Keto Dutch Snack: Cauliflower Stroopwafel Bites with Almond Butter Drizzle

Allergens

Nuts (Almond)

Ingredients

• 2 large heads cauliflower
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup erythritol or a keto
• friendly sweetener, plus more for sprinkling
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons almond butter
• 3 tablespoons unsalted butter
• 1/4 cup water

Instructions

1. Prepare the cauliflower by separating the florets and steam them for about 10 minutes or until tender. Let them cool down.
2. In a large bowl, combine almond flour, coconut flour, eggs, erythritol, vanilla extract, cinnamon, and salt. Mix well to create a dough.
3. Process the steamed cauliflower in a food processor until you have a smooth puree. Add it to the dough mixture and mix until incorporated.
4. Cover the dough with plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Roll out the dough between two sheets of parchment paper to about 1/8 inch (3mm) thickness. Cut out 2 inch (5 cm) rounds using a cookie cutter.
7. Place the rounds on the prepared baking sheet and bake for 12 minutes, or until golden brown.
8. For the almond butter filling, melt the butter in a saucepan over low heat. Add water, erythritol, and a pinch of salt. Cook until the mixture becomes thick and caramel like. Remove from heat and stir in almond butter until smooth.
9. Assemble the stroopwafels by spreading a thin layer of almond butter filling on half of the baked rounds. Top with remaining rounds to create sandwiches, pressing gently to seal the edges.
10. Optional: Sprinkle a small amount of erythritol over the assembled stroopwafel bites for an extra crunch.

Chef’s Insight

To achieve the perfect mouthfeel, be sure to roll out the dough evenly and bake until golden brown.

Notes

This recipe is ideal for those following a Keto or low-carb diet, as it replaces traditional flour with almond and coconut flours.