Keto rings with almond and coconut flour
Almond flour, egg, and psyllium provide protein, fats, and fiber, while coconut flour keeps the dough dry and crumbly. Baking gives the rings a browned, firm, crunchy texture. Cooling them completely helps preserve their shape and crispness.
Mix the almond flour (120 g), coconut flour (30 g), psyllium (5 g), xanthan gum (1 g), table salt (1 g), stevia (to taste), and vanilla (to taste).
Combine the egg (50 g), melted coconut oil (25 g), and warm water (70 g). Add the dry mixture to the liquids and knead the dough thoroughly.
Rest the dough for 30 minutes so the psyllium can hydrate. Pinch off pieces of dough, roll them into thin ropes, and join the ends to form rings.
Arrange the rings on a parchment-lined baking sheet and bake at 200°C for 15–20 minutes. Dry them until crisp without letting them burn, then cool them completely.
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