The Best Keto Low Carb Flatbread Recipe!

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*******RECIPE UPDATE*********

A few of people said their flatbread was a little crumbly and not sturdy which got us back into the test kitchen to find out what could be causing it.  We found the the brand of almond flour ( has to be super finely ground) and coconut flour made a difference, but by adding 4-5 T of psyllium husk instead of 2, made a difference, or 1T of Xanthum gum also made them stronger.  So IF you find your flatbread is not as sturdy as you’d like, try these two things.  It doesn’t affect the great taste! Also be sure to let them cool to room temperature.

Hi all! BREAD! I It could possibly be the Achilles heel of all of us living the keto lifestyle! We all want it, we all miss it, and now you can have it! It took a couple of months, but we looked at recipes we found all over the internet and combined them, taking out ingredients we didn’t like and adding those we did. The end product is a very strong, pliable and great tasting flatbread that you can wrap around anything your heart desires!
The nutritional yeast in this recipe is optional but I HIGHLY recommend you use it, as 1 1/2 T of this magic yellow dust has over 600% of your FDA recommended B vitamins. All of them. So don’t skimp on this!

Macros: 9 servings
143. Calories
4g. Net carbs
5g protein
9g. Fat

Our Keto Flatbread Recipe

1/4 cup coconut flour
1cup almond flour
2t of salt, or to taste. (we add a 1 T)
4 T psyllium husk
1 t baking soda
2 T nutritional yeast (optional)
1 T apple cider vinegar
2 T olive oil
1-1 1/2 cups of WARM water (this ‘activates’ the psyllium husk)

Mix together all dry ingredients, ACV and olive oil in a large bowl. Add 1 cup of water, and mix for a few minutes while the psyllium husk and coconut flour absorb the liquids. The dough should feel
almost too wet but easy to handle, and you need to add the last cup of water gradually. Let the dough set for 15 minutes, and then you can start working with it. Divide the dough into 7-9 little balls. Roll each one out by placing them between two sheets of parchment paper.

Fry each flatbread in your choice of oil for about 2 minutes on each side. Let them cool a bit using them. This gives them time to bond together giving them strength!


The almond flour we use is Natures Eats and you can get it on Amazon here:

Also, we’ve had questions about the tortilla press we used, and this is it

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