Korean · Dessert
Keto Sesame Rice-Flour Cookies
A low-carb riff on Korean sesame rice cookies, built on almond flour with just a whisper of rice flour for authentic texture, sweetened entirely with allulose and loaded with toasted sesame for a nutty, caramelised crunch.
$1
12 minsPrep
14 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
232Calories
5.8gProtein
19.9gFat
16.2gCarbs
0.8gSugar
2.6gFiber
255mgSodium
74mgChol
6.1gSat Fat
164mgPotassium
105mgCalcium
1.5mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.2gAlcohol
Goes well with
Belgian Blonde Ale
local
Yujancha (Yuja Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then cool completely.
2
In a bowl, cream the softened butter and allulose together until pale and slightly grainy, about 2 minutes.
3
Beat in the egg yolk and vanilla extract until fully combined.
4
Fold in the almond flour, rice flour, toasted sesame seeds and salt until a soft dough forms; press into a rough ball.
5
Chill the dough for 20 minutes so it firms up enough to shape.
6
Divide into 2 equal portions, roll into balls, and flatten gently into 1.5cm-thick discs on a lined baking sheet.
7
Bake at 170C (340F) for 13-15 minutes until the edges turn golden brown.
8
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g finely ground almond flour
- 0.4 oz10g rice flour
- 0.4 oz10g toasted sesame seeds
- 0.6 oz18g softened butter
- 0.5 oz14g allulose
- 5/85/8 egg yolks, beaten (10g)
- 0 oz1g salt
- 0 oz1g vanilla extract
