Keto Bungeoppang (Korean Fish Shaped Pastry)
Equipment
- Bungeoppang Taiyaki Fish Waffle Maker
- Blender
Ingredients
- 1/2 Cup Almond Flour
- 3 Eggs
- 4 oz Cream Cheese Room Temp, Equivalent to 113 grams.
- 3 Tbsp Heavy Whipping Cream
- 2 Tbsp Butter Room Temp.
- 1 Tsp Pure Vanilla Extract
- 2 Tbsp Granulated Sweetener Erythritol, Stevia, etc.
- 2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/4 Tsp Xanthan Gum
Filling
- 5 Tbsp Keto Nutella or Homemade Sweet Red Bean Paste 1 tbsp of filling per bungeoppang. See notes above for how to make homemade sweet red bean paste.
Instructions
- Combine all ingredients except for the filling in a blender and blend until combined.
- Heat the Fish Waffle Maker on medium heat and spray with non-stick cooking oil.
- Once heated, add a small amount of batter to the waffle maker (about half the amount) and let cook for about 1-2 minutes.
- Add 1 tbsp of filling on top of the batter and top with more batter mixture on top to cover the fish mould.
- Close the waffle maker and quickly flip over.
- With the waffle maker still closed, cook for about 4 minutes.
- Quickly flip over the waffle maker again and check to see if cooked through.
- The bungeoppang should be golden brown and easily removed from the waffle maker.
- Set the bungeoppang aside let cool for a few minutes before serving.
- Enjoy!
Notes
Nutrition Information / Serving (Makes 5 Bungeoppang)
*With Nutri Light No Sugar Added Hazelnut Spread
*Choc Zero Keto Chocolate Hazelnut Spread
*Homemade Sweet Red Bean Paste
*With Nutri Light No Sugar Added Hazelnut Spread
- 365 Calories
- 13g Carbohydrates
- 6g Fiber
- 4g Sugar Alcohols
- 31g Fat
- 9g Protein
*Choc Zero Keto Chocolate Hazelnut Spread
- 345 Calories
- 11.5 Carbohydrates
- 9g Fiber
- 34g Fat
- 9g Protein
*Homemade Sweet Red Bean Paste
- 279 Calories
- 7.3g Carbohydrates
- 3.4g Fiber
- 24g Fat
- 9.6g Protein