Keto Prata Bomb
Elevate your low-carb culinary game with this delectable Keto Prata Bomb recipe! A flavorful twist on the classic Malaysian-inspired dish, this keto-friendly version combines a golden, crispy almond and coconut flour dough with a richly spiced ground beef filling. Packed with aromatic cumin, coriander, and a hint of chili, this savory delight is both satisfying and low in carbs, making it perfect for those on a ketogenic diet. The secret lies in the cheesy, pliable keto dough and the use of ghee or butter for that perfectly crisp exterior. Ready in under an hour, this hearty and indulgent treat is ideal for dinner, lunch, or a special snack. Serve it piping hot with your favorite keto-friendly chutney or sauce for an irresistible meal that’s big on taste and keto-approved!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 1.5 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 0.5 cup Water
- 2 tablespoons Ghee or butter
- 0.5 pound Ground beef
- 0.5 medium Onion
- 2 cloves Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chilli powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave for about 1 minute or until both are melted and can be easily mixed together.
In a separate bowl, mix almond flour, psyllium husk powder, coconut flour, baking powder, and salt.
Add the dry ingredients to the melted cheese mixture. Pour in the beaten eggs and mix until a dough forms. You may need to knead by hand to fully combine.
Roll the dough between two pieces of parchment paper until it's thin and flat, about 1/4 inch thick.
For the filling, heat 1 tablespoon of ghee or butter in a skillet over medium heat. Add chopped onion and garlic, sautéing until softened.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned.
Stir in cumin powder, coriander powder, chilli powder, salt, pepper, and chopped cilantro. Cook for another 5 minutes until well combined and aromatic.
Remove beef mixture from heat and let it cool slightly.
Place spoonfuls of the filling onto the rolled-out dough, ensuring it's well distributed.
Carefully fold the dough over the filling to create a parcel, seal the edges gently.
Heat the remaining ghee or butter in a clean skillet over medium heat.
Place the prata parcel in the skillet and cook until golden brown on both sides, about 3-4 minutes each.
Transfer the cooked prata to a baking sheet and bake in the preheated oven for 10 minutes to ensure it's cooked through.
Serve hot with a keto-friendly chutney or sauce of your choice.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 14.9 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1740 mg | 134% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1540 mg | 33% | |
*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.
