Keto Dango

Keto Dango is a delightful low-carb twist on the traditional Japanese rice dumpling, made with almond flour and served with a rich sugar-free syrup. This dessert offers a satisfying chewy texture while keeping your carb intake in check.

Ingredients

• Almond flour - 100 grams
• Psyllium husk - 10 grams
• Baking powder - 1 teaspoon
• Water - 100 ml
• Erythritol - 2 tablespoons
• Coconut cream - 50 ml
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. In a mixing bowl, combine the almond flour, psyllium husk, baking powder, and salt.
2. In a separate bowl, mix the water, erythritol, coconut cream, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Divide the dough into 8 equal pieces and roll each piece into a ball.
5. Bring a pot of water to a gentle boil and carefully drop the dango balls into the water.
6. Cook for about 10 minutes, or until the dango floats to the surface.
7. Using a slotted spoon, remove the dango and let them cool on a plate.
8. Serve the dango warm or at room temperature, drizzled with additional coconut cream or a sugar-free syrup if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 7 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• Rich in healthy fats and fiber, promoting satiety and digestive health.

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