Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “bread”

As I mentioned in [other posts](, I adore indian snacks - I always have so much trouble choosing appetizers at Indian restaurants! Last time I was at one, I had some wonderful pakoras, and I figured perhaps there is a way to make them lower carb... So these babies were born! They still use some chickpea flour like in the original recipe, but in smaller amount to lower carbs. BUT - you can sub the flour for two eggs and just add less water later, no problem, and you will have extremely low carb pakora! For the nutritional facts, I divided this in four (so each serving will be about 6 small pakora) and made an approximation for the oil absorbed during frying - but there is a good chance the calories will be a bit less since some oil is absorbed in the kitchen papers :) If you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 1,5 cups (100 g) finely shredded cabbage * 1/2 medium onion (55g), finely chopped * 2 tbsp chopped coriander * 1 tsp ginger paste * 1/4 cup chickpea flour (30 g) * 1/3 cup ground flax seeds (50g) * Pinch of stevia (optional) * Pinch of asafoetida (optional) * 2 green chilies finely chopped (optional) * 1/4 tsp red chili powder or to taste * 1/4 tsp turmeric pwoder * 1/4 tsp salt * 1/4 tsp chaat masala (optional, sub for a little more salt) * Coconut Oil for frying * **Process** 1. First, mix the vegetables with the coriander, ginger and spices. 2. Mix in the chickpea flour and the ground flax. 3. Add boiling water: start with 1/4 cup and work your way up until you have a mixture that you can form into balls. 4. Warm up the coconut oil in a pan and cover a plate with kitchen towels. 5. Use a tablespoon to scoop small amounts of the batter (I personally form them with my hand) into the hot oil. 6. Fry for about 2 minutes until golden and crunchy all over. Then, put on the kitchen towels to absorb any extra oil. 7. Eat with lots of spicy chutney! * **Nutritional information**, _for 1/4 recipe (about 6 pakora)_ * 224 kCal * 11 g total carbs * **5.3 g net carbs** * 5.7 g fiber * **4.3 g protein** * 19.5 g fat

Indian snacks are amazing - but always full of carbs! These crunchy, spicy crackers, however, are very low carb, at 0.5 g net carbs for two pieces. You can customise the spices to suit your preference (perhaps paprika and cumin, to dip in guacamole). Enjoy! If you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 1/2 cup Coconut flour (60 g) * 3 tbsp psyllium husk powder (24 g) * Spices, crushed together: 1/3 tsp whole cumin, 1/3 tsp carom seeds, 1/3 tsp fenugreek leaves * 1/8 cup butter or coconut oil for dairy free (30 g) * 1 egg * Heaping 1/3 tsp salt * 1/2 tsp apple cider vinegar * 1/4 tsp baking soda * 1 tbsp butter (14 g) * 1/2 cup boiling water (or more) * **Process** 1. First, melt the 1/8 cup of butter and then mix in the egg and vinegar. In a separate bowl, mix the dry ingredients and the spices. 2. Add the wet ingredients into the dry and incorporate until you have a crumbly mixture. 3. Now add the boiling water: start at 1/3 cup, then increase slowly until you have a slightly sticky dough. 4. Knead for about 1 minute, then put onto a parchment paper. 5. Use a rolling pin to make a 2-3 mm thick sheet of dough. Then, cut into pieces (I made 40). 6. Melt the tbsp of butter, then brush it over the raw mathri. 7. Sprinkle with some salt over the top and, optionally, some red chili powder. 8. Bake at 180-200? for 35-40 minutes until they are dry and crunchy. If they aren't crunchy yet, you can turn off the oven and leave them inside to dry out. * **Nutritional information**, _for 2 mathri_ * 36 kCal * 1.9 g total carbs * **0.5 g net carbs** * 1.4 g fiber * **0.9 g protein** * 3 g fat

