Low Carb Bakar Khani
Indulge in the flaky, buttery goodness of this Low Carb Bakar Khani—a delightful twist on a traditional South Asian biscuit! Crafted with almond and coconut flours, this keto-friendly recipe is perfect for those seeking a guilt-free treat without compromising on flavor or texture. Enhanced with aromatic ground cardamom and brushed with rich ghee, these golden-brown pastries boast a crisp exterior and tender crumb. The addition of sour cream and yogurt ensures a melt-in-your-mouth experience, while erythritol provides a hint of sweetness without spiking your carbs. Easy to prepare and ready in under an hour, these low-carb Bakar Khani biscuits make a perfect pairing for tea or as a delectable snack. Explore your favorite treats with a healthy twist and satisfy your cravings, one bite at a time!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup butter
- 0.25 cup sour cream
- 1 egg
- 2 tablespoons erythritol (or preferred low-carb sweetener)
- 1 teaspoon ground cardamom
- 1 tablespoon plain yogurt
- 2 tablespoons water
- 2 tablespoons ghee (for brushing)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together almond flour, coconut flour, xanthan gum, baking powder, salt, and erythritol. Stir well to combine all dry ingredients.
Add cold butter into the dry mixture. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together sour cream, egg, and ground cardamom.
Add the wet ingredients to the flour and butter mixture. Mix until a dough forms. Ensure all ingredients are well incorporated.
On a lightly floured surface (using coconut flour), roll out the dough to about 1/4 inch thickness. Use a round cutter or a glass to cut out circles from the dough.
Place the circles onto the prepared baking sheet. Gently reshape them to retain their round shape, if needed.
Mix yogurt and water in a small bowl. Brush each dough circle with the yogurt mixture to add a glossy texture.
Bake for about 25-30 minutes, or until the Bakar Khani is golden brown and crisp.
Once baked, remove from the oven and brush with melted ghee to give them a rich finish.
Allow to cool before serving. Enjoy as a delightfully crispy and low-carb treat.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 13.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 475 mg | 37% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 338 mg | 7% | |
*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.
