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Kahk Gluten Free and Keto | Eid Cookies for weight loss and food sensitivities
AuthorAayah Khalaf
2 cups Almond flour
⅓ cup Tapioca starch
1 tbsp yeast
1 tbsp sugar (to activate the yeast, use lakanto sugar for keto)
4 tbsp warm Almond milk
½ tsp Mahlab (re7et el-kahk)
½ cup Melted ghee
Powdered sugar or lakanto powdered sugar for keto
1 tbsp sesame seeds
1
Activate the yeast by adding yeast, sugar, and warm milk, mix it well and leave for 5 min. or until bubbly
For keto: use any keto-approved sugar
2
Sift the almond flour and tapioca to make sure there are no lumps then add all other dry ingredients
3
Make a hole in the middle of the flour, and add your sesame seeds
4
Slowly pour the warm ghee on the sesame seeds then start mixing with a spatula
5
Add your yeast mixture, then mix everything very well with your hands for 2-3 minutes until you form a soft sticky dough
6
Leave covered for 30 min. before baking
7
Start shaping your cookies into circles and placing them on a tray with parchment paper, decorate them as needed, and if you are planning to do any fillings this is the time to do it (check the video below for more details)
8
Put the cookies on a pre-heated oven at 375 degrees for about 10-15 min. you want them to be just slightly golden from the bottom and light-colored from the top
9
Let it cool then sprinkle powdered sugar on top or keto-approved powdered sugar
CategoryDessert, Gluten-Free, Keto, PaleoDietDiabetic, Gluten Free
Ingredients
2 cups Almond flour
⅓ cup Tapioca starch
1 tbsp yeast
1 tbsp sugar (to activate the yeast, use lakanto sugar for keto)
4 tbsp warm Almond milk
½ tsp Mahlab (re7et el-kahk)
½ cup Melted ghee
Powdered sugar or lakanto powdered sugar for keto
1 tbsp sesame seeds
Directions
1
Activate the yeast by adding yeast, sugar, and warm milk, mix it well and leave for 5 min. or until bubbly
For keto: use any keto-approved sugar
2
Sift the almond flour and tapioca to make sure there are no lumps then add all other dry ingredients
3
Make a hole in the middle of the flour, and add your sesame seeds
4
Slowly pour the warm ghee on the sesame seeds then start mixing with a spatula
5
Add your yeast mixture, then mix everything very well with your hands for 2-3 minutes until you form a soft sticky dough
6
Leave covered for 30 min. before baking
7
Start shaping your cookies into circles and placing them on a tray with parchment paper, decorate them as needed, and if you are planning to do any fillings this is the time to do it (check the video below for more details)
8
Put the cookies on a pre-heated oven at 375 degrees for about 10-15 min. you want them to be just slightly golden from the bottom and light-colored from the top
9
Let it cool then sprinkle powdered sugar on top or keto-approved powdered sugar
The recipe doesn't say how much of the yeast mixture to add. I added all of it and then was shocked to see you only add 3tbsp in the video! The recipe also doesn't say to proof the cookies for 30 minutes before baking. 🙄
I am going to try it again with these additions and see if it come out better…
I had these cookies at an Eid celebration and they were delicious! I hope I can recreate them.
I will try to add those in !