Description
Learn how to make the best keto flatbread, a delicious low-carb option for bread lovers. This easy recipe yields soft and flavorful flatbreads perfect for sandwiches or as a side to your favorite dishes.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 1 teaspoon apple cider vinegar
Instructions
- Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk the eggs, olive oil, warm water, and apple cider vinegar until well combined.
- Mixing: Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
- Shaping: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten into a disc about 1/4 inch thick using your hands or a rolling pin between two sheets of parchment paper.
- Cooking: Heat a nonstick skillet over medium heat. Cook each flatbread for 2–3 minutes per side, or until golden brown spots appear and the bread is cooked through.
- Serving: Serve warm or let cool and store in an airtight container.
Notes
- For a softer texture, add an extra tablespoon of olive oil to the dough.
- These flatbreads can be frozen between layers of parchment paper for up to 2 months. Thaw at room temperature or warm in a skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg
