Keto Indian Frybread

🍞 Keto Indian Frybread

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 tablespoon psyllium husk powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 2 tablespoons sour cream (or Greek yogurt)
• ¼ cup boiling water
• Avocado oil or coconut oil, for frying

Instructions:

1. Mix the dry ingredients:
   In a medium bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
2. Add the wet ingredients:
   Add in the egg and sour cream. Mix until combined. Gradually add the boiling water while mixing—the dough will thicken quickly due to the psyllium husk.
3. Rest the dough:
   Let the dough sit for 3–5 minutes to firm up.
4. Shape the frybread:
   Divide the dough into 4 portions. Roll each into a ball, then flatten into round discs about ¼ inch thick.
5. Fry:
   Heat ¼ inch of oil in a skillet over medium heat. Once hot, carefully add the dough rounds. Fry for about 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate.
6. Serve warm:
   Serve as a side with keto-friendly chili, curry, or as a base for taco toppings, pulled chicken, or even a sweet cinnamon “dessert frybread” with powdered erythritol.

Tips & Variations:

• For a savory twist: Add garlic powder, cumin, or chopped herbs to the dough.
• For a sweet version: Sprinkle with powdered erythritol and cinnamon after frying.
• If the dough is too sticky, lightly oil your hands or use parchment paper when shaping.

Would you like ideas for topping this frybread for a full keto meal, like a “Navajo taco” keto version? I’d be happy to help!