Keto Rotis/Wraps

Keto Rotis/Wraps

  • Servings: 8
  • Difficulty: easy
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Keto Flour Ingredients:
3 cups almond flour
3 cups coconut flour
3 cups physillium husk
3 cups unflavored whey protein
1 cup pea protein
4 cups flaxmeal
2 cups Nutritional Yeast


Keto Roti Ingredients:

2 cups of the above Keto Flour
2 cups of finely chopped baby Spinach
1/2 bunch of finely chopped cilantro
1 tsp ginger/garlic paste
3-4 green chilis
1 tsp red chili powder
1 tsp carom seeds
100 gms paneer finely grated
4 tbs ghee
Salt to taste
1/2 cup of hot water
Add all the roti ingredients and start kneading in with the required amount of hot/warm water until this mix forms into a dough.


I use a roti press with parchment papers to roll the rotis, but you can just place the dough in parchment paper and roll it thru.


Make sure the pan is hot enough and make these rotis using ghee or oil(coconut) and

serve it hot with choice of your low carb veggie.


Keto Dumplings or Muthiyas

Muthias are steamed and tempered stir fried dumplings. Totally keto-mixed flour, bottle gourd, fenugreek leaves, herbs and spices. I am going to use it as a meal, but you can always use it as a snack too.


Keto Flour:

1 cup coconut flour
1 cup almond meal
1 cup pea protein
1 cup inulin fiber
1 cup physillium husk
1 cup oat fiber
1.5 cup of flaxmeal


1/2 tsp Monkfruit sweetener
2 cups very fine shredded bottle gourd
2 cups keto-flour
1 cup chopped fenugreek leaves
2 tbs hung yogurt
2 chopped green chili (adjust to taste)
1 tbs cumin (jeera)
2 tbs carrom seeds
3 tbs hempseeds
1/2 tsp turmeric
1 tbs salt (adjust to taste)

for Tempering:

2 tbs oil
1/2 tsp mustard seeds
1 tbs sesame seeds (til)
4 chopped green chili
3 cloves of garlic finely chopped
2 tbs chopped cilantro

  1. Combine keto-flour, bottle-gourd, fenugreek, cumin seed, turmeric, green chili, sugar, yogurt, oil, and salt in a bowl and mix well to make soft dough. Add water if needed.



2. Grease your fingers and divide the mixture into 8 rolls of dough. Place each of these onto a steamer and steam, covered, 18 to 20 minutes. Check if they are done using a knife; and it should come out clean.


3. Let the muthias cool. Cut then into the required sized pieces.


4. Heat oil in a frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and green chili and garlic. Stir fry the mixture a few seconds.
Add muthias and fry them for three to four minutes until they are light brown. Garnish them with chopped cilantro and turn off the flame. I added some lemon juice to give that tangy flavor.
Serve them hot or at room temperature.









Keto Sesame Brittle

Keto Sesame Brittle.


1 cup white sesame
1/2 cup monkfruit sweetener
1/2 tsp ghee
3 cardamoms finely powdered(optional)

1. Dry roast the sesame seeds until light brown

2. Add the ghee to a pot, and add monkfruit sweetener on low flame and let it melt and keep stirring. It took a couple of minutes for this to melt and I couldn’t bring this to a string boil. Took me about 5 minutes.

3. Add the cardamom powder and toasted sesame and mix it well.

4. Grease a plate/cookie sheet and flatten the mixture using a rolling pin or hand(if you are bold, lol)

5. Cut into the desired shapes and let it cool and store them away.

Brussel Sprouts

Brussel Sprouts

  • Servings: 2
  • Difficulty: easy
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100 gms – Brussel Sprouts

1 tsp salt
1 tsp red chili powder
1 tsp sesame seeds
1/2 tsp black pepper powder
1 tsp flaxmeal
3 tbs coconut oil


1. Wash the Brussel sprouts and cut them into halves. Add the Brussel Sprouts and the spice mix along with coconut oil and let it sit for about 20 minutes

2. Pre heat the air fryer or your oven
3. Set your air fryer to 360 degrees and place the marinated Brussel Sprouts in the air fryer and set the time for 10 mins.

4. Toss these after 10 mins and let it on for another 8 minutes

5. Boom…all done and ready to munch!


BEST BRUSSEL SPROUTS ever and i could EAT these all day, every day!


Keto-Stuffed Peppers(Veggie)!

Keto-Stuffed Peppers

  • Servings: 3
  • Difficulty: easy
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5 tbs coconut oil

2 tbs ghee

1 small onion

1 tsp – ginger garlic paste

1 tomato (optional)

15 green beans(pulsed in Vitamix or finely chopped)

1 pound of diakon radish (pulsed in Vitamix or finely chopped)

1/2 cup – fenugreek sprouts (optional)

75 gms of paneer(grated)(optional/Replace this with the desired cheese)

1 tsp – cumin powder

1 tsp – salt

1 tsp – red chili powder

1/2 a bunch of finely chopped cilantro

2 peppers

1 cup of Mozzarella cheese.


