Spiced Pumpkin & Coconut Flour Flatbread with Tomato Relish
A keto‑friendly Indian‑style flatbread made from pumpkin puree and coconut flour, topped with a fresh tomato relish.
Total
25 min
Prep
15 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- ½ cup Pumpkin puree
- ¼ cup Coconut flour
- 1 tablespoon Olive oil
- ½ teaspoon Cumin powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Salt
- ½ cup Tomato relish (canned diced tomatoes, garlic, chili)
- 1 tablespoon Fresh cilantro, chopped
Instructions
- 1
In a bowl, combine pumpkin puree, coconut flour, olive oil, cumin, turmeric, and salt; mix until a dough forms.
- 2
Divide dough into two discs and flatten between parchment sheets.
- 3
Cook each flatbread on a hot non‑stick skillet 3‑4 minutes per side until golden.
- 4
Top each flatbread with tomato relish and garnish with cilantro.
Nutrition per serving
Calories
220
11% of a 2,000 kcal day
| Protein | 5 g |
| Carbohydrate | 12 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 260 mg |
Goes well with this
Indian dishes that round out the meal.
Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, saffron, and caramelized onions.
Masala Vegetable Khichdi
A wholesome one-pot meal loaded with cauliflower, peas, carrots, and aromatic Indian spices.
Classic Indian Vegetable Pulao
Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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