Keto peach cookies came to my mind and immediately became my next big adventure. I guess it sounds like something forbidden in the land of Ketonia. Well, maybe not quite so. If I was able to Ketonise some of the sweetest Mediterranean and Balkan desserts, this will not be so difficult. I know that peaches fall into the category of not-allowed fruits on Keto. With 8g of sugar per 100g of fruit, we hardly can even dream of using it on Keto. However, l managed to ketonise a traditional Croatian recipe for cookies called Breskvice. This literally means small peaches. Well, they really look like peaches. These Keto peach cookies will surprise in their taste and texture. At the same time, you’ll be witnessing a true artwork of cooky creation.
Croatia could be my second home. As you might already know, I spend a big part of the year living in the border of Herzegovina and Croatia where my wife is from. Visiting Croatia on weekly basis became our routine. On our way to the Dalmatian coast, my wife keeps telling me stories about the Croatian islands. One, in particular, the island of her childhood, was originally founded by Greeks from Paros. Today’s name Hvar still rings the bell of Greek melody. there are numerous other examples of the ancient Greek presence in the Adriatic region.
Making it sugar-free
As I already wrote, the people in Croatia have one of the best cuisines in Europe. They somehow managed to squeeze hundreds of traditional cookies into their holiday cookbooks. If you ever visit Croatia during the festivities, you will be surprised by the varieties of cookies and cakes. But, if you are on Keto, stay away from them! They are loaded with sugar, the same way as our Greek traditional varieties are. I asked my wife which is her favourite kind… Guess what she said? Breskvice, of course!
Keto peach Cookies with serious ketonisation
As you can see in the photo, original Breskvice call for crystal sugar coating! We don’t need to worry about this! Most of the Stevia, monk fruit and erythritol sweeteners are available in crystalised form. Don’t let the colour scare you, remember the good old raspberries. They will serve as our colouring and decoration.
Not for the quick-fix lovers
Keto Peach cookies are one of those traditional recipes that originated in the Mediterranean area. Our grandmothers always had the time and they never rushed. These cookies are as inviting and beautiful because of this patients. By learning to appreciate the Mediterranean way of living, taking things slowly and patiently, you’ll discover another level of culinary virtuosity. Trust me, this is million times healthier and more beautiful than the nuked 60-second microwave cupcake!
Live the Mediterranean life
Take it from a Greek, nothing bad will happen if you spend some extra time on preparation. By learning the Mediterranean way of life, you will learn to listen to your inner feelings. Maybe, you will find the way to get in touch with your ancestors. Don’t forget to listen to some inspiring music while you are preparing these beauties! How about these two Croatian guys? Excellent background music for Keto peach cookie masterpiece creation.
Keto Peach Cookies - Breskvice
- 4 medium eggs free-range
- 2 tbsp lemon juice
- 225 g (1 cup) melted butter grass-fed
- 3 tbsp coconut flour
- 250 g (1 cup) almond flour
- 1 tsp baking soda
- 1 pinch sea salt
- 1 tsp ground vanilla bean organic
- 150 g ground walnuts
- 50 g (1/4 cup) butter grass-fed
- 6 tbsp lemon juice
- 6 drops natural peach aroma alcohol-free
- 2-3 tbsp stevia/monk fruit/erythritol based sweetener powdered or liquid form (You can use any mix of these)
- raspberry pulp leftover after squeezing the juice
- 6 drops natural rum aroma alcohol-free
- cookie crumbs leftovers See the preparation description for clarification
- 85 g (1/2 cup) raspberries Only the juice
- 3 tbsp Stevia/Erythritol/Monk Fruit Crystallised form
- 6 drops natural peach aroma alcohol-free
- Beat the eggs with melted butter and lemon juice until you get a soft emulsion.
- Combine all the dry ingredients and start adding them to the egg-butter mixture spoon by spoon and mix with a whisk. At this point start mixing with your hand.
- Let the dough sit in the refrigerator for 10 minutes.
- Using your hands, take about one teaspoon of batter and roll into a ball. Place each ball 2 cm apart from each other on a baking sheet, lined with baking paper.
- Preheat the oven to 180ºC or 350º F. Bake the cookies for exactly 8 minutes so that they don't get dark.
- Once the cookies are cool, take a sharp knife, cut in a circle on the bottom of each of them, being careful not to poke through the other side. Scoop out the insides, saving the crumbs in a separate bowl. (this is needed for the filling)
- Mix the cookie crumbles with walnuts and add the rest of the filling ingredients. The filling should be moist, so feel free to add water if it appears too dry.
- Squeeze the raspberries and set the juice aside. You will use it for the decoration. Add the raspberry pulp to the filling mixture.
- Fill each hole of cookies with the filling. Take two cookies and sandwich them together. The filling should stick. If it doesn't, add more water and mix it again.
- Mix raspberry juice with the natural peach aroma in a deep plate. In another plate pour in the crystal form sweetener.
- Dip each side of the cookie in the raspberry juice and then in the crystal sweetener. Place the cookies on baking paper and let them dry.
- Serve and store them at room temperature. This version can last up to 4 days on room temperature, and 7 days in the refrigerator.