Keto Chinese Scallion Pancake Test 1

Total Time: 2 hr 40 min = 2 hr 30 min (prep), 10 min (cook)
Yields: 6 pieces
Difficulty: Easy
Macros: 79 cal, 0. 2 g net carb, 4. 2 g fat, 6. 4 g protein

Original Instagram link: https://www.instagram.com/p/Bg9BFDuldNX/

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Dough:

• 62 g (2.125 oz) keto flour
• 3/4 tsp salt
• 88 g (3 oz) hot water

Oil Mixture:

• 1.25 Tbsp oil (I used coconut)
• 1 tsp sesame oil
• 1 Tbsp + 1 tsp (1.67 g, 1/8 oz) keto flour

Topping:

• 1-2 stalk green onions, sliced

Directions

1. In a bowl, combine all dough ingredients and stir with a wooden spoon or chopsticks until a shaggy dough forms.
2. Knead dough until smooth and elastic. This will be a very sticky dough.
3. Cover with plastic and rest for 2 hrs.
4. In a sauce pan, whisk together oil mixture ingredients and heat until bubbles form.
5. Cook an additional minute.
6. Set aside to cool to room temperature.
7. Roll out dough to a long rectangle about 1/8” in thickness or less.
8. Brush oil mixture leaving about an inch border.
9. Sprinkle green onions over the dough.
10. Roll like a cinnamon roll with the long edge facing you to create a rope shape.
11. Take one end and coil the rope like a snail/snake shape and tucking the end underneath.
12. Flatten in a circular shape until 1/4” in thickness or less.
13. Fry in an oiled pan on medium heat until golden and crispy, about 4 min each.

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Notes:
Next time, roll thinner, spiral tighter, flatten more! I was pretty impressed by the layering created by my poor technique! It does puff slightly when cooking, so I think it’ll benefit from a flatter rollout. And also using a larger frypan!