Buñuelos de Nopal

Buñuelos de Nopal are a delightful twist on traditional Mexican buñuelos, incorporating the nutritious nopal cactus for a low-carb dessert. These crispy, lightly sweetened treats offer a unique flavor profile that is both satisfying and guilt-free.

Ingredients

• Nopal cactus pads - 200 grams, diced
• Almond flour - 100 grams
• Egg - 1 large
• Coconut flour - 30 grams
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Erythritol or preferred low-carb sweetener - 2 tablespoons
• Cinnamon - 1 teaspoon
• Oil for frying - 200 ml

Steps

1. Prepare the nopal by rinsing it under cold water, removing the thorns, and dicing it into small pieces.
2. In a pot of boiling water, blanch the diced nopal for 5 minutes, then drain and allow to cool.
3. In a mixing bowl, combine almond flour, coconut flour, baking powder, erythritol, cinnamon, and salt.
4. In another bowl, whisk the egg and vanilla extract, then add the blanched nopal and mix well.
5. Gradually add the dry ingredients to the wet mixture until a dough-like consistency forms.
6. Heat oil in a frying pan over medium heat.
7. Scoop a tablespoon of the dough and flatten it into a disc shape with your hands.
8. Fry the discs for about 3-4 minutes on each side or until they turn golden brown.
9. Remove from the pan and place on paper towels to drain excess oil.
10. Serve warm, optionally dusted with a sprinkle of cinnamon or additional erythritol.

Nutrition

• Calories: 190
• Protein: 6 g
• Carbs: 16 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12.5 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Low in carbohydrates, making it suitable for low-carb diets.

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