📍 Where this dish comes from: Andaman Sea & Gulf of Thailand · Coral reefs (Similan/Surin Islands)
Discover the history of this region →
Discover the history of this region →
Khanom Krok are cooked in a special cast iron pan with hemispherical indentations — the outer shell sets crispy from the hot iron while the interior remains liquid and creamy with coconut milk. Our keto batter uses coconut flour and egg instead of rice flour, achieving the same crispy outside and custardy inside that makes these addictive.
What You’ll Need
Servings: 4 servings
Calories: 195kcal
Ingredients
- 60 g coconut flour
- 2 eggs
- 200 ml coconut milk
- 100 ml coconut cream
- 2 tbsp erythritol
- 1 pinch salt
- 1 tbsp spring onion finely sliced (for savoury centre)
- Coconut oil for the pan
- extra coconut cream Topping
- finely sliced spring onion Topping
Instructions
- Whisk coconut flour, eggs, coconut milk, erythritol, and salt to a smooth batter.
- Rest the batter 10 minutes.
- Heat an æbleskiver or takoyaki pan over medium heat. Brush with coconut oil.
- Fill each indentation ¾ full with batter.
- Drop 1 tsp coconut cream into the centre of each.
- Add a pinch of spring onion on top.
- Cook covered 5–6 minutes until the edges are set and the bottom is golden.
- Serve warm — eat within minutes for the best texture.
Nutrition
Serving: 1serving | Calories: 195kcal | Protein: 5g | Fat: 17g | Fiber: 3g
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Health Benefits
- Coconut flour is one of the highest-fibre flour alternatives available, at roughly 38g fibre per 100g.
- The molten coconut cream centre provides MCTs in a dessert context.
- Small portion sizes (4–5 bites per serving) naturally help with portion control.