Sugar Free Ginger & Almond Florentines. 0.6g carbs.
It’s another recipe ‘borrowed’ from a TV chef. Nadiya from The Great British Bake Off, to be precise.
A few tweaks here and there, several batch bakes, a lot of tasting, and voilà. Beautifully flavoured, keto Florentines have landed.
These gorgeous French treats are sweet, but with a pleasant spicy kick. Expect a lot of nuttiness, stickiness, and bold flavours. There is nothing subtle about Florentines. And I’ve made sure to replicate that.
How to Make Sugar Free Ginger & Almond Florentines
I’m not sure why they’re called ‘Florentines’ when they have nothing to do with Florence. In actual fact, Italians have never even heard of them.
In case you’ve also never seen them or tasted them, Florentines are best described as crunchy yet slightly chewy biscuits. Which makes them quite unique.
They’re effectively a web of nuts and fruit held together by a sticky, sweet mixture.
There are many ways to achieve this, honey being one of the most common ingredients used as a binder. My keto-friendly version obviously doesn’t go anywhere near bee nectar. Instead of honey, I use Sukrin Gold Sweetener, which is very similar to demerara sugar, combined with NKD Naked Syrup (or Sukrin Syrup Gold). I like toasted flaked almonds, because they pair well with the almond flour. But any type of nut is fine. As for the fruit part, my QK Crystallised Ginger is a perfect replacement for higher carb candied fruit like cherries.
The process is very simple. Melt butter and sweeteners. Add dry ingredients and orange zest. Bake. Bake again (sort of). Let cool. Devour.
I absolutely adore these Florentines, and hope you will like them too.
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Sugar Free Ginger & Almond Florentines
- 25 g unsalted butter
- 20 g Sukrin Gold sweetener (U.S. option HERE)
- 25 g sugar free golden syrup I use either NKD (U.K.) or Sukrin (U.S. option HERE)
- 30 g QK crystallised ginger RECIPE HERE
- 25 g toasted flaked almonds (U.S. option HERE)
- 30 g defatted fine almond flour (U.S. option HERE)
- ½ unwaxed orange zest only
- pre-heat oven to 180°C static and position a sheet of non-stick baking paper over an oven rack.
- put a small bowl over weighing scales, tip in flaked almonds, almond flour and chopped ginger whilst weighing each one; add the grated orange zest.
- place butter, granulated golden sweetener and syrup in a small saucepan over medium heat; stir until butter has melted and you have a fluid, sticky sauce - do not allow the mixture to boil.
- tip in dry ingredients and quickly stir with a flexible spatula to combine; scrape the bottom and sides of your saucepan as well, to make sure you use every little bit.
- take a heaped teaspoon of the sticky mixture and slide it onto your lined baking rack; allowing some distance between them, repeat until you've created 9 small heaps; with your finger, flatten each one a little.
- bake for 8 minutes - until the edges start to brown - and remove from oven.
- wait 5 minutes so as not to burn yourself, then, whilst they're still soft, flatten and shape a little more if you want them neater.
- put the Florentines back in the oven to bake in the residual heat for 12 minutes.
- set them aside to cool down completely before handling.
- store in a sealed jar.
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