Keto Traditional Italian Taralli
Savor the authentic flavors of Italy with a keto twist in this Keto Traditional Italian Taralli recipe! These delightful ring-shaped snacks combine the traditional taste of fennel and olive oil with a low-carb makeover, perfect for anyone on a ketogenic or gluten-free diet. Made with almond flour, coconut flour, and a touch of psyllium husk for structure, these taralli boast a crisp, golden exterior and a satisfying crunch. The recipe is easy to follow, taking just 20 minutes to prepare and 25 minutes to bake, yielding a batch of 12 irresistible morsels. Ideal as a savory snack or a quick appetizer, these keto taralli can be enjoyed on their own, paired with your favorite cheeses, or alongside a glass of wine. With their authentic Italian roots and keto-friendly ingredients, these crispy treats prove indulgence and healthy eating go hand in hand!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk powder
- 5 grams Baking powder
- 5 grams Salt
- 3 grams Ground fennel seeds
- 60 milliliters Extra virgin olive oil
- 10 milliliters Apple cider vinegar
- 2 large Eggs
- 30 milliliters Warm water
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and ground fennel seeds. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the olive oil, apple cider vinegar, and eggs until smooth.
Gradually add the wet ingredients to the bowl with the dry ingredients, mixing with a spatula until the dough begins to come together. Add the warm water one tablespoon at a time, kneading gently with your hands, until you achieve a pliable, non-sticky dough.
Divide the dough into 12 equal portions. Roll each portion into a thin rope about 12 cm (5 inches) long, then form it into a ring by pinching the ends together firmly.
Place the taralli onto the prepared baking sheet, spacing them slightly apart. If desired, brush the tops lightly with additional olive oil for extra crispness.
Bake in the preheated oven for 20–25 minutes, or until the taralli are golden brown and firm to the touch.
Remove from the oven and let cool completely on a wire rack before serving. The taralli will crisp up further as they cool.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 9.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 567 mg | 44% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1881 mg | 40% | |
*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.
