This recipe for Keto Scallion Pancakes uses cauliflower, so each slice has just 60 calories and 2g net carbs. They are scrumptious Chinese treats.
Today I’m going to share a recipe for Keto Scallion Pancakes with you. It's a low carb take on a classic Chinese appetizer.
What are Scallion Pancakes?
Scallion Pancakes or Cong You Bing are Chinese appetizers consisting of scallions, oil, and flatbread dough. They make for a great savory beginning to any Asian meal. Scallion Pancakes are comparable to pita breads, but are fried in oil, so they are much crispier.
What are the origins of scallion pancakes?
Scallion Pancakes are so old that no one quite knows how old they are and where they originally came from. Many food historians believe that Scallion Pancakes originated in Shanghai, where many Indians had once lived. Scallion Pancakes are very similar to Indian naan bread, so that checks out.
Legend has it that Scallion Pancakes were beloved by Marco Polo. They say that he brought the dough he found in China back to Italy and asked chefs to make their own Italian version of the pancake. And hence, pizza was born.
Are Scallion Pancakes Keto?
They are a Chinese bread made with white flour, so no the classic Scallion Pancakes you can order in a restaurant are not Keto.
But can you make Scallion Pancakes Keto?
The good news is that yes, you can make your own Keto Scallion Pancakes at home. This is a vegetable based recipe, so you can eat it on Low Carb, Paleo, Whole30, Vegan and Vegetarian diets.
What are the ingredients in this Keto Scallion Pancakes recipe?
To make this low carb Chinese appetizer you’ll need: cauliflower rice, eggs, almond flour and scallions. And for a dipping sauce you need to mix together: coconut aminos or soy sauce, unsweetened rice vinegar and chili oil.
How do you prepare Keto Scallion Pancakes?
First, you microwave cauliflower rice until it is tender. Then add it to a clean tea towel and squeeze out as much liquid as you can. You mix the cauliflower with the remaining pancake ingredients, then pour the mixture onto a cookie sheet and shape it into a 7 inch wide circle. Then bake it in a 450 degree F oven for 10 minutes. Invert the pancake, and then cool it on the cookie sheet. Then cut the Scallion Pancake into 6 pieces. Mix together the dipping sauce ingredients and serve on the side.
It's a little bit involved, but you can do it.
And before you know it, you’ll have a batch of Keto Scallion Pancakes with only 60 calories and 3g net carbs per slice.
All thanks to Marco…Polo.Print
Keto Scallion Pancakes
This recipe for Keto Scallion Pancakes uses cauliflower, so each slice has just 60 calories and 2g net carbs
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Chinese
- 2 cups cauliflower rice, processed to couscous size
- 2 large eggs, lightly beaten
- 3 tablespoons super fine almond flour
- ¼ teaspoon salt
- 2 scallions, sliced
- 1 tablespoon coconut aminos (or soy sauce)
- 1 tablespoon rice wine vinegar
- ½ teaspoon chili oil
- a sprinkle of scallions, sliced
1. Preheat oven to 450 degrees F and cover a cookie sheet with parchment paper.
2. Add cauliflower to food processor or high powered blender and process until it's the consistency of couscous. Microwave for 4 minutes on High. Allow to cool until it's cool enough to handle. Add cauliflower to a clean tea towel and squeeze out as much liquid as you can.
3. Mix cauliflower with the remaining pancake ingredients.
4. Pour the mixture onto the parchment covered cookie sheet and shape into a 7 inch wide circle.
5. Bake for 10 minutes. Invert the pancake and put it on the uncovered cookie sheet so that other side is facing down.
6. Cool on the cookie sheet and then cut into 6 pieces.
7. Mix together the dipping sauce ingredients and serve on the side.
- Serving Size: ⅙
- Calories: 60
- Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
Made this recipe last night and it was amazing, the whole family loved it!
Emily Krill says
Great! Thanks for letting me know.
I noticed that the instructions call for microwaving. I do not own or use microwaves. Is there a more traditional way to do the first step?
Sure, you can cut the cauliflower into florets and then steam or boil them for 6 minutes. Then pulse the florets in a blender or food processor a few times until the pieces are the size of rice. If you don't have a blender or food processor, you can just chop them up finely. Then squeeze out the liquid and finish the recipe. Good luck!