Keto Kkwabaegi

Keto Kkwabaegi is a delightful low-carb twist on the traditional Korean doughnut, offering a crispy exterior and a soft, chewy interior while being keto-friendly. Perfect for satisfying your sweet tooth without derailing your diet.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 30 grams
• Granular erythritol - 40 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Egg - 1 large
• Unsweetened almond milk - 60 ml
• Vanilla extract - 1 teaspoon
• Coconut oil - for frying

Steps

1. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
2. In another bowl, whisk together the egg, almond milk, and vanilla extract until well blended.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more almond flour.
4. Divide the dough into 4 equal parts and roll each part into a long rope, about 20 cm long.
5. Twist each rope into a figure-eight shape and press the ends to seal.
6. In a deep pan, heat coconut oil over medium heat to about 180°C (350°F).
7. Carefully place the twisted dough into the hot oil, frying for 2-3 minutes on each side or until golden brown.
8. Remove the fried Kkwabaegi and place them on a paper towel to drain excess oil.
9. Serve warm, optionally dusted with a bit more erythritol for sweetness.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• High in healthy fats and fiber, promoting satiety and aiding digestion.

Tags