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Paleo Naan is a gluten-free and paleo-friendly flatbread recipe that calls for just three ingredients! It is the perfect way to scoop up curry and it's so easy to make! This is a great multi-purpose recipe; use it as a tortilla, wrap, crepe, etc. 3-INGREDIENT PALEO NAAN Yes, you read that right. I think I…

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Bake the naan in the oven for about 8 to 11 minutes, until a few golden brown spots form, but slightly before it looks fully done. If any bubbles form, pop them with a fork to flatten. Meanwhile, in a small bowl, whisk together the butter, garlic powder and fresh parsley. Brush over the naan.

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Keto naan bread with almond flour is the perfect addition to your next homecooked Indian meal. The simple almond flour naan dough is made with just 5 ingredients and is ready in just 30 minutes. Top it with garlic butter for an incredible flavor that you will love. Keto-friendly mozzarella cheese is melted and combined with sour cream and almond flour to create a silky dough that bakes into.

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Cooking the naan. Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, place one piece of naan into the skillet and cook for 1-2 minutes per side. You will notice the naan starting to puff up and turn golden. Once cooked, remove the naan from the skillet and set it aside.

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Total Time: 20. Yield: 4 1 x. Diet: Gluten Free. Keto Low-Carb Indian Fry Bread, also known as Bannock, is fatty, salty and downright naughty! It is a perfect meal on its own. Add a glass of wine or cup of tea! Make sandwiches and paninis. The recipe uses almond flour, coconut flour, eggs, Xanthan Gum, GF baking powder, and salt.

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Beat in the ghee, dissolved gelatin, and boiling water until it forms a dough. Divide the dough into 2 balls and flatten each (between 2 pieces of parchment paper or plastic wrap) into a 5-inch circle. Preheat a nonstick skillet over medium-high heat. Add a bit of ghee to the skillet.

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Make the Dough: In a large microwaveable bowl, melt mozzarella cheese and cream cheese. Stir will, then add egg and baking powder and stir again. Add almond flour, ¼ cup at a time, stirring well after each addition. (You should have an even, homogenous dough. You may have to knead it with your hands a bit.)

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Blend in the protein powder, extract, stevia, cinnamon and salt. Heat the oil in a frying pan on medium-high until a drop of water will sizzle. Once it is hot, place a circle of dough on the pan. Fry until golden brown on both sides. Remove from heat and place on a plate. Sprinkle with cinnamon and Swerve. Enjoy!

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Keto Low-Carb Indian Fry Bread, also known as Bannock, is fatty, salty and downright naughty! And low in net carbs, only 4.9 per serving. It is a perfect me.

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1/2 teaspoon xanthan gum (optional, for added texture) ½ teaspoon xanthan gum (optional, for added texture)

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In a mixing bowl, combine the almond flour, baking powder, and salt. In a separate bowl, beat the eggs and water together. Gradually add the egg mixture to the dry ingredients, stirring as you go, until you have a soft, non-sticky dough. You may need to adjust the amount of water slightly. Cover the dough and let it rest for about 30 minutes.

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#19: Indian Fry Bread. Whether you're missing Indian fry bread or never tried it before, you're in luck because this recipe manages to capture both the taste and texture despite being lower in carbs. Besides making keto-friendly Indian fry bread, you can also have naan bread on a ketogenic diet — just not the version you're used to.

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Cut the dough into six equal slices and form balls. STEP 5. Place the balls between 2 sheets of parchment paper and roll out into long flatbreads. Pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds. STEP 6. Place the parchment with your naans onto an upturned baking tray.

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Preheat the oven to 350°F (175°C) and spread the dough in thin rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they look inflated. Take out of the oven and fry quickly in a frying pan on medium-high heat to get the lovely golden brown color.

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Divide the dough into small portions and roll them into balls. Heat vegetable oil in a deep frying pan or deep fryer to 350-375°F (175-190°C). Flatten each dough ball into a flat disc, about 1/4-inch thick. You can use your hands or a rolling pin for this. Carefully place the flattened dough into the hot oil and fry until it puffs up and.

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Fry the bread until it turns golden brown on both sides. Remove the bread from the oil using a slotted spoon and drain it on paper towels to remove any excess oil. Serve your Keto and Low-Carb Indian Frybread with a side of keto-friendly chole (spicy chickpea curry) or enjoy it plain.