Servings: 6 servings
Calories: 268kcal
Ingredients
- 1.5 cups almond flour
- 2 tbsp psyllium husk powder
- 3 tbsp allulose or preferred keto sweetener
- 1/4 cup boiling water
- 2 tbsp avocado oil plus more for frying
- 1/2 cup unsweetened almond butter sweetened with 2 tbsp allulose, for the filling
- 1 cup sesame seeds for coating
Instructions
- Combine almond flour, psyllium husk, and allulose in a bowl. Add boiling water and avocado oil, mixing until a soft, pliable dough forms. Let rest 10 minutes.
- Sweeten the almond butter with allulose to make the filling.
- Divide the dough into 12 pieces. Flatten each into a small disc, place a spoonful of filling in the center, and pinch closed into a ball, sealing well.
- Roll each ball in sesame seeds, pressing gently so they adhere all over.
- Heat 2 inches of avocado oil in a pot to 325F (165C). Fry the balls in batches, turning often, for 6-8 minutes, until deep golden and the dough puffs slightly.
- Drain on a rack and cool briefly before serving.
Notes
Chef's Tip: Frying at a slightly lower temperature and turning constantly is what lets the dough puff evenly without the sesame coating burning before the inside cooks through. Keto Swaps: an almond flour and psyllium dough replaces the traditional glutinous rice flour, and sweetened almond butter replaces red bean paste.
Nutrition
Calories: 268kcal | Protein: 8g | Fat: 23g | Fiber: 3g
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