Keto Baked Tteokbokki

Keto Baked Tteokbokki is a low-carb twist on the classic Korean street food, featuring chewy cauliflower rice cakes drenched in a spicy and savory gochujang sauce. This baked version is not only delicious but also healthier, making it perfect for a keto lifestyle.

Ingredients

• Cauliflower rice - 200 grams
• Almond flour - 50 grams
• Egg - 1 large
• Mozzarella cheese - 100 grams, shredded
• Cream cheese - 30 grams
• Gochujang (Korean chili paste) - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the cauliflower rice, almond flour, egg, shredded mozzarella, and cream cheese until well mixed.
3. Add the gochujang, soy sauce, garlic powder, onion powder, and sesame oil to the mixture. Stir until fully incorporated.
4. Transfer the mixture to a greased baking dish, spreading it evenly.
5. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in healthy fats and protein, promoting satiety and muscle maintenance.

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