Deep fried low carb dough fried to a golden brown, then topped with all your favorite taco toppings for an Indian fry bread taco!

Servings: 4 Fry Breads

  • 1 ½ Cups Shredded Mozzarella Cheese
  • 2 Tablespoons Cream Cheese
  • 1 Egg
  • 1 Teaspoon Baking Powder
  • 1 Cup Almond Flour 
  • 1 ½ Cups Refined Coconut Oil for frying

  1. Heat coconut oil in a frying pan over medium-low heat.
Make the Dough:
  1. In a large microwaveable bowl, melt mozzarella cheese and cream cheese.
  2. Stir will, then add egg and baking powder and stir again.
  3. Add almond flour, 1/4 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.)
  4. Turn dough onto parchment paper and divide into four balls.
  5. Flatten each ball between parchment paper and roll into a 6-8 inch circle with a rolling pin.
Fry the Dough:
  1. When the oil has heated, fry dough (one at a time) for about 20 seconds, then flip and fry 20 seconds on the other side. The bread should be a light golden brown color.
  2. Remove from oil and drain on paper towels.
  3. Serve with all your favorite taco toppings for an Indian Fry Bread Taco!
  • (These fry breads are best when eaten immediately after cooking.)
  • Nutritional information is for fry bread only (not toppings).

Recipes from mymontanakitchen


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