Ethiopian Keto Brunch: Injera-Style Crepes with Avocado and Smoked Salmon
Discover this mouthwatering keto-friendly Ethiopian Brunch recipe featuring injera-style crepes filled with creamy avocado and smoky salmon. Perfect for a luxurious weekend breakfast or brunch, this gluten-free, low-carb, and paleo dish is both easy to make and visually stunning.
Allergens
Eggs, Fish
Ingredients
- 1 cup almond flour 4 large eggs 1/2 cup full
- fat coconut milk 1 tsp apple cider vinegar 1 avocado, thinly sliced 6 oz smoked salmon Salt and pepper, to taste Fresh dill, for garnish
Instructions
- In a mixing bowl, whisk together almond flour, eggs, coconut milk, and apple cider vinegar until smooth. Season with salt and pepper. Let the batter rest for 10 minutes.
- Heat a non stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet, quickly swirling to create a thin crepe. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.
- Assemble crepes by layering avocado slices and smoked salmon on each crepe. Fold in half or roll up and garnish with fresh dill.
Chef’s Insight
The combination of almond flour and coconut milk creates a light, fluffy texture similar to traditional Ethiopian injera bread.
Notes
Serve with a side of Ethiopian coffee for an authentic experience.