Keto Mee Jiang Kueh (Traditional Peanut Pancake)

Indulge in the guilt-free pleasure of Keto Mee Jiang Kueh, a delightful low-carb twist on the beloved traditional peanut pancake. Perfect for keto and gluten-free lifestyles, this recipe swaps out wheat flour with a nutty blend of almond and coconut flours, delivering a tender and fluffy texture. Sweetened with erythritol and filled with creamy peanut butter and crunchy roasted peanuts, it's a nostalgic treat reimagined for modern dietary preferences. With just 15 minutes of prep time and an easy stovetop cooking method, these pancakes come together effortlessly, making them a perfect keto-friendly dessert or snack. Enjoy them warm, folded into their signature sandwich shape, and feel good about savoring every wholesome bite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 2 tablespoons Erythritol sweetener
• 2 large Egg
• 0.5 cup Almond milk
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.5 cup Peanut butter
• 0.5 cup Chopped peanuts
• 2 tablespoons Butter or coconut oil

Directions

Step 1

In a mixing bowl, combine the almond flour, coconut flour, baking powder, erythritol, and salt.

Step 2

In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and stir until well combined and a batter is formed.

Step 4

Preheat a non-stick frying pan over medium heat and melt 1 tablespoon of butter or coconut oil.

Step 5

Pour a quarter of the batter into the pan to form a round pancake, spreading evenly with the back of a spoon if needed.

Step 6

Cook the pancake for about 2-3 minutes until bubbles form on the surface and the edges start to set, then carefully flip and cook for another 2 minutes on the other side.

Step 7

Remove the pancake onto a plate and keep warm. Repeat the process for the remaining batter.

Step 8

Once all pancakes are cooked, spread a layer of peanut butter on one half of each pancake.

Step 9

Sprinkle a generous amount of chopped peanuts on top of the peanut butter layer.

Step 10

Fold each pancake in half to sandwich the filling, then serve while warm.

Nutrition Facts

Serving size	(626.9g)

Amount per serving	% Daily Value*
Calories	2333.5

Total Fat 194.9g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 20.2g
Cholesterol 501.0mg	0%
Sodium 1396.9mg	0%
Total Carbohydrate 118.3g	0%
Dietary Fiber 35.2g	0%
Total Sugars 31.8g
Protein 87.9g	0%

Vitamin D 164.6IU	0%
Calcium 597.2mg	0%
Iron 12.8mg	0%
Potassium 1624.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 13.6%

Carbs: 18.3%