Headbanger’s Kitchen – Keto Dosa (Crispy Keto Crepe) | Keto Recipes

I’ve been teasing you all with pictures of the mysterious ‘Keto Dosa’ which I uploaded on Facebook and Instagram and finally after tweaking and trying and failing and trying again, I’ve got the perfect recipe together, with full help and inspiration from my mother in law who devised this. Dosa is an Indian rice crepe that’s eaten with chutneys or curries and since rice is a no-go on the ketogenic diet, this is the next best thing! I’m proud to share this awesome Keto Dosa recipe with you along with a delicious keto coconut chutney to go with it. Enjoy!

Marcos per serving
Calories: 125
Net Carbs: 2g
Carbs: 4g
Fats: 12g
Protein: 1g
Fiber: 2g

Recipe makes 4 servings

Ingredients
– 100 grams Coconut Meat
– 10 grams Fresh Ginger
– 1 Green Chilly
– Salt
– 1 Tbsp Coconut Oil
– 1 Dried Red Chilly
– 1/2 Tsp Mustard Seeds
– 1 Tsp Chopped Curry Leaves
– Hing or Asafoetida (optional)

Preparation
1. Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney
2. Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing.
3. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well
4. Eat with keto dosa.

Marcos per serving
Calories: 174
Net Carbs: 2g
Carbs: 4g
Fats: 15g
Protein: 7g
Fiber: 2g

Recipe makes 1 servings

Ingredients
– 18 grams (2 Tbsp) Almond Flour
– 15 grams (2 Tbsp) Shredded Mozzarella
– 30ml (2 Tbsp) Coconut Milk
– Salt to taste
– a pinch of cumin powder
– a pinch of hing or Asafoetida (optional)

Preparat
1. Mix all ingredients together and form the batter
2. Pour the batter in a lightly oiled, non stick, frying pan and spread
3. Cook on a medium heat till the bottom starts to brown and the batter cooks all the way through
4. Fold and serve with the coconut chutney





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