Servings: 6 servings
Calories: 291kcal
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella
- 2 tablespoons cream cheese
- 1 cup blanched almond flour
- 1 large egg
- 1 tablespoon allulose
- 1/2 teaspoon baking powder
- Filling: 1/4 cup allulose (or brown-style allulose), 1 teaspoon cinnamon, 1/4 cup chopped walnuts, 1 tablespoon butter, softened
- 1 tablespoon butter for frying
Instructions
- Mix the filling ingredients in a small bowl.
- Melt the mozzarella and cream cheese in the microwave in 30-second bursts, stirring until smooth. Stir in the almond flour, egg, allulose and baking powder and knead into a soft dough. Chill for 10 minutes.
- With oiled hands, divide the dough into 6 balls. Flatten each into a 4-inch circle, place a spoonful of filling in the center, and pinch the edges together to seal completely.
- Melt the butter in a nonstick skillet over medium-low heat. Place the balls seam side down and cook for 2 minutes.
- Flip and press each one flat with an oiled spatula to about 1/2 inch thick. Cook 2 to 3 minutes more per side, until golden and the filling has melted. Let cool for 2 minutes before eating.
Notes
Seal the dough completely or the filling will leak and scorch in the pan. The filling is very hot when they come off the griddle, so warn little ones to wait a moment.
Chef's Tip: Add a few pumpkin seeds and sunflower seeds to the filling for ssiat hotteok, the famous seed-stuffed version from Busan.
Keto Swap: Hotteok dough is made from wheat and glutinous rice flour, and the filling is brown sugar. A mozzarella-almond dough and cinnamon allulose filling keep the chewy outside and syrupy center.
Success Tip: Kids love helping to stuff and seal them. Make them a weekend breakfast treat.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 291kcal | Protein: 12g | Fat: 25g | Fiber: 2.6g
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