Servings: 2 servings
Calories: 298kcal
Ingredients
- 4 large eggs
- 2 tbsp coconut flour
- 1/4 cup water
- 1/2 tsp baking powder
- 1 cup pork rinds lightly crushed
- 2 tbsp keto hoisin sauce see Sauces chapter
- 1 tbsp chili crisp or to taste
- 1/4 cup fresh cilantro chopped
- 3 scallions thinly sliced
- 1 tbsp avocado oil for cooking
Instructions
- Whisk eggs, coconut flour, water, and baking powder until smooth. Rest 5 minutes.
- Heat avocado oil in a 25cm non-stick pan over medium heat. Pour in half the batter, tilting to spread thin. Cook 2 minutes until set on top.
- While the crepe cooks, scatter half the crushed pork rinds, scallions, and cilantro over the surface.
- Fold the crepe in half, then in half again, pressing gently so the pork rinds stay put. Repeat with remaining batter.
- Brush each folded crepe with keto hoisin sauce and a drizzle of chili crisp. Serve immediately while the pork rinds are still crackling.
Notes
Chef's Tip: Add the pork rinds while the top of the crepe is still wet so they anchor into the batter instead of falling out when folded. Keto Swaps: pork rinds stand in for the traditional crispy wonton cracker (baocui) with zero carbs; keto hoisin replaces the sugar-laden bottled version.
Nutrition
Calories: 298kcal | Protein: 19g | Fat: 22g | Fiber: 1g
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About This Dish
Jianbing is Beijing’s great breakfast export — a thin, savory crepe cooked to order on a griddle, folded around a crackling wafer, brushed with sauce, and eaten walking to work. It’s one of the most recognizable pieces of Chinese street food, and one of the hardest to recreate at home, since the crispy layer traditionally comes from a deep-fried wonton cracker.
This version swaps that cracker for crushed pork rinds, pressed into the batter while it’s still wet so they stay crackling even after folding. A keto hoisin and a drizzle of chili crisp keep the flavor close to the original, without the flour-based crepe or the sugar in most bottled sauces.