Keto Uttapam

Keto Uttapam is a delicious low-carb twist on the traditional Indian pancake, made with almond flour and loaded with colorful vegetables. This savory dish is perfect for a hearty breakfast that keeps you energized while staying keto-friendly.

Ingredients

• Almond flour - 1 cup
• Coconut flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Eggs - 2 large
• Greek yogurt - 1/4 cup
• Water - 1/4 cup
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Bell pepper (diced) - 1/4 cup
• Onion (finely chopped) - 1/4 cup
• Tomato (finely chopped) - 1/4 cup
• Spinach (chopped) - 1/4 cup
• Coconut oil or ghee - for cooking

Steps

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and black pepper.
2. In another bowl, whisk together the eggs and Greek yogurt until smooth.
3. Add the egg mixture to the dry ingredients and stir to combine. Gradually add water to achieve a pancake batter consistency.
4. Fold in the diced bell pepper, chopped onion, chopped tomato, and chopped spinach into the batter.
5. Heat a non-stick skillet over medium heat and add a little coconut oil or ghee to coat the pan.
6. Pour a ladleful of batter onto the skillet and spread it gently into a thick pancake shape.
7. Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.
8. Flip the uttapam and cook for another 3-4 minutes on the other side until cooked through.
9. Repeat with the remaining batter, adding more oil or ghee as needed.
10. Serve hot, optionally with a side of keto-friendly chutney or yogurt.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 180 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• High in protein and healthy fats, promoting satiety and muscle maintenance.
• Rich in fiber from vegetables, aiding in digestion.

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