Low Carb Thepla

Elevate your traditional Gujarati flatbread experience with this deliciously healthy Low Carb Thepla, a modern, keto-friendly twist on a beloved classic. Made with almond flour, flaxseed meal, and psyllium husk, this gluten-free recipe swaps out wheat for low-carb goodness while retaining the authentic charm of thepla. Fresh fenugreek leaves (methi) lend an earthy aroma, while green chili, ginger, and a medley of Indian spices like turmeric and cumin add bursts of flavor. Perfectly pliable and soft, these theplas are rolled thin and cooked to golden perfection with a touch of ghee or coconut oil. Whether you're cutting carbs or simply exploring new flavors, serve these low-carb theplas warm with yogurt, pickles, or chutney for a satisfying, guilt-free meal. Great for meal prep, picnics, or a healthy snack, this recipe brings together nourishment and tradition in every bite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Flaxseed meal
• 2 tablespoons Psyllium husk
• 0.75 cups Fresh fenugreek leaves (methi), finely chopped
• 1 unit Green chili, finely chopped
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.5 teaspoon Salt
• 0.25 cup Greek yogurt (or unsweetened coconut yogurt for dairy-free version)
• 2 tablespoons Water
• 2 tablespoons Ghee or coconut oil for cooking

Directions

Step 1

In a large mixing bowl, combine almond flour, flaxseed meal, and psyllium husk. Mix well to form the base of your low-carb thepla dough.

Step 2

Add the finely chopped fenugreek leaves, green chili, grated ginger, turmeric powder, cumin powder, coriander powder, and salt to the bowl. Mix all the dry ingredients thoroughly.

Step 3

Add the Greek yogurt or unsweetened coconut yogurt to the dry mixture. Start kneading the dough gently with your hands.

Step 4

Add water, one tablespoon at a time, as needed to bring the dough together. The dough should be soft and pliable but not sticky.

Step 5

Divide the dough into 6 equal portions and roll each portion into a round ball.

Step 6

Place one dough ball on a sheet of parchment paper or silicone rolling mat. Cover it with another sheet of parchment paper to prevent sticking.

Step 7

Roll the dough ball into a thin circle using a rolling pin, about 6 inches in diameter. Repeat this process with the remaining dough balls.

Step 8

Heat a non-stick skillet or tawa over medium heat. Once hot, place one rolled thepla on the skillet.

Step 9

Cook the thepla for 1-2 minutes on one side, then flip. Brush the cooked side with a small amount of ghee or coconut oil.

Step 10

Repeat on the other side, cooking for another 1-2 minutes until both sides are golden brown with slight char marks.

Step 11

Remove the thepla from the skillet and keep it warm in a clean kitchen towel while you cook the remaining theplas.

Step 12

Serve the low-carb theplas warm with yogurt, pickles, or chutney on the side.

Nutrition Facts

Serving size	(396.0g)

Amount per serving	% Daily Value*
Calories	1490.1

Total Fat 124.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0g
Cholesterol 73.7mg	0%
Sodium 1233.8mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 40.3g	0%
Total Sugars 8.2g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 751.2mg	0%
Iron 11.8mg	0%
Potassium 1130.6mg	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: 70.9%

Protein: 12.7%

Carbs: 16.3%