Low Carb Sel Roti
Indulge in the crispy, golden goodness of this Low Carb Sel Roti, a delightful twist on a traditional Nepali classic. Made with almond and coconut flour, this gluten-free and low-carb version retains the signature ring shape and subtly sweet flavor of the original, while offering a health-conscious alternative. Flavored with a hint of vanilla and a touch of cinnamon, these sel rotis are lightly sweetened with erythritol, making them perfect for those following keto or low-sugar diets. Shallow-fried to perfection, each batch yields beautifully golden roti with a satisfying crispness on the outside and a tender interior. Easy to prepare and ready in under an hour, this recipe is ideal for special occasions or as a unique snack alongside your favorite chutney or dip. A perfect balance of tradition and modern dietary needs, this low-carb sel roti will quickly become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 2 tablespoons Erythritol
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Unsweetened almond milk
- 4 tablespoons Melted ghee or coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- enough for shallow frying Oil for frying
Instructions
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and ground cinnamon. Mix well until all dry ingredients are evenly distributed.
In a separate bowl, whisk together eggs, almond milk, melted ghee or coconut oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter. The batter should be thick but pourable. If it’s too thick, add a little more almond milk.
Heat oil in a deep frying pan over medium heat until hot but not smoking. You can test the temperature by dropping a small bit of batter into the oil; it should sizzle immediately.
Using a ladle, carefully pour the batter into the hot oil, forming a circular shape. The sel roti should be about 3-4 inches in diameter.
Fry until the underside turns golden brown, about 2-3 minutes. Carefully flip the sel roti using a slotted spoon and cook the other side for another 2-3 minutes, until golden brown and fully cooked.
Once cooked, remove the sel roti from the oil and place on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining batter, ensuring the oil maintains an even temperature.
Serve the low-carb sel roti warm, either plain or with your favorite chutney or dip.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 11.8 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 903 mg | 69% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1684 mg | 36% | |
*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.
