The Keto Iron Chef’s Martabak Bangka

The Keto Iron Chef's Martabak Bangka
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Had just finished the chest day with reverse exhausting and reach muscles failure faster


Thinking of making another keto-dessert..

Martabak Bangka.. Thats it 😀

The Keto Iron Chef's Martabak BangkaThe Keto Iron Chef's Martabak Bangka

Have been dreaming of it since starting ketogenic.. but now I want to make the Martabak Bangka in the Keto-Cuisine Style
Here goes the recipe

Martabak Bangka (Thick Pancakes)

  • Servings: 6
  • Difficulty: easy
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Dry Ingredient :
40g Inulin Powder
20g Almond Flour
30g Whey Protein Isolate
20g Micellar Casein Isolate
5g Psyllium Husk
5g Gelatin Powder
2g Salt
15g Splenda
3g Baking Soda

Wet Ingredient
200ml Water
100ml Coconut Milk
100g butter
1 egg
50g Cream Cheese

Grated cheddar cheese
Cocoa Powder
Almond Slices
Cinnamon powder

In a large bowl, sift all the dry ingredients, except for the baking soda

Mix in coconut milk and water

Beat eggs with cream cheese and melted butter. (make sure the melted butter is not hot so it does not cook the eggs)

To the egg mixture, add baking soda dissolved in a little water and mix well. Then add the sifted dry ingredients and mix into crumbles

Combine the crumble batter mixture with coconut milk mixture, beating for about 30 seconds on medium / low speed until well blended and no more lumps.

Pour the batter about 1 – 2 inch thick, wait until you can see bubbles start to form around 5 minutes, then sprinkle with splenda evenly. Immediately cover with the lid and check every 30 second or 1 minutes until the surface is full of holes. This will take approximately 10 minutes

Ensure that your heat is LOW so that the skin doesn’t burn. The level of the batter should not exceed half the height of the skillet.

Turn off the heat and spread butter on top using spatula, while the surface is still hot and finally sprinkle with grated cheddar cheese, cocoa powder, cinnamon powder, almond slices, splenda and coconut cream

Remove from the pan and fold it in half immediately like the shape of a semicircle. This will prevent the cake from cracking. Spread the outer surface with more butter to keep the cake moist.

Slice the cake into 6 part and serve while it still warm

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