Popular and delicious flatbreads called parathas are typically served with various curries. Stuffed parathas come in a wide variety. In this dish, I load a Keto Paratha with grated paneer blended with Indian spices. I used 1 tbsp of butter in place of the 2 oz. of cream cheese. Compared to a paratha made with cream cheese, the end product tastes more like butter. Check out my recipe for keto cauliflower filled paratha if you want a variant of stuffed paratha with an aloo (potato) filling.
Paneer is a staple in every Indian grocery store.
Set the oven to 400 °F. In a bowl, combine 1 1/2 cups mozzarella cheese and 1 tablespoon butter. 1 tablespoon of butter was divided into 4 little pieces. Cook for 45 seconds in the microwave. Using a silicone spatula, stir the cheese and butter. Cook for an additional 45 seconds before mixing with a silicone spatula. The mozzarella should have a smooth appearance. To the mozzarella cheese mixture, add 1 egg and 3/4 cup almond flour. The almond flour and egg should be well mixed into the mozzarella mixture by mixing and folding. The dough should be divided into 4 pieces and placed on parchment paper or a silicone mat on a baking sheet.
Everyone desires a filling breakfast, especially in our Indian and Pakistani cultures where paratha is the most common option. If you work, you will likely feel satisfied with this type of hearty meal that will keep you full until lunch or evening. Although we can’t digest wheat paratha because of too many carbohydrates, we still crave it, and in addition to the different forms of breakfast, we also like to maintain our intelligence and slimness. The keto diet and other healthy eating plans can help with these kinds of issues. I made you this wonderful keto paratha that is also packed with nutrients.
PATA STUFFED WITH KETO PANEER
Spread the dough out to a thickness of about 4 inches, top with a large spoonful of paneer filling, then wrap the paneer in dough to form a sphere. With a silicone spatula, flatten and distribute the sphere onto the Silpat to create a circular paratha that is between 6 and 8 inches in diameter and 1/8 inch thick. To make a total of four keto paneer stuffed parathas, repeat the process.
Dough becomes really sticky. If you don’t have a silicone spatula, wet your hands with water before combining the almond flour, eggs, and mozzarella cheese with the butter.
Use parchment paper in its place if you don’t have a silpat.
Cream cheese is used for fathead dough. To achieve a more buttery taste, I substituted with butter.
Serving size is one paratha, which has the following nutritional information: Calories: 475.3kcal; Carbohydrates: 10.8g; Protein: 24g; Fat: 38.8g; Saturated Fat: 17g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.2g; Trans Fat: 0.1g; Cholesterol: 118.9mg; Sodium: 637mg; Potassium: 109.7mg
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