Keto Qatayef

Keto Qatayef is a delightful Lebanese dessert that offers a low-carb twist on the traditional stuffed pancakes, filled with rich cream and topped with a hint of syrup. This guilt-free version maintains the essence of the original while being suitable for a ketogenic diet.

Ingredients

• Almond flour - 100 grams
• Psyllium husk - 10 grams
• Baking powder - 5 grams
• Egg - 1 large
• Water - 200 ml
• Vanilla extract - 1 teaspoon
• Cream cheese - 100 grams
• Stevia or erythritol - 2 tablespoons
• Chopped nuts (walnuts or pistachios) - 30 grams
• Coconut oil - for cooking

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and a pinch of salt.
2. In another bowl, whisk together the egg, water, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
4. Heat a non-stick skillet over medium-low heat and lightly grease it with coconut oil.
5. Pour about 1/4 cup of the batter onto the skillet, spreading it into a round shape. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
6. In a separate bowl, mix the cream cheese with stevia or erythritol until smooth.
7. Place a spoonful of the cream cheese mixture in the center of each pancake and fold them in half, pressing the edges to seal.
8. Serve warm, garnished with chopped nuts on top.

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 120 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from almond flour and cream cheese, promoting satiety.

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