Keto Bread Pakoda
Indulge in a guilt-free twist on a classic Indian snack with this Keto Bread Pakoda recipe, perfectly crafted for low-carb and gluten-free diets. Made with a nutrient-rich blend of almond flour, coconut flour, and psyllium husk powder, this recipe allows you to savor the crunch and flavor of pakodas without compromising your keto lifestyle. The bread is baked to golden perfection and then infused with aromatic spices like garam masala, turmeric, and red chili powder, while a layer of gooey cheddar cheese takes it to the next level. Crisped up in hot oil, these pakodas deliver a satisfying crunch and bold flavor in every bite. Serve them hot with your favorite keto-friendly chutney or dip for a mouthwatering appetizer that’s as wholesome as it is delicious! Perfect for keto enthusiasts seeking a fusion of comfort food and dietary mindfulness.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Butter, melted
- 0.5 cup Water
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Coriander leaves, finely chopped
- 1 cup Cheddar cheese, grated
- as needed Oil for frying
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well.
Add the eggs, melted butter, and water to the dry mixture. Stir until the ingredients are completely combined and a dough forms.
Transfer the dough to the lined baking sheet and spread it evenly to form a rectangle about 1-inch thick.
Bake in the preheated oven for 15-18 minutes, or until the bread is firm and lightly golden on top.
Remove the bread from the oven and let it cool completely, then cut into pieces of desired size.
In a small bowl, mix the garam masala, turmeric powder, red chili powder, and chopped coriander leaves.
Sprinkle the spice mixture evenly over the bread pieces and top each piece with a generous amount of grated cheddar cheese.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, carefully fry the bread pieces in batches until they become golden brown on all sides, about 2-3 minutes each.
Remove the fried bread pakodas with a slotted spoon and drain them on a paper towel to remove excess oil.
Serve the Keto Bread Pakoda hot with your choice of keto-friendly chutney or dip.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 5.6 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1184 mg | 91% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
