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Zero Carb Cinnamon Fry Bread

By July 16, 2013 December 28th, 2022 Bread, Breakfast, Dairy Free, Desserts, Vegetarian

ZERO CARB CINNAMON FRY BREAD

fry bread

I was just reading through my Famous Dave’s cookbook and saw the Indian Fry Bread! I thought I must try this one!

These cinnamon fry breads are like a delicious protein sparing pancake!

My boys even love my Cinnamon Fry Bread!

fry bread

ZERO CARB FRY BREAD INGREDIENTS

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Cinnamon Fry Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
Instructions
  1. Separate the eggs (save the yolks for a different recipe), and whip the whites in a clean, dry, cool bowl for a few minutes until VERY stiff). Blend in the protein powder, extract, stevia, cinnamon and salt.
  2. Heat the oil in a frying pan on medium-high until a drop of water will sizzle. Once it is hot, place a circle of dough on the pan. Fry until golden brown on both sides. Remove from heat and place on a plate. Sprinkle with cinnamon and Swerve. Enjoy!
Notes
Nutritional Information:
122 calories, 0.4g fat, 21g protein, 3g carbs
P:E Ratio 6.3
 

TESTIMONY OF THE DAY

“I’ve been Keto 2 years with close to a year stall with weight loss. I did continue to lose some inches though. I got the Art of Fat Loss (protein sparing modified fasting cookbook) and promptly lost 12 lbs since March 17 (one month). 

I had already lost 70 previously on what I call the OLD Keto! 30 to go!” – Mary

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

63 Comments

  • kell says:

    this looks and sounds so good! i am just wondering if you know of any other protein powders that would work in your recipes that dont contain any soy – im allergic 🙁
    i have trouble finding a protein powder with no soy lecithin in them that heats well??
    thanks!

  • Sorry Kell-
    Soy lecithin is in EVERYTHING! I would check their egg white protein…

  • Laura says:

    Try Action WHey thru Emerald Express (made by defense nutrition) There is no soy lecithin-they use sunflower. Jay Robb is will be going back to sunflower lecithin as well in the near future (so I saw in his newsletter) Love Maria’s recipes and great books!!!

  • Thanks SO much Laura! You are awesome!!!

  • Teresa says:

    Thanks for the recipe!!! Love it

    btw, bird nest (www.geocities.jp/hongkong_bird_nest/index_e.htm) is made up of about 58% soluable proteins…the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration

  • kell says:

    Thanks Laura! Im definitely going to try that!

  • Kellie Warner says:

    Thank you Maria for all your recipes! I made this today and am in LOVE! They were perfect! I had to post a link to it on my Facebook.. I hope more people learn to eat as healthfully as you!

  • Thanks SO much! You made my day!

  • Vanessa says:

    JUST tried this recipe.

    Oh wow. This is soooo good. Thank you so much, Maria!

  • Thanks Vanessa! I love this recipe too!

  • Trixie says:

    So you would use 1tbsp of oil for each fry bread?

  • Trixie, I usually put about 3 TBS in a big fry pan and make a few at a time. So the oil absorption is just an estimate. I personally don’t count my daily calories… Only carbs;)

  • Trixie says:

    Ok, thanks Maria! I appreciate that you add the nutritional info!

  • Anonymous says:

    These look delicious, and I can’t wait to try the recipe, but I have 2 questions please.
    1) At 1/4 cup of cinnamon for 6 rounds, this means to sprinkle 2 teaspoons of cinnamon per side of each bread. Is this correct? (Sorry for asking, it just sounds like a lot of cinnamon: 4 tsp per bread. I wanted to make sure I understood).
    2) You say to sprinkle with sweetener. I’m not sure how to sprinkle the gooey stevia glycerite. Do you make a paste with the cinnamon and erythritol, or do you just use a dropper to sprinkle individual drops on each bread?

    Thank you so much for all your recipes. They are greatly appreciated!

  • I do use a lot of cinnamon, but I LOVE it! You could use less.

    As for sprinkling sweetener, I meant a little Truvia or the like:)

    Sorry about the confusion!

  • Anonymous says:

    Maria, would it be possible to cook these up ahead of time? Like the day before? I am heading out on a camp trip to a teepee this weekend and my nephew wants to do a ‘traditional’ Native American feast, but I am trying to find ways to healthify it :o)

    Stacy

  • Rachel Greene says:

    I have made these before and LOVE them, thank you! I am wondering now though, how about if you omit the flavored extract, or perhaps a different flavor (sure would be great if they had bacon flavor) and make the batter circle a bit larger then use it as a fried pizza crust since that is the new big thing.

  • Twylakins says:

    Could you make this with hemp protein?

  • Elizabeth says:

    Just made this for breakfast. YUM!!! Great with fresh berries on top 🙂 Thank you Maria!

  • Vicky says:

    How does the fry read relate to magnesium? I had to ask, since it isn’t noted in the blog post. I like both of the topics, but they seem unrelated. 🙂 But I will make this for me and the kids soon, yummy!

