Filipino Keto Hotcakes

Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.

Recipe

Prep Time 5 minsCook Time 10 minsTotal Time 15 mins Course Breakfast, SnackCuisine Filipino Servings 2 people

Equipment

  • skillet
  • 2 bowls

Ingredients  

  • 1 cup almond flour blanched, superfine
  • 1 tbsp baking powder
  • 1 tsp erythritol
  • 1/4 tsp turmeric or yellow food coloring the turmeric has no taste but adds a yellow color
  • 1 tsp oil (plus extra for frying) extra virgin olive oil
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1 tsp vanilla extract

Instructions 

Make the batter

  • Combine dry ingredients in a bowl.
  • Combine wet ingredients in another bowl.
  • Add wet ingredients into dry ingredients. Mix evenly.
  • Let stand for 5 minutes (for a fluffier pancake).

Cook hotcakes

  • Heat oil on skillet on medium high heat.
  • Using a scooper, add batter to the pan.
  • Cook for 2 minutes and flip. Cook for another 1-2 minutes.

Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.

Notes

This recipe makes 8 three inch pancakes. To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.

Filipino Keto Hotcakes (9 Ingredients)

Combine almond flour, baking powder, erythritol, turmeric or yellow food coloring, olive oil, unsweetened almond milk, eggs, and vanilla extract in for a fluffy yellow Filipino pancake.

  • skillet
  • 2 bowls
  • 1 cup almond flour (blanched, superfine)
  • 1 tbsp baking powder
  • 1 tsp erythritol
  • 1/4 tsp turmeric or yellow food coloring (the turmeric has no taste but adds a yellow color)
  • 1 tsp oil (plus extra for frying) (extra virgin olive oil)
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1 tsp vanilla extract

Make the batter

  1. Combine dry ingredients in a bowl.

  2. Combine wet ingredients in another bowl.

  3. Add wet ingredients into dry ingredients. Mix evenly.

  4. Let stand for 5 minutes (for a fluffier pancake).

Cook hotcakes

  1. Heat oil on skillet on medium high heat.

  2. Using a scooper, add batter to the pan.

  3. Cook for 2 minutes and flip. Cook for another 1-2 minutes.

Filipino keto hotcakes can be served hot with butter and sprinkled with extra erythritol sweetener. Add blueberries and sliced strawberries if desired.

This recipe makes 8 three inch pancakes.

To make Blueberry Filipino Keto Hotcakes, add the batter to the pan first, then add your blueberries.

 

Breakfast, Snack
Filipino
almond flour, almond milk, baking powder, eggs, erythritol, olive oil, turmeric, vanilla extract

Bon appetit,!

Bianca

See new video pins on soups, salads, and more by following my blog on Pinterest at biancasoriano1.

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Eggplant Omelette Filipino Tortang Talong

Recipe

Ingredients

for frying: extra virgin olive oil or butter

1 chinese eggplant

1 egg

1/4 tsp salt

chopped parsley

Directions

  1. Grill eggplant on all sides until the inside is soft.
  2. Slice eggplant once vertically. Transfer to a large shallow dish. Open the eggplant and mash insides with a fork. See NOTE below
  3. Crack an egg on top of eggplant.
  4. Mix egg and eggplant insides.
  5. Slide the eggplant mixture into a preheated and oiled pan. Season with salt.
  6. Cover pan but not completely. Cook until egg is cooked (~3 mins).
  7. Flip eggplant omelette and garnish with parsley.

NOTE: You can keep the skin on or remove it.

Add more oil when the eggplant omelette sticks to the pan (if not using a non-stick pan).

Eggplant omelette is perfect with chopped tomatoes and brown rice on the side.

food dinner lunch meal
Photo by AMANDA LIM on Pexels.com

Filipino Keto Spaghetti

Make this Filipino keto spaghetti with spinach noodles, mushrooms, carrots, and ground beef or meatballs.

