Keto Thepla

Discover a wholesome and low-carb twist on a classic Gujarati favorite with this Keto Thepla recipe! Made with almond flour, coconut flour, and psyllium husk, this keto-friendly flatbread is infused with aromatic spices like turmeric, cumin, and coriander, along with the earthy flavor of freshly chopped fenugreek leaves (methi). Soft, pliable, and perfectly golden, each thepla is carefully rolled and cooked in ghee or coconut oil, making it a delicious and satisfying option for those on a ketogenic diet. Ready in just 35 minutes, this easy-to-make staple pairs beautifully with creamy keto yogurt, spicy pickles, or low-carb chutney, making it the perfect snack or meal for any time of day. Packed with flavor, nutrients, and under 5 net carbs per serving, this recipe is a must-try for anyone seeking healthy Indian-inspired recipes.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Psyllium husk powder
• 0.75 cup Fresh fenugreek leaves (methi), finely chopped
• 2 tablespoons Greek yogurt
• 2 tablespoons Ghee or coconut oil (for dough and cooking)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 0.5 teaspoon Salt
• 0.25 cup Water
• 1 teaspoon Optional: Sesame seeds

Directions

Step 1

In a mixing bowl, add almond flour, coconut flour, psyllium husk powder, turmeric powder, red chili powder, ground cumin, ground coriander, and salt. Mix well to evenly distribute the spices.

Step 2

Add the finely chopped fenugreek leaves (methi) to the dry mixture and mix thoroughly.

Step 3

In a separate small bowl, whisk together the Greek yogurt and 1 tablespoon of melted ghee or coconut oil. Pour this mixture into the dry ingredients.

Step 4

Gradually add the water, a little at a time, to form a soft and pliable dough. Knead gently to combine all ingredients. If the dough feels sticky, let it rest for 5-10 minutes to allow the psyllium husk to absorb moisture.

Step 5

Divide the dough into 6-8 equal portions and roll each into a ball.

Step 6

Place a ball of dough between two sheets of parchment paper and roll it out gently into a thin circle of about 6 inches in diameter. Be careful not to roll it too thin as keto doughs are more delicate.

Step 7

Heat a non-stick or cast-iron skillet on medium heat and add a small amount of ghee or coconut oil to grease the surface.

Step 8

Carefully transfer the rolled-out thepla onto the skillet. Cook for 2-3 minutes on one side until golden brown, then flip and cook the other side for another 2-3 minutes. Add a little more ghee if needed for better flavor and texture.

Step 9

Repeat the process for the remaining dough balls.

Step 10

Serve the keto thepla warm with a side of keto-friendly yogurt, pickles, or your favorite low-carb chutney.

Nutrition Facts

Serving size	(326.8g)

Amount per serving	% Daily Value*
Calories	1075.6

Total Fat 83.3g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0g
Cholesterol 85mg	0%
Sodium 1244.3mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 40.6g	0%
Total Sugars 7.0g
Protein 31.5g	0%

Vitamin D 0IU	0%
Calcium 528.8mg	0%
Iron 9.8mg	0%
Potassium 889.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 11.1%

Carbs: 23.0%