This Keto roti is soft and pliable. It pairs well with lots of different Indian curries. They are made of coconut flour and psyllium husk. They are easy to make and can be frozen and heated up anytime.
It seems like different coconut flour brands have vastly different water absorption capacities. I used the 365 brand from Whole Foods which needs 3 times the amount of water to flour to form a dough. If you are unsure of the quantity of water add 1/2 cup of water to 1/2 cup of flour, wait 5 min, check the consistency of the dough and then add more if required!
Yield: 10 rotis (6 inch in diameter)
Macros per roti (from MyFitnessPal)
Total carbs: 4.8g
Dietary fiber: 3.6g
Net carbs: 1.2g
Fat: 2.2g
Protein: 0.8g
For the full recipe and list of ingredients visit my blog page: https://ketocurries.com/index.php/recipe/how-to-make-keto-roti-with-coconut-flour/
Other keto rotis
No-knead almond flour roti
https://youtu.be/-7U5Vd8ZD0M
Almond Flour roti
https://youtu.be/zuEYyg9J0kM
Chia seeds and almond flour keto roti
https://youtu.be/c9fqNJQd-CU
Almond flour keto naan (eggless)
https://youtu.be/7Pgi_W7huDc
Flaxseed keto roti
https://youtu.be/hfvrne7c-Ow
Some recipes on my channel use the sweetener Erythritol. You can either use it or substitute with some other keto sweetener. Avoid media misinformation. Let me (as a scientist) walk you through the science and you decide if Erythritol is safe or not!
https://youtu.be/wgEWuG02xRQ
Check out other keto curry recipes! https://youtube.com/playlist?list=PLTqcPEYegLdHF0qnWo1HG0iZEEo5BBJOQ
Check out recipes of keto sides: https://youtube.com/playlist?list=PLTqcPEYegLdFR4GXVkrrk289rLJZwpq2s
Email: ketocurries@gmail.com
Blog (for written recipes): https://ketocurries.com/index.php/recipe/how-to-make-keto-roti-with-coconut-flour/
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Disclaimer:
This is a personal food channel. It includes my own opinions and is not any kind of professional dietary advice. Please talk to a health care professional for dietary advice. I am not liable for any adverse effects on your health occurring (such as, and not limited to food allergies) by consuming any of the ingredients used in the recipes or from the methods/cookware recommended in preparing the food.
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