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course dinner Cuisine Filipino Servings 4

Equipment

  • saucepan

Ingredients  

  • 2 tbsps olive oil extra virgin
  • 3 cloves garlic minced
  • 1/2-1 cup yellow onions minced
  • 1 lb ground beef or meatballs (turkey or beef)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup carrots minced or grated
  • 1 cup mushrooms minced
  • 3 hotdogs, Oscar Mayer Turkey Uncured Franks* sliced diagonally
  • 3 tbsps erythritol (sugar substitute)
  • 3 cups marinara sauce
  • 12 oz whole wheat spaghetti pasta (I tried spinach pasta for this recipe)

Serve with

  • chopped parsley
  • grated parmesan cheese

Instructions 

Make the Spaghetti Sauce

  • Heat olive oil in saucepan to medium high heat.
  • Brown the garlic then add the onions.
  • Cook the beef for 8-10 minutes until brown. Cook meatballs according to package directions. Season beef with salt and pepper.
  • Add carrots, mushrooms, erythritol, and marinara sauce. Bring sauce to a boil then turn off the heat.

Cook the Pasta

  • Cook pasta according to package directions. Add olive oil and salt if desired after boiling and draining the pasta.

Serving Instructions

  • Serve with parmesan cheese and chopped parsley.


Chicken Sotanghon

Cook shredded chicken, carrot noodles, onion, celery, ginger, cilantro, salt, and pepper in a pot. Eat more vegetables by making this healthy Filipino chicken Sotanghon soup with carrot noodles.

Recipe

Prep Time 10 mins Cook Time 16 mins Total Time 26 mins Course Soup Cuisine Filipino Servings 4

Equipment

  • soup pot

Ingredients  

  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 tbsp minced ginger
  • 1/2 cup yellow onion diced
  • 2-3 cups chicken shredded (cooked)
  • 1 tsp salt
  • a pinch of pepper
  • 3-4 cups chicken stock organic
  • 1 cup celery chopped
  • 3 cups peeled noodle carrots
  • 1 handful cilantro chopped (optional)

Instructions 

  • Heat pot to medium high heat. Add olive oil and garlic. Fry until the garlic becomes brown. Then, add the onions and ginger.
  • After 3-5 minutes, add the shredded chicken and season with salt and pepper.
  • After 3-5 minutes, add the chicken stock and celery. Bring soup to a boil.
  • Add the carrot noodles and cook for 3 minutes.
  • Serve hot with cilantro and lemon or calamansi slices.

Video

Notes

* Make carrot noodles by peeling the carrot skin with a peeler. You can use a spiraler or noodler machine. Peel carrot noodles one inch from the base.

Try this healthy Filipino chicken Sotanghon soup with carrot noodles.

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Processed with VSCO with preset

Chicken Sotanghon Veggie Noodle Soup | Keto & Low Carb

Cook shredded chicken, carrot noodles, onion, celery, ginger, cilantro, salt, and pepper in a pot. Eat more vegetables by making this healthy Filipino chicken Sotanghon soup with carrot noodles. Keto, low-carb, and a one-pot recipe.

  • soup pot
  • 2 tbsp olive oil (extra virgin)
  • 3 cloves garlic (minced)
  • 1 tbsp minced ginger
  • 1/2 cup yellow onion (diced)
  • 2-3 cups chicken (shredded (cooked))
  • 1 tsp salt
  • a pinch of pepper
  • 3-4 cups chicken stock (organic)
  • 1 cup celery (chopped)
  • 3 cups peeled noodle carrots
  • 1 handful cilantro (chopped (optional))
  1. Heat pot to medium high heat. Add olive oil and garlic. Fry until the garlic becomes brown. Then, add the onions and ginger.

  2. After 3-5 minutes, add the shredded chicken and season with salt and pepper.

  3. After 3-5 minutes, add the chicken stock and celery. Bring soup to a boil.

  4. Add the carrot noodles and cook for 3 minutes.

  5. Serve hot with cilantro and lemon or calamansi slices.

* Make carrot noodles by peeling the carrot skin with a peeler. You can use a spiraler or noodler machine. Peel carrot noodles one inch from the base.

Soup
Filipino
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Filipino Cauliflower Rice

Recipe

Skipping rice? Try this healthy cauliflower rice substitute! The crispy garlic, onions, soy sauce, and calamansi tastes deliciously Filipino. Enjoy this dish with vegetables and chicken.

