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Keto Melomakarona: Low-Carb Greek Honey Cookies Recipe

Keto Melomakarona

Easy Keto Melomakarona (Greek Christmas Cookies)

A simple, low-carb version of classic Greek melomakarona—soft, spiced cookies finished with keto maple syrup. Perfect for holiday baking or anytime you want a gluten-free, nut-free option.
Course: Dessert
Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 16 cookies
Calories: 68kcal

Ingredients

  • 84 grams coconut flour (3/4 cup)
  • 10 grams baking powder (2 tsp)
  • 1/4 tsp salt
  • 2 tsp ground cinnamon or spices of choice
  • 6 TBS butter, softened
  • 25 grams granulated sweetener (2 TBS) I use Lakanto classic monkfruit sweetener
  • 25 grams brown sugar sweetener (2 TBS) I use Lakanto brown sweetener
  • 2 large room temperature eggs
  • 30 ml olive oil (2 TBS)
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 180 grams keto maple syrup, divided (3/4 cup + 2 TBS) I use Lakanto maple syrup
  • desired amount of finely chopped nuts for nut free use a mix of powdered sweetener and ground cinnamon

Instructions

  • If using an air fryer, preheat to 325°F (about 5 minutes). If using an oven, preheat to 375°F and line a large baking sheet with parchment paper. Sift coconut flour, baking powder, salt, and cinnamon into a medium bowl until evenly combined and lump-free. Set aside.
  • In a large bowl, beat the softened butter with the granulated and brown sweeteners on medium speed for about 1 minute, until creamy. Add the eggs, olive oil, extracts, and 2 tablespoons (30 g) of the keto maple syrup. Beat on medium for 30 seconds, scraping the bowl as needed, until fully combined.
  • With the mixer on low, gradually add the dry ingredients to the wet mixture until incorporated. Increase speed to medium and beat for another 30–45 seconds until you have a smooth, moist dough. Prepare a clean work surface with parchment paper.
  • Scoop 2 tablespoons of dough at a time onto the parchment and shape each into a smooth oval. Keep the surface smooth for neat cookies. If using an air fryer, line the basket with parchment (do not leave loose paper). Arrange cookies in a single layer with space between them.
  • Air fry at 325°F for 5–7 minutes or until golden brown. If baking, place on the prepared sheet and bake at 375°F for 15–18 minutes or until browned. Remove from heat.
  • Let the cookies rest 5 minutes in the air fryer or on the sheet so they firm up and won’t crumble. Transfer to a wire rack to cool completely. Line a large baking sheet with fresh parchment paper for the syrup step.
  • Place the cooled cookies on the lined baking sheet. Warm the remaining 3/4 cup (about 150 g) of keto maple syrup in a microwave-safe cup or on the stovetop until hot but not boiling. Spoon syrup over each cookie to taste.
  • If desired, sprinkle with finely chopped nuts or a nut-free topping made from powdered sweetener and cinnamon. Let the cookies sit 5–10 minutes to absorb the syrup, then serve.

Nutrition

Serving: 1cookie | Calories: 68kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 6.8g