Servings: 12 servings
Calories: 164kcal
Ingredients
- 2 cups almond flour
- 1/2 cup allulose or preferred keto sweetener
- 1/2 tsp baking powder
- 1/2 cup cold butter softened
- 1 egg separated
- 1/2 tsp almond extract
- 12 whole almonds for topping
Instructions
- Preheat the oven to 160C (325F) and line a baking sheet with parchment.
- In a bowl, combine almond flour, allulose, and baking powder.
- Cut in the softened butter, then add the egg yolk and almond extract, mixing until a soft dough forms.
- Shape into 12 balls and flatten slightly on the baking sheet.
- Press a whole almond into the center of each cookie.
- Brush the tops lightly with the beaten egg white for shine.
- Bake 13-15 minutes, until lightly golden at the edges. Cool completely on the sheet before handling, as they're delicate while warm.
Notes
Chef's Tip: Let the cookies cool fully on the baking sheet before moving them - almond flour cookies are fragile straight from the oven and firm up as they cool. Keto Swaps: almond flour replaces wheat flour, and allulose replaces sugar, keeping the same crumbly, nutty texture.
Nutrition
Calories: 164kcal | Protein: 4g | Fat: 15g | Fiber: 2g
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About This Dish
Hup toh soh show up on Chinese New Year trays across Cantonese households — crumbly, richly almond-scented, and topped with a single whole almond.
Almond flour replaces wheat flour, and allulose replaces sugar, keeping the same crumbly, nutty texture.