“Exquisite Indonesian Keto-Friendly Brunch: Almond Flour Pancakes with Coconut Whipped Cream & Avocado Salsa”
Discover a delicious and keto-friendly brunch recipe inspired by Indonesian flavors - almond flour pancakes topped with coconut whipped cream and avocado salsa! This scrumptious low-carb meal is perfect for those on the ketogenic diet while still enjoying exotic cuisine.
Allergens
None
Ingredients
- 1 cup almond flour 2 large eggs 1/4 cup unsweetened almond milk 1 tsp baking powder 1/4 tsp salt 1 tbsp coconut oil, melted 1/2 ripe avocado, diced 1/4 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1 tbsp fresh cilantro, chopped 1/2 tsp lime zest Juice of 1/2 lime 3/4 cup canned coconut cream (refrigerated overnight) 1 tsp honey or sugar substitute for keto
Instructions
- In a large bowl, mix together almond flour, eggs, almond milk, baking powder, and salt. Add melted coconut oil and whisk until well combined. Let the batter rest for 5 minutes.
- In another bowl, combine avocado, cherry tomatoes, red onion, cilantro, lime zest, and lime juice to make the salsa. Set aside.
- Whip the solid coconut cream with a hand mixer or stand mixer until soft peaks form. Add honey or sugar substitute for keto, and whip again until well combined.
- Heat a non stick pan over medium heat. Pour 1/4 cup of batter per pancake onto the pan and cook for 2 3 minutes on each side or until golden brown. Repeat for all pancakes.
- Serve pancakes hot, topped with coconut whipped cream and avocado salsa.
Chef’s Insight
To achieve a fluffy texture, let the batter rest for a few minutes before cooking. For an extra touch, garnish with fresh cilantro leaves and lime wedges.
Notes
Use organic ingredients when possible for a healthier option.