Korean Yakgwa, Ginger and Sesame Flower Cookies

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N Seoul Tower

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Korean Yakgwa, plated and ready to serve

Yakgwa are traditional flower-shaped cookies soaked in a sweet, ginger-scented syrup. They have recently become trendy again in Korean bakeries. This keto version bakes almond-flour cookies with sesame oil and soaks them in an allulose and ginger syrup, so they stay tender and glossy.

Per serving: 121 calories · 2.1 g net carbs · 4 g protein · 10 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Yakgwa

Korean Yakgwa, plated and ready to serve

Korean Yakgwa, Ginger and Sesame Flower Cookies

Yakgwa are traditional flower-shaped cookies soaked in a sweet, ginger-scented syrup. They have recently become trendy again in Korean bakeries. This keto version bakes almond-flour cookies with sesame oil and soaks them in an allulose and ginger syrup, so they stay tender and glossy.
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Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: Korean
Servings: 12 servings
Calories: 121kcal

Ingredients

  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • Pinch of salt and pinch of cinnamon
  • 2 tablespoons toasted sesame oil
  • 1 large egg
  • 2 tablespoons allulose
  • 1 teaspoon grated ginger juice
  • Syrup: 1/2 cup allulose, 1/4 cup water, 1 teaspoon grated ginger, pinch of cinnamon
  • 1 tablespoon pine nuts chopped, for garnish

Instructions

  • Heat the oven to 325°F (165°C) and line a baking sheet with parchment.
  • Mix the almond flour, coconut flour, baking powder, salt and cinnamon. Rub in the sesame oil with your fingertips, then add the egg, allulose and ginger juice and press into a dough.
  • Press the dough into a yakgwa mold or roll it 1/2 inch thick and cut into small flower shapes. Prick each cookie a few times with a toothpick.
  • Bake for 15 to 18 minutes, until golden. Cool slightly.
  • Simmer the syrup ingredients for 3 minutes until slightly thick. Place the warm cookies in the syrup for 1 hour, turning once, then drain on a rack and garnish with pine nuts.

Notes

Traditional yakgwa are deep-fried slowly in oil. Baking is easier and keeps the cookies from absorbing too much oil. Pricking them helps the syrup soak in.
Chef's Tip: A splash of soju or a teaspoon of rice wine in the dough is traditional and makes the texture flakier.
Keto Swap: Real yakgwa are made from wheat flour, honey and rice syrup. Almond flour and allulose syrup bring the carbs down to a fraction.
Success Tip: Store them in the syrup in the fridge for up to a week for an even softer texture.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 121kcal | Protein: 4g | Fat: 10g | Fiber: 2g
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Cooking Korean Yakgwa in the kitchen

About This Dish

Yak means medicine, and yakgwa got its name because honey was considered medicinal in old Korea. The cookies were so luxurious that during the Goryeo and Joseon dynasties their production was sometimes banned to save precious honey and oil. They are traditionally served at weddings, holidays and ancestral rites. In the early 2020s, yakgwa became a huge trend with young Koreans, who paired it with coffee and ice cream. The flower shape comes from carved wooden molds called yakgwapan.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 11: Desserts (N Seoul Tower). See all Korean recipes

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