Prep Time 10 mins Cook Time 12 mins Total Time 22 mins Course Side Dish Cuisine Filipino Servings 2

Equipment

  • skillet
  • optional: blender or food processor

Ingredients  

  • 3 cloves garlic minced
  • 1/4 onion medium size or 1 shallot
  • 1 tbsp olive oil extra virgin
  • 2 cups cauliflower (minced) or 1/2 a cauliflower head
  • 1 handful of chives cut diagonally
  • 2 tsp soy sauce
  • 2 tsp calamansi juice or lemon juice

Instructions 

  • Heat skillet on medium high heat and add oil. When the oil is hot, add the garlic and cook until browned. After, add the onions and cook for 2-3 minutes.
  • Next, add the cauliflower and cook for 5-7 minutes, stirring occasionally then add the chives.
  • In a small bowl, mix soy sauce and calamansi (or lemon) juice. Next, add half the mixture into skillet and mix evenly*. Cook for 2 more minutes.

Notes

Wash and thoroughly dry cauliflower before cooking for best results. *Put the remaining half in a small bowl when serving rice. I minced the garlic by hand using a knife. You can use a food processor to mince the cauliflower.  Optional ingredients: chicken, carrots, celery, crushed red pepper, egg, etc.

Keyword calamansi, cauliflower, chives, garlic, green onion, lemon, olive oil, onion, pepper, salt, soy sauce

Try this simple and healthy recipe if you are skipping rice. Cauliflower is so versatile that you can use it as a rice substitute. The browned garlic, soy sauce, and calamansi juice make this recipe utterly Filipino!

fresh green onion and knife on white table
Photo by Karolina Grabowska on Pexels.com

Healthy Cauliflower Rice Filipino Style!

Ingredients for Healthy Cauliflower Rice Filipino Style!

  • garlic – cook until browned and crispy for maximum flavor.
  • onion – use a 1:4 ratio of onion to cauliflower
  • olive oil – use extra virgin because it is heart healthy.
  • cauliflower – mince cauliflower with a knife for a homemade style, as the pieces will be irregular. You can use a blender or food processor to save time.
  • chives – adds color and flavor to your rice
  • soy sauce – browns your rice and also adds flavor
  • calamansi juice – you can use lemon juice as well. Calamansi and soy sauce is a classic Filipino combination.

How to Use Healthy Cauliflower Rice Filipino Style Recipe

I haven’t tried these but you can add scrambled eggs or use it in a vegetable chicken stir-fry.

Breakfast: Crack open an egg and scramble while cooking cauliflower rice.

Lunch: Add chicken, carrots, celery, and mushrooms for a healthy stir fry.

Healthy Cauliflower Rice Filipino Style!

Skipping rice? Try this healthy cauliflower rice substitute! The crispy garlic, onions, soy sauce, and calamansi tastes deliciously Filipino. Enjoy this dish with vegetables and chicken.

  • skillet
  • optional: blender or food processor
  • 3 cloves garlic (minced)
  • 1/4 onion (medium size or 1 shallot)
  • 1 tbsp olive oil (extra virgin)
  • 2 cups cauliflower (minced) (or 1/2 a cauliflower head)
  • 1 handful of chives (cut diagonally)
  • 2 tsp soy sauce
  • 2 tsp calamansi juice (or lemon juice)
  1. Heat skillet on medium high heat and add oil. When the oil is hot, add the garlic and cook until browned. After, add the onions and cook for 2-3 minutes.

  2. Next, add the cauliflower and cook for 5-7 minutes, stirring occasionally then add the chives.

  3. In a small bowl, mix soy sauce and calamansi (or lemon) juice. Next, add half the mixture into skillet and mix evenly*. Cook for 2 more minutes.

Wash and thoroughly dry cauliflower before cooking for best results.

*Put the remaining half in a small bowl when serving rice.

I minced the garlic by hand using a knife. You can use a food processor to mince the cauliflower. 

Optional ingredients: chicken, carrots, celery, crushed red pepper, egg, etc.

Side Dish
Filipino
calamansi, cauliflower, chives, garlic, green onion, lemon, olive oil, onion, pepper, salt, soy sauce

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