Servings: 4 servings
Calories: 248kcal
Ingredients
- 1.5 cups walnuts toasted
- 3 cups unsweetened almond milk
- 1/3 cup allulose or preferred keto sweetener
- 1 tbsp glucomannan powder mixed with 2 tbsp water
- 1/2 tsp cinnamon
Instructions
- Grind the toasted walnuts in a high-powered blender with 1 cup of the almond milk until very smooth.
- Pour the walnut mixture into a saucepan with the remaining almond milk, allulose, and cinnamon. Bring to a gentle simmer, stirring often.
- Stir in the glucomannan slurry and simmer 2-3 minutes, until the soup thickens to a velvety consistency.
- Serve warm in small bowls.
Notes
Chef's Tip: Toasting the walnuts before blending deepens their flavor significantly compared to using them raw. Keto Swaps: a glucomannan slurry replaces the traditional rice flour thickener, and allulose replaces sugar.
Nutrition
Calories: 248kcal | Protein: 7g | Fat: 22g | Fiber: 3g
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About This Dish
Hup tao wu closes out a Cantonese banquet the way it should — rich, warm, and just sweet enough, ground walnuts giving it real depth.
A glucomannan slurry replaces the traditional rice flour thickener, and allulose replaces sugar.