These traditional Sicilian Keto Italian fig cookies, Cuccidati, are now low carb and can be enjoyed on your ketogenic and low carb diet! Just 6 g net carbs per serving!
What is Cuccidati?
Cuccidati are tender Italian fig cookies, also known as buccellati, especially popular festive cookies at Christmas time.
My grandmother and mother have made these Italian fig cookies for as long as I can remember. During the holiday season these traditional Italian cookies are a favorite delicious cookie for everyone in my Sicilian family!
Turning the cookie dough and fig mixture into a low carb cuccidati was no easy feat!
Traditionally, cuccidati is made using shortening, but my mother and grandmother used butter so that's what I'm sticking with. If you do use shortening instead, your pastry dough will be a bit more flaky, but just as delicious!
Are Figs Keto?
Fresh figs are pretty low in carbs as opposed to dried figs.
10 grams of fresh figs has just 1.9 carbs.
10 grams of dried figs has 6.4 carbs.
Fresh figs are hard to find when they aren't in season so using dried figs, just less of them in this recipe, works to keep the carbs low enough to be considered keto friendly.
Why Prunes instead of Dates?
Traditionally dates are used in the filling for cuccidati, but they are higher in carbs that all other dried fruit we are using here so I swapped them with prunes which is what my grandmother preferred anyway.
10 grams of dried prunes has 6.1 carbs.
10 grams of dried dates has 7.5 carbs.
How to Make Cuccidati Fig Filling Low Carb
Traditional filling ingredients for the Italian fig cookies is dates, honey, raisins, some type of jam and figs.
To make this low carb we are using less figs, replacing dates with prunes, skipping the honey and jam and using a small amount of raisins.
We add a little dark rum and orange zest for flavors to be reminiscent of the traditional cuccidati.
Step 1
Add the prunes, golden raisins, figs, Allulose and water to a small saucepan and bring to a boil. Simmer for just a few minutes until prunes are plump.
Turn heat off and add rum, salt, vanilla, orange zest and cinnamon. Stir to combine.
Step 2
Pour mixture into a food processor. Add walnuts. Process until smooth like a thick paste. Cool.
Place in an airtight container and refrigerate 3 -4 hours or overnight if possible is best.
How to Make Cuccidati Keto Dough
Ingredients
For the keto dough ingredients you need;
unsalted softened butter
low carb confectioners sweetener
egg at room temperature
heavy cream or coconut cream
vanilla extract
almond flour or sunflower seed flour for nut free
unflavored whey protein powder
salt
baking powder and baking soda
Directions
In a stand mixer with the paddle attachment or large bowl, place the butter, sweetener, egg, heavy cream, and vanilla extract. Beat until smooth.
Combine flour, whey, salt, baking powder and baking soda. Pour half into the stand mixer and blend to combine. Pour in the remaining dry ingredients and mix until combined.
Place a piece of plastic wrap on your surface. Divide the dough in half. Place on dough in the center of the wrap, fold over to form a ball and refrigerate for one hour. Do the same with the second piece of dough.
Assemble Keto Italian Fig Cookies
Preheat oven to 400 degrees F. Lay parchment paper onto a large baking sheet pan. Set aside.
Remove one dough from plastic wrap and place onto another piece parchment paper on your work surface.
Place a second piece of parchment paper over the dough, flatten dough slightly with hands, then with the help of a rolling pin, make a rectangle shape 16 by 6 inches.
Spoon half of the filling mixture onto the center of the rectangle. Use the parchment paper, the long side facing you to lift the dough and fold over toward the filling away from you. Roll once again to seal the dough together.
Lift parchment paper with dough and roll it over, seam side down, onto your prepared baking sheet pan.
Bake for 12-14 minutes in the middle shelf of your oven until edges are golden brown. Cool completely before slicing on the diagonal. You should be able to make 16 cookies from one half of the dough.
Repeat this process with the remaining dough and filling.
Once the cookies have been cooled and sliced, dust with low carb confectioners sweetener or top with icing if you prefer.
Can I leave out the Sweetener?
