Korean · Dessert
Fried Honey Cookies
A keto-built take on yakgwa, the deep-fried Korean honey cookie, swapping the traditional wheat flour and honey syrup for almond and coconut flour and an allulose glaze, fried in oil until richly golden and fragrant with ginger and cinnamon.
$1
15 minsPrep
8 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
249Calories
6gProtein
22.8gFat
18.3gCarbs
1.1gSugar
3.7gFiber
140mgSodium
67mgChol
5.1gSat Fat
219mgPotassium
70mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
11gAllulose
0gAlcohol
Goes well with
Belgian Wheat Beer
local
Yuzu Citron Tea (Yuja-cha)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a bowl, combine the almond flour, coconut flour, cinnamon, ginger and salt.
2
Stir in the melted butter, beaten egg yolk and 10g allulose until a soft, slightly sticky dough forms.
3
Bring the dough together, flatten into a disc, wrap and rest in the fridge for 20 minutes so it firms up enough to roll.
4
Roll the chilled dough between two sheets of parchment to about 5mm thick and cut into 2 small rounds or traditional diamond shapes.
5
Heat the vegetable oil in a small, deep pan to 150°C (300°F), checking with a thermometer.
6
Fry the cookies in the oil for 3-4 minutes, flipping once, until deep golden brown and cooked through - keep the heat low and slow so they cook inside before the outside darkens.
7
Lift onto a wire rack set over paper towels to drain excess oil briefly.
8
While still warm, dissolve the remaining 12g allulose in a teaspoon of hot water to make a thin glaze and brush over both cookies.
9
Scatter the crushed pine nuts over the glaze while it is still tacky, then let cool for 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted almond flour
- 0.2 oz6g coconut flour
- 0.4 oz12g melted butter
- 5/85/8 egg yolks, beaten (10g)
- 0.4 oz10g allulose
- 0 oz1g cinnamon ground
- 0 oz1g ginger ground
- 0 oz0.5g salt
- 4.2 oz120g for frying vegetable oil
- 0.4 oz12g dissolved into a thin glaze with a little water allulose
- 0.1 oz4g crushed, for garnish pine nut
