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Keto Peanut Pancakes

This makes 2 servings of Apam Balik. Each serving comes out to be 744 Calories, 72.79g Fats, 6.61g Net Carbs, and 16.83g Protein.
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Ingredients
  

Roasted Peanut Filling

  • 1.8 ounces fresh shelled peanuts
  • ½ teaspoon Stevia
  • Salt to taste

Condensed Milk

  • ¼ cup heavy whipping cream
  • 2 drops liquid Sucralose

Apam Balik

  • ½ cup almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup almond milk
  • 1 large egg
  • 5 drops liquid Sucralose
  • ½ teaspoon vanilla extract
  • ¼ teaspoon coconut oil
  • 1 tablespoon unsalted butter

Instructions
 

  • Roast peanuts until brown. Grind peanuts with stevia and salt to taste.
  • Heat up heavy cream and liquid sucralose until thickened like condensed milk.
  • Mix almond flour, baking soda, baking powder and salt. Then, add in almond milk, egg, liquid sucralose and vanilla extract. Mix well.
  • In a pan, melt half of the coconut oil and pour in half of the pancake mixture. Cover the pan for 1 minute.
  • Sprinkle half of the ground peanuts and spread half of the keto condensed milk and butter.
  • Cover the pan once more until cooked. Remove the pancake and let cool.
  • Repeat steps 4 and 5 for the other pancake.
  • Fold the pancakes and slice. Serve!