Deliciously Spicy Keto-Friendly Ghanaian Kelewele – Baked Plantain Snack

Allergens

Nuts (coconut and almond), Eggs

Ingredients

• 2 cups unripe plantains, peeled and cut into bite
• sized pieces
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup almond milk
• 2 large eggs, beaten
• Coconut oil for brushing

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine coconut flour, almond flour, ground ginger, ground cinnamon, ground nutmeg, sea salt, black pepper, ground cloves, and ground allspice. Mix well.
3. Gradually add the almond milk to the dry mixture, stirring until a thick batter forms.
4. In another bowl, beat the eggs. Slowly pour the beaten eggs into the batter, mixing until evenly incorporated.
5. Add the plantain pieces to the batter, coating them well.
6. Arrange the coated plantains on the prepared baking sheet, ensuring they are evenly spaced for even cooking.
7. Brush the plantains with coconut oil to prevent sticking and add a golden crust.
8. Bake in the preheated oven for 25 30 minutes, or until the plantains are tender and slightly crispy on the outside.
9. Remove from the oven and let them cool slightly before serving.

Chef’s Insight

The combination of spices used in this recipe is typical of traditional Ghanaian cuisine, creating a rich, aromatic experience that complements the plantain's unique mouthfeel.

Notes

This recipe is both low-carb and keto-friendly, making it an excellent option for those following a low-carb diet.