Crispy Keto Coconut Crepes (Dosa-Style)
A quick and easy keto-friendly version of the classic Indian dosa, made with almond flour, coconut milk, and melted cheese for a crispy, savory crepe.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings2
This keto dosa replaces the traditional fermented rice-and-lentil batter with a simple mixture of almond flour, coconut milk, and shredded mozzarella. The result is a thin, crispy crepe that browns beautifully and has a mild, nutty flavor.
Serve it hot with a dollop of coconut chutney for a satisfying low-carb breakfast or brunch. The recipe comes together in under 30 minutes and requires only a non-stick skillet.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, whisk together the almond flour, shredded mozzarella, coconut milk, ground cumin, ground coriander, and salt until you have a smooth batter.
- Heat a non-stick skillet over medium-low heat and lightly grease it with the coconut oil. A non-stick surface is essential to prevent sticking.
- Pour the batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook on low heat. The cheese will begin to melt and the edges will turn golden and crispy.
- When the bottom is nicely browned and the dosa is cooked through, use a spatula to fold it in half (or into thirds) directly in the pan.
- Slide the folded dosa onto a plate and serve immediately with coconut chutney.
💡 Tips
- For extra crispiness, use a very thin layer of batter and cook a little longer on low heat.
- If the batter seems too thick, add a tablespoon more coconut milk; if too thin, add a little more almond flour.
- Serve with a simple coconut chutney: blend fresh coconut, green chili, ginger, and a pinch of salt.
Inspired by a recipe from Diet Doctor