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Content: 60% coconut flour, Indian plantain, gluten-free baking powder, sea salt.


How to make it:

  • Pour the mixture into a bowl and stir it well.
  • Add 10 ml of vinegar, 50 ml oil of choice, mix well and then add 100g of sour milk (2 tablespoons). Again, mix everything well.
  • Add a stirred egg and then 280ml of water at room temperature.
  • With wet hands knead the dough and let it sit for 15 mins. Make it into a roll and cut it into even pieces, approximately 1.5cm wide.
  • Heat up the oil in the pan and put the pieces of dough in.

You can bake the pieces of dough in the oven using parchment paper or you can use an air fryer. If you are using an oven, preheat it to 180 degrees Celsius and use a setting with a fan. You will need 25-30 mins, depending on your oven.

Garnish the mekitsi with jam, nut butter or cheese.


Check out this video on how to make gluten-free mekitsi with our mixture.


Nutritional value in 100g:

  • Energy* 134130.67 kJ/ 302.58 kcal
  • Carbohydrates 20g and 8.05g of sugars
  • Fats 21.69g total, 8.89g of which are saturated fats
  • Proteins 7.94g
  • Sodium 1.28g

*The additional products needed to create the mekitsi are included in the Energy value.

Gluten-free keto coconut mekitsi

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