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Keto Flatbread

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Keto flatbread is a soft, slightly chewy low-carb bread alternative made with almond flour and psyllium husk. This versatile flatbread works perfectly for wraps, sandwiches, dipping, or even as a quick pizza base while staying keto-friendly.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 flatbreads
  • Category: Bread
  • Method: Pan-Frying
  • Cuisine: Low-Carb
  • Diet: Gluten Free

Ingredients

  • 1 cup almond flour
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 large egg
  • 1/3 cup warm water

Instructions

  1. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
  2. Add the egg and olive oil and mix until the ingredients begin to combine.
  3. Gradually pour in the warm water while mixing until a soft dough forms.
  4. Let the dough rest for 3–5 minutes to allow the psyllium husk to absorb the liquid and thicken.
  5. Divide the dough into 4 equal portions.
  6. Roll each portion into a thin circle between two sheets of parchment paper.
  7. Heat a skillet over medium heat and lightly grease it with oil.
  8. Cook each flatbread for 2–3 minutes on each side until lightly golden and cooked through.
  9. Remove from the skillet and repeat with the remaining dough.

Notes

  • Add garlic powder, oregano, or rosemary for extra flavor.
  • Mix sesame seeds or flax seeds into the dough for additional texture.
  • For a cheesy variation, add grated parmesan or mozzarella to the dough.
  • Flatbread can be baked at 375°F (190°C) for about 10 minutes instead of cooking in a skillet.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Flatbread can be frozen for up to 2 months and reheated before serving.

Nutrition

Find it online: https://juliameals.com/keto-flatbread/