Description
Enjoy this easy and delicious keto flatbread recipe that is gluten-free and perfect for wraps, pizzas, or a side with dips. Made with almond flour, coconut flour, and psyllium husk powder, these flatbreads are a low-carb alternative for your favorite dishes.
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
Instructions
- Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Slowly add the warm water while mixing until a dough forms. Let the dough sit for 5 minutes to allow the psyllium husk to absorb the moisture.
- Divide the dough into 4 equal portions and roll each into a flat round about 1/4 inch thick.
- Heat a nonstick skillet over medium heat. Cook each flatbread for 2–3 minutes per side, or until golden brown and cooked through.
- Serve warm or let cool and store for later use.
Wet Ingredients: In a separate bowl, beat the eggs and stir in the olive oil. Add the wet ingredients to the dry ingredients and mix until combined.
Notes
- These flatbreads can be stored in the fridge for up to 5 days or frozen for up to a month.
- Reheat in a dry skillet or toaster oven.
- Great as a wrap, pizza base, or side with dips.
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 1g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg
