Product description
Most keto flours fail at one thing: texture. They produce flatbreads that crack, pancakes that crumble, and bread that tastes like sawdust. The reason is usually a single-ingredient approach — pure almond flour or pure coconut flour — without the structural components that hold baked goods together.
Rootz Keto Flour is a four-ingredient blend designed to solve this. We combine almond flour (fat, moisture, flavour), coconut flour (structure, fibre, density), flaxseed meal (omega-3s, binding), and psyllium husk powder (elasticity, gluten-like stretch) in a ratio tested for rotis, flatbreads, pancakes, and basic bread.
The result is a keto flour that behaves like flour — not like a failed experiment.
WHAT MAKES IT WORK
- Almond flour: rich, moist, naturally sweet base with healthy fats and protein
- Coconut flour: high fibre, very low net carbs, adds lightness and structure
- Flaxseed meal: omega-3 fatty acids, additional binding, earthy depth of flavour
- Psyllium husk powder: the gluten replacement — adds stretch, holds the dough together, prevents cracking
- Together: a blend that rises slightly, holds its shape, tears without crumbling, and tastes like food.
WHAT YOU CAN MAKE WITH IT
- Keto rotis: Mix with warm water and a little oil. Knead 2 minutes. Roll thin. Cook on a hot tawa 2–3 minutes per side.
- Keto pancakes: Mix with egg, A2 milk, and baking powder. Cook on medium heat. Light and tender.
- Keto bread loaf: Combine with eggs, olive oil, baking powder, and a pinch of salt. Bake at 180°C for 35–40 minutes.
- Keto pizza base: Roll flat, par-bake 10 minutes at 200°C, add toppings, bake 8–10 minutes more.
- Keto muffins and cookies: Use as a 1:1 substitute for regular flour in reduced-sugar recipes.
INGREDIENTS
Almond flour, coconut flour, flaxseed meal, psyllium husk powder. No additives. No preservatives. Grain-free. Gluten-free. No maida.
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 578kJ | 7% |
| Saturated Fat | 8.5g | 13% |
| Total Sugars | 3g | -- |
| Iron | 2.7mg | 5% |
| Total Carbohydrate | 23g | 3% |
| Dietary Fiber | 15g | 16% |
| Calcium | 100mg | 3% |
| Protein | 17g | 10% |
| Sodium | 16mg | 0% |
STORAGE
Store in an airtight container in a cool, dry place. Refrigerate in hot, humid months to extend shelf life. Consume within 3 months of opening. Flaxseed meal can turn rancid when exposed to heat or air — keep sealed and cool.
Reviews
Login
Don't have an account?
Sign UpRootz Keto Flour is a blend of four ingredients: almond flour, coconut flour, flaxseed meal, and psyllium husk powder. Each plays a specific role. Almond flour provides moisture, fat, and flavour. Coconut flour adds structure and high fibre with very low net carbs. Flaxseed meal adds omega-3 fats and binding. Psyllium husk acts as the gluten replacement — giving the dough elasticity and preventing the crumbling that single-ingredient keto flours are known for. Together they produce a blend that bakes with the structure and texture of regular flour.
Yes — keto rotis are the primary use case this flour is designed for. Combine 30g of Rootz Keto Flour with 20–25ml warm water and a few drops of oil. Knead for 2 minutes until the dough holds together. Roll between two sheets of baking paper (keto dough is stickier than regular atta). Cook on a hot tawa for 2–3 minutes per side. The rotis will be slightly smaller and denser than regular rotis but hold their shape well and taste significantly better than most store-bought keto flatbreads.
Rootz Keto Flour has approximately 2.5g of net carbs per serving (30g) — significantly lower than regular wheat flour, which contains approximately 20g of net carbs per equivalent serving. The high fat and fibre content also slows glucose absorption. It is commonly used in low-carb, diabetic-conscious meal plans as a replacement for maida and regular atta. If you have a diagnosed condition, consult your healthcare provider about incorporating keto flour into your meal plan.
Keto dough cracks when it is too dry or rolled too thin. Three fixes: (1) Add water gradually — the dough should be soft and pliable, not stiff. (2) Roll between two sheets of baking paper rather than directly on a surface. (3) Let the dough rest for 5 minutes after kneading before rolling — this allows the psyllium husk to fully hydrate and improves elasticity significantly.
