Low Carb Traditional Italian Taralli
Discover the delight of Low Carb Traditional Italian Taralli, a guilt-free twist on the beloved crunchy snack from Italy. Crafted with nutrient-rich almond flour, coconut flour, and a savory touch of grated Parmesan cheese, these taralli boast authentic flavors while being perfect for low-carb lifestyles. Enhanced by the aromatic fennel seeds and moistened with olive oil and dry white wine, the dough comes together effortlessly, yielding perfectly golden, crisp rings with just the right balance of texture and taste. Whether served as an appetizer, paired with wine, or enjoyed as a snack, this keto-friendly Italian classic is easy to make, requiring only 20 minutes of prep time. With every bite capturing the charm of traditional taralli, this recipe is your go-to option for wholesome indulgence straight from your kitchen.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 40 grams Grated Parmesan cheese
- 5 grams Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 60 milliliters Olive oil
- 100 milliliters White wine (dry)
- 1 piece Egg (large)
- 1 teaspoon Fennel seeds
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, grated Parmesan cheese, psyllium husk powder, baking powder, and salt. Mix well to combine all dry ingredients.
In a small bowl, whisk together the olive oil, white wine, and egg until the mixture is smooth.
Gradually add the wet mixture to the dry ingredients, stirring with a spoon or using your hands until a dough forms.
Knead the dough gently for 1-2 minutes to ensure everything is well incorporated. The dough should be pliable but not sticky.
Add the fennel seeds to the dough and knead briefly to evenly distribute them.
Take small pieces of dough (about 15 grams each) and roll them into thin ropes, approximately 10-12 cm long.
Shape each rope into a ring by joining the ends and pressing them together gently.
Place the shaped taralli onto the prepared baking sheet, leaving a little space between each piece.
Bake in the preheated oven for 25-30 minutes, or until the taralli are golden brown and firm to the touch.
Turn off the oven and leave the taralli inside for an additional 5 minutes to crisp up.
Remove the taralli from the oven and let them cool completely on a wire rack. They will continue to harden as they cool.
Once fully cooled, store the taralli in an airtight container to maintain their crunch.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 11.1 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 942 mg | 72% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 395 mg | 8% | |
*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.
