Servings: 6 servings
Calories: 260kcal
Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons allulose
- 1 teaspoon baking powder
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 2 tablespoons butter melted, plus more for greasing
- 1/2 teaspoon vanilla extract
- Filling: 4 ounces cream cheese, softened, 2 tablespoons allulose, 1/2 teaspoon vanilla
Instructions
- Beat the cream cheese, allulose and vanilla until smooth for the filling.
- Whisk the almond flour, coconut flour, allulose and baking powder. Add the eggs, almond milk, butter and vanilla and whisk into a smooth batter. Let it rest for 5 minutes.
- Heat a bungeoppang (fish-shaped) pan or a mini waffle maker and brush with butter.
- Fill one side of the mold one-third full with batter, add a spoonful of filling, and cover with a little more batter. Close the pan.
- Cook for 2 to 3 minutes per side over medium-low heat, until golden and crisp. Serve warm.
Notes
Almond-flour batter is more delicate than wheat batter, so keep the heat moderate and let the waffles cook until they release easily. A mini waffle maker makes round versions with the same flavor.
Chef's Tip: Overfill slightly so the batter seeps out of the edges and forms a crisp, lacy rim, which many people consider the best part.
Keto Swap: Bungeoppang batter is wheat flour and sugar, and red bean paste is high in carbs. Almond flour, allulose and cream cheese filling make a keto treat.
Success Tip: Ask the family: head first or tail first? It is a classic Korean icebreaker question.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 9g | Fat: 22g | Fiber: 2.9g
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