I recently discovered a delicious Middle Eastern dessert called “keto mafroukeh.” As someone who follows a ketogenic diet, I am always looking for low-carb alternatives to my favorite treats. Keto mafroukeh is a perfect example of a dessert that is both delicious and keto-friendly.
Traditionally, mafroukeh is made with semolina flour and sugar syrup, making it a high-carb dessert. However, the keto version of mafroukeh uses almond flour and a sugar substitute such as erythritol or stevia. The result is a dessert that is just as delicious as the original but without all the carbs and sugar.
One of the things I love about keto mafroukeh is that it is easy to make. The recipe only requires a few ingredients, and the steps are simple to follow. Plus, it’s a great way to enjoy a traditional Middle Eastern dessert without derailing your keto diet.
A few weeks ago, my son and I had breakfast at a Lebanese restaurant in Toronto. After our meal, the middle-aged Lebanese waitress brought a delicious dessert to our table. It was called “keto mafroukeh” and it was unlike anything I had ever tasted before.
During our meal, one of the servers dropped a tray of food. After the commotion settled, I requested the recipe from the restaurant chef who agreed to give it to me. I was excited to try making it at home. Here are the ingredients for this amazing dessert: Sweetener (I used allulose), hot water, orange blossom water, rosewater, almond meal, butter, psyllium husk, almond milk, cream, xanthan gum, and lemon juice.
Accompanied dishes
If you’re looking to create a full keto meal, there are plenty of dishes that pair well with keto mafroukeh. Here are a few ideas:
- Grilled chicken or fish: The savory flavor of grilled meats pairs well with the sweetness of the mafroukeh. Plus, the protein will help keep you feeling full and satisfied.
- Roasted vegetables: Roasting vegetables brings out their natural sweetness, and they make a great side dish for the mafroukeh. Try roasting some broccoli, cauliflower, or Brussels sprouts.
- Salad: A simple green salad with a tangy dressing can help balance out the sweetness of the mafroukeh. Add some sliced avocado or nuts for some healthy fats.
- Cauliflower rice: If you’re looking for a low-carb alternative to traditional rice, cauliflower rice is a great option. It pairs well with the mafroukeh and adds some extra fiber to your meal.
- Steamed greens: Steamed spinach, kale, or Swiss chard make a great side dish for the mafroukeh. They’re packed with nutrients and add some variety to your plate.
Overall, there are plenty of keto-friendly dishes that pair well with mafroukeh. Experiment with different combinations to find your favorite!
Ingredients:
Caramel:
- 1.5 to 2 cups sweetener (I used allulose)
- 1.5 cups hot water
- 1 tablespoon orange blossom water
- 1 tablespoon rosewater
Mafroukeh:
- 1.5 cups almond meal
- 130g softened butter
- 1 tablespoon psyllium husk (amount may vary)
Unsweetened Ashta:
- 250ml unsweetened almond milk
- 150ml thickened cream
- 2 to 4 tablespoons xanthan gum (amount depends on desired thickness)
Sugar syrup:
- 2 cups allulose
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water
How To Make Keto Mafroukeh?
- To make Keto Mafroukeh, start by melting sugar in a deep pot until it caramelizes. Make sure not to leave it unattended as it can quickly brown once it starts to change color. Then, slowly add water while stirring. It’s essential to be super careful as the caramel will spit and bubble, and you don’t want to burn yourself.
- Once the sugar is all dissolved, take it off the heat and add both rose and orange blossom water. Leave it to the side while you toast the almond meal in a dry pan on medium heat until it starts to change color and you get the toasted almond aroma.
- Next, add the softened butter and continue mixing until everything is combined. Turn the heat to low and add in the caramel, continuing to mix until the almond meal absorbs all the liquid. This is where you start to add the psyllium husk. If you find the mixture is too watery, start by adding one tablespoon of psyllium husk, keep mixing, and add a little more until you find the mixture is forming a dough consistency. It usually takes me around 5-10 minutes.
- Once you finish, allow the mixture to cool slightly, and then plate it up as you wish. To make the ashta, combine all the ingredients in a saucepan on medium heat and keep whisking until it starts to thicken. Once nice and thick, turn off the heat and allow it to cool to room temperature.
- Finally, top the Mafroukeh with ashta and toasted almonds.
Tips for Perfect Keto Mafroukeh
As someone who has made keto mafroukeh many times, I have learned a few tips and tricks that can make a big difference in the final result. Here are some of my best tips for making the perfect keto mafroukeh:
- Use high-quality ingredients: Since mafroukeh is a simple recipe with few ingredients, it’s important to use the best quality ingredients you can find. Look for raw, unfiltered honey and high-quality tahini.
- Don’t overmix: When mixing the ingredients together, be careful not to overmix. Overmixing can cause the oils in the sesame seeds to separate, resulting in a greasy, clumpy mafroukeh.
- Press firmly: When pressing the mafroukeh into the pan or saucepan, be sure to press firmly to ensure that it holds together. Use the back of a spoon or a spatula to smooth the top and create an even surface.
By following these tips, you can make a delicious and perfect keto mafroukeh every time.
Common Mistakes to Avoid
When it comes to preparing keto mafroukeh, there are a few common mistakes that people make that can affect the taste and texture of the dish. In this section, I’ll highlight some of these mistakes and offer tips on how to avoid them.
Firstly, one common mistake is using the wrong type of sweetener. Many people assume that any low-carb sweetener will work, but this is not the case. Some sweeteners can have a bitter or metallic aftertaste, which can ruin the flavor of the mafroukeh. It’s essential to use a sweetener that is suitable for baking and has a neutral taste. My go-to sweeteners for keto baking are erythritol and monk fruit sweeteners.
Another mistake is not using the right type of almond flour. Almond flour is a key ingredient in keto mafroukeh, and it’s important to use finely ground almond flour that is blanched (skinless). Using almond meal or almond flour with the skin still on can result in a grainy texture and a bitter taste.
One more mistake to avoid is overbaking the mafroukeh. Since keto baked goods don’t contain gluten, they can dry out quickly if overbaked. It’s important to check the mafroukeh frequently during baking and remove it from the oven as soon as it’s golden brown on top. If you leave it in the oven for too long, it can become dry and crumbly.
By avoiding these common mistakes, you can ensure that your keto mafroukeh turns out delicious and satisfying every time.
Conclusion
I have thoroughly enjoyed exploring the world of keto mafroukeh and sharing my findings with you. This traditional Lebanese dessert has been given a healthy twist with keto-friendly ingredients.
Through my research, I have discovered that mafroukeh is a versatile dessert that can be enjoyed in many ways. Whether you choose to eat it as a snack, a dessert, or even a breakfast option, it is sure to satisfy your sweet tooth while still keeping you on track with your keto diet.
One of the main benefits of keto mafroukeh is that it is low in carbs and high in healthy fats. This makes it an ideal option for those who are looking to maintain a healthy weight or even lose weight. Additionally, the use of almond flour and coconut oil instead of traditional wheat flour and butter makes it a great option for those who are gluten-free or have dairy allergies.
Overall, I highly recommend giving keto mafroukeh a try. Not only is it a delicious dessert, but it is also a healthier option that will keep you feeling satisfied and energized throughout the day.
Did you know? This dessert goes perfectly after savoring keto-stuffed zucchini.
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