Bánh Bèo Keto

Bánh Bèo Keto is a delightful, low-carb twist on the traditional Vietnamese rice cakes, perfect for a hearty breakfast. These savory little cakes are made with almond flour and topped with a fragrant mixture of shrimp and scallions for a flavorful start to your day.

Ingredients

• Almond flour - 100g
• Psyllium husk - 10g
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Egg - 1 large
• Water - 200ml
• Cooked shrimp - 100g, chopped
• Green onions - 2, finely chopped
• Coconut oil - 1 tbsp, for cooking
• Fish sauce - 1 tbsp
• Chili garlic sauce - 1 tsp (optional)

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and salt.
2. In a separate bowl, whisk the egg and add water, mixing well.
3. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
4. Let the batter rest for about 10 minutes to thicken.
5. While the batter is resting, prepare the topping by mixing chopped shrimp, green onions, fish sauce, and chili garlic sauce in a bowl.
6. Heat a non-stick skillet over medium heat and add a little coconut oil.
7. Pour small amounts of the batter (about 2 tablespoons) into the skillet to form small round cakes.
8. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
9. Repeat with the remaining batter, adding more oil as necessary.
10. Serve the Bánh Bèo warm, topped with the shrimp mixture.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 8 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 186 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• High in protein and healthy fats, supporting muscle maintenance and energy.

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