Table of Contents
Description
This Keto Indian Frybread is soft, golden, low-carb, and keto-friendly — a comforting bread alternative made without sugar or flour!
Introduction
There’s something deeply comforting about warm, freshly cooked frybread. Traditionally, Indian frybread is soft in the center, lightly crisp on the outside, and perfect for scooping up savory toppings or enjoying on its own. But if you’re following a keto or low-carb lifestyle, classic frybread made with wheat flour can feel completely off-limits.
That’s where this KETO INDIAN FRYBREAD recipe comes in. It delivers the familiar texture and satisfaction of traditional frybread — without the carbs. Made with simple keto-approved ingredients, this version is low-carb, sugar-free, gluten-free, and incredibly easy to make.
Whether you’re craving a bread substitute for taco night, a comforting side for soups and stews, or just an easy healthy recipe to enjoy fresh and warm, this keto frybread checks all the boxes. It’s soft, slightly chewy, golden on the outside, and flexible enough to fold or top. One bite brings that nostalgic comfort — without breaking ketosis. 🫓💛
Recipe Equipment
You won’t need any special tools to make this recipe:
- Medium mixing bowl
- Whisk or fork
- Silicone spatula
- Rolling pin (or bottle)
- Non-stick skillet or cast-iron pan
- Measuring cups and spoons
- Paper towels
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Cuisine | Native American–Inspired |
| Course | Bread / Side Dish |
| Diet | Keto, Low-Carb, Gluten-Free |
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 6 frybreads |
| Difficulty | Easy |
| Net Carbs | ~3g per serving |
Ingredients
- 1½ cups almond flour
- 2 tbsp coconut flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp apple cider vinegar
- 1 large egg
- ½ cup shredded mozzarella cheese
- 2 tbsp sour cream
- Oil for frying (avocado or coconut oil)
Why These Ingredients Work
Almond flour provides softness, coconut flour adds structure, melted cheese creates elasticity, and baking powder helps the frybread puff slightly for a classic texture.
Ingredient Notes
- Almond Flour: Use finely blanched almond flour for the best texture.
- Coconut Flour: A small amount helps absorb moisture and prevent sogginess.
- Mozzarella Cheese: Adds stretch and chew, mimicking traditional dough.
- Apple Cider Vinegar: Enhances flavor and improves texture without tasting sour.
- Oil: Avocado oil is ideal for frying due to its high smoke point.
Step-by-Step Instructions
- Mix the dry ingredients.
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt until evenly combined. - Add wet ingredients.
Stir in the egg, sour cream, and apple cider vinegar until a soft dough forms. - Incorporate the cheese.
Gently knead in shredded mozzarella until the dough becomes smooth and pliable. - Divide and shape.
Divide dough into 6 equal balls. Flatten each into a thin round using your hands or a rolling pin. - Heat the oil.
Warm oil in a skillet over medium heat until shimmering but not smoking. - Fry until golden.
Fry each piece for 2–3 minutes per side until golden brown, puffed, and lightly crispy. - Drain and rest.
Place frybread on paper towels to remove excess oil. Serve warm.
Pro Tips & Variations
- Extra Soft: Keep frybread warm under foil to retain moisture.
- Crispier Texture: Roll the dough thinner before frying.
- Savory Option: Add garlic powder or onion powder to the dough.
- Sweet Version: Sprinkle with keto powdered sweetener and cinnamon.
- Dairy-Free: Use dairy-free cheese alternatives designed for melting.
- Make Ahead: Cook and refrigerate, then reheat in a skillet before serving.
Serving Suggestions
- Use as a base for keto tacos or Indian tacos
- Serve alongside soups, chili, or stews
- Top with shredded meat, cheese, lettuce, and salsa
- Enjoy plain with keto butter or sugar-free honey
- Perfect for family dinners or comfort-food cravings 🫓
Storage Information
- Refrigerator: Store in an airtight container for up to 3 days
- Reheating: Reheat in a skillet for best texture
- Freezing: Freeze cooked frybread for up to 1 month
- Avoid Microwave: It may soften the crisp edges
Nutrition Facts (Per Serving – Estimated)
- Calories: 190
- Fat: 15g
- Protein: 7g
- Total Carbs: 6g
- Net Carbs: ~3g
- Sugar: 0g
This KETO INDIAN FRYBREAD proves that comfort food can still fit into a low-carb lifestyle. It’s warm, golden, satisfying, and incredibly versatile — whether you enjoy it savory, sweet, or loaded with toppings.
Give this recipe a try and bring a little comfort back to your keto kitchen. 🫓✨
If you loved it, leave a comment, share it with friends, or save it for later — I’d love to hear how you served yours!