Keto Injeolmi

Keto Injeolmi is a delightful low-carb twist on the traditional Korean rice cake, offering a chewy texture and a nutty flavor without the carbs. Made with almond flour and coated in a mixture of finely ground nuts, this dessert is not only keto-friendly but also a satisfying treat for any occasion.

Ingredients

• Almond flour - 100 grams
• Keto-friendly sweetener (like erythritol) - 30 grams
• Water - 150 milliliters
• Psyllium husk powder - 5 grams
• Salt - 1 pinch
• Unsweetened shredded coconut - 20 grams
• Ground sesame seeds - 20 grams

Steps

1. In a medium saucepan, combine the almond flour, keto-friendly sweetener, psyllium husk powder, salt, and water. Stir until well combined.
2. Place the saucepan over medium heat and continuously stir the mixture until it thickens and pulls away from the sides of the pan, about 5-7 minutes.
3. Once thickened, remove the mixture from the heat and let it cool slightly for about 5 minutes.
4. While the mixture is cooling, prepare a plate with a mix of shredded coconut and ground sesame seeds.
5. Once the dough is cool enough to handle, shape it into small bite-sized squares or balls.
6. Roll the formed pieces in the coconut and sesame mixture until fully coated.
7. Allow the Keto Injeolmi to cool completely before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.15 L

Health Benefits

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

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