Low Carb Sel Roti

Indulge in the delicately crisp and golden flavors of traditional Nepali cuisine with a modern twist in this Low Carb Sel Roti recipe. Crafted with a blend of almond and coconut flours, this keto-friendly version retains the iconic ring-shaped charm of sel roti while offering a healthier, gluten-free alternative. Enhanced with erythritol for a touch of sweetness and a hint of cinnamon and vanilla for warmth, these sel rotis are shallow-fried to perfection in ghee or coconut oil. They feature a light texture with just the right amount of crunch, making them an ideal snack or breakfast treat for those embracing a low-carb lifestyle. Serve them warm with your favorite chutney for a satisfying and wholesome experience that's sure to delight! Perfect for anyone looking for a guilt-free way to enjoy a traditional delicacy.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Coconut flour
• 2 tablespoons Erythritol
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 large Eggs
• 1 cup Unsweetened almond milk
• 4 tablespoons Melted ghee or coconut oil
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Ground cinnamon
• 0 enough for shallow frying Oil for frying

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and ground cinnamon. Mix well until all dry ingredients are evenly distributed.

Step 2

In a separate bowl, whisk together eggs, almond milk, melted ghee or coconut oil, and vanilla extract until well combined.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring continuously to form a smooth batter. The batter should be thick but pourable. If it’s too thick, add a little more almond milk.

Step 4

Heat oil in a deep frying pan over medium heat until hot but not smoking. You can test the temperature by dropping a small bit of batter into the oil; it should sizzle immediately.

Step 5

Using a ladle, carefully pour the batter into the hot oil, forming a circular shape. The sel roti should be about 3-4 inches in diameter.

Step 6

Fry until the underside turns golden brown, about 2-3 minutes. Carefully flip the sel roti using a slotted spoon and cook the other side for another 2-3 minutes, until golden brown and fully cooked.

Step 7

Once cooked, remove the sel roti from the oil and place on a paper towel-lined plate to drain excess oil.

Step 8

Repeat the process with the remaining batter, ensuring the oil maintains an even temperature.

Step 9

Serve the low-carb sel roti warm, either plain or with your favorite chutney or dip.

Nutrition Facts

Serving size	(745.1g)

Amount per serving	% Daily Value*
Calories	2618.9

Total Fat 249.6g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 504mg	0%
Sodium 1981.9mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 40.7g	0%
Total Sugars 11.2g
Protein 56.5g	0%

Vitamin D 169.8IU	0%
Calcium 813.1mg	0%
Iron 11.0mg	0%
Potassium 622.0mg	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: 78.3%

Protein: 7.9%

Carbs: 13.8%