Keto Gyeongdan

Keto Gyeongdan is a delightful low-carb take on the traditional Korean dessert, offering a chewy texture with a nutty filling. These delightful rice cakes are made with almond flour and filled with a sweetened red bean paste, perfect for satisfying your sweet tooth while staying keto-friendly.

Ingredients

• Almond flour - 100g
• Psyllium husk - 10g
• Boiling water - 100ml
• Sweetener (erythritol or monk fruit) - 30g
• Red bean paste (sugar-free) - 50g
• Unsweetened cocoa powder - 10g
• Sesame seeds - 10g

Steps

1. In a bowl, mix almond flour, psyllium husk, and sweetener until well combined.
2. Gradually add boiling water to the dry mixture, stirring quickly until a dough forms. Let it cool for about 5 minutes.
3. Divide the dough into 4 equal portions and flatten each into a disc, about 5 cm in diameter.
4. Place a teaspoon of sugar-free red bean paste in the center of each disc and carefully fold the edges over to seal, shaping them into balls.
5. Dust the outside of each ball with unsweetened cocoa powder, then roll in sesame seeds for added texture.
6. Place the finished Gyeongdan on a plate and let them set in the refrigerator for about 30 minutes before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 8 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from almond flour, promoting satiety.

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