Low-carb and Keto

This recipe offers a low-carb take on the beloved Banh Xeo dish. It features the traditional combination of shrimp, pork, sprouts, and a zesty dip, but with a healthier twist: coconut flour crepes. Enjoy all the classic flavors without the carb overload!

- 1 tablespoon avocado oil - 9 ounces ground pork - 9 ounces shrimp, peeled - ½ teaspoon red chili flakes - ¼ cup chopped spring onions (white part)


Heat avocado oil in a wok over medium-high heat. Add the ground pork and cook until slightly browned. Then, toss in the shrimp and stir for another minute. Finally, add the chili flakes and spring onions to the wok and sauté until aromatic. Next, stir in the bean sprouts and cook for about a minute. Finally, season with fish sauce and erythritol and remove it from heat.

Step 1: Prepare the filling

How to make keto Banh Xeo at home? 

Lightly beat the eggs in a bowl. Add in the heavy cream and whisk until smooth. Whisk in the coconut flour and turmeric powder until a smooth batter is achieved. This may take a few minutes. Lightly brush a nonstick pan with avocado oil. Ladle in about a quarter cup of the batter and swirl around to coat the pan evenly. Cook over medium heat for 2-3 minutes or until the top is bubbly. Flip and cook for another 30 seconds.

Step 2: Prepare the crepes

Combine water, fish sauce, lime juice, erythritol, minced chili, and chopped cilantro in a mixing bowl. Give it a good stir and set aside.

Step 3: Prepare the dipping sauce

Fill half the hot crepes with the cooked pork and shrimp mixture. Then, fold the empty half over the filling to create the signature shape. Serve with dipping sauce on the side, and enjoy!

Step 4: Put together

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