Keto Onion Uttapam
Discover the magic of low-carb indulgence with this mouthwatering Keto Onion Uttapam—a nutritious twist on the classic South Indian favorite! Made with a clever blend of almond flour, coconut flour, and psyllium husk, this gluten-free and keto-friendly version captures the essence of traditional uttapam while keeping it light on carbs. Topped with finely chopped onions, green chilies, and fresh coriander, each bite bursts with vibrant flavors and subtle heat. Cooked to golden perfection in ghee, this dish offers a crisp yet soft texture that pairs beautifully with coconut chutney or creamy yogurt. Perfect for breakfast, brunch, or a snack, this keto uttapam offers a guilt-free way to savor a comforting Indian staple without straying from your low-carb lifestyle.
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Recipe Information
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
Instructions
In a mixing bowl, combine almond flour, coconut flour, psyllium husk, baking powder, and salt. Mix well to ensure there are no lumps.
In another bowl, beat the eggs and then add water to them. Whisk until well combined.
Pour the wet mixture into the dry ingredients gradually, stirring continuously to make a smooth batter. The consistency should be similar to pancake batter.
Let the batter rest for 5 minutes to allow the psyllium husk to absorb some moisture and thicken the batter.
Heat a non-stick skillet or a flat griddle over medium heat and add a little ghee to grease the surface.
Pour a ladleful of batter onto the skillet and gently spread it into a circle of about 10-12 cm diameter.
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.
Drizzle a little ghee around the edges of the Uttapam to help it cook and crisp up.
Cook for about 3-4 minutes on one side until the edges start to lift slightly and the bottom is golden brown.
Flip the Uttapam carefully and cook the other side for another 2-3 minutes until cooked through.
Repeat with the remaining batter and topping ingredients, adding more ghee to the skillet as needed.
Serve the Keto Onion Uttapam hot with coconut chutney or yogurt on the side.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 3.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 385 mg | 8% | |
*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.
