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Kete lokma Calories
Traditional Turkish dessert, fried dough, syrup-soaked
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
3 piece (medium) of Kete lokma (60 g) has 204 calories. That works out to 340 calories per 100 g. It contains 32.4 g of carbs, 3 g of protein, 6 g of fat and 0.9 g of fiber. Its glycemic index is 75 (high), so it raises blood sugar quickly.
What is Kete lokma?
Kete lokma is a traditional Turkish sweet made from small pieces of dough fried until golden and soaked in syrup. It has a lightly crisp outside and a soft, syrupy centre, and is served warm or at room temperature.
In Turkey, lokma is often offered after meals and at celebrations or other special gatherings; tea makes a natural accompaniment. Kete lokma is mainly a source of carbohydrate from the dough and syrup, with comparatively little protein. If you prefer a less-heavy sweet, share a portion or enjoy a few pieces with unsweetened tea.
Kete lokma Nutrition Facts
Selected: 100 g
340
KCAL / 100G
Carbs
54g
· 20% DV
Protein
5g
· 10% DV
Fat
10g
· 13% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 6% · Fat 28%
Kete lokma Vitamins & Minerals
Vitamins
B1
0.08mg · 7% DV
Biotin
1.5µg · 5% DV
B2
0.05mg · 4% DV
B3
0.7mg · 4% DV
Minerals
Iron
1mg · 6% DV
Phosphorus
40mg · 6% DV
Sodium
120mg · 5% DV
Selenium
3µg · 5% DV
How Nutritious Is Kete lokma?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Kete lokma Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Kete lokma
To burn the 340 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Kete lokma Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Kete lokma Contain Allergens?
Contains these allergens:
Which Diets Is Kete lokma Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Kete lokma Fat Profile
SATURATED
2.5g
MONOUNSATURATED
4g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 150:1
Above the ideal 4:1 (150:1).
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Frequently Asked Questions About Kete lokma
What is Kete lokma?
Kete lokma is a Turkish dessert made from fried dough soaked in syrup. It is usually served as small, soft-centered pieces, and its crispness fades as the dough absorbs more syrup.
How do you make Kete lokma at home?
Kete lokma is made by frying small portions of prepared dough until golden, then dipping them in syrup. Drain excess oil first and transfer the pieces promptly so they absorb syrup without becoming overly soft.
Why does Kete lokma turn soggy?
Kete lokma turns soggy when it sits in syrup too long or is stored after serving. The fried dough continues absorbing liquid, so dip it briefly and serve it fresh for a firmer outside.
Does Kete lokma dough need yeast?
Most Kete lokma recipes use yeast to make the dough rise and give the fried pieces a light interior. Recipes can vary, so follow the method you are using and allow yeasted dough time to rise before frying.
Can you prepare Kete lokma dough ahead of time?
Yes, you can prepare Kete lokma dough ahead and let it rise in the refrigerator, covered. Bring it closer to room temperature before shaping and frying so it is easier to handle and cooks more evenly.
Can you make Kete lokma without deep-frying?
You can bake Kete lokma, but it will not have the same browned exterior or texture as the traditional fried version. Baking also changes how the dough takes up syrup, so add syrup gradually after baking.
How is Kete lokma served?
Kete lokma is served as a syrup-soaked dessert, often on a shared plate after a meal or at a gathering. Serve it soon after dipping; extra syrup can be offered separately for people who prefer a sweeter bite.
Can you reheat Kete lokma?
Yes, you can gently reheat Kete lokma, but reheating will not restore its original crispness once it has absorbed syrup. Warm a small portion briefly and avoid adding more syrup until you taste it.
Can you freeze Kete lokma?
Yes, Kete lokma can be frozen, though its texture may be softer after thawing. Freeze unsyruped pieces when possible, reheat them after thawing, and dip them in syrup just before serving.
Is Kete lokma suitable for people with diabetes?
Kete lokma may raise blood sugar because it combines syrup with carbohydrate-rich dough. People with diabetes should account for it in their individual eating plan; a doctor or dietitian can advise on portion and timing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.