Keto Pita Bread

Missing pita bread on a low carb diet? I get it, and that is exactly why I made this recipe.

These keto pita breads are soft, flexible, and easy to fold, so you can stuff them or use them for dipping.

The best part is that they are low carb and keto friendly, which means you can enjoy them without going over your daily carbs.

They cook in just a few minutes in a dry skillet, so you do not even need an oven.

Once you try them, I think you will keep coming back to this one whenever you want a quick bread option.

Why You’ll Love This Recipe

Soft and Flexible – Psyllium helps each pita stay tender and easy to fold around your favorite keto fillings.

Warm Nutty Flavor – Almond flour and coconut flour create a rich, lightly nutty taste that complements savory fillings.

Perfect for Keto Meals – These low carb pitas make sandwiches and wraps feel satisfying without traditional wheat flour.

Beautifully Golden – Skillet cooking gives each pita an inviting golden surface with lightly toasted flavor.

Recipe Ingredients

• 1 cup Almond Flour
• 3 tbsp Coconut Flour
• 2 tbsp Psyllium Husk Powder
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 large Egg Whites
• 1 cup Boiling Water
• 1 tbsp Olive Oil
• 1 tsp Apple Cider Vinegar

How To Make

Step 1

In a large bowl mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt until evenly combined.

Step 2

Add the egg whites, boiling water, olive oil, and apple cider vinegar. Stir quickly into a soft dough, then rest for 5 minutes so it becomes pliable.

Step 3

Divide the dough into 6 equal balls. Place each ball between two sheets of parchment and roll into a thin round about 5 to 6 inches wide.

Step 4

Heat a dry nonstick skillet over medium heat. Cook each pita for 2 to 3 minutes per side until lightly browned and slightly puffed.

Step 5

Stack the finished pitas under a clean kitchen towel to keep them soft and flexible for stuffing or dipping.

Tips

Use Psyllium Husk Powder

Use finely ground psyllium husk powder, not whole psyllium husks. The powder absorbs water more evenly and gives the pita dough enough structure to stay flexible.

I recommend measuring it carefully because even a little extra can make the pitas dense or slightly gummy. Level each tablespoon instead of packing the powder into it.

Add the Water While It Is Boiling

The water should go into the bowl immediately after it reaches a full boil. Very hot water activates the psyllium quickly, which helps the dough become smooth and easy to roll.

Stir the egg whites, olive oil, and vinegar into the dry mixture first. Then pour in the boiling water while stirring continuously so it spreads through the dough instead of collecting in one area.

Check the Dough After Resting

Give the dough the full 5 minutes before deciding whether the texture needs adjusting. Coconut flour and psyllium continue absorbing water during this time.

The rested dough should feel soft and slightly moist, but it should not cling heavily to your fingers. If it feels too wet, mix in 1 teaspoon of coconut flour and wait another minute.

If the dough feels dry or separates around the edges, mix in hot water 1 teaspoon at a time. Small adjustments work best because both coconut flour and psyllium absorb a lot of liquid.

More Recipes

• Keto Cloud Bread
• Keto Fathead Rolls
• Keto Flatbread
• Keto Naan Bread
• Keto One-Pan Shakshuka

Frequently Asked Questions

Can I use whole psyllium husks instead of psyllium husk powder?

Powder works best because it blends smoothly into the dough and helps create a flexible pita. Whole husks can leave a rough texture and may need to be ground into a fine powder first.

Use a finely ground psyllium husk powder with a light color when possible. Different brands absorb water differently, so the dough may need a small splash of hot water if it feels too firm.