Keto Flatbread
Soft, buttery, and low-carb keto flatbread made with almond and coconut flour, perfect for wraps, sandwiches, or pizza crusts.
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Servings: 6 flatbreads
Calories: 220kcal
Cost: $5
Equipment
- 1 Cast iron skillet or non-stick pan For cooking flatbread evenly
- 1 Large mixing bowl To combine ingredients
- 1 Whisk or electric mixer For mixing batter smoothly
- 1 set Measuring cups and spoons For accurate measurements
- 1 Parchment paper Prevents sticking while baking
- 1 Baking sheet For oven version
- 1 Rubber spatula To fold dough
- 1 Pastry brush For butter topping
Ingredients
- 1 cup Almond flour Finely ground
- 2 tablespoon Coconut flour Adds lightness
- 2 tablespoon Cream cheese Softened
- 2 Eggs Room temperature
- 1 tablespoon Psyllium husk powder For chewy texture
- 0.5 cup Mozzarella cheese Optional topping
- 2 tablespoon Butter Melted
- 0.5 teaspoon Sea salt To taste
- 0.25 teaspoon Garlic powder Optional
- 0.5 teaspoon Italian seasoning Optional
- 1 tablespoon Olive oil For cooking
- 2 tablespoon Cottage cheese Blended smooth
- 0.5 teaspoon Baking powder For slight rise
Instructions
- Mix flours and cheeses.
- Add eggs and psyllium.
- Stir until dough forms.
- Heat oil in skillet.
- Cook 3–4 minutes on each side.
- Brush with butter.
- Sprinkle toppings if using.
- Cool on rack.
Notes
This keto flatbread is highly customizable – add herbs, garlic, or even cheese for variety. Can be stored in fridge or freezer.
Nutrition
Serving: 70g | Calories: 220kcal | Carbohydrates: 5g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 90mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Calcium: 90mg | Iron: 1.2mg