Keto Flatbread- 3 Ingredients only!


5 from 304 votes
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Keto flatbread is a low carb and low calorie alternative for bread or pita bread, and made using just 3 ingredients! No baking, no grains and no yeast needed, they take minutes to prepare! Paleo, Gluten Free, Grain Free. 2 grams net carbs. 

keto flatbread

Ever since going on a keto diet, I’ve been missing pita bread and flatbread like crazy! While I do enjoy a good keto bagel or keto donut, I can never go past a simple flatbread.

This keto flatbread recipe is so easy to whip up. You do them over a stovetop but the key here is to ensure you cover the frying pan and cook on low heat- Doing this results in the perfect crispy outside and easy flipping.