Ingredients
Dough:
1 1/2 cups fine almond flour
1/4 cup coconut flour
2 tbsp psyllium husk powder (essential for dough elasticity and folding)
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1 tbsp olive oil
Layering & Cooking:
3 tbsp butter, melted (or ghee)
2 tbsp melted butter + 1 tbsp fine almond flour (for sprinkling between layers)
Instructions
1. Make Dough: In a bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Pour in warm water and olive oil. Knead with your hands for 2–3 minutes until a flexible, smooth dough forms. Let it rest for 10 minutes.
2. Divide & Shape: Divide dough into 4 equal balls. Lightly oil your hands and work surface.
3. Stretch & Layer: Roll/press one ball out thinly into a rectangle. Brush with melted butter and sprinkle a dash of almond flour. Fold the top third down, then bottom third up (like an envelope). Brush butter again, then fold the sides in to form a square packet. Repeat with remaining dough balls.
4. Flatten & Sear: Heat a non-stick skillet over medium heat. Gently press each square packet out slightly thinner with your fingers. Cook for 3–4 minutes per side, flipping once, until golden brown, crisp, and flaky.
5. Serve: Serve hot with a drizzle of warm honey or sugar-free maple syrup and melted butter!
Nutrition Facts (Per Piece / 4 Servings)
Calories: ~190 kcal
Net Carbs: 3g (Keto-Friendly)
Protein: 5g
Health Benefits
Low-Carb & Gluten-Free: Swapping wheat semolina and flour for almond flour and psyllium husk keeps net carbs under 4g per serving.
Fiber-Rich Digestibility: Psyllium husk supplies high amounts of soluble fiber to promote gut health and steady digestion.
Authentic Flavor & Flakiness: Delivers that satisfying, buttery layered texture of traditional Msemmen in a lightened-up recipe.