Microwave breads are a very common item on ketogenic diets. The most common ones, made with almond flour, are slightly expensive and higher in carbs, so I like to make mine with flax. However, flax has a somewhat... peculiar flavor. So I mixed it with sesame and got a wonderful result: when had on its own it still has a strong flavor, but it is perfect for sandwiches or toast. And of course you can add some garlic powder and herbs to make it extra aromatic. If you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 1 egg * 1 tbsp olive oil * 4 tbsp flax seeds, whole (30 g) * 3 tbsp sesame seeds, whole (30 g) * 1/3 tbsp psyllium husk powder * 1/2 tsp baking powder * 1/4 tsp salt * 1/2 tsp apple cider vinegar * 1-2 tbsp water * **Process** 1. First, powder the seeds in a blender. Then, mix them with the salt, baking powder and psyllium husk. 2. In a separate bowl, mix the egg, oil, 1 tbsp water and vinegar. Then add the seed mixture to it. You can use an extra 1-2 tbsp water if you need. It should have a thick consistency, like clay. 3. Put the dough in a greased microwave-safe mold (or in 3 individual molds) and microwave for about 3 minutes or until it is completely set. 4. Wait for it to cool down before cutting into it. * **Nutritional information**, _per serving (makes 3 servings)_ * 163 kCal * 5.3 g total carbs * **1.5 g net carbs** * 3.8 g fiber * **5.2 g protein** * 14.3 g fat

One of the most common breakfasts for Indian folks, now in a Keto version. Suitable for vegetarians and vegans, and perfect for those who miss their traditional Indian food. And if you like parathas, you can also check out my [broccoli paratha](, and of course, don't forget to [subscribe]( to get access to the **Keto Recipe Recommender**. * Ingredients for the Flax Roti * 1/2 cup of cauliflower rice (60g) * 1/8 cup of red onion, chopped (20g) * 2-3 tbsp chopped coriander * A pinch of asafoetida (optional) * 1/4 tsp cumin powder * 1 green chili, finely chopped * Red chili powder to taste * Pinch of garam masala * Salt to taste (about 1/4 tsp) * **Process** 1. Prepare the flax roti dough like in the [original recipe]( 2. Mix all the ingredients for the filling. 3. Divide the dough into five and the filling into five. 4. Take one piece of dough, divide into two and make two disks that are the same size, as thin as possible (less than 1 mm). 5. Put a portion of the stuffing on one of the disks, lightly water the edges, then put the other disk on top. Use the rolling pin to seal the edges, very carefully so it doesnt break. Then, gently roll the whole paratha. 6. Cook like you would a normal paratha, using 1 tsp of oil. * **Nutritional information**, _per paratha_ * 185 kCal * 13.2 g total carbs * **1.7 g net carbs** * 11.5 g fiber * **6 g protein** * 14.6 g fat

This is seriously the best pizza. You have to try! * 1 pizza base, such as my Flax Pizza * 4 tbsp of keto BBQ sauce (1/8 of the sauce recipe) * 2/3 cup shredded mozzarella (80g) * 80 g raw chicken, chopped * 20 g red onion, thinly sliced * Fresh coriander * **Process** 1. Make the pizza base as per your recipe. 2. Take out the cooked pizza base, top with the BBQ sauce, then the mozzarella, then the chicken and onion. Put it back in the oven. 3. Cook until the chicken is no longer raw (about 5-10 minutes). 4. Take it out, top with fresh coriander and enjoy. * **Nutritional information**, * _half a pizza_ * 434 kCal * **7.4 g net carbs** * 31.5 g total carbs * 24.1 g fiber * **27.4 g protein** * 28.5 g fat * _toppings only_ * 192 kCal * **4.2 g net carbs** * 5 g total carbs * 0.8 g fiber * **19 g protein** * 10.4 g fat

Making low carb bread can be a real challenge for vegans, as most keto breads are heavily egg based. I am afraid I found very few options for vegan keto breads, but I have tried most of the ones in this roundup and they will not let you down!
If you are a fan of indian food, you will love to hear you can make roti out of coconut flour, out of ground flax, and you can even try to make naan with coconut flour!
These broccoli parathas are delicious and require very few ingredients; simply substitute the cream cheese for your favorite almond cheese and you are in business!
For bread buns, you can enjoy these almond buns which are amazing for your morning toast!
If you miss crunchyness in your keto life, these crackers will save your day, and would make an awesome appetizer for your next low carb party.
And last but not least – the next recipes are probably the most bread-like, BUT they use vital wheat gluten, which might be a problem for some. I however sometimes use gluten for sausages or for bread and have no problem with it, so I thought I would include these as well: this recipe makes for an amazing looking bread loaf (and is very similar to a recipe that I myself make and that I love!), you can make a nutty bread and you can even make her low-carb foccacia! Hats off to Martine for these, they look absolutely delicious!

