Keto Traditional Aappam
Savor the authentic flavors of South India with a keto twist in this delightful Keto Traditional Aappam recipe! Perfectly soft and spongy in the center with delightfully crisp edges, these low-carb rice crepes are made using coconut flour, psyllium husk, and coconut milk, creating a gluten-free and keto-friendly alternative to the classic dish. Enhanced with the goodness of activated yeast for fermentation, this recipe delivers the signature light and airy texture you crave without compromising on your dietary goals. Ideal for breakfast or dinner, these aappams pair beautifully with coconut chutney, vegetable stew, or your favorite keto-friendly curry. Quick to prepare and with authentic flavors intact, this recipe is sure to become a staple in your low-carb kitchen.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, and salt.
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.
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.
Heat an appam pan or a small non-stick skillet over medium heat and lightly grease it with ghee or coconut oil.
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.
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.
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.
Serve the Keto Traditional Aappam warm with coconut chutney, vegetable stew, or your favorite keto-friendly curry.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.6 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 718 mg | 15% | |
*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.
