Low Carb Poppy Seed Hamantaschen

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This low carb take on the traditional Hamantaschen uses almond flour cookie dough for the pastry. The filling is made with poppy seeds, a few chia seeds to help thicken it and some milk and sweetener. If you aren’t a fan of poppy seeds, consider using this low carb raspberry chia seed jam for the filling instead.

(57 votes, average: 3.75 out of 5)
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Low Carb Poppy Seed Hamantaschen

Ingredients

    Filling:
  • 6 tbsp poppy seeds
  • 2 tbsp chia seeds
  • 1/2 cup unsweetened almond milk or cashew milk
  • 3 tbsp powdered Swerve Sweetener
  • 1 tsp orange zest
  • Pastry:
  • 2 cups finely ground almond flour
  • 1/4 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 1 large egg
  • 2 1/2 tbsp butter, melted
  • 1/8 tsp stevia extract

Instructions


  1. For the filling, grind poppy seeds and chia seeds in a food processor or coffee grinder until they resemble flax seed meal.
  2. Combine ground seeds, nut milk and sweetener in a small pan over medium low heat. Stir and let come to a simmer. Cook until milk is absorbed and mixture has thickened. Set aside.
  3. For the pastry, preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
  4. Combine almond flour, sweetener, salt and lemon zest in a medium bowl. Add egg, melted butter and stevia extract and stir until dough comes together.
  5. Turn out dough onto a large piece of parchment paper and top with another large piece of parchment. Roll out to 1/8 inch thick. Using a 3 inch round cookie cutter, cut as many circles as possible. Gently loosen circles from parchment with a sharp knife or an offset spatula and transfer to prepared baking sheet. Cover with plastic wrap while you continue, so pastry does not dry out.
  6. Reroll dough and cut out more circles (you should get about 18). Spoon abut 3/4 of a teaspoon of the filling into the center of each circle and then gently fold in 3 sides to form a triangle, pinching the corners together.
  7. Bake 12 to 15 minutes, until edges are just golden brown. Remove and let cool.

Yield: approximately 18 cookies (Hamantaschen)

Cholesterol: 4mg

Food energy: 110 kcal

Total fat: 9.43g

Calories from fat: 84

Carbohydrate: 4.14g (4.76g)

Protein per serving: 3.78g

Total dietary fiber: 2.51g

Sodium per serving: 59g

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susan
susan
4 months ago

I made this recipe and it turned out terrible. The almond flour remained too wet to even roll out, using the 2 cups specified. I had to add another full cup of flour and then refrigerate it. I’ve made hamantaschen many times before, but never keto (non wheat flour). Had the butter not been specified as “melted”, the dough might have come out OK, but not given the quantities specified, especially the melted butter.

Joyce Tamara
Joyce Tamara
5 months ago

These came out amazing! We ignored the amounts of orange zest in the filling and added a TON to taste, ditto with the lemon zest in the pastry. We like stronger flavors, and my husband ate 3 in a row! (He weighs 155 soaking wet ?) The filling isn’t pretty like sugary ones, I’m thinking of trying liquid Allulose next time to go for gloss, but really, it’s all nitpicking, because they are delicious! Next time we’re trying LC raspberry jam and SF apple compote. Cannot wait! As for the comments? Almond flour dough doesn’t behave like regular dough. Be… Read more »

Judy
Judy
5 months ago

Hi, I found the dough very stiff. It cracked when I tried to bring the sides up. Would love tips.

Linda
Linda
5 months ago
Reply to  Judy

i found that I rolled it thicker it broke less when folding.

Ginamarie Engels
Ginamarie Engels
5 months ago

This recipe is fantastic! The dough was great and easy to work with, although I have to get better at learning to cover it so it stays moist while trying to fill and put the cookies into triangles. 12 to 13 mins baking was great for me. I used lemon juice and a little nut milk for the 1/2 cup of milk for filling instead and it worked beautifully. Also added 1/2 a tsp of agar to make the jelly a little thicker. Thank you for this beautiful recipe. May HaShem bless you! Chag Sameach Purim almost!

Niki
Niki
5 months ago

I’d love to know how she made these without them constantly falling apart either in her hands or the oven?
What’s the secret because they do not want to remain one piece.

debi
debi
5 months ago

How many are a serving????

Shosh
Shosh
1 year ago

Question please: The lovely recipe lists orange zest for the filling – but the instructions never say when to add it (i.e., before or after cooking the seeds mixture). Please clarify. Thank you.

Linda
Linda
5 months ago
Reply to  Shosh

It’s lemon zest, on step 4.

Louise
Louise
1 year ago

Terrific recipe for Purim or year round. Love the filling and the dough is easy to work with.

Judy
Judy
5 months ago
Reply to  Louise

I could not get the dough to pinch without cracking and making a mess.

I wish I knew how you did it.

Leslie Collins
Leslie Collins
1 year ago

I am super excited to try these for Purim and just a plug in, Carolyn’s low-carb raspberry chia seed jam is to die for! Everyone liked it!!!

Mercedes
Mercedes
1 year ago

Have you ever attempted a poppy roll with this dough instead of the individual cookies?

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