Sugar Free Low Carb Lady’s Kisses (Baci di Dama): delectable sandwich cookies. This delicious keto version has just 0.8g carbs in each.
Italian pastries are just divine, don’t you think? If you’ve been to Italy and entered any patisserie, you’ll know exactly what I mean. Trays and trays of beautiful, handcrafted, delicious morsels that leave you gawping and undecided.
Fortunately, every patisserie will sell you their mouth-watering array of treats in lovely golden take-away trays and charge you by the weight, so you can really go to town with your selection. Unfortunately, no Italian patisserie offers low carb versions of anything. Pastry chefs haven’t quite grasped the notion of carbohydrate overload. And I expect never will.
One of my favourite patisserie treats have always been Baci di Dama. Sweet, nutty, little sandwich bites that just melt in your mouth. I missed them dearly after my keto life started. But where there’s a will there’s a way. Realising that the buttery, nutty flavour couldn’t be that difficult to ketofy, I took the plunge and Sugar Free Low Carb Lady’s Kisses (Baci di Dama) were born. Absolutely delicious, moreish, keto-friendly amazeballs!
An Italian tradition carried through the centuries.
Baci di Dama find their origins in the late 1800s or early 1900s. Tortona, a town in the north-western region of Piedmont, claims that a resident chef invented the recipe. The original recipe used the world-renowned Piedmontese hazelnuts, but an almond version appeared later. Baci di Dama are not to be confused with Baci di Alassio, created in the homonymous town, as a variant with chocolate and honey.
Baci. It’s all in the name.
The Italian word ‘Baci’ means ‘kisses’. And these little beauties, looked at side-on, resemble pursed lips. In those days, dames would have been considered unpolished and ungraceful if they were to kiss with their mouths open. Hence the name Lady’s Kisses. Cute.
Sugar Free Low Carb Lady’s Kisses (Baci di Dama) ready in less than 30 minutes plus cooling time.
Of course I’m aware that I use the word easy a lot in my posts. What can I say. I do try and make recipes that are easy to follow and easy to make. My Sugar Free Low Carb Lady’s Kisses (Baci di Dama) recipe is extremely easy and extremely simple. So I make no apologies. And there’s another welcome bonus: one bowl to wash up.
TIPS: Use food-grade disposable gloves to roll the pastry – it will make the job easier (here we go again!) and quicker. Make sure that you use a very small amount of ‘dough’ for each cookie. Leave a little space between them on the oven tray, as they will expand a bit while baking.
Let the cookies cool down completely before adding the chocolate, otherwise they will crumble as you handle them.
For today’s recipe version of Baci di Dama I decided to use both ground hazelnuts and almonds. Just to mix it up a bit. Well, that’s actually a lie. Ground hazelnuts are neither readily available nor cheap. So I thought it would be a smart move to use hazelnuts and almonds in combination and save me some money. Oh, and hazelnuts are carbier than almonds, so my two-nut combo version made even more sense.
Of course you can choose to make Baci the traditional way, with just almonds or with just hazelnuts. The picture below shows a paler almond-only version I made previously.
I assure you these little cookies will taste incredible no matter what you decide to go for. All you have to do is replace the unwanted nut type weight for weight. And remember to make allowances for the higher carb content if you opt for halzelnuts alone. That’s it.
- Yield: 30
- Serving: 1
- Calories: 113
- Fat: 11g
- Net Carbs: 0.8g
- Protein: 2.6g
- 100g ground hazelnuts
- 200g ground almonds (U.S. option HERE)
- 150g unsalted butter (room temperature)
- 1 large egg
- 1 tsp pure stevia powder (U.S. option HERE)
- 70g erythritol (U.S. option HERE)
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- 45g unsweetened 100% dark chocolate (U.S. option HERE)
- weigh and mix dry ingredients in a large bowl.
- add whole egg and cubed butter.
- squeeze and knead with your hands quickly until everything is well blended.
- refrigerate the dough for 1 hour.
- pre-heat oven to 150C fan (160C static).
- roll a small piece of dough between your palms and place it on an oven tray lined with parchment paper, flattening it a little.
- repeat until all dough has been used up (you should end up with 60 little balls).
- bake for 12 mins, and remove from oven immediately.
- while the cookies cool down, melt chocolate in the microwave on medium-low setting in 20 secs bursts, stirring in between.
- take each cookie, spread a little melted chocolate on the flat base, then place another cookie on top.
- continue until you have made 30 sandwich cookies.
- allow chocolate to set before handling.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
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