If you’ve been missing flatbread on your keto diet, this one is for you. This keto flatbread is soft, easy to make, and works perfectly as a wrap or a side for dipping.
It’s completely low carb and keto friendly, so you can enjoy it without worrying about your carb count. Each flatbread comes together with just a handful of simple ingredients you probably already have.
The texture is surprisingly close to regular flatbread. It’s pliable enough to fold, sturdy enough to hold toppings, and it gets those nice golden spots when you cook it in a skillet.
The whole process takes about 20 minutes from start to finish. No yeast, no rising time, no complicated steps.
You can serve it with your favorite dip, use it as a sandwich wrap, or just brush it with some garlic butter and eat it on its own. It’s one of those recipes you’ll keep coming back to.
Why You’ll Love This Recipe
Tastes Like Real Bread – This flatbread gets golden brown spots in the skillet and has a satisfying chewy texture that actually reminds you of traditional bread.
Perfectly Soft and Pliable – The psyllium husk and egg work together to create a dough that rolls out thin and bends without cracking or falling apart.
Super Versatile – Use it as a wrap for lunch or serve it with dips or brush it with garlic butter for a simple side that goes with any meal.
Recipe Ingredients
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 2 tbsp Psyllium Husk Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 large Egg
- 2 tbsp Olive Oil
- 1/4 cup Warm Water
How To Make
Step 1
In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Step 2
Add the egg and olive oil to the dry ingredients. Stir to combine, then pour in the warm water. Mix until a soft, pliable dough forms. Let the dough rest for 3 minutes to allow the psyllium husk to absorb the liquid fully.
Step 3
Divide the dough into 4 equal pieces. Place one piece between two sheets of parchment paper and roll it out into a thin circle, about 6 to 7 inches across and roughly 1/8 inch thick. Repeat with the remaining pieces.
Step 4
Heat a large skillet or griddle over medium heat. Lightly grease it with a small drizzle of olive oil or a pat of butter.
Step 5
Cook each flatbread for 2 to 3 minutes per side, until golden brown spots appear and the bread feels firm to the touch. Press gently with a spatula if it puffs up.
Step 6
Serve warm alongside dips, use as a wrap, or brush with garlic butter for a simple side. Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a dry skillet.
Tips
Don’t Skip the Resting Time
After you mix the dough, those 3 minutes of resting aren’t optional. Psyllium husk keeps absorbing liquid even after you stop stirring, and if you skip the rest, your dough will be too sticky to roll out.
After the 3 minutes, the dough should feel like soft play dough. If it still feels wet or sticky, give it another minute or two. If it feels dry and crumbly, knead in a tiny bit of warm water, like half a teaspoon at a time.
Use Parchment Paper When Rolling
Rolling this dough directly on the counter is going to be a frustrating experience. It sticks to everything, and if you try using extra flour to prevent that, the texture of the flatbread changes.
Keep it between two sheets of parchment paper and roll from the center outward. If the edges crack, just press them back together with your fingers and keep going.
Peel the parchment off slowly before placing the flatbread in the skillet. If you rush it, the dough can tear.
Roll Them Thin Enough
You want these about 1/8 inch thick. If you leave them too thick, the center won’t cook through properly and you’ll get a gummy, doughy texture in the middle that isn’t pleasant.
A good way to check is to hold the rolled-out dough up to the light. You shouldn’t see through it, but it should look uniformly thin without any thick spots in the center.
More Recipes
- Keto Cottage Cheese Focaccia
- Keto Cottage Cheese Pizza Crust
- Keto Garlic Bread Bites
- Keto Almond Flour Tortilla Chips
- Keto Soft Pretzel Bites
Frequently Asked Questions
Can I skip the psyllium husk powder or use something else?
Psyllium husk powder is really important in this recipe because it acts as the glue that holds everything together and gives the flatbread that flexible, rollable texture. Without it, the dough will crumble apart and won’t hold its shape.
If you absolutely can’t find psyllium husk powder, ground flaxseed meal is the closest substitute, but the texture will be slightly different and the flatbread may not be as pliable. Use the same amount and expect a denser result.
Keto Flatbread
Ingredients
Equipment
Method
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- Add the egg and olive oil to the dry ingredients. Stir to combine, then pour in the warm water. Mix until a soft, pliable dough forms. Let the dough rest for 3 minutes to allow the psyllium husk to absorb the liquid fully.
- Divide the dough into 4 equal pieces. Place one piece between two sheets of parchment paper and roll it out into a thin circle, about 6 to 7 inches across and roughly 1/8 inch thick. Repeat with the remaining pieces.
- Heat a large skillet or griddle over medium heat. Lightly grease it with a small drizzle of olive oil or a pat of butter.
- Cook each flatbread for 2 to 3 minutes per side, until golden brown spots appear and the bread feels firm to the touch. Press gently with a spatula if it puffs up.
- Serve warm alongside dips, use as a wrap, or brush with garlic butter for a simple side. Store leftovers in an airtight container in the fridge for up to 4 days and reheat in a dry skillet.