Vietnamese · Dessert
Keto Fried Sesame Balls
A low-carb take on the classic Vietnamese fried sesame ball, swapping glutinous rice flour for coconut and almond flour and cottage cheese for body, then sweetening with allulose so the chewy, nutty shell stays true to the original without the sugar load.
$1
15 minsPrep
6 minsCook
26 minsTotal
MediumLevel
Nutrition per serving
214Calories
7.9gProtein
15.7gFat
18.5gCarbs
2gSugar
6.1gFiber
179mgSodium
30mgChol
6.7gSat Fat
293mgPotassium
131mgCalcium
2.1mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Belgian Blonde Ale
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, mash the lowfat cottage cheese until smooth, then whisk in the beaten egg, allulose and vanilla extract.
2
Sift in the coconut flour, almond flour and baking powder, then mix into a soft, slightly sticky dough; let it sit for 5 minutes to let the coconut flour hydrate.
3
Divide the dough into 6 equal portions and roll each into a smooth ball between your palms.
4
Spread the sesame seeds on a plate and roll each ball firmly in the seeds until fully coated, pressing gently so they stick.
5
Heat the coconut oil in a small deep pot or fryer to 160°C (320°F), checking with a thermometer.
6
Fry the balls in one batch, turning them constantly with a slotted spoon so they colour evenly and puff, about 5-6 minutes until deep golden brown.
7
Lift onto a wire rack or paper towel to drain excess oil for 2 minutes before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g sifted coconut flour
- 0.6 oz18g almond flour
- 1.1 oz30g mashed smooth cottage cheese lowfat
- 0.5 oz14g allulose
- 1/31/3 eggs, beaten (15g)
- 0.1 oz2g baking powder
- 0.6 oz16g for coating sesame seeds
- 4.2 oz120g for deep frying coconut oil
- 0.1 oz2g vanilla extract
