Deep Fried Keto Thai Lotus Cookies | Keto Rosettes | Keto Khanom Dok Jok
PREP TIME
25 minutes to 35 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 10-12
Ingredients
Dry Ingredients
- 3/4 cup3/4 cup3/4 cup Almond Flour
- 1/4 cup1/4 cup1/4 cup Brown Monkfruit Sweetener - Lakanto
- 1/2 cup1/2 cup1/2 cup Swerve Granular (sugar substitute)
- 1/4 cup1/4 cup1/4 cup Egg White Powder
- 1.5 - 2 Tbsp1.5 - 2 Tbsp1.5 - 2 Tbsp Gum Arabic (Acacia Gum)
- 1/4 cup1/4 cup1/4 cup Black Sesame Seeds, toasted
- 1/8 tsp1/8 tsp1/8 tsp Sea Salt
Wet Ingredients
- 1/4 cup1/4 cup1/4 cup Unsalted Butter, melted (or coconut oil)
- 1/2 cup1/2 cup1/2 cup Coconut Milk
- 222 Eggs, large
- 2 tsp2 tsp2 tsp Vanilla Extract
For Frying
- Avocado Oil, or coconut oil (as needed)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine all the dry ingredients.
- Add in the wet ingredients and whisk well until well combined.
- Place the bowl of batter in the fridge for 20-30 minutes.
- Add the avocado oil or coconut oil to a small saucepan and preheat to 400F.
- Submerge the Dok Jok mould in the oil until hot, otherwise the batter will not stick.
- Prepare a baking tray lined with paper towel and a wire rack. Place a few round bottomed bowls upside down to shape the cookies on the rack.
- When the mould is hot, transfer the mould to the bowl of batter and quickly dip into the batter. About 3/4 of the mould should be covered. If the mould is completely covered, it will be difficult to release.
- Fry the cookie while twisting and shaking the mould gently to help release the cookie. Continue to fry the cookie until light brown. Remove the cookie immediately. It will darken a bit more.
- Place the cookie on the upside down bowl to shape. The cookie will harden as it cools and will become crispy when completely cool. Repeat until all the batter is used up.
- Leave the cookies on the rack to drain the excess oil and store in an airtight container.
Notes
The Dok Jok mould needs to be submerged in the oil before dipping into the batter for every cookie.
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My Notes:
About This Recipe
Show nutritional information
Cookies Gluten Free Grain Free Keto Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 94 |
| Fat: | 8 g |
| Carbohydrates: | 5 g |
| Protein: | 4 g |
| Cholesterol: | 12 g |
| Sodium: | 60 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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One response to “Deep Fried Keto Thai Lotus Cookies | Keto Rosettes | Keto Khanom Dok Jok”
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This recipe is absolutely amazing! It cooks up and taste just like the traditional version. The recipe is simple and easy to follow. I found that the cookie releases easier if the mold is very hot, so I leave it sitting in the hot oil while the cookies are cooking.
This is the perfect ketofication of this cookie! Makes me ridiculously happy! Thank you so much Ann for sharing!