Keto Peanut Pancakes

With national pancake day just having passed, I got the craving to make something special for myself. All of the ads that I kept seeing on TV for pancakes are definitely to blame, but I wanted something a little bit different. Apam Balik came to mind, which is a very common style of peanut pancakes that is seen in Malaysia and Singapore.

In Malaysia, we see these pancakes filled with creamed corn, sugar, butter, and a peanut filling. In Brunei, we see them filled with condensed milk, peanuts, and a raisin filling. In Indonesia, we commonly see them with cheese and chocolate as a filling.

We find these pancakes in many countries, and often the style changes with the country you’re in. Sometimes yeast is used to create a very fluffy, thick, and bubbly texture. Other times we see a mixture of baking powder and baking soda to create a thinner texture.

Usually this dish is cooked in a large bronze pan, giving the signature thin and crisp edges by spreading the pancake mixture on the side of the pan. The variations on this pancake dish are staggering, but I wanted to go for something that was simple and easy enough to make at home. We use a keto-fied condensed milk and peanut filling – one of my personal favorite versions.

Yields 2 servings of Keto Peanut Pancakes

The Preparation

Roasted Peanut Filling:

• 1.8 ounces peanuts
• 10 drops liquid stevia
• salt, to taste

Condensed Milk:

• 1/4 cup heavy whipping cream
• 10 drops liquid stevia

Apam Balik:

• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1 large egg
• 15 drops liquid stevia
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon coconut oil
• 1 tablespoon butter

The Execution

1. To prepare the peanut filling from scratch, roast 1.8 oz. Freshly Shelled Peanuts until brown.

2. Grind the peanuts, 1/2 tsp. Stevia and Salt to taste with a pestle and mortar (or alternatively food processor). Set aside.

3. To prepare Keto Condensed Milk, heat up 1/4 cup Heavy Cream in a saucepan with 2 drops Liquid Sucralose to a boil. Reduce heat and simmer. It should thicken up like condensed milk consistency. Let cool and set aside.

4. In a bowl, mix 1/2 cup Almond Flour, 1/2 tsp. Baking Soda, 1/2 tsp. Baking Powder and 1/8 tsp. Salt.

5. Add in 1/4 cup Almond Milk, 1 large Egg, 5 drops Liquid Sucralose and 1/2 tsp. Coconut oil and mix well.

6. In a small pan on medium heat, melt and spread 1/8 tsp. (per pancake) Coconut Oil. Once hot, pour half of the mixture and cover the pan.

7. After 1 minute and the pancake is half-cooked, sprinkle half of the peanut filling.

8. Spread half of the keto condensed milk onto one half of the pancake and butter onto the other half. Cover the pan once more for a few minutes.

9. Once the side is browned, remove the pancake and let cool.

10. Repeat steps 6-9 for the other pancake. Once cooled, fold the pancakes and slice to bite-sized pieces. Serve!

This makes a total of 2 servings of Keto Peanut Pancakes (Apam Balik). Each serving comes out to be 512 calories, 46.4g fats, 7.3g net carbs, and 16.3g protein.

Keto Peanut Pancakes (Apam Balik)

This makes a total of 2 servings of Keto Peanut Pancakes (Apam Balik). Each serving comes out to be 512 calories, 46.4g fats, 7.3g net carbs, and 16.3g protein.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 2 servings

Calories 512 kcal

Ingredients

  

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Roasted Peanut Filling:

• 1.8 ounce peanuts
• 10 drop liquid stevia
• salt to taste

Condensed Milk:

• ¼ cup heavy whipping cream
• 10 drop liquid stevia

Apam Balik:

• ½ cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ¼ cup unsweetened almond milk
• 1 large egg
• 15 drop liquid stevia
• ½ teaspoon vanilla extract
• ¼ teaspoon coconut oil
• 1 tablespoon butter

Instructions

 

• To prepare the peanut filling from scratch, roast freshly shelled peanuts until brown.
• Grind the peanuts, stevia, and salt in a spice grinder or with a pestle and mortar. Set this mixture aside.
• To prepare our keto condensed milk, heat up the heavy cream and liquid stevia in a saucepan and bring to a boil. Reduce the heat and simmer. It should thicken up and take on a consistency similar to that of condensed milk. Let cool and set aside.
• In a bowl, mix the almond flour, baking soda, baking powder, and salt.
• Add the almond milk, egg, liquid stevia, vanilla, and half of the coconut oil. Combine well.
• In a small pan over medium heat, melt the half of the remaining coconut oil. Once hot, pour in half of the batter and cover the pan.
• After about 1 minute, sprinkle over the peanut filling.
• Spread some of the condensed milk mixture onto one half of the pancake and butter onto the other half. Cover the pan once more for a few minutes.
• Once browned and cooked through, remove the pancake and let cool.
• Repeat steps 6–9 for the remaining pancakes. Once cooled, fold the pancakes and slice into bite-sized pieces. Serve and enjoy!

Nutrition

Calories: 512kcalProtein: 16.3gFat: 46.4g

Keyword vegetarian