Keto Kourabiedes should not be that difficult if we were able to ketonised the famous Melomakarona. However, if you ever been in Greece during the winter festivities, chances are you coke yourself in powdered sugar when eating Kourabiedes. As we the Ketonians know how unhealthy sugar is, we don’t even have to talk about the level of blood glucose and insulin secretion after eating such cookies. Luckilly, Keto friendly sweeteners come in powdered form too. So, what should stop you in making Keto Kourabiedes this Christmas or New Year’s season?
It all started with ancient Greeks
Ancient Greeks loved to give honour to the Gods and the Universe by preparing sweet treats, cakes and even cookies in their honour. The ritual cake which was made for the winter solstice is the best example of this tradition. This time happens to be quite equivalent to the time we celebrate Christmas today. Even though sugarry cookies did not exist, they used honey and lots of precious spices to give the honour to universal power of the new born sun. Helois, (God of sun) was often associated with Apollon – the lighrt bringer.
Wikipedia on Kourabiedes
Kourabiedes or Kourabiethes (Greek: κουραμπιέδες, singular: κουραμπιές, kourabies) – also known as “Greek Wedding Cookies” – are Greek biscuits or cookie popular in Greece, Cyprus, and Greek communities in Anatolia, as well as across the Greek diaspora in the United States, Australia, United Kingdom, Canada, South Africa and nations.
Ketonisation of Kourabiedes
Have you checked our Kavala cookies? That would be the story behind Kourabiedes. There’s no need to rewrite the history, the Kavala article covers it all. Hovever, if you would like to read even more, here’s an excellent article covering the origin of Kourabiedes.
On the other side, Greek Goes Keto Kourabiedes recipe will bring you a slightly different aroma and texture. At the same time, you will not have to worry about your carb count and your Keto macros. If you take a cookie or two after your well balanced Keto meal, there’s no need to worry. You will stay on track and enjoy your winter festivities without even a dash of guilt. Look at the amazing macros, only 0.8g net carbs per cookie! Ketonisation should be fun and it should bring you a lot of passion. Alow us to share our passion with you! Let’s get to work…
- 200 g (7 oz) walnuts
- 4 tbsp sesame seeds
- 120 g (1 stick) butter preferably goat butter
- 2 large egg yolks
- 2 tbsp psyllium powder
- 2 tbsp almond flour
- 1/2 tbsp baking soda
- 1 tbsp orange bloom water
- 2 tbsp vanilla extract
- 1/2 tsp sea salt
- 2 tbsp granulated stevia blend sweetener
- 6 tbsp powdered stevia erythritol blend or powdered Monk fruit sweetener
- 1 tbsp Greek Metaxa brandy
- 1 tbsp Mastic liqueur
Place the walnuts and sesame seeds on a baking sheet and toast them on 120ºC (248ºF) in the oven for about 7 minutes.
Place the toasted walnuts and sesame seeds in the food processor and pulse them untill you get a fine ground texture.
Add almond flour, sea salt, baking soda and mix well. Set the dry ingredients aside.
Using an electric mixer beat the softened butter until it gets fluffy. Add granulated sweetener and keep mixing. At this point add egg yolks, orange bloom water and vanilla extract. keep mixing. (If you decide to use liquer or brandy add them at this point).
When the butter and yolks mixture is nicely combined start adding the dry ingredients, spoon by spoon. Now mix using your hands and create a ball of dough. Wrap it with transparent foil and place it in the refrigerator for 60 minutes.
Line the baking sheet with parcment paper and start creating small balls from the dough. You will be able to make approximately 24 balls. make sure you grease your hands with some butter or coconut oil before shaping the balls.
Bake for 20 minutes at 150ºC (300ºF). While the cookies are still warm, sprinkle them with powdered sweetener using a tea strainer so that they get covered from all sides. Serve them with a cup of tea, coffee or after a Keto meal.
Please do not snack on them in between the meals.