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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.
www.amazon.com/shop/ketointhecountry
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!
Enjoy!
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
healthier way sweet potato flour recipes
Visit our website for all of our delicious recipes, articles, and blogs!
*******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.
www.amazon.com/shop/ketointhecountry
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!
Enjoy!
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
![Hybridization techniques [Year-2]](http://orangesandavocados.com/wp-content/uploads/2023/01/Hybridization-techniques-Year-2-pic-of-broccoli-plant-Orangesandavocados.jpg)
41 Comments
To all who asked for the macros on this bread!!!!! They are now posted right above the recipe!!
How much coconut flour do you say one cup in your video but 1/4 cup in your recipe?
I have decided to give up keto flour because it adversely effects me as much as wheat flour .
I’m going to add some dried sun roasted tomatoes to some dough! I saw a recipe for using the flatbread as noodles for lasagna but the low carb flatbread still had too many carbs so I’m going to try it.
Gentle request to lower the music volume or play softer background music when your talking. I can hear you, but it's like talking to someone in a busy bar. Not that I would know, of course. 😉
On the video you say to use 1 cup of coconut flour and on the written recipe you say to use 1/4 cup. Which measurement is it?
Can i make them then store them ready to be cooked in the freezer?
Thanks so much for the quick reply and recipe update! I will give it a try!
I'm was excited to see this recipe. I couldn't wait to try it this morning. It was an epic fail. I went back and watched the video again to see what I did wrong. It was exactly what I did. What happened? I put it in my tortilla press but couldn't get it out without it falling apart. I put it back in the bowl and added more oil and water. I didn't help. I'm not sure how to salvage the rest of the dough.
A chicken salad !
If You put it in the freezer, it will last much longer .
Mike
YES!! Yes, yes. Thank you!
Why does it turn so brown then black when cooked.
I'm out of almond flour but I will definitely be trying these next week when I stock up on my keto ingredients! Thanks girls!!! 🙋♀
Why not use carbulose flour?
Mine came out super salty and broke apart….
Thank you very much
the recipe is not consistent with the amounts that are used in the actual Youtube film, confusing!!!
The video says 1 cup coconut flour, the written ingredients say 1/4 c coconut flour…. which should I use?
they would be a great vegan option for veal parmesan (add cheese and tomato sauce) , not really impressed with the naan thing! Thanks anyways!
Great recipe as a low carb alternative 👍 perhaps if the flour is 3/4 from almond & 1/4 of it from a coconut will probably cut down the potential spikes on your glucose, especially for those who are diabetic. Very basic recipe without cheese & eggs 👌
Can you make the same keto flat bread without yeast?
bread is a French thing … dahhh
HATE the competing music- good grief- ppl don't come on here to listen to music.
delicious with rosemary and a little extra olive oil
It looks so good and elastic, 😂
More water is needed I found
I'm confused. Your ingredients list calls for 1/4 cup of coconut flour, but your video shows you using 1 full cup of coconut flour. Which one should it be? I tried it yesterday with 1/4 cup and used the coconut flour for powdering my board and hands. The end result was wnderful. 'm wondering if it's going to wreck or improve it if I add a full cup of coconut flour
Everything but the bagle seasoning would be yummy.
Love that u use your hands to knead the dough
So glad to see nutritional yeast in this recipe. Can’t wait to try this recipe. Thank you! 😊💕
Thank you, I'm leaning Keto, and this was good – I dislike eggy bread, so psyllium husk is the way to go!
i tried it and it was cool……lovely
I live in England and i don't have a clue what psyllium husk is, nor where to find it.
Any help? Thanks
SergioUK
I subscribed. Thank you for using American measures. 1 cup, 1 teaspoon etc.. You’re my new go too!
good teachers/entertainers and no time wasting on irrevants chats
Can these be frozen?
Is it ground or whole husk?
Just learned of your channel today.
New subscriber here.
Thanks!
It's not a taco press. 😄 It's a tortilla press. 😂😄
I tried making these exactly to the recipe
Mine wound not stay together at all, even after adding extra water and psyllium
I don’t know if it’s because it is smoking hot in my house, but such a waste of time and money
Is it because I used psyllium powder?
So brittle and even getting one into the pan I couldn’t flip them!
Good video. Great interaction between the hosts. Sound quality is sadly horrendous.