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–+ servings

Turrón de Doña Pepa Keto

Lima's famous October dessert: stacked layers of anise-scented cookie glazed with a spiced honey-style syrup and finished with colorful sprinkles.
Print Recipe
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Peruvian
Servings: 12 servings
Calories: 240kcal

Ingredients

  • 3 cups almond flour
  • 1/2 cup butter softened
  • 1/2 cup allulose
  • 2 large eggs
  • 1 tbsp ground anise seed
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 3/4 cup allulose (for glaze)
  • 1/4 cup water
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 tsp orange zest
  • Sugar-free sprinkles and dried fruit, for garnish

Instructions

  • Cream the butter and ½ cup allulose, then beat in the eggs.
  • Mix in the almond flour, anise, baking powder, and salt to form a firm dough.
  • Preheat the oven to 325°F. Divide the dough into 5–6 portions and roll each very thin into a rectangle. Bake 8–10 minutes each, until just golden at the edges.
  • Simmer the ¾ cup allulose, water, cinnamon stick, cloves, and orange zest 8–10 minutes, until syrupy. Strain.
  • Stack the cookie layers, brushing each with the warm glaze as you go.
  • Pour the remaining glaze over the top and finish with sprinkles and dried fruit.
  • Let set at least 1 hour before slicing into bars.

Nutrition

Serving: 1serving | Calories: 240kcal | Protein: 6g | Fat: 20g | Fiber: 1g
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