Here’s a delicious low-carb twist on a traditional favorite: Keto Indian Frybread! This version is soft on the inside, crispy on the outside, and perfect for topping with savory meats, cheese, or even a little keto-friendly sweetness. While traditional frybread is made with white flour and deep-fried, this keto version uses almond flour and other low-carb ingredients to keep it compliant without sacrificing flavor or texture.
🍞 Keto Indian Frybread
Ingredients:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons sour cream (or Greek yogurt)
- ¼ cup boiling water
- Avocado oil or coconut oil, for frying
Instructions:
- Mix the dry ingredients:
In a medium bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt. - Add the wet ingredients:
Add in the egg and sour cream. Mix until combined. Gradually add the boiling water while mixing—the dough will thicken quickly due to the psyllium husk. - Rest the dough:
Let the dough sit for 3–5 minutes to firm up. - Shape the frybread:
Divide the dough into 4 portions. Roll each into a ball, then flatten into round discs about ¼ inch thick. - Fry:
Heat ¼ inch of oil in a skillet over medium heat. Once hot, carefully add the dough rounds. Fry for about 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. - Serve warm:
Serve as a side with keto-friendly chili, curry, or as a base for taco toppings, pulled chicken, or even a sweet cinnamon “dessert frybread” with powdered erythritol.
Tips & Variations:
- For a savory twist: Add garlic powder, cumin, or chopped herbs to the dough.
- For a sweet version: Sprinkle with powdered erythritol and cinnamon after frying.
- If the dough is too sticky, lightly oil your hands or use parchment paper when shaping.
Would you like ideas for topping this frybread for a full keto meal, like a “Navajo taco” keto version? I’d be happy to help!