Low Carb Tteok

Low Carb Tteok is a delightful twist on the traditional Korean rice cake, featuring almond flour and coconut flour for a satisfying texture without the carbs. This sweet treat is perfect for those following a low carbohydrate diet, providing a rich flavor and a chewy bite.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Egg - 1 large
• Unsweetened almond milk - 60 ml
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Unsweetened shredded coconut - 20 grams (for topping)

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 egg, almond milk, and vanilla extract 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 prepared baking dish and spread it evenly.
6. Sprinkle the unsweetened shredded coconut on top of the batter.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Allow the Tteok to cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.
9. Cut into squares and serve. Enjoy your Low Carb Tteok!

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 50 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.05 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• High in fiber, which can aid in digestion and promote satiety.

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