Keto Rice Cake

Keto Rice Cake is a delightful low-carb dessert inspired by traditional Korean flavors, featuring a chewy texture and a hint of sweetness. Perfect for satisfying cravings while adhering to a ketogenic diet.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 30 grams
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Unsweetened almond milk - 100 ml
• Egg - 1 large
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Butter - 20 grams (melted)

Steps

1. Preheat your oven to 180°C (350°F) and line a small baking dish with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, egg, vanilla extract, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Transfer the batter to the lined baking dish and spread it evenly.
6. Bake in the preheated oven for 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool for a few minutes before slicing into squares or rectangles.
8. Serve warm or at room temperature, and enjoy your Keto Rice Cake!

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 80 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

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

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