Can I make Ethiopian Keto Fit Fit ahead of time?

Yes, you can make the keto injera a day ahead and store it in the fridge. Keep it covered with a cloth inside a container so it stays soft. When you are ready to eat, tear it and quickly toss it in the butter sauce while reheating.

What can I use instead of niter kibbeh for Keto Fit Fit?

If you cannot find niter kibbeh, you can use plain ghee or butter. Stir in a pinch of ground cardamom, garlic powder, and a little cinnamon to bring a close flavor. It will still taste rich and good with the spices.

Is Ethiopian Fit Fit good for a keto diet?

Traditional Fit Fit uses regular injera made with teff flour, which is not keto-friendly. This recipe uses almond flour and coconut flour to make low-carb injera, making it perfect for anyone following a keto diet and wanting fresh recipe ideas.

Ethiopian Keto Fit Fit Recipe: The Kitchen Guide For You

Ethiopian Keto Fit Fit Recipe

Print Recipe

A rich and spicy Ethiopian Keto Fit Fit recipe made with soft low-carb injera and warm butter sauce, perfect for a healthy keto diet breakfast or meal. Easy to follow with simple ingredients and packed with real homemade flavor.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 to 3 servings 1x
Category: Breakfast or Light Meal
Method: Stovetop
Cuisine: Ethiopian, Keto, Low-Carb

Ingredients

Scale

For the Keto Injera:

1 cup almond flour
2 tablespoons coconut flour
1 teaspoon psyllium husk powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/2 cup water
1 tablespoon apple cider vinegar
2 tablespoons avocado oil or melted ghee

For the Fit Fit Sauce:

2 tablespoons niter kibbeh (or ghee)
1 tablespoon berbere spice
1/2 teaspoon paprika
Salt to taste
2–3 tablespoons water or broth
1 tablespoon Greek yogurt or coconut yogurt (optional)

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Instructions

In a large bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt.
Add eggs, water, apple cider vinegar, and oil. Whisk until smooth.
Heat a non-stick pan on medium-low and lightly grease it.
Pour 1/4 cup batter, swirl the pan to spread it thin. Cover and cook for 2–3 minutes until bubbles form. Do not flip. Repeat with remaining batter.
Let injeras cool, then tear into bite-size pieces.
In a pan, melt niter kibbeh or ghee. Stir in berbere, paprika, salt, and water or broth to make a sauce.
Toss torn injera pieces into the sauce, stirring carefully to coat every piece.
Let sit on low heat for 1–2 minutes, taste and adjust seasoning if needed.
Serve warm with optional yogurt topping or alongside avocado, eggs, or salad.

Notes

Add more water if batter is too thick.
Use ghee with a pinch of cardamom and garlic powder if you cannot find niter kibbeh.
Start with less berbere if you are not used to spicy food.
Best eaten fresh but can be stored in fridge for one day and reheated gently.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 3g
Sodium: 320mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 14g
Cholesterol: 110mg

Find it online: https://www.wellnesswarrior.org/ethiopian-keto-fit-fit/