Indian Frybread

Indian Frybread

Indian Frybread



2 cups almond flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons full-fat Greek yogurt
1 tablespoon granulated erythritol or another sugar substitute
1/2 teaspoon salt
Water, as needed
Avocado oil or another keto-friendly oil, for frying

How To Make Keto and Low-Carb Indian Frybread:

In a large mixing bowl, combine almond flour, baking powder, baking soda, granulated erythritol, and salt. Mix these dry ingredients well.

Add the Greek yogurt into the dry ingredients and start kneading the dough. Add water gradually as needed to form a cohesive dough. The yogurt and water will replace the need for traditional yogurt and help the dough come together.

Once the dough comes together, knead it for about 5-7 minutes until it is smooth and elastic.

Cover the dough with a damp cloth and let it rest for an hour. This will allow the dough to rise and develop a better texture.

After an hour, divide the dough into equal-sized balls (about the size of a golf ball).

Heat avocado oil or another keto-friendly oil in a deep frying pan. While the oil is heating up, roll out each ball of dough into a thin, round disc.

To test if the oil is hot enough, drop a small piece of dough into the oil. If it bubbles and rises to the top quickly, the oil is ready.

Carefully slide the rolled dough into the hot oil. Press gently with a slotted spoon to help it puff up.

Fry the bread until it turns golden brown on both sides.

Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil.

Serve your Keto and Low-Carb Indian Frybread with a side of keto-friendly chole (spicy chickpea curry) or enjoy it plain.

Nutrition Information (Approximate, per serving, based on 8 servings):

Calories: 200
Fat: 17g
Carbohydrates: 5g (Net Carbs: 3g)
Fiber: 2g
Sugar: 1g
Protein: 7g


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