  • Maureen Locke says:

    Could I use just Splenda as a sweetener. I live in a small town and it’s hard to find a lot of low carb ingredients, especially all the different sweeteners.
    Love the idea though. I’m going to attempt a low carb plan as soon as my vacation is over and I want to test and prepare myself for it.
    Thanks for sharing all your great recipes 🙂

    • cemmerich says:

      I don’t recommend Splenda. It’s main ingredient is maltodextrin which is actually pretty high carb. Splenda has 58g of carbs per cup. Truvia can be an option if you can’t get others. 🙂

  • Esther says:

    Maria I saw that somebody wrote that Jay Robb is going to use sunflower lecithin. I’m allergic to many many foods. My biggest is problem is GMO is in everything and that tears me up. Do you know of a protein that is organic. I thought I could eat his egg protein but no. I’ve tried many . Allergic to dairy, all grains, soy , and maany others. I learned this on my own. Now I use the pulse to check if my heart goes up when I eat the questionable food. I am working this out and you have helped me so much. Thank you

  • jean says:

    Maria, is it possible to replace the protein powder with something else? Thank you!

  • stacey says:

    Maria, I know it says “6 servings” but how many pieces = 1 serving? Thanks!

    • cemmerich says:

      It depends on how big you make them. 🙂

    • Amie Sue says:

      Hi Stacy…. I know this is late and you may have figured it out by now but I just made these tonight and I used a 1 cup measure utensil and I was able to make 10 of these. They are strange to cook. They don’t spread out and flatten, you kind of have to help them otherwise they stay fluffed up and the center doesn’t cooke.

      I was able to cook 3 at a time but I had to be careful… they like to stick to the sides of the pan, one another and the spatula. They deflate as they cool. They are good but a lot of calories for just one. I did several experiments on using oil. I made 2 a time with 3 Tbsp of oil… they sucked it right up and felt greasy in the end.

      I then cooked 3 at the same time with 2 Tbsp of oil, once cooked on one side, the oil was sucked up so I basically dry fried the other side. These turned out the best for me.

      Have a great day, amie sue

  • Lisa says:

    When do I use the stevia glycerite?

  • Catherine says:

    Hey there, I just found this recipe a little while ago on Pinterest and I’m really excited about making it. I had a question, though, before I do. At my health food store I was comparing whey protein powders and I found that the bag marked “whey protein powder” actually had tons of carbs and the bag marked “whey protein concentrate” had almost none. So I bought the whey protein concentrate to try it out. I’m just wondering if you think it will make any difference to use the whey protein concentrate in this recipe? If it’s concentrated then maybe I should use less? Thanks for your help.

    • cemmerich says:

      Yes, that is why I like jay robb. It doesn’t have added sugars. Not sure about how concentrate will work. I have never used it. 🙂

  • Candy says:

    I was wondering if I could sub out psyllium husk powder instead of the protein powder?

  • MB says:

    I love the dutch baby pancakes!! I made these fry breads and froze them. I get to try one tomorrow for breakfast, can’t wait! However, the recipe made 6 tiny little rounds (like the diameter of a cupcake). They are so small and light it seems like one batch is enough for 1! I can’t believe it’s 6 servings. Has anyone else had this issue or maybe I did something wrong. Anyhow, thanks for sharing your recipes with the public!!!

  • MAR says:

    I Had the same outcome as MB!. My fry bread came out as little rounds, but I followed the recipe exactly. 6 servings means the whole recipe will have 1008 calories! That is a lot for such little fry breads. They taste really good but I could have eaten all of them as one serving since they were so small!

  • Tonia says:

    Hi Maria !
    I absolutely love your recipes, I’m your biggest promoter in Michigan! I’ve turned people on to your website and books! I just finished Keto-adapted. My question is: how do you store these? I made a batch of Fry Bread and Fat Bombs. After 2 Fat Bombs and 1 Fry Bread I can’t even look at them, that cured my curiosity and urge for a treat!

  • Joni says:

    These are wonderful! Growing up when we had French toast we put butter, cinnamon and sugar on it instead of syrup. So I just added some melted butter on top after rolling both sides in the cinnamon and swerve mixture. This recipe is very close to tasting just like I remember my mom’s French toast tasting. Thank you for creating this recipe!

  • Tonia says:

    I cannot keep theses on hand – my kids love them too! I make a triple batch and store in a container in the fridge. These are great hot or cold! I grab one out of the fridge & eat it cold with some put almond butter on it, OHHHH EMMMM GEEEEE, it’s heavenly! Tastes like french toast!

  • Gigi says:

    Hi Maria,

    What is your opinion about keeping your body pH alkaline in order to prevent cancer cells to grow? I am asking this because I have a close friend of mine with this terrible disease. Thanks.

  • Jeannine says:

    Shucks.. I don’t have any Stevia Glycerite as I forgot to get that today.. is there a way to substitute it?

  • Aubrey says:

    If I have unflavored whey protein, could I just use a little more sweetener to make up for not having vanilla protein powder?

  • Kelly says:

    YUM! Thank you!

  • Lisa says:

    Just made these… They are amazing! Thank you!

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