Keto Toasted Coconut Roti (Sri Lankan Style)

Real Food. Real Simple. Real Good.

Okay, so here’s the thing about roti…

If you grew up around Sri Lankan food (or even just lucky enough to marry into it), you know roti isn’t just “bread”. It’s comfort. It’s sitting around the table late at night, tearing off hot pieces with your hands, and talking about everything and nothing.

But regular roti? Full of flour. Full of carbs. Not very keto-friendly.

That’s where this cheeky little remix comes in. We’re swapping the flour for toasted coconut. Trust me, it’s not weird, it’s genius. The flavour? Next level. Smoky, nutty, just the right amount of chew.

And the best part? Super easy. No weird ingredients. No expensive nonsense. If you’ve got shredded coconut, you’re already halfway there.

What You’ll Need (Nothing Fancy)

Ingredients:

• 2 cups shredded coconut (unsweetened is important)

• 1 tablespoon coconut flour (optional, helps bind but not essential)

• 2 eggs

• Pinch of salt

• Warm water (about 4-5 tablespoons, but go slow)

• Butter or ghee for cooking

That’s it. Told you this was chill.

Step 1: Toast That Coconut Like You Mean It

Grab a dry frying pan. Medium heat.

Throw in your shredded coconut. No oil, no butter — just the dry coconut. Stir it around every few seconds.

You’re looking for golden brown edges, and that toasty smell that basically is Sri Lanka in a kitchen. Watch it like a hawk though — coconut burns if you blink wrong.

Once it’s toasty, slide it into a bowl. Let it cool a tiny bit so it doesn’t cook your eggs when we mix.

Step 2: Make Your Dough (Hands In, No Fear)

To your bowl of toasted coconut, add:

• The eggs

• Pinch of salt

• Coconut flour (if using)

Mix it with your hands. Don’t be shy. Feel the texture. This is your dough telling you what it needs.

Start adding warm water, tablespoon by tablespoon. You want the mixture to come together, not wet and sloppy — just sticky enough to hold its shape when you squeeze a bit in your palm.

Too dry? Add a splash more water. Too wet? Sprinkle a little extra coconut flour.

It won’t look like regular dough. That’s fine. This isn’t regular anything.

Step 3: Shape Your Roti (Rough & Ready is Perfect)

Break off little balls of dough — about the size of a small lemon.

Roll it gently between your hands, then flatten it out on a board or directly in your palms. Don’t stress about perfect circles — this is homemade, not factory work.

Aim for about half a centimetre thick. Thicker means softer inside, thinner gives you more crisp edges.

Step 4: Fry It Up (Low & Slow Wins)

Heat a little butter or ghee in your frying pan.

Medium-low heat is your friend here. You want to give the roti time to cook through without burning.

Place a couple of rotis in the pan. Let them hang out for about 2-3 minutes on one side, then flip. You’re after golden brown patches, maybe a little char if you’re feeling bold.

Press them gently with your spatula to help them cook evenly.

Keep going until all your dough is done. Add more butter as you need — Sri Lankan food isn’t shy about that.

Step 5: Eat It Hot (Best Part)

Serve your keto toasted coconut roti fresh from the pan. The smell is ridiculous.

You can eat them plain (they’re that good), or go traditional and serve with:

• Lunu Miris (spicy onion relish)

• Coconut Sambol

• Curry of your choice

• Or even avocado + lime if you’re keeping it super keto

They’re soft inside, slightly crisp outside, with that smoky coconut flavour punching through every bite.

A Few Notes From My Kitchen:

→ These keep well in the fridge for a couple of days. Just reheat in a dry pan — they crisp back up like a dream.

→ Freezer friendly? Yep. Layer with baking paper between them. Straight from freezer to pan works too.

→ Want them extra soft? Add a little grated cheese to the dough. Not traditional, but hey, neither is keto.

→ Feeding non-keto friends? I’ve served these next to regular roti and guess which ones disappear first? Yeah… these.

Why This Recipe Just Works

I’ve messed around with a lot of low-carb roti recipes. Some are too eggy. Some fall apart. Some taste like regret.

But the toasted coconut gives these roti real body. Real flavour. No sad keto vibes.

You get that old-school Sri Lankan soul food feeling, without the carb hangover later.

Plus, you feel like a total boss pulling these off. They’re rustic, real, and every single one looks a little different — like they should.

Last Thing, Don’t Overthink It.

This recipe isn’t precious. It’s meant for late nights, messy counters, bare feet in the kitchen. It’s meant for real life.

Cook them thick, cook them thin. Eat them hot with spicy stuff or cold with butter.

But whatever you do… eat them with your hands.

That’s the rule.

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