Keto Traditional Aappam
Discover the perfect balance of tradition and low-carb living with this Keto Traditional Aappam recipe! Crafted with coconut flour and psyllium husk powder, this keto-friendly twist on the classic South Indian delicacy delivers all the spongy, lacy-textured goodness you love, without the carbs. Infused with the richness of coconut milk and a hint of sweetness from erythritol, the batter ferments beautifully to create light, fluffy centers with crispy, golden edges. Quick to prepare and simple to cook in an appam pan or skillet, these gluten-free and grain-free delights are ready in under an hour. Serve warm with coconut chutney, a creamy vegetable stew, or your favorite keto curry for a satisfying low-carb meal that's bursting with authentic flavors. Perfect for keto diets, gluten-free lifestyles, or anyone looking to indulge guilt-free!
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Ingredients
- 50 grams Coconut flour
- 10 grams Psyllium husk powder
- 250 ml Coconut milk
- 150 ml Warm water
- 1 teaspoon Instant yeast
- 1 teaspoon Erythritol (or preferred keto sweetener)
- 1 teaspoon Salt
- 1 large Egg
- 1 teaspoon Ghee or coconut oil (for greasing the pan)
Directions
Step 1
In a small bowl, combine the warm water, instant yeast, and erythritol. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Step 2
In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, and salt.
Step 3
Add the coconut milk, activated yeast mixture, and one beaten egg to the dry ingredients. Mix until a smooth batter forms. The batter should be slightly thinner than a pancake batter; adjust the consistency by adding a tablespoon of water at a time if needed.
Step 4
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 45-60 minutes to allow the yeast to ferment and the batter to slightly rise.
Step 5
Heat an appam pan or a small non-stick skillet over medium heat and lightly grease it with ghee or coconut oil.
Step 6
Pour a ladleful of the batter into the center of the pan, and immediately swirl the pan in a circular motion to spread the batter thinly along the edges, leaving a thicker pool of batter in the center.
Step 7
Cover the pan with a lid and cook for 2-3 minutes until the edges are crispy and golden brown, and the center is set and spongy. There’s no need to flip the aappam.
Step 8
Carefully remove the aappam using a spatula and transfer it to a plate. Repeat the process with the remaining batter, greasing the pan as needed.
Step 9
Serve the Keto Traditional Aappam warm with coconut chutney, vegetable stew, or your favorite keto-friendly curry.
Nutrition Facts
| Serving size | (536.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 473.2 |
| Total Fat 20.1g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 230.6mg | 0% |
| Sodium 2565.1mg | 0% |
| Total Carbohydrate 67.0g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 21.6g | |
| Protein 16.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 72.1mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 717.7mg | 0% |
Source of Calories