Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1 large egg
- 2 tbsp water
- 1 tbsp olive oil or melted butter
- Oil for frying (coconut oil or avocado oil recommended)
Instructions:
- Mix Dry Ingredients:
In a medium bowl, combine almond flour, coconut flour, baking powder, salt, and garlic powder (if using). - Add Wet Ingredients:
Add the egg, water, and olive oil (or melted butter) to the dry mixture. Stir until a dough forms. If the dough is too dry, add a bit more water, one teaspoon at a time. - Shape the Dough:
Divide the dough into 4 equal portions. Roll each portion into a ball and flatten between two pieces of parchment paper, forming a disc about ¼-inch thick. - Heat the Oil:
In a frying pan or deep skillet, heat about 1 inch of oil over medium heat until hot (about 350°F or 175°C). - Fry the Bread:
Carefully place one piece of dough into the hot oil. Fry for 2-3 minutes on each side until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough. - Serve:
Enjoy your keto frybread warm! It pairs perfectly with savory toppings like keto butter chicken, grilled meats, or a dollop of sour cream.
Tips:
- Variations: Add herbs or spices to the dough for extra flavor.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness.
