Keto Fried Tteokbokki
Indulge in a mouthwatering twist on a classic Korean dish with this **Keto Fried Tteokbokki**! Perfect for those following a low-carb, high-fat diet, this recipe swaps traditional rice cakes for a satisfyingly chewy dough made from almond flour, mozzarella, and cream cheese. Fried to golden perfection, these keto-friendly "tteok" are bathed in a bold and savory sauce featuring spicy gochujang, coconut aminos, and nutty sesame oil. To amp up the flavor and nutrition, spiralized zucchini adds a fresh, veggie-packed twist. Garnished with sesame seeds and vibrant green onions, this quick and easy dish is ready in just 35 minutes and delivers all the deliciousness of Korean street food with none of the carbs. Perfect as a main course or a flavorful appetizer, it's a must-try for keto enthusiasts and food lovers alike!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 1 teaspoon Xanthan gum
- 1 whole Egg
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 cup Zucchini, spiralized
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onion, sliced
Instructions
In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave for 1 minute, then stir. Continue microwaving in 15-second intervals until fully melted and combined.
Add 1 cup of almond flour, 1 teaspoon of xanthan gum, and 1 egg to the melted cheese mixture. Stir until a dough forms.
Let the dough cool slightly, then knead it in the bowl until smooth and fully blended.
Roll the dough into a cylinder about 1 centimeter in diameter and cut into 2-inch pieces.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the dough pieces and fry until golden brown on all sides, about 5 minutes. Remove and set aside.
In the same skillet, combine 2 tablespoons of gochujang, 2 tablespoons of coconut aminos, and 1 tablespoon of sesame oil. Stir and cook for 1 minute.
Add 1 cup of spiralized zucchini to the skillet and toss to coat in the sauce. Cook for an additional 3 minutes.
Return the fried dough pieces to the skillet and stir until everything is well combined and heated through.
Garnish with 1 tablespoon of sesame seeds and 2 tablespoons of sliced green onion. Serve immediately.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.9 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1124 mg | 86% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
