Low Carb Egg Prata
Indulge in the guilt-free delight of this Low Carb Egg Prata, a healthier twist on the classic Southeast Asian street food favorite. Crafted with almond flour and coconut flour, this keto-friendly flatbread is irresistibly soft and flaky, perfectly paired with a rich, savory egg filling. The recipe is elevated with hints of black pepper, scallions, and a touch of chili flakes, adding a satisfying depth of flavor. With just 15 minutes of prep time, this easy dish comes together quickly, making it a perfect low-carb breakfast, snack, or light meal. Serve warm and enjoy the golden, buttery crust and protein-packed goodness, all while staying on track with your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Xanthan gum
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Eggs
- 3 tablespoons Water
- 1 tablespoon Butter
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped scallions
- 0.25 teaspoon Chilli flakes
Instructions
In a bowl, mix together the almond flour, coconut flour, xanthan gum, baking powder, and salt.
Add olive oil, one egg, and water to the dry ingredients, mixing until a dough forms.
Knead the dough gently for about 2-3 minutes until smooth. If sticky, sprinkle a little more almond flour.
Divide the dough into two equal parts and roll each into a ball. Cover with a damp cloth and set aside.
In a non-stick skillet over medium heat, melt the butter.
In a small bowl, whisk the remaining egg with black pepper. Pour into the skillet, scramble softly until just set. Remove from the skillet.
Flatten each dough ball into a thin round using a rolling pin, about 6 inches in diameter.
Place one of the rolled dough pieces onto the hot skillet, cooking for 1-2 minutes until bubbles start forming.
Flip the prata and immediately spread half of the scrambled eggs over half of it. Sprinkle scallions and chilli flakes over the eggs.
Fold the prata in half to encase the egg mixture. Press gently and cook for another 2-3 minutes on each side until golden brown.
Repeat with the second dough ball.
Serve warm, garnished with extra scallions if desired.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 291 mg | 6% | |
*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.