You can certainly leave out the low carb sweetener used if you prefer. The dried fruits we are using have sweetness to them, but since it's a Christmas cookie, many people are accustomed to super sweet fillings.
If you can't buy Allulose where you live, I'd recommend using a Monk Fruit brown sugar substitute in the filling.
You can leave out my sweetener or swap it with another low carb sweetener you prefer.
Here's my Sweetener Guide & Conversion Chart to help you make a decision on the right amount to use in place of the sweetener in my cuccidati delicious cookies.
Can I leave out the Whey Protein Powder?
You could leave out the whey protein powder, but I do feel this ingredient really provides the best pastry dough texture like the original recipe for this Italian Christmas cookie. It works well to provide a nice chew.
If you want to leave it out, add more almond flour to replace the amount of protein powder I used in this recipe.
Keto Toppings for Keto Cucciati
My grandmother kept it simple using powdered sugar so that's what I've done here in my low carb cuccidati recipe. A simple dusting of low carb confectioners is all you need for this cookie recipe.
You can make a simple icing if you'd like. This Low Carb Icing is perfect for topping these Italian fig cookies once they've baked and cooled completely.
You can also sprinkle with some sugar free sprinkles as well!
LOW CARB Keto ITALIAN FIG COOKIE (CUCCIDATI)
Low Carb Cuccidati
Ingredients
Filling
- 1 cup prunes
- ⅓ cup raisins
- 3 dried figs stem removed, chopped
- ¼ cup Allulose liquid or confectioners
- ½ cup water
- 1 tablespoon dark rum or 1 teaspoon rum extract
- pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ½ teaspoon cinnamon
- ⅓ cup walnuts
Dough
- ½ cup unsalted butter softened
- 1 cup Monk Fruit Allulose confectioners
- 1 large egg room temp
- 2 tablespoon heavy cream or coconut cream
- 2 teaspoon vanilla extract
- 1.5 cups almond flour
- ½ cup unflavored whey protein powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Filling
-
Add the prunes, raisins, figs, Allulose and water to a small saucepan and bring to a boil. Simmer for just a few minutes until prunes are plump. Turn heat off and add rum, salt, vanilla, orange zest, and cinnamon to the hot water. Stir to combine.
-
Pour mixture into a food processor. Add walnuts. Process until smooth like a thick jam. Cool. Place in an airtight container and refrigerate 3 -4 hours or overnight if possible is best.
Dough
-
In a stand mixer with the paddle attachment or large bowl, add the wet ingredients; the butter, sweetener, egg, heavy cream, and vanilla extract. Beat until smooth.
-
Whisk together the almond flour, whey, salt, baking powder and baking soda. Pour half the flour mixture into the stand mixer and blend to combine. Pour in the remaining dry ingredients and mix until dough forms.
-
Place a piece of plastic wrap on your surface. Divide the dough in half. Place dough in the center of the wrap, fold over to form a ball and refrigerate for one hour. Do the same with the second piece of dough.
Assemble
-
Preheat oven to 400 degrees F. Lay parchment paper onto a large baking sheet pan. Set aside
-
Remove one chilled dough from plastic wrap and place onto another piece parchment paper on your work surface. Place a second piece of parchment paper over the dough, flatten dough slightly with hands, then use a rolling pin to make a rectangle shape 16 by 6 inches. You can also use a lightly floured surface if you prefer.
-
Spoon half of the filling mixture onto the center of the rectangle. Use the parchment paper, the long side facing you to lift the dough and fold over toward the filling, away from you. Roll once again folding dough over the fig jam and sealing together.
-
Lift parchment paper with dough and roll over, seam side down, onto your parchment lined baking sheet pan.
-
Bake for 12-14 minutes in the middle shelf of your oven until edges are golden brown. Cool completely on cookie sheet pan before slicing on the diagonal. You should be able to make 16 cookies from one half of the dough.
-
Repeat this process with the remaining chilled dough and filling.
-
Once the cookies have been cooled and been sliced, dust with low carb confectioners sweetener or top with icing if you prefer.
-
Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Notes
Nutrition
The post Low Carb Italian Fig Cookies (Cuccidati) appeared first on Sugar-Free Mom.
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