Low Carb Mee Jiang Kueh (Traditional Peanut Pancake)

Indulge in the nostalgic flavors of Mee Jiang Kueh, now reimagined as a low-carb delight! This keto-friendly take on the beloved traditional peanut pancake swaps out regular flour for a blend of almond and coconut flours, making it perfect for those on a low-carb or gluten-free diet. Sweetened with erythritol and filled with crunchy unsweetened crushed peanuts, this recipe captures the essence of the original snack without the sugar overload. With only 15 minutes of prep time, these golden-brown pancakes come together easily, featuring a soft, pillowy interior and a satisfying nutty crunch. Perfect for breakfast or as a cozy teatime treat, this Low Carb Mee Jiang Kueh delivers all the flavor you love while keeping your carb count in check.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 100 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 large Eggs
• 200 milliliters Full-fat coconut milk
• 100 milliliters Water
• 1 teaspoon Vanilla extract
• 2 tablespoons Erythritol
• 50 grams Unsweetened crushed peanuts
• 2 tablespoons Butter or coconut oil

Directions

Step 1

In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no lumps.

Step 2

In another bowl, beat the eggs lightly and then add the coconut milk, water, and vanilla extract. Stir until well blended.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring continuously until a smooth batter forms. Ensure there are no lumps.

Step 4

In a non-stick pan, heat 1 tablespoon of butter or coconut oil over medium heat.

Step 5

Once the pan is hot, pour a ladleful of batter into the pan, spreading it evenly to form a circle about 6 inches in diameter.

Step 6

Cover the pan with a lid and allow the pancake to cook for about 3-4 minutes or until small bubbles form on the surface.

Step 7

Sprinkle 1 tablespoon of erythritol and 2 tablespoons of crushed peanuts evenly over one half of the pancake.

Step 8

Use a spatula to fold the pancake in half, pressing down gently to seal.

Step 9

Cook for another minute on each side until golden brown.

Step 10

Repeat the process with the remaining batter, adding more butter or coconut oil as needed.

Step 11

Serve warm and enjoy your low-carb Mee Jiang Kueh.

Nutrition Facts

Serving size	(647.0g)

Amount per serving	% Daily Value*
Calories	1806.2

Total Fat 159.7g	0%
Saturated Fat 71.2g	0%
Polyunsaturated Fat 0g
Cholesterol 434mg	0%
Sodium 1257.8mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 30.8g	0%
Total Sugars 16.0g
Protein 57.2g	0%

Vitamin D 100IU	0%
Calcium 367.1mg	0%
Iron 15.5mg	0%
Potassium 1218.9mg	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: 71.5%

Protein: 11.4%

Carbs: 17.1%