Low Carb Martabak Manis
Indulge in the guilt-free decadence of Low Carb Martabak Manis, a keto-friendly twist on the classic Indonesian street food dessert. This delightful recipe swaps traditional flour for a wholesome almond and coconut flour blend, creating a low-carb base that's light yet satisfyingly rich. Flavored with natural sweeteners like stevia, a hint of vanilla, and creamy almond milk, these thick, golden pancakes are cooked to perfection before being layered with indulgent toppings. Melted dark chocolate, crunchy crushed nuts, and a drizzle of sugar-free condensed milk make every bite a luscious, low-sugar treat. Ready in just 35 minutes, this versatile recipe is perfect for dessert or a sweet snack, offering all the comforting flavors of Martabak Manis without the carbs. Serve warm and let the rich flavors transport you to the bustling streets of Indonesia!
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Ingredients
- 100 grams Almond flour
- 20 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Stevia or erythritol sweetener
- 250 milliliters Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 50 grams Dark chocolate (85% cocoa or more), chopped
- 30 grams Crushed nuts (almonds or walnuts)
- 3 tablespoons Sugar-free condensed milk
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
Step 2
In another bowl, whisk together almond milk, eggs, vanilla extract, and stevia until well combined.
Step 3
Slowly pour the wet ingredients into the dry ingredients while stirring continuously to form a smooth batter.
Step 4
Preheat a non-stick frying pan over medium heat and lightly grease it with butter.
Step 5
Pour half of the batter into the pan, spreading it evenly to form a thick pancake. Cover the pan with a lid and cook for about 5-7 minutes, until bubbles form on the surface and the edges start to firm up.
Step 6
Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown. Remove from pan and set it aside. Repeat the process with the remaining batter.
Step 7
Spread a tablespoon of butter on each warm pancake and sprinkle dark chocolate and crushed nuts evenly over the top.
Step 8
Drizzle with sugar-free condensed milk before folding the pancake in half.
Step 9
Cut into desired portions and serve warm.
Nutrition Facts
| Serving size | (697.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1699.5 |
| Total Fat 136.5g | 0% |
| Saturated Fat 41.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 638.8mg | 0% |
| Sodium 2217.1mg | 0% |
| Total Carbohydrate 74.1g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 15.8g | |
| Protein 57.4g | 0% |
| Vitamin D 220.3IU | 0% |
| Calcium 961.7mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1055.3mg | 0% |
Source of Calories