Keto Sri Lankan Breakfast Delight: Coconut Rotis and Spicy Deviled Eggs

Allergens

Eggs, Nuts (Almond Flour)

Ingredients

• 1. 2 cups almond flour 2. 1/2 cup unsweetened shredded coconut 3. 1/4 cup coconut oil, melted 4. 2 large eggs 5. 1/4 teaspoon salt 6. 20 large eggs for deviled eggs 7. 1/2 cup mayonnaise 8. 2 tablespoons Dijon mustard 9. 1 tablespoon apple cider vinegar 10. 1 teaspoon smoked paprika 11. Salt and pepper to taste 12. Fresh parsley for garnish

Instructions

1. In a large bowl, combine almond flour, shredded coconut, melted coconut oil, eggs, and salt. Mix well until a soft dough forms.
2. Divide the dough into 6 equal portions and shape each portion into a ball.
3. Place each dough ball between two parchment papers and roll out into thin circles using a rolling pin.
4. Heat a non stick pan over medium heat and cook each roti for about 1 2 minutes on each side or until golden brown and slightly crispy. Set aside.
5. Boil the 20 large eggs in a pot of water for 12 minutes, then let them cool. Peel and cut in half.
6. Remove yolks from the egg whites and mix with mayonnaise, mustard, vinegar, smoked paprika, salt, and pepper. Fill the hollowed out egg whites with the mixture.
7. Garnish with fresh parsley and serve alongside warm rotis.

Chef’s Insight

The perfect blend of flavors and textures makes this dish an excellent choice for a keto-friendly breakfast. Enjoy the comforting taste of Sri Lanka while staying within your dietary needs.

Notes

Feel free to add more spices to the deviled eggs to suit your taste preferences.