Servings: 4 servings
Calories: 298kcal
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp psyllium husk powder
- 1/4 cup hot water
- 1 tbsp avocado oil
- 2 cups coconut milk
- 1/3 cup allulose or preferred keto sweetener
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Combine almond flour, coconut flour, and psyllium husk in a bowl. Add hot water and avocado oil, mixing until a soft, pliable dough forms.
- Roll the dough into small balls, about the size of a marble.
- Bring a pot of water to a gentle boil and drop in the dough balls. Cook 4-5 minutes, until they float to the surface, then remove with a slotted spoon.
- In a separate pot, warm the coconut milk with allulose, vanilla, and a pinch of salt until just simmering.
- Divide the cooked dumplings among bowls and ladle the warm coconut milk over them.
Notes
Chef's Tip: Roll the dumplings small and uniform in size so they cook through evenly and float at the same time. Keto Swaps: an almond and coconut flour dough replaces the traditional glutinous rice flour, keeping the same chewy bite with far fewer carbs.
Nutrition
Calories: 298kcal | Protein: 7g | Fat: 26g | Fiber: 4g
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About This Dish
Tang yuan traditionally mark the winter solstice — small chewy dumplings symbolizing family reunion, served floating in a warm, fragrant coconut soup.
An almond and coconut flour dough replaces the traditional glutinous rice flour, keeping the same chewy bite with far fewer carbs.