Creamy Keto Sri Lankan Brunch: Coconut Milk Hoppers with Spiced Chicken Sausage

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup coconut milk
• 1/2 cup tapioca flour (for keto)
• 4 large eggs, separated
• Salt to taste
• 6 oz ground chicken
• 1 small onion, finely chopped
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tbsp chili powder
• 1 tbsp curry powder
• 1 tsp turmeric
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green onions, thinly sliced (for garnish)

Instructions

1. 1 Prepare the Coconut Milk Hoppers:
2. 1 In a bowl, combine coconut milk, tapioca flour, and a pinch of salt. Mix until smooth.
3. 2 Heat a non stick pan over medium heat. Pour in the coconut milk mixture and cook until it forms a thin crepe.
4. 3 Remove from heat and allow to cool.
5. 4 In another bowl, whisk egg yolks and add to the cooled hopper batter. Mix well.
6. 5 In yet another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
7. 6 Heat a greased non stick pan over medium heat. Pour in about 1/3 cup of batter for each hopper and cook until golden brown and cooked through.
8. 2 Prepare the Spiced Chicken Sausage:
9. 1 In a bowl, combine ground chicken, almond flour, coconut flour, chili powder, curry powder, turmeric, garlic, ginger, and salt to taste. Mix well.
10. 2 Shape the mixture into sausages and wrap in parchment paper. Steam for 15 minutes or until cooked through.

Chef’s Insight

To achieve the perfect golden brown color for the hoppers, use medium heat and avoid overcrowding the pan. - For added flavor, toast the spices used in the sausage before mixing them into the meat.

Notes

Adjust the spice levels according to personal preference.