Keto flatbread
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 2 tsp 2 tsp ground psyllium husk powder
- 2 tsp 2 tsp baking powder
- ½ tsp ½ tsp salt
- 2 2 large egglarge eggs
- 1⁄3 1⁄3 sour cream
- 2 tsp 2 tsp olive oil
- 2 tsp 2 tsp water
Instructions
- In a large bowl, whisk together the almond meal, psyllium husk, baking powder and salt.
- Add the eggs, sour cream, olive oil, and water. Mix until a smooth dough forms.
- Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid.
- Divide the dough into 6 equal portions and shape each portion into a smooth ball.
- Roll out each ball between two pieces of parchment paper into a circle about 1/8 inch (3 mm) thick.
- Heat a non-stick skillet over medium heat.
- Carefully remove the top piece of parchment paper, then gently transfer the flatbread to the skillet.
- Cook for 2–3 minutes per side, or until lightly golden and cooked through.
- Transfer the cooked flatbread to a clean kitchen towel and cover it while cooking the remaining flatbreads. This helps keep them soft and flexible.
- Serve as desired.
Tips:
If the dough feels sticky, let it rest for another few minutes before rolling out.
Keep the cooked Keto flatbreads covered with a towel to retain moisture and flexibility.
These Keto flatbreads are best served warm.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or a microwave.
Freeze up to 2 months in a freezer-friendly zip-lock bag. Thaw and reheat before serving.
Flavor variations
Add Italian herbs for a savory flavor, or leave them out for a more neutral flatbread that works with both sweet and savory toppings.
Why you'll love this keto flatbread
This keto flatbread is:
- Soft, flexible, and easy to fold
- Naturally gluten-free
- Low in carbohydrates
- Made without wheat flour
- Cooked quickly in a skillet
- Perfect for wraps and sandwiches
- Delicious with soups and dips
- Easy to store and freeze
Unlike many low-carb breads, these flatbreads stay soft enough to roll around your favorite fillings without cracking or falling apart. The Italian herbs add a subtle savory flavor, while the almond flour and sour cream create a tender, satisfying texture.
What makes this flatbread keto?
Traditional flatbread is usually made with wheat flour, which is high in carbohydrates and unsuitable for most ketogenic diets.
This recipe keeps the carb content low by using keto-friendly ingredients:
- Blanched almond flour replaces wheat flour and gives the flatbread a soft, lightly nutty texture.
- Psyllium husk binds the ingredients together and helps make the bread flexible rather than crumbly.
- Eggs provide structure and help the flatbread hold together.
- Sour cream adds moisture and creates a softer, more tender texture.
- Olive oil adds richness and helps prevent the flatbread from drying out.
The result is a soft and versatile keto flatbread that can be used in many of the same ways as traditional bread, while keeping carbohydrates low.