Heat oil in a pan, add onion and fry them till brown and then add, ginger garlic paste and tomato. Let it cook for a while. Add salt, cumin powder, chili powder and then add the finely chopped green beans and daikon radish and cook it on medium flame and cover with a lid. Let this cook until soft(took me about 12 mins) – keep mixing and get a feel for it in between. Once this mixture is well done. Add the sprouts and cook it for a few minutes without covering the lid. Now add the grated paneer and check the taste, if needed add salt/chili powder as needed. Garnish it with cilantro and the stuffing is ready.

Cut the peppers into halves, deseed them. Add the stuffing into the peppers and cheese as much as needed. I seem to have added a tad bit lesser but for the next batch i am going to add more 🙂

Preheat your oven to 360 degrees F and bake it for 10-12 minutes and enjoy the crunchy stuffy cheesy peppers:)

Everything Mini Eggless Keto Bagels

Everything Mini Eggless Keto Bagels

  • Servings: 6
  • Difficulty: easy
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1c Almond flour
1/2c whey protein
1 tsp baking powder
2 tbs HWC yogurt homemade or Greek yogurt
3 tbs coconut oil
1 c shredded gouda cheese
Salt and spices to taste

Everything Bagel Seasoning
4 tbs water

1 tsp chili powder (optional)
1 tsp ginger garlic paste (optional)
1 tbs of cumin/coriander powder (optional)

Veggies:  1 cup shredded eggplant , 2 cups shredded zucchini, 4 – spring onions finely chopped.


Preheat the oven at 350 degrees


1. Chop the spring onions finely. Sautee them in coconut oil, add cumin, ginger garlic paste, and eggplant/zucchini shreds. Cook them until fine. Add chili powder.

2. Add almond flour, whey protein, baking powder, keto yogurt, shredded cheese and mix them well

3. Pour this mix into the muffin tray and top it up with the everything bagel seasoning and bake for 20 – 25 minutes



  • Servings: 2
  • Difficulty: easy
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1 cup flaxmeal
1/2 cup psyllium husk
1/2 cup almond flour
2 tbsp ghee/Coconut oil/MCT Oil
½ tsp Carom Seeds
1/4 tsp Pink Salt
1 tsp fresh ginger garlic paste
2 green chilis finely chopped
1 cup each of finely chopped cilantro and fenugreek leave
1 cup Hot water

1 Mix all the ingredients in a bowl and add ghee, green chilies, ginger garlic paste, fresh leaves, water and knead into a dough.

flax-almond-ps roti

2. Use parchment paper to roll this into a flat bread or roti

3. Heat a flat pan and fry these rotis to well done using ghee or oil and serve these hot with sides 🙂

final roti



Mean Green Cauli-Rice

  • Servings: 2
  • Difficulty: easy
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1 pack of Trader Joe’s cauli-rice
3 – scallions/green onions
1 cup of baby spinach
1/4 th of a green pepper
1/2 tsp cumin/mustard seeds

1/2 tsp cayenne pepper
1/2 tsp salt
3 tbs – olive oil.



1.Heat oil in a skillet, add the cumin/mustard seeds and white portion of the onions


2.once they splutter add the green onions saute for a min, then add the peppers/spinach and cook it for a couple of mins.

3. add the salt/ cayenne pepper and saute for another minute.


4.Add the cauli-rice and cook it on low for about 5-6 minutes! Add some lemon if you want a bit of tangy to your bite!!


Cream of Asparagus Soup

Asparagus Soup

  • Servings: 3
  • Difficulty: easy
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1 bunch of asparagus(Trader Joe’s)
2 tbs – butter
2 – garlic cloves
1/2 – medium onion
1/4 cup – coconut milk
8 – macadamia nuts
pinch of nutmeg
1/4 tsp – cayenne pepper
1 bullion piece
3 cups of water/broth
1 inch of ginger
2 tbs cream


Heat butter in a pan, add garlic and onions and saute them. Once the onions become soft – add the nuts and asparagus and saute for a while, then add the water/broth and let these cook until soft. Add the rest of the ingredients to the blender and run into a smooth consistency. Top it with some cream and serve either hot or chilled…yum! Low carb, tasty and fits my macros 🙂

Tofu Veggie Soup

Vegan Tofu Soup

  • Servings: 4
  • Difficulty: easy
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3- radishes
1/2 – green pepper (add other colors if needed)
3 – strands of scallion/green onion
8 – okra
2 inches of ginger juliennes
1/4th of a small tomato sliced
1 pack of organic/non-gmo tofu
1 can of coconut milk
3 cloves of garlic minced
1 tsp of salt
1/2 tsp of Thai spice
1/2 tsp of taco seasoning (optional)
1/2 lemon juice
3 cups of veggie broth
3 tbs of toasted sesame oil or oil of your choice



Heat oil in a pan, add garlic saute for a min. Add radishes, ginger, green onions and saute for a min or two. Add okra and cook for another couple of minutes. Mix well all of these veggies on medium flame and when okra is half cooked add the green peppers, tomatoes and ginger and cook for another few minutes. Add sliced/chopped tofu and saute well for about 3-5 minutes. Add 3 cups of veggie broth or water, salt/Thai spice/taco seasoning and coconut milk and lower the heat and let it cook until all the veggies are well cooked. Once the soup comes to a nice boil take it off the heat – squeeze the lemon and add the finely chopped cilantro. Voila yumm!!!