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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