KETO INDIAN FRYBREAD

Traditional Indian frybread is typically made with wheat flour, which is not suitable for a keto diet due to its high carb content. However, you can make a keto-friendly version using low-carb flour alternatives. Here’s a recipe for Keto Indian Frybread:

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
• Coconut oil or ghee for frying

Instructions:

1. In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
2. In another bowl, beat the eggs and then add the melted butter and almond milk. Mix until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too dry, you can add a little more almond milk, 1 tablespoon at a time, until it comes together.
4. Divide the dough into 6 equal portions and roll each portion into a ball.
5. Place a large skillet over medium heat and add enough coconut oil or ghee to cover the bottom of the skillet.
6. Once the oil is hot, flatten each dough ball into a disc about 1/4 inch thick.
7. Carefully place the flattened dough into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
8. Use a slotted spoon to transfer the frybread to a plate lined with paper towels to drain any excess oil.
9. Repeat the process with the remaining dough balls, adding more oil to the skillet as needed.
10. Serve the keto Indian frybread warm with your favorite toppings or as a side dish to your favorite keto-friendly Indian dishes.

This keto Indian frybread is crispy on the outside, soft on the inside, and perfect for enjoying with curries, stews, or as a snack on its own. Enjoy!