Almond Florentine Cookies With Allulose Caramel
Florentines are delicate almond cookies traditionally made with caramel and often spotted in cozy French and Italian cafés. Their rich texture and festive flair make them an amazing companion for autumn evenings and winter celebrations.
However, the classic version is often packed with sugar — not ideal for those watching their carbohydrates intake.
This healthier take on the traditional Florentine uses Allulose — a natural low-carb sweetener that actually caramelizes like sugar. The result? The same luxurious crunch and buttery caramel flavor, without sugar spikes, making this version ideal for low-carb diets.
Let me show you how to make them at home — easy, guilt-free, and just as delicious as classic version.
Recipe
Almond Florentine Cookies With Allulose Caramel
This healthier take on the traditional Florentine uses Allulose, a natural low-carb sweetener that actually caramelizes like sugar. The result? The same luxurious crunch and buttery caramel flavor, without the sugar spike.
Servings 10 cookies
Calories 1300kcal
Ingredients
- 150 g Almond flakes
- 30 g Candied orange peel
- 20 g Dried cranberries
- 120 g Allulose
- 30 g Butter
- 30 g Heavy Cream 33% Fat
Instructions
- Bake almond flakes at 170°C (340°F) in the oven for 5–7 minutes until light golden.
- Line a baking tray or flat cutting board with parchment paper.
- Melt the allulose in a skillet over high heat. It should turn a golden-brown caramel color.
- Stir in the butter until fully melted and combined.
- Pour in the heavy cream and wait a few seconds for the bubbling to subside. Stir in a pinch of baking soda.
- Add the toasted almond flakes, candied orange peel, and chopped cranberries. Stir well until every dry piece is evenly coated.
- Place 1–1.5 tablespoons of the mixture onto the prepared parchment. Flatten and shape into round shapes.
- Refrigerate the cookies for 30 minutes until the caramel sets.
