Keto Onion Uttapam
Satisfy your South Indian food cravings while staying on track with this Keto Onion Uttapam, a low-carb twist on a classic favorite! Made with a nutrient-rich blend of almond flour, coconut flour, and psyllium husk, this recipe delivers a fluffy yet crispy texture without any grains. Topped with caramelized onions, vibrant green chilies, and fragrant coriander, every bite bursts with authentic Uttapam flavors. Quick to prepare in just 35 minutes, this gluten-free and keto-friendly dish is perfect for breakfast, brunch, or dinner. Serve it hot with coconut chutney or creamy yogurt for a wholesome, guilt-free indulgence that’s as delicious as it is healthy. Perfect for keto dieters and fans of Indian cuisine alike!
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Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 10 grams Psyllium husk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Egg
- 240 milliliters Water
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 2 tablespoons, chopped Coriander leaves
- 2 tablespoons Ghee
Directions
Step 1
In a mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and salt. Mix well to ensure there are no lumps.
Step 2
In another bowl, beat the eggs and then add water to them. Whisk until well combined.
Step 3
Pour the wet mixture into the dry ingredients gradually, stirring continuously to make a smooth batter. The consistency should be similar to pancake batter.
Step 4
Let the batter rest for 5 minutes to allow the psyllium husk to absorb some moisture and thicken the batter.
Step 5
Heat a non-stick skillet or a flat griddle over medium heat and add a little ghee to grease the surface.
Step 6
Pour a ladleful of batter onto the skillet and gently spread it into a circle of about 10-12 cm diameter.
Step 7
Sprinkle a portion of chopped onion, green chili, and coriander leaves onto the batter. Press them gently into the batter using the back of a spoon.
Step 8
Drizzle a little ghee around the edges of the Uttapam to help it cook and crisp up.
Step 9
Cook for about 3-4 minutes on one side until the edges start to lift slightly and the bottom is golden brown.
Step 10
Flip the Uttapam carefully and cook the other side for another 2-3 minutes until cooked through.
Step 11
Repeat with the remaining batter and topping ingredients, adding more ghee to the skillet as needed.
Step 12
Serve the Keto Onion Uttapam hot with coconut chutney or yogurt on the side.
Nutrition Facts
| Serving size | (723.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1376.2 |
| Total Fat 108.2g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 519.0mg | 0% |
| Sodium 1900.7mg | 0% |
| Total Carbohydrate 72.8g | 0% |
| Dietary Fiber 35.1g | 0% |
| Total Sugars 14.9g | |
| Protein 46.8g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 392.0mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 760.0mg | 0% |
Source of Calories