Keto Thepla
Delightfully low-carb and packed with flavor, Keto Thepla is a healthy twist on the classic Gujarati flatbread that’s perfect for anyone following a keto diet. Made with almond and coconut flours combined with psyllium husk powder for a soft, pliable texture, this nutritious flatbread features fresh fenugreek leaves (methi) and a bold blend of spices including turmeric, cumin, and coriander. The dough comes together effortlessly with Greek yogurt and ghee or coconut oil, ensuring richness in every bite. Rolled out into thin, delicate rounds and cooked to golden perfection, Keto Thepla pairs beautifully with keto-friendly yogurt, tangy pickles, or a zesty low-carb chutney. Ideal for satisfying cravings without compromising your carb count, this gluten-free and keto-approved recipe is ready in just 35 minutes and serves as a flavorful addition to your health-conscious culinary repertoire.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.75 cup Fresh fenugreek leaves (methi), finely chopped
- 2 tablespoons Greek yogurt
- 2 tablespoons Ghee or coconut oil (for dough and cooking)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 cup Water
- 1 teaspoon Optional: Sesame seeds
Instructions
In a mixing bowl, add almond flour, coconut flour, psyllium husk powder, turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Mix well to evenly distribute the spices.
Add the finely chopped fenugreek leaves (methi) to the dry mixture and mix thoroughly.
In a separate small bowl, whisk together the Greek yogurt and 1 tablespoon of melted ghee or coconut oil. Pour this mixture into the dry ingredients.
Gradually add the water, a little at a time, to form a soft and pliable dough. Knead gently to combine all ingredients. If the dough feels sticky, let it rest for 5-10 minutes to allow the psyllium husk to absorb moisture.
Divide the dough into 6-8 equal portions and roll each into a ball.
Place a ball of dough between two sheets of parchment paper and roll it out gently into a thin circle of about 6 inches in diameter. Be careful not to roll it too thin as keto doughs are more delicate.
Heat a non-stick or cast-iron skillet on medium heat and add a small amount of ghee or coconut oil to grease the surface.
Carefully transfer the rolled-out thepla onto the skillet. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes. Add a little more ghee if needed for better flavor and texture.
Repeat the process for the remaining dough balls.
Serve the keto thepla warm with a side of keto-friendly yogurt, pickles, or your favorite low-carb chutney.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 8.6 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1516 mg | 32% | |
*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.
