Keto Indian Frybread

Why You’ll Love This Recipe

I love how this recipe gives me all the satisfaction of classic frybread without the carb crash. It’s quick to make, gluten-free, and incredibly versatile. The almond and coconut flour blend creates the perfect crisp and chew, while the ghee adds a delicious depth of flavor. Plus, the dough is easy to shape and fry—great for a last-minute side dish or snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Frybread:

• almond flour

• coconut flour

• baking powder

• xanthan gum (optional, for texture)

• salt

• large eggs

• ghee or coconut oil, melted

• water (as needed to adjust consistency)

For Frying:

• ghee or coconut oil

Directions

1. Mix dry ingredients: In a bowl, I whisk together almond flour, coconut flour, baking powder, xanthan gum (if using), and salt.

2. Add wet ingredients: I mix in the eggs and melted ghee or coconut oil. If the dough feels too dry, I add water a tablespoon at a time until it holds together.

3. Shape the dough: I divide the dough into golf ball-sized portions, then roll each into a ball.

4. Flatten the dough: Using parchment paper and a rolling pin, I flatten each dough ball into a disc, aiming for 1/8 to 1/4 inch thickness.

5. Heat the oil: I heat ghee or coconut oil in a skillet over medium-high heat until hot.

6. Fry: I place a dough disc into the skillet and cook for about 2–3 minutes per side, until golden brown. I flip carefully with a spatula.

7. Drain and repeat: I transfer the fried bread to paper towels to drain and repeat with the remaining dough.

8. Serve warm: I serve the frybread warm—either plain or topped with savory keto ingredients.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I like to get creative with toppings—sometimes I spread on avocado and a sprinkle of salt, or use it as a base for ground beef and shredded cheese for a taco-style version. For an herby twist, I mix chopped cilantro or garlic powder into the dough. When I want something sweet, I sprinkle a little cinnamon and keto-friendly sweetener on top right after frying.

Storage/Reheating

I store any leftover frybread in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat to maintain its crisp texture. The microwave works in a pinch, but it softens the bread. I also freeze the dough discs between parchment sheets—perfect for frying fresh when I’m short on time.

FAQs

Can I make this frybread ahead of time?

Yes, I often make the dough and shape the discs ahead of time. I keep them in the fridge or freeze them until I’m ready to fry.

What can I use instead of almond flour?

While almond flour is key for texture, I’ve had success using sunflower seed flour as a nut-free alternative.

Is xanthan gum necessary?

It’s optional, but I find it helps hold the dough together better and gives a slightly more elastic texture.

Can I bake this instead of frying?

Frying gives the best texture, but baking at 375°F for about 10-12 minutes can work if I’m avoiding oils.

What dishes pair well with this frybread?

I love serving it with keto curries, using it for tacos, or even as a base for breakfast toppings like eggs and avocado.

Conclusion

Keto Indian Frybread is my go-to when I want something warm, crispy, and comforting without falling off the keto wagon. It’s easy to whip up, customizable for savory or sweet cravings, and satisfies that bread craving in a big way. With just a few simple ingredients, I get a keto-friendly side that tastes anything but low-carb.