Keto Chocolate Florentine Biscuits
Keto Chocolate Florentine Biscuits
Florentine biscuits are absolutely divine but high in sugar so these Keto Chocolate Florentine Biscuits are the perfect substitute. Traditionally nuts, dried fruit and orange peel are combined to make a delicious sugar syrup glazed biscuit which is then dipped in chocolate.
With the tweaks made to this recipe, these biscuits are low enough in carbs for even the most strict carb counter to include in their daily allowance. These Keto Chocolate Florentine Biscuits are gluten free as well and are also ideal for diabetics.
A LOW CARB VERSION
Instead of using high sugar and carb ingredients, I’ve used cranberries to keep these Keto Chocolate Florentines lower in carbs. The orange zest is neglible in carbs and adds wonderful flavours to these cookies so make sure you add it if you can.
Creating a sticky syrup that hardens is difficult with non sugar sweeteners, so I have added a little egg white and almond meal so that the cookies hold together. By using a dark chocolate as the topping (or bottom) it they remain keto friendly, so it’s a must! Although the cookies on their own taste amazing as well. I like do mix it up and dip half in chocolate and leave the other half plain…but leave that up to you.
Store your cookies for up to a week in an airtight container either in the fridge or on the bench. Not only are they delicious with a cup of tea or coffee but they also make a wonderful gourmet gift. I would love to receive some of these as a gift any time of the year!
MORE FABULOUS CHRISTMAS RECIPES
If you are looking for more fabulous recipes for Christmas day, make sure you check these out-
Keto Christmas Glazed Ham
Sugar Free Ice Cream Pudding
Ice Cream Celebration Cake
Low Carb Christmas Cake
Air Fryer Roast Stuffed Chicken
Ferrero Rocher Balls
Cranberry Almond Shortbread
Pistachio Lemon Cookies
Rocky Road Christmas Tree
So many to fabulous recipes to choose from.
- 50 grams dark chocolate 85% or chocolate of choice
- Add the butter cream and sweetener to a small saucepan. Bring to the boil then simmer gently for about 5 minutes, watch to make sure it doesn't burn. Set aside.
- Combine the almond flour, dried cranberries, orange zest, salt and flaked almonds in a small mixing bowl. Add the butter mixture, an egg white and the vanilla extract to the dry mixture, stir well to combine. Make sure the almonds are evenly coated with the mixture to prevent any dry spots.
- Line a muffin tray with paper muffin pans (for ease of removal once baked) and place approximately 1 tablespoon of mixture into each pan. Gently tap the mixture into the pans to create a reasonably flat cookie but don't compress too much.
- Recipe makes around 24.
- Bake at 170 C/340 F for 15-17 minutes or until light golden brown. If browning too quickly turn the temperature down slightly and cover with a foil tent.
- Allow florentines to sit until completely cool. I like to leave them covered overnight before I remove them from the paper pans, as they continue to set over a couple of hours.
- Melt 50 grams of dark chocolate in short bursts in the microwave and dip the base of each cookie into the chocolate, smoothing off the chocolate with a spatula. Place chocolate side up on a piece of baking paper until the chocolate sets. Leave some cookies plain if desired. they taste great either way.
- Store cookies in an airtight container for up to one week