Description
Indulge in these Italian-inspired Keto Pignoli cookies, crafted to offer a luxurious, chewy center with a perfectly toasted pine nut exterior. Using monk fruit-sweetened almond paste and almond flour, this recipe delivers the authentic, nutty bakery flavor you love without the heavy carbohydrate load, making it the perfect low-carb dessert for holiday gatherings or a quiet weeknight treat.
Ingredients
12 ounces Keto Almond Paste (sugar-free, monk fruit-sweetened)
1/2 cup Granulated Erythritol
1 cup Powdered Erythritol
4 large Egg Whites
1 1/2 cups Pine Nuts
Almond Flour for dusting
Cooking spray
Instructions
Preheat your oven to 325 degrees F.
Line two large baking sheets with parchment paper or foil and grease thoroughly with cooking spray.
Place the almond paste and granulated erythritol into a food processor and blend until smooth.
Add the powdered erythritol and half of the egg whites, pulsing until the dough is well combined and consistent.
Shape the dough into small balls and roll them in the remaining egg whites.
Roll each ball in the pine nuts until fully coated, using almond flour as needed to prevent sticking if the dough is too tacky.
Place cookies on the prepared baking sheets.
Bake for 18 minutes or until the pine nuts are golden brown and the edges are set.
Notes
Ensure your almond paste is at room temperature for easier processing. If the dough feels too sticky, chill it in the refrigerator for 20 minutes before rolling. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 18
- Category: Baking
- Method: Baking
- Cuisine: Italian-inspired Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 1g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg