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prep time
45 min
cook time
15 min
ready time
1 h 0 min
Easy Keto Ghoriba
Ghoriba is a traditional Moroccan shortbread cookie usually made with nuts and seeds. This low-carb adaptation is one of our favorite Moroccan Keto recipes. These easy Keto Ghoriba cookies are crispy on the outside and tender on the inside, with a wonderful almond aroma. You can optionally add a few drops of almond extract for a deeper almond flavor. Another great idea for authentic flavor is to spray the cookies with some edible rose water right before baking. The result will be delicious! Make sure to cool the cookies completely before serving. Please note that the total preparation time includes the time necessary to cool the cookies.
Can I replace almond flour with coconut flour?
We don't recommend replacing the almond flour. Almond flour is what gives these cookies their authentic flavor. Adding coconut flour will also make your cookies too dense, and the results won't be the same.
What type of jam to use?
You can use any of your favorite Keto-friendly jam. The taste will vary slightly, but the results will still be great!
Is cornstarch Keto-friendly
Cornstarch is not typically Keto-friendly. However, a small amount of cornstarch won't affect your Keto diet.
Net Carbs
4 g
Fiber
1.5 g
Total Carbs
8.6 g
Protein
3.6 g
Fats
9.1 g
116 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.5 cup
Cornstarch
3 tbsp
Melted Butter
2 tbsp
Powdered Erythritol (Icing Sugar)
0.25 cup
Egg whites
2 large
Baking powder
1 tsp
Raspberry Jam Sugar Free
2 tbsp
Lemon juice
2 tsp
Recipe Steps
steps 5
1 h
Step 1
Add the almond flour, cornstarch, powdered erythritol, and baking powder to a bowl. Whisk until completely combined. Make sure to break up any lumps.Step 2
Add the egg whites, melted butter, raspberry jam, and lemon juice to another bowl. Using a hand mixer on medium speed, and beat until fully combined. This should take about 2 minutes.Step 3
Add the dry ingredients and continue to mix until completely smooth. The dough will be slightly sticky, but that's completely normal. Refrigerate for 30 minutes.Step 4
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper. Scoop out about two tablespoons of the mixture and shape it into a ball. Repeat with the remaining mixture. Place the balls on the prepared baking tray and gently press each to form a cookie. Bake for 15 minutes.Step 5
When done, remove the cookies from the oven. Cool completely before serving. Optionally, dust with some powdered erythritol before serving.
Comments
Turtlady a year ago
I am allergic to corn, so can you suggest alternatives to the cornstarch and erythritol (which is made from fermented corn? Would honey work?
recipewriter a year ago
You can replace the cornstarch with arrowroot powder. You can use some honey or coconut sugar. However, both honey and coconut sugar are high in carbs, and they are not keto.
Cheryll a year ago
You could try Splenda, that's what I'm going to do.
GorgeousAvocado632980 a year ago
Can I substitute whey protein powder or vital wheat gluten for the corn starch?
recipewriter a year ago
Unfortunately, no. Vital wheat gluten and protein powder aren't suitable for this recipe.
Ronnie a year ago
This would make a great breakfast cookie by adding some nuts and seeds as well. Just an idea. Sometimes I just want something to nibble on and not eat a whole breakfast. Thanks for the recipe.
recipewriter a year ago
We absolutely agree! Adding some nuts and seeds is a wonderful idea! :) Thanks for sharing!
josie0695 a year ago
So, in step 1, we're using almond FLOUR and not almond butter -- is that right?
recipewriter a year ago
Yes, it's almond flour! Thanks for catching that!
Ronnie a year ago
Yes, it’s almond flour.
UnbelievableCauliflower571853 a year ago
Yep! Think they got a bit muddled