Keto Tulumba

Miss traveling around the world? How about a trip to Turkey or Balkan?

Here you go, no travel tickets needed, get to know or reintroduce a keto version of a sweet deep-fried dessert that our grandmother would still bake if they had Balkan or Turkish origin.

When we talk tulumbe or tulumba we basically talk about fried batter covered in syrup. For you, we've prepared a  no gluten, no wheat, no sugar, and a very low-carb version.

Keto tulumba, here we come!

Unlock the Secret to Heavenly Keto Tulumba: What Goes into this Low-Carb Delight?

The ingredients for keto tulumba are pretty much what you already have in the pantry if you bake keto frequently.

Anyhow, for the consistency of the batter, we add xanthan gum and psyllium husk powder. I wouldn't avoid these if I wanted to show off in front of friends from the middle east or Balkan.

So, here is the list of ingredients for the tulumba:

• ¾ cup almond flour
• ¼ cup coconut flour
• 1 Tbs psyllium husk powder
• 1 teaspoon xanthan gum
• 2 oz butter
• 2.5 cup water
• 1 cup + 2 Tbs sweetener
• 3 eggs
• 2 slices of lemon
• oil for frying.

As for the sweetener, we love to use erythritol monk fruit blend but for some of you who dislike the taste of erythritol, allulose is a great option.

Get Your Kitchen in Gear: Essential Tools for Crafting Perfect Keto Tulumba

A mixing bowl is by no means a must we shouldn't even mention.

A saucepot is needed because we're making a kind of keto version of a choux pastry. How about that!

Other than that you'll need a pastry bag fitted with a star-shaped nozzle. Do you have a tulumba pipe? Tell us about it!

Roll Up Your Sleeves and Let's Get Cooking: Mastering the Art of Keto Tulumba

1. Sieve and combine all of the dry ingredients in a mixing bowl.
2. Take your saucepan and combine water, butter, and two tablespoons of sweetener. Let simmer until the butter melts completely.
3. Remove the saucepan from the heat and stir in the dry mixture. Stir until the dough comes together.
4. Now cook the dough over low heat, mashing it against the bottom and the sides of the pan until it starts to pull away from the sides.
5. Set the dough aside to cool down for 5 minutes.
6. Add in eggs, one at a time. Beat well after each addition.
7. When the eggs are fully incorporated, fill the tulumba pipe (or a pastry bag with a star-shaped nozzle), and squeeze out approximately 2 inches of the dough. Cut the end of the dough with a sharp knife.
8. Continue to pipe out until you have enough pieces to fit your skillet with hot frying oil.
9. Fry the tulumba for 2 to 3 minutes or until golden brown.
10. Make "agda" or syrup: Cook the remainder of water with lemon slices and sweetener - let it simmer for 5 minutes.
11. Pour the syrup over the tulumba and let them soak the syrup up.
12. Serve as desired.

Note:

Tulumba is supposed to be served cold. It might be a good idea to let them absorb the syrup overnight.

Recipe