Keto Bread Pakora
Transform your snacking game with this delicious Keto Bread Pakora, a low-carb twist on the beloved Indian street food classic. Featuring keto-friendly bread dipped in a flavorful almond and coconut flour batter, this recipe is perfectly spiced with cumin, green chilies, and red chili powder for a tantalizing kick. Stuffed with gooey mozzarella cheese and fragrant coriander, each bite delivers a crispy, golden exterior and a melt-in-your-mouth filling. Shallow-fried to perfection in ghee or coconut oil, this gluten-free and keto-friendly delight is an irresistible treat that pairs beautifully with your favorite low-carb chutney or dip. Ready in just 35 minutes, it’s a scrumptious snack that’s sure to impress—ideal for keto enthusiasts and anyone craving indulgent yet guilt-free comfort food!
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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
- 3 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 tablespoons Ghee or coconut oil
- 4 slices Keto-friendly bread, sliced
- 0.5 cup Mozzarella cheese, grated
- 2 small Green chilies, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 0.5 cup Olive oil or avocado oil for frying
Instructions
In a medium-sized mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix well.
In another bowl, whisk together the eggs and almond milk until blended.
Slowly add the dry ingredients into the wet mixture, stirring continuously to form a batter. Set it aside to rest for 5 minutes.
Meanwhile, prepare the filling by mixing grated mozzarella cheese, chopped green chilies, coriander leaves, and red chili powder in a small bowl.
Take the keto-friendly bread slices and spread the cheese mixture evenly on two slices, then cover them with the remaining slices to make sandwiches.
Preheat a frying pan and add ghee or coconut oil.
Coat each sandwich in the prepared batter by dipping them evenly, ensuring they are well-covered on all sides.
Add cumin seeds to the batter-coated sandwiches.
In the preheated frying pan with hot oil, shallow fry each sandwich on medium heat, turning occasionally, until both sides are golden and crispy, about 3-4 minutes per side.
Remove from the pan and drain any excess oil on a paper towel.
Serve hot with your choice of keto-friendly chutney or sauce.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.2 g | 308% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 8.1 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 920 mg | 71% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 662 mg | 14% | |
*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.
