• Serves 8 people
  • For Popiah Egg Skin :

    30 g almond flour

  • 60 g cream cheese

  • 4 eggs

  • ¼ cup unsweetened almond milk (room temperature)

  • ⅛ tsp xanthan gum (optional)

  • ½ tsp salt

  • 1 tsp swerve

  • ghee

  • For Bamboo Shoots :

    1 pack bamboo shoots

  • 2 tbsp Janti’s Keto Teriyaki Sauce

  • 3 cloves garlic (minced)

  • 2 tbsp Amino Braggs (soy sauce)

  • 150 ml water

  • 100 g ground pork (optional)

Recipe Courtesy of Janti Brasali

Keto Popiah

The favourite Singaporean street-food is now keto! Swap high-carb wheat flour in popiah skin with an egg skin. Add on bamboo shoots and sparingly, Chinese sausage (watch your carb count), and pop the piece in your mouth. It’s so good that we say this one’s a recipe for all popiah lovers.
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 2 steps
  • 6 Ingredients
  • Easy
  • 2 steps
  • 6 Ingredients
  • 10 min
  • 30 min
  • 10 min


  1. Make the Popiah Skin

    • With an electric mixer, mix together cream cheese and Swerve until soft. 
    • Add almond milk and mix on low speed.
    • Add all the dry ingredients and mix until well incorporated.
    • Using a non-stick pan oiled with ghee, pour a spoonful of batter while tilting the pan in a circular motion making a thin pancake. 
    • Adjust your flame to find the perfect temperature for creating perfectly thin pancakes.
    • Flip the pancakes when they are slightly browned.
    Make the Popiah Skin

  2. Cook Bamboo Shoots

    • In a claypot, saute garlic until fragrant.
    • Add pork (optional)
    • Add Janti terikyaki’s sauce and Ketosoy sauce.
    • Add bamboo shoots.
    • Add water. Let it boil and simmer until liquid is all gone.

Plate and Serve!

Wrap popiah egg wrap over additional optional ingredients, such as finely sliced Chinese sausage (don’t use too much!), peanut crumbles, bamboo shoots 

Plate and Serve!


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