Tag: Injera alternatives

According to the Academy of Nutrition and Dietetics, teff flour is traditionally used to make injera, a spongy Ethiopian flatbread. However, teff can be hard to find, which is why a variety of substitutes exist to mimic its unique flavor and texture in gluten-free baking and cooking.

With a single 12-inch piece of injera bread containing over 40 grams of carbohydrates, it is definitively not a keto-friendly option. This traditional Ethiopian staple, made from fermented teff flour, is a delicious and nutritious food but its high carbohydrate content makes it incompatible with the strict low-carb requirements of the ketogenic diet.