Keto Flatbread Recipe
Embark on a culinary journey with a keto flatbread recipe that’s not only simple to make but also wonderfully versatile. Whether you’re a seasoned keto dieter or just starting out, this recipe is a must-try. It’s the perfect low-carb substitute for traditional flatbread, offering the same comfort and satisfaction without the carb overload. Packed with healthy fats, this flatbread is soft, pliable, and an ideal base for a variety of toppings or as a side to your favorite dishes.
Recipe Details
My journey with this keto flatbread recipe began as a quest to find a bread alternative that didn’t sacrifice flavor for health. After much experimentation, I’ve honed in on a combination of almond and coconut flours to create the perfect texture that mimics traditional flatbread while keeping it keto-friendly. This recipe is a testament to the versatility of keto cooking, proving that you can enjoy your favorite foods while maintaining a low-carb diet. The use of ingredients like xanthan gum and psyllium husk powder ensures that the flatbread holds together well, making it suitable for sandwiches or as a standalone snack.
What makes this recipe stand out is its macronutrient profile, tailored for a ketogenic lifestyle. Each serving contains a balance of fats, proteins, and net carbs that align with the keto diet’s requirements. This flatbread is not only a delicious option for those on a keto diet but also for anyone looking for a healthier bread alternative. It’s a recipe that I often turn to when hosting friends who are cautious about their carb intake, and it never fails to impress.
The Method
The key to achieving the perfect keto flatbread lies in the method. Begin by preheating your oven to ensure a consistent cooking environment. As you combine the dry ingredients, make sure to whisk them thoroughly to avoid any clumps, which can lead to an uneven texture in the final product. When adding the boiling water, act swiftly to integrate it with the dry mix. This step is crucial as it activates the xanthan gum and psyllium husk, which bind the ingredients together.
When kneading the dough, don’t be afraid to get your hands dirty. It’s the best way to feel the consistency of the dough and to ensure that it’s smooth and homogeneous. If the dough is too sticky, a little extra almond flour can go a long way to achieve the right texture. Rolling the dough between two sheets of parchment paper prevents sticking and allows you to achieve that perfect 1/8 inch thickness. Keep a close eye on the oven as the flatbreads bake; they can go from golden to overdone quickly.
Letting the flatbreads cool on a wire rack is more than just a step to avoid burnt fingers. It helps to set the texture and prevent any sogginess that could result from trapping steam. Whether you’re enjoying the flatbread warm or at room temperature, the slight cooling period enhances the final eating experience.
Variations
Herb-Infused Keto Flatbread
For those who love a burst of flavor, try adding fresh or dried herbs such as rosemary, thyme, or oregano into the dough. This variation brings a delightful aroma and taste that pairs wonderfully with cheeses or charcuterie.
Spicy Keto Flatbread
If you’re a fan of heat, incorporating spices like cayenne pepper or finely diced jalapeños into the dough can add a spicy kick to your flatbread. This version is excellent for wraps or to accompany bold, flavorful dishes.
Cheesy Keto Flatbread
Add a generous sprinkle of shredded cheese such as mozzarella or cheddar to the dough before baking for a cheesy twist. This can create a deliciously indulgent flatbread that is still keto-friendly.
Substitutions
Understanding that some ingredients might be hard to find or unsuitable for certain dietary restrictions, here are some substitutions you can make without compromising the keto-friendly nature of this flatbread:
Psyllium Husk Powder: If you’re unable to find psyllium husk powder, ground flaxseed can be a good alternative, although it may slightly change the texture and flavor.
Almond Flour: For those with nut allergies, sunflower seed flour can be used in place of almond flour. The taste will be slightly different, but the texture should remain consistent.
Coconut Flour: While coconut flour is unique in its absorption properties, in a pinch, you can use additional almond flour, but you may need to adjust the amount of liquid in the recipe accordingly.
FAQ Section
Can I make this flatbread without xanthan gum? Yes, although xanthan gum helps with the texture, you can omit it. The flatbread may be a bit more fragile, so handle with care.
Is this flatbread freezer-friendly? Absolutely! Once cooled, you can freeze the flatbreads between layers of parchment paper. Reheat in the oven or on a skillet for best results.
How can I ensure my flatbread doesn’t turn out too dry? Be careful not to overbake and measure your flours accurately. Too much flour can lead to a drier flatbread.
Can I use this flatbread for pizza? Yes, it makes a great pizza base. Pre-bake the flatbread slightly before adding your toppings and returning it to the oven.
What can I do if my dough is too wet? Add a bit more almond flour, a tablespoon at a time, until you reach the desired consistency.
Prep Time: 10 minutes
Servings: 6 flatbreads
Cook Time: 15 minutes
Ingredients:
- 1 cup almond flour (112g / 4oz)
- 1/3 cup coconut flour (40g / 1.4oz)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp xanthan gum
- 2 tbsp psyllium husk powder (14g / 0.5oz)
- 1 cup boiling water (240ml / 8.1 fl oz)
- 1 large egg
- 2 tbsp olive oil (30ml / 1 fl oz)
Method:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, and psyllium husk powder until well combined.
- Add the boiling water to the dry ingredients and stir immediately with a wooden spoon until the dough starts to come together.
- Crack the egg into the dough and pour in the olive oil. Knead the mixture with your hands until a smooth dough forms. If it’s too sticky, add a little more almond flour until it’s manageable.
- Divide the dough into six equal portions. Roll each portion between two sheets of parchment paper into a circle about 1/8 inch thick.
- Transfer the rolled-out flatbreads onto the prepared baking sheet. You may need to bake in batches depending on the size of your oven and baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until the edges start to turn golden brown.
- Remove from the oven and let cool slightly on a wire rack before serving warm, or allow to cool completely for later use.
Cuisine: Keto / Low Carb
Calories: 180 kcal per serving
Carbohydrates: 10g per serving
Net Carbs: 3g per serving
Fat: 14g per serving
Protein: 6g per serving
Author: Lorcan O’Connor
Keto Flatbread Recipe
Discover the perfect keto-friendly flatbread to complement your meals! This low-carb, high-fat flatbread is soft, pliable, and deliciously satisfying. Ideal for sandwiches, as a side to soups, or just to enjoy with a spread of your choice, it’s easy to make and even easier to love.
Prep Time: 10 minutes
Servings: 6 flatbreads
Cook Time: 15 minutes
Ingredients:
- 1 cup almond flour (112g / 4oz)
- 1/3 cup coconut flour (40g / 1.4oz)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp xanthan gum
- 2 tbsp psyllium husk powder (14g / 0.5oz)
- 1 cup boiling water (240ml / 8.1 fl oz)
- 1 large egg
- 2 tbsp olive oil (30ml / 1 fl oz)
Method:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, and psyllium husk powder until well combined.
- Add the boiling water to the dry ingredients and stir immediately with a wooden spoon until the dough starts to come together.
- Crack the egg into the dough and pour in the olive oil. Knead the mixture with your hands until a smooth dough forms. If it’s too sticky, add a little more almond flour until it’s manageable.
- Divide the dough into six equal portions. Roll each portion between two sheets of parchment paper into a circle about 1/8 inch thick.
- Transfer the rolled-out flatbreads onto the prepared baking sheet. You may need to bake in batches depending on the size of your oven and baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until the edges start to turn golden brown.
- Remove from the oven and let cool slightly on a wire rack before serving warm, or allow to cool completely for later use.
Cuisine: Keto / Low Carb
Calories: 180 kcal per serving
Carbohydrates: 10g per serving
Net Carbs: 3g per serving
Fat: 14g per serving
Protein: 6g per serving
Author: Lorcan O’Connor
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