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!
What Ingredients are Necessary for Making Keto Tulumba?
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.
The Equipment You'll Need
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 a 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!
How to Make the Keto Tulumba
- Sieve and combine all of the dry ingredients in a mixing bowl.
- Take your saucepan and combine water, butter, and two tablespoons of sweetener. Let simmer until the butter melts completely.
- Remove the saucepan from the heat and stir in the dry mixture. Stir until the dough comes together.
- 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.
- Set the dough aside to cool down for 5 minutes.
- Add in eggs, one at a time. Beat well after each addition.
- 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.
- Continue to pipe out until you have enough pieces to fit your skillet with hot frying oil.
- Fry the tulumba for 2 to 3 minutes or until golden brown.
- Make "agda" or syrup: Cook the remainder of water with lemon slices and sweetener - let it simmer for 5 minutes.
- Pour the syrup over the tulumba and let them soak the syrup up.
- Serve as desired.
Tulumba is supposed to be served cold. It might be a good idea to let them absorb the syrup overnight.
- In a mixing bowl, combine sieved almond flour, coconut flour, psyllium husk powder, and xanthan gum.
- In a saucepot, combine 1cup of water, butter, and 2 tablespoon sweetener. Simmer until the butter is melted.
- Remove the mix from the heat and stir in the dry mixture. Stir with a rubber spatula so that the dough comes together.
- Cook on low heat and mash against the bottom and the sides of the pot until the dough starts to pull away from the sides.
- Set the dough aside to cool down, for 5 minutes.
- Add in eggs, one at the time, beating well after each addition.
- Once the eggs are fully incorporated, fill the tulumba pipe (or a pastry bag with a star-shaped nozzle) with the dough.
- In a skillet, heat 2 inches of oil to 350°F.
- Press the tulumba dough through the pipe, or a pipe bag with star shaped nozzle, and press out around 2 inch of the dough. Cut the end of the dough with a sharp knife.
- Continue to pipe out until there are 5 or 6 tulumbas in the skillet, depending on their size.
- Fry for 2-3 minutes or until golden-brown.
- Make "agda" or syrup: Cook remaining water with lemon slices and sweetener and let it simmer for 5 minutes.
- Pour the syrup over the tulumba and let it soak the syrup up completely.
- Serve as desired. Some say tulumbas should be served cold.