It is no news that i love indian food. One of my favorite things about it is roti and naan - so of course i suffer their loss when i do keto. I have struggled to find good egg-free recipes for keto bread; my recipe for [coconut roti]( is delicious but coconut flour is quite expensive. So - here comes flax roti to the rescue! These are only 1 g net carb per roti (!!!), they are super soft, they actually puff up a little bit when cooking them like real roti do, and they can be stuffed to make parathas (recipe coming soon). Also, you can make a big batch and freeze them individually. Awesome :D
  • 1 cup (150g) flax seeds, ground
  • 2.5 tbsp psyllium husk powder(20 g)
  • 1/2-3/4 tsp salt (to taste)
  • Spices to taste; I like 1/4 tsp garlic and 1/4 tsp onion
  • 1 cup water
  • About 2 tsp olive oil to cook
  • Optional: about 3 tbsp coconut flour for rolling
* **Process** 1. Mix the dry ingredients. 2. Add boiling water (start with 3/4 cup of water and add more depending on how much is needed). Knead it a little with your hands to make sure it is even. You should have a very sticky but quite firm dough. 3. Divide the dough into five. Make a disk with each piece; if they dry up, wet them so it is easier to make the disk. 4. For forming them, you can either use coconut flour and form as you would a normal roti (i used a chakla) or you can put it between plastic wrap and use a rolling pin or press them down into a thin disk of about 2 mm thick. 5. Cook over medium-high heat on a lightly greased pan or tawa for about 2 minutes per side. * **Nutritional information**, per roti * 179 kCal * **1 g net carbs**, 11.1 g fiber, 12.1 g total carbs * 5.6 g protein * 14.5 g fat

This is my favorite low-carb bread. It has a spongy texture, great for dipping, and makes great toasts and sandwiches :)
  • 3,5 tbsp psyllium husk powder (28g) + 3/4 cup water
  • 6 eggs (or 2 eggs + 8 egg whites)
  • 1/2 cup olive oil
  • 1 tsp salt
  • 2 cups of water
  • 1 cup coconut flour (120g)
  • 1/2 tbsp apple cider vinegar
  • 2/3 tsp baking soda
* **Process** 1. Preheat the oven to 180C. 2. Mix the psyllium husk and water and let it sit for 5 minutes. 3. Blend the previous mixture with the eggs and oil until very smooth. 4. Add the other ingredients and blend. The mixture should be quite thick. 5. Pour into a loaf pan and shape. 6. Bake for 60-75 minutes. Let it cool down in a rack before you cut into it. * **Nutritional info**, _per slice (makes 20 slices)_ * 92 kCal * **0.88 g net carbs**, 2.1 g fiber, 3 g total carbs * **3 g protein** * 7.7 g fat

Lately I have been experimenting with high-fat-low-carb cooking for my father, who is giving a go at the ketogenic diet. He has been doing pretty good, but was always complaining about not having bread to dip the sauce in... So I perfected an easy, microwave recipe for anybody in a similar situation in which they cannot eat bread: keto, paleo or gluten-free, you will like this! The flavor of flax is quite strong, but by using extra virgin olive oil, the final result tastes mostly like olive oil, and is very good with cheese, guacamole, egg, or even jam! Just remember - when it comes to flax meal, it´s best if you grind it at home, so it doesn´t lose nutrients :) BreadInside
  • 100 mL of flax seeds, ground
  • 1/2 tsp baking powder
  • A pinch of salt
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water
* **Process** 1. Blend the egg, oil and water until foamy. In a separate bowl, mix the flax meal, baking powder and salt. 2. Incorporate the liquids into the flax mixture and mix well; let it rest for 5-10 min. It will look a bit runny in the beginning but the texture will thicken after it rests. 3. Divide into three separate molds; I use silicone muffin molds for this. You can sprinkle some sesame seeds on the top if you want. 4. Microwave on high for 2 minutes or until it sets. * **Nutrition info**, _per bun (makes 3)_ - 107 kcal total calories - 7 g fat - 0.8 g net carbs - 4.72 g protein