A Little History

Vetkoek literally means fat cake and It’s an old South African favourite, especially when it’s cold and windy outside. Like “melktert” it originated in the 1600’s when the Dutch settlers arrived in Cape Town.

Traditional vetkoek is loaded with carbs and fats which means that it’s a big no-no for people who follow a low carb diet but, that’s about to change. Now you can enjoy this South African favourite dish with our Keto low carb vetkoek recipe.

It’s easy to make and extremely delicious and is best served filled with curry mince, jam, butter, chicken and more.

Note: You can adjust the low carb vetkoek recipe if needed to increase the serving size.

What You’ll Need To Make Keto Low Carb Vetkoek

• ⅓ cup (80 ml) Coconut Flour
• 1 pinch of salt
• ½ teaspoon (2.5 ml) baking powder
• ½ teaspoon (2.5 ml) Psyllium Husk powder (can be bought at Dischem)
• 2 eggs
• ¼ cup (60 ml) milk

How to cook Keto Low Carb Vetkoek

1. In a bowl, sift all the dry ingredients together.

2. Next, beat the eggs together with the ¼ cup (60 ml) milk and add it to the dry ingredients and mix well. Let the mixture rest for a minute or so to firm up. If your mixture is to stiff add a bit more milk.

3. Make sure to heat enough coconut oil to cover the base of the pan.

4. Lower the heat and either scoop a spoonful of batter into the pan or you can roll it into balls and press down slightly. Fry for 2 – 3 minutes on each side. They burn easily so, be sure to fry over a low heat.

5. Once fried, cut open and serve hot with butter and your choice of fillings. (cheese, curry mince, chicken, etc.)

Bon Appétit!

This dish will pair lovely with our Malva pudding with Amarula butterscotch sauce dessert.

Nutritional Info