelized?
Carolyn says
Hmmmm. Well to be honest, I might simply add a teaspoon or two of Yacon or molasses to get the colour right. If it’s already thick, I would worry about thickening it too much. The additional sugar would only add about 0.5g of carb per cookie.
Anna says
I could eat a dozen of these! They are delicious!
Beth Pierce says
That filling is pure perfection! Such a lovely treat; these will be perfect for my daughter’s upcoming bake sale!
Cheryl S says
What a fabulous recipe!! My BFF is going to love these!!
Ashley F says
So glad I found this recipe and that I learned you could make these sugar free!
Steph says
I love alfajores! Can’t wait to try these so I don’t feel as guilty when I knock down several of them in one sitting.
Robert Clancy says
Where did you get the xookie cutter?
They really make the xookie look great!
Carolyn says
Just Amazon, I think.