Ingredients:
- 3 large egg(s)
- 3 Tbsp. powdered erythritol divided
- 1/4 tsp. pure vanilla extract
- 1 serving Salted Caramel Keto Chow
- 1/4 tsp. baking powder
- cooking oil spray
Caramel Coating
- 4 Tbsp. unsalted butter
- 1 Tbsp. brown erythritol blend
- 1 Tbsp. heavy cream
- 2 Tbsp. Salted Caramel Keto Chow
- Stand mixer, piping bag, sifter or fine sieve
Directions:
- Preheat the oven to 325°F and line two baking sheets with parchment paper. Spray lightly with oil.
- Separate the whites and yolks of two eggs. Add the third egg to the egg yolks.
- Place the egg whites in the bowl of the stand mixer and beat on medium speed until they are frothy.
- Sift two tablespoons of the powdered erythritol into the egg whites. Beat on high speed until the whites hold stiff peaks.
- Combine the egg yolks, remaining powdered erythritol, and vanilla extract and beat on medium-high speed until light and doubled in volume. This will take 3-4 minutes. When the mixture is ready it will be butter-colored and will form ropes on the surface of the mixture when dropped from the mixer attachment before sinking back in.
- Sift the Keto Chow and baking powder over the egg mixture. Use a silicone spatula to gently fold the dry ingredients into the batter. The mixture will look slightly lumpy.
- Add one third of the beaten egg whites to the batter and carefully fold in.
- Add the remaining egg whites and carefully fold in, keeping as much air in the mixture as possible.
- Transfer the mixture to a piping bag with no tip.*
- Use a gentle steady pressure to pipe 3.5-inch long “ladyfingers.” Leave two inches between each cake.
- Dust lightly with powdered erythritol.
- Bake for 10-12 minutes, or until slightly browned.
- Let cool completely before carefully pulling the ladyfingers off the parchment paper.
- To make the caramel coating, melt the butter and brown erythritol together in a small pan over low heat, or in a small bowl in the microwave.
- Stir in the heavy cream then whisk in the Keto Chow.
- The mixture may look curdled at first. Keep stirring and it will begin to look smooth and glossy.
- Working quickly, spread about a teaspoon of the caramel topping on each ladyfinger.
- Place the coated cookies in the freezer for 2-3 minutes to set the coating.
- Store in a single layer in an airtight container in the refrigerator for up to three days.
*If you don’t have a piping bag, use a plastic storage bag with the corner cut off.
Nutrition Facts
Caramel Coated Ladyfingers
Serving Size
2 ladyfingers
Amount per Serving
Calories
94.89
% Daily Value*
Fat
7.55
g
12
%
Saturated Fat
4.16
g
26
%
Trans Fat
0.23
g
Polyunsaturated Fat
0.45
g
Monounsaturated Fat
2.31
g
Cholesterol
79.34
mg
26
%
Sodium
157.28
mg
7
%
Potassium
246.46
mg
7
%
Carbohydrates
7.55
g
3
%
Fiber
0.81
g
3
%
Sugar
0.36
g
0
%
Sugar Alcohol
6.33
g
Net Carbs
0.4
g
Protein
5.98
g
12
%
Vitamin A
413.33
IU
8
%
Vitamin C
17.34
mg
21
%
Calcium
123.91
mg
12
%
Iron
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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