The Keto Iron Chef’s Keto-Chapati Dessert

The Keto Iron Chef's Keto-Chapati Dessert
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As a request from a friend on the ketogenic group, today I’m making Keto-Chapati (Roti Canai), which origin from India

The Keto Iron Chef's Keto-Chapati Dessert

This bread is usually eaten with Lamb Curry or other spicy curry dishes
I’m excited to try this one, coz the bread will have flaky appearance and texture almost similar to those croissant and danish pastry, but of course this one is cooked on a skillet instead of baking in the oven
Ok guys.. Let’s go to the recipes

 

Keto-Chapati (Roti Canai)

  • Servings: 4
  • Difficulty: easy
  • Print

Dry Ingredient
100g Keto-Flour
* 50g Inulin Powder
* 15g Whey Protein Isolate
* 15g Casein Protein Isolate
* 20g Egg Yolk Powder
5g Psyllium Husk or 2g Xanthan Gum or 2g Guar Gum
2g Salt
1g Garlic Powder
1g Curry Powder
1g Nutmeg Powder
2g Baking Powder
1g Baking Soda
(sift all these ingredients together)

Wet Ingredients
30g Egg
10g Heavy Cream
10g Coconut Milk
20g Warm Water
(Mix all these ingredients together)

Pastry Ingredients
Some butter for brushing the dough and for frying

Alternative Topping (I’m making Keto-Chapati Dessert)
Keto-Cheese Sauce
* 2 tbsp Butter
* 2 tbsp Keto-Flour (Inulin powder, Whey protein isolate, Casein protein isolate, Egg yolk powder)
* 30g grated cheddar cheese / parmesan cheese
* 1 cup Heavy cream
* 1 egg yolk
* Salt, Pepper, Cayenne, nutmeg to taste
(Heat the butter on a sauce pan with low heat, then add the keto-flour and mix until combines. Add the heavy cream then grated cheese and mix until the cheese dissolve and the sauce start bubling. Turn off the heat then add egg yolk & the spices, mix until combines)
Cocoa Powder, for sprinkling
Cinnamon Powder
Splenda
Grated Cheddar Cheese

Cream Cheese Frosting
2 tbsp Butter
2 tbsp Cream Cheese
1/2 tsp Splenda
1 tsp Inulin powder
1/2 cup Heavy Cream
(Beat butter, cream cheese, splenda, inulin powder until creamy, then add heavy cream and mix until combines)

Direction
Mix all the dry ingredients and add wet ingredient one at a time until a rough dough is form with spatula

Knead the dough using hand until it smooth and elastic, then divide into 4 equal dough balls

Roll each dough with roller pin to make flat round dough (as thin as you can)

The Keto Iron Chef's Keto-Chapati Dessert

Brush each dough with butter evenly, and make a rolling fold from 1 edge to the end of the circle, then do the rolling fold again to make a spiral dough with the seam beneath each dough

The Keto Iron Chef's Keto-Chapati Dessert

Press the spiral dough using palm to make flat round dough again, but not to thin (5mm thick)

Fry each pressed dough on a skillet using “VERY LOW HEAT” and turn to each side every 2 – 3 minutes until golden brown

The Keto Iron Chef's Keto-Chapati Dessert

For Keto-Chapati Dessert
Preheat oven into 300F

Spread the keto-cheese sauce evenly over the Keto-Chapati

Sprinkle cocoa powder, cinnamon powder, splenda and inulin powder evenly over the keto-cheese sauce

Spread grated cheddar cheese and bake for 10 minutes

Turn off the oven, and let the Keto-Chapati Dessert cools for 10 minutes, then spread the cream cheese frosting using piping bag

Serve the Keto-Chapati with Lamb Curry and the Keto-Chapati Dessert with black coffee or green tea

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2 Comments

  1. Sadly we don’t get all this in India- * 20g Egg Yolk Powder
    5g Psyllium Husk or 2g Xanthin Gum or 2g Guar Gum. But your recipe is commendable.

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