Keto Roti Telur
Elevate your low-carb meal game with this Keto Roti Telur recipe, a delicious and wholesome twist on the classic Malaysian flatbread and egg dish. Crafted with almond flour, psyllium husk powder, and xanthan gum, this keto-friendly version delivers a perfectly pliable and golden brown wrap that encases soft, seasoned eggs for a satisfying bite. With minimal prep time and simple instructions, this recipe is ideal for those seeking high-protein, gluten-free, and low-carb options that don't compromise on flavor. Perfectly paired with your favorite keto-friendly curry or sauce, this Roti Telur promises a hearty, nourishing meal that’s as versatile as it is delicious.
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Recipe Information
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
Instructions
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.
Add two of the whole eggs and the egg white to the dry mixture and blend thoroughly until it forms a sticky dough.
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.
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.
In a small bowl, beat the remaining two eggs and season with a pinch of salt.
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.
Pour half of the beaten eggs over the dough in the skillet, spreading evenly to cover the entire surface.
Cook for 2-3 minutes until the bottom is golden brown and the eggs begin to set.
Carefully fold the edges of the dough towards the center to encase the eggs, forming a square or rectangular shape.
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.
Repeat steps 6-10 for the second portion.
Serve warm with your choice of keto-friendly curry or sauce.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 2.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 575 mg | 12% | |
*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.
