Keto Popiah

The favourite Singaporean street-food is now keto! Swap high-carb wheat flour in popiah skin with an egg skin. Add on bamboo shoots and sparingly, Chinese sausage (watch your carb count), and pop the piece in your mouth. It’s so good that we say this one’s a recipe for all popiah lovers.

Healthy

No Alcohol

No Milk

Difficulty: Easy

Preparation: 10 min
Cook: 30 min
Clean up: min

Steps: 2 steps
6 Ingredients

Difficulty: Easy
Steps: 2 steps
6 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: min

Instructions

1. Make the Popiah Skin

With an electric mixer, mix together cream cheese and Swerve until soft.
Add almond milk and mix on low speed.
Add all the dry ingredients and mix until well incorporated.
Using a non-stick pan oiled with ghee, pour a spoonful of batter while tilting the pan in a circular motion making a thin pancake.
Adjust your flame to find the perfect temperature for creating perfectly thin pancakes.
Flip the pancakes when they are slightly browned.

2. Cook Bamboo Shoots

In a claypot, saute garlic until fragrant.
Add pork (optional)
Add Janti terikyaki’s sauce and Ketosoy sauce.
Add bamboo shoots.
Add water. Let it boil and simmer until liquid is all gone.

Plate and Serve!

Wrap popiah egg wrap over additional optional ingredients, such as finely sliced Chinese sausage (don’t use too much!), peanut crumbles, bamboo shoots