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.
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 7 hourshours15 minutesminutes
Servings 10cookies
Calories 1300kcal
Ingredients
150 gAlmond flakes
30gCandied orange peel
20gDried cranberries
120 gAllulose
30gButter
30gHeavy Cream33% 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.