Keto Peanut Pancakes
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Keto Peanut Pancakes
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This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.
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Ingredients
Roasted Peanut Filling
- 1.8 ounces fresh shelled peanuts
- ½ teaspoon stevia
- salt to taste
Condensed Milk
- ¼ cup heavy whipping cream
- 2 drops liquid sucralose
Apam Balik
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup almond milk
- 1 large egg
- 5 drops liquid sucralose
- ½ teaspoon vanilla extract
- ¼ teaspoon coconut oil
- 1 tablespoon unsalted butter
Instructions
- Roast peanuts until brown. Grind peanuts with stevia and salt to taste.
- Heat up heavy cream and liquid sucralose until thickened like condensed milk.
- Mix almond flour, baking soda, baking powder and salt. Then, add in almond milk, egg, liquid sucralose and vanilla extract. Mix well.
- In a pan, melt half of the coconut oil and pour in half of the pancake mixture. Cover the pan for 1 minute.
- Sprinkle half of the ground peanuts and spread half of the keto condensed milk and butter.
- Cover the pan once more until cooked. Remove the pancake and let cool.
- Repeat steps 4 and 5 for the other pancake.
- Fold the pancakes and slice. Serve!
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