This easy keto flatbread is great for sandwich wraps, as a low carb tortilla, a quick pizza base and perfect with dips. Made with low carb flours and psyllium husk powder, it’s also gluten free and paleo too.
The combination of almond flour, coconut flour and psyllium husk powder make this a soft and flexible flat bread. I enjoy this with a low carb dip or sometimes make this for a quick and easy pizza base. It has no eggs so is also a great keto vegan bread.
Many ways to enjoy this flatbread
How to make keto flatbread
The ingredients are simple and a stable of most low carb store cupboards:
- Coconut flour
- Almond flour
- Psyllium husk powder
- Oil - either coconut, olive or avocado
- Warm water
It’s simple as mixing the dry ingredients, adding the oil and water to make a pliable dough. As different brands of almond flour and coconut flour can slightly vary in cooking results, add the water gradually to form the dough as you may not need all of it.
To cook the keto flatbread you can use a frying pan, skillet or a griddle pan. The griddle pan will give those lovely line markings. When you cook the flatbread make sure that the pan is hot first, to ensure that the bread stays pliable and does not became too dry.
Keto bread cooking tips
If the dough is too moist, gradually a teaspoon of psyllium husk powder until you get a dough.
If your dough is too crumbly, add more water a couple of tablespoons at a time.
Can I replace the psyllium husk powder? If you don’t have psyllium husk powder you can use flaxseed as a replacement. The end result will not be quite as pliable.
Can I make this nut free? Remove the almond flour and just use the coconut flour & psyllium husk powder for an egg free coconut flour flatbread.
Add spices to change the flavour of the flatbread. Dried herbs, garlic powder, onion powder, Everything but the Bagel seasoning, or curry powder are all good options.
Other keto bread recipes
This post may contain affiliate links. Please read my disclosure policy for more information.
- In a medium bowl, mix the dry ingredients.
- Add the oil and blend well.
- Add the warm water, half at a time and blend until a dough like mixture forms. You may not need all of the water so add it gradually to avoid a mushy dough.
- Divide the mixture into 8 balls
- Place a ball between two sheets of parchment paper and roll flat with a rolling pin. You are going to cut circles out of this dough with a small saucepan lid, so roll the mixture the size of the saucepan lid you will use.
- Cut a circle shape with a small saucepan lid and set aside. Repeat the rolling and cutting for all the dough.
- Heat a medium sized frying pan on a medium heat. When the pan is hot, place one of the flatbreads on the pan and dry fry it for 2-3 minutes each side until firm and slightly golden.