Keto-Friendly Turkish Delight: A Sweet Symphony of Flavors

Allergens

Nuts

Ingredients

• 4.5 oz (128 g) ground almonds 6 oz (170 g) unsweetened coconut cream 1/2 cup (120 ml) water 1/2 cup (100 g) erythritol 1 tbsp (15 ml) lemon juice 1 tsp (5 g) rosewater, optional 1 tsp (5 g) orange blossom water, optional Pinch of salt Colorful edible flowers for garnish

Instructions

1. In a medium saucepan, combine the ground almonds, coconut cream, water, erythritol, lemon juice, rosewater and orange blossom water (if using), and a pinch of salt. Cook over low heat, stirring constantly, until the mixture thickens to a soft dough consistency.
2. Remove from heat and let it cool for about 5 minutes.
3. Using your hands or a spoon, shape the mixture into small, oval shaped balls, about 1 inch (2 cm) in length. Gently press each ball to flatten slightly on the top.
4. Arrange the formed Turkish Delights on a parchment lined baking sheet and refrigerate them for at least an hour or until firm.
5. Once chilled, serve these delightful morsels adorned with colorful edible flowers on a beautiful platter and enjoy!

Chef’s Insight

This recipe is a perfect example of how to transform traditional desserts into keto-friendly creations without sacrificing flavor or texture.

Notes

This recipe is suitable for a ketogenic diet as it uses ground almonds and erythritol instead of sugar.