Keto Jeolpyeon

Keto Jeolpyeon is a delightful low-carb twist on the traditional Korean rice cake, featuring a chewy texture and a subtly sweet flavor. Made with almond flour and coconut flour, this dessert is perfect for satisfying your sweet tooth while adhering to a ketogenic diet.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Psyllium husk powder - 5 grams
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Water - 150 milliliters
• Vanilla extract - 1 teaspoon
• Unsweetened cocoa powder - 10 grams (for chocolate flavor, optional)

Steps

1. In a mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, erythritol, baking powder, cocoa powder (if using), and salt.
2. In a separate bowl, mix the water and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
4. Knead the dough for a few minutes until it becomes smooth and elastic.
5. Divide the dough into two equal portions and shape them into small oval cakes.
6. Steam the cakes in a steamer basket lined with parchment paper for about 15 minutes.
7. Remove from the steamer and let them cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 9 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 150 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 ketogenic diets.
• Rich in healthy fats from almond flour, promoting satiety.

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