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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