Keto Roti Telur
Indulge in the low-carb decadence of Keto Roti Telur, a delightful twist on the traditional Malaysian classic that's perfect for keto enthusiasts. Crafted with nutrient-rich almond flour, psyllium husk, and a hint of xanthan gum, this recipe delivers a pliable, golden flatbread filled with a rich, eggy center. The dough comes together effortlessly and is pan-fried to perfection, creating a crispy exterior that envelops the velvety, seasoned eggs. Ready in just 25 minutes, this versatile dish is ideal for a hearty breakfast, a snack, or an accompaniment to your favorite keto-friendly curry or dipping sauce. With its bold flavors, fluffy texture, and low-carb ingredients, Keto Roti Telur is proof that you don’t need to compromise taste while staying on track with your lifestyle goals!
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Ingredients
- 100 grams Almond flour
- 10 grams Psyllium husk powder
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 4 whole Eggs
- 1 whole Egg white
- 125 milliliters Warm water
- 2 tablespoons Butter or ghee
Directions
Step 1
In a medium-sized bowl, combine the almond flour, psyllium husk powder, xanthan gum, salt, and baking powder. Mix well until the dry ingredients are fully incorporated.
Step 2
Add two of the whole eggs and the egg white to the dry mixture and blend thoroughly until it forms a sticky dough.
Step 3
Gradually add the warm water, stirring continuously until a smooth, pliable dough forms. If the dough is too sticky, add a little more almond flour until it becomes manageable.
Step 4
Divide the dough into two equal portions. Roll each portion into a ball and then flatten it with your hands or a rolling pin until it forms a thin round, about 8 inches in diameter.
Step 5
In a small bowl, beat the remaining two eggs and season with a pinch of salt.
Step 6
Heat a non-stick skillet over medium heat and add a tablespoon of butter or ghee. Once melted, carefully place one of the dough rounds into the skillet.
Step 7
Pour half of the beaten eggs over the dough in the skillet, spreading evenly to cover the entire surface.
Step 8
Cook for 2-3 minutes until the bottom is golden brown and the eggs begin to set.
Step 9
Carefully fold the edges of the dough towards the center to encase the eggs, forming a square or rectangular shape.
Step 10
Flip the Roti Telur and cook the other side for another 2-3 minutes until the eggs are fully cooked and the dough is lightly browned.
Step 11
Repeat steps 6-10 for the second portion.
Step 12
Serve warm with your choice of keto-friendly curry or sauce.
Nutrition Facts
| Serving size | (504.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1121.7 |
| Total Fat 92.0g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 805.1mg | 0% |
| Sodium 1766.4mg | 0% |
| Total Carbohydrate 34.7g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 4.5g | |
| Protein 50.4g | 0% |
| Vitamin D 181.0IU | 0% |
| Calcium 355.4mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 423.6mg | 0% |
Source of Calories