Keto Pajeon

Keto Pajeon is a delightful low-carb twist on the traditional Korean scallion pancake, featuring a crispy exterior and a savory filling of fresh scallions and vegetables. Perfect for brunch, this dish is easy to make and packed with flavor, making it a keto-friendly indulgence.

Ingredients

• Almond flour - 100 grams
• Psyllium husk - 10 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 150 milliliters
• Egg - 1 large
• Scallions - 50 grams, chopped
• Zucchini - 50 grams, grated
• Carrot - 30 grams, grated
• Olive oil - 2 tablespoons for frying

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and salt.
2. In another bowl, whisk together the water and egg until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Fold in the chopped scallions, grated zucchini, and grated carrot until evenly distributed.
5. Heat olive oil in a non-stick frying pan over medium heat.
6. Pour half of the batter into the pan and spread it out evenly to form a pancake.
7. Cook for about 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side.
8. Repeat the process with the remaining batter to make the second pancake.
9. Remove the pancakes from the pan and let them cool slightly before slicing and serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• High in fiber from almond flour and vegetables, promoting digestive health.

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