Keto Flatbread
This low carb and keto friendly flatbread is soft, flexible, and perfect for wraps, dipping, or as a simple side.
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
Equipment
- Rolling Pin
- skillet
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 7gProtein: 6gFat: 17g
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