Category, , , , DifficultyBeginner

Low Carb version of a South African classic best served filled with cooked curry mince. These can also be made in advance and warmed on the Braai.

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

 ⅓ cup Coconut Flour
 1 pinch Salt
 ½ teaspoon Baking Powder
 ½ teaspoon Psyllium Husks
 2 Eggs
 ¼ cup Milk
 Coconut Oil, for frying

1

Sift the dry ingredients together.

2
3

Beat the eggs with ¼ cup milk and add to the dry ingredients. Allow the mixture to stand for a minute to firm up. If it is too stiff, add the rest of the milk.

4
5

Heat enough coconut oil in a pan to cover the base of the pan.

6
7

Lower the heat and either scoop spoonfuls of batter into the pan or roll it into balls and press down slightly. Fry for 2 3 Minutes on each side. Turn only once after frying on one side. They burn easily, so remember to fry on a low heat.

8
9

Cut open and serve with butter and your choice of filling (curry mince or cheese and biltong shavings)

Ingredients

 ⅓ cup Coconut Flour
 1 pinch Salt
 ½ teaspoon Baking Powder
 ½ teaspoon Psyllium Husks
 2 Eggs
 ¼ cup Milk
 Coconut Oil, for frying

Directions

1

Sift the dry ingredients together.

2
3

Beat the eggs with ¼ cup milk and add to the dry ingredients. Allow the mixture to stand for a minute to firm up. If it is too stiff, add the rest of the milk.

4
5

Heat enough coconut oil in a pan to cover the base of the pan.

6
7

Lower the heat and either scoop spoonfuls of batter into the pan or roll it into balls and press down slightly. Fry for 2 3 Minutes on each side. Turn only once after frying on one side. They burn easily, so remember to fry on a low heat.

8
9

Cut open and serve with butter and your choice of filling (curry mince or cheese and biltong shavings)

Low Carb Vetkoek