Low Carb Martabak Manis
Indulge in the guilt-free decadence of Low Carb Martabak Manis, a healthier twist on the beloved Indonesian dessert. This keto-friendly rendition swaps traditional ingredients for almond and coconut flour, ensuring a fluffy, gluten-free base with just the right amount of sweetness from stevia or erythritol. Layered with rich dark chocolate, crunchy crushed nuts, and a drizzle of sugar-free condensed milk, each bite is a symphony of textures and flavors without the carb overload. Perfectly portioned into golden, buttery pancakes, this recipe is as easy to prepare as it is satisfying, taking just 35 minutes from start to finish. Whether you're watching your carbs or exploring global treats, this low-carb Martabak Manis is your ticket to indulgence without compromise.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 20 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Stevia or erythritol sweetener
- 250 milliliters Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 50 grams Dark chocolate (85% cocoa or more), chopped
- 30 grams Crushed nuts (almonds or walnuts)
- 3 tablespoons Sugar-free condensed milk
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
In another bowl, whisk together almond milk, eggs, vanilla extract, and stevia until well combined.
Slowly pour the wet ingredients into the dry ingredients while stirring continuously to form a smooth batter.
Preheat a non-stick frying pan over medium heat and lightly grease it with butter.
Pour half of the batter into the pan, spreading it evenly to form a thick pancake. Cover the pan with a lid and cook for about 5-7 minutes, until bubbles form on the surface and the edges start to firm up.
Carefully flip the pancake and cook for another 2-3 minutes until both sides are golden brown. Remove from pan and set it aside. Repeat the process with the remaining batter.
Spread a tablespoon of butter on each warm pancake and sprinkle dark chocolate and crushed nuts evenly over the top.
Drizzle with sugar-free condensed milk before folding the pancake in half.
Cut into desired portions and serve warm.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 15.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 962 mg | 74% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1055 mg | 22% | |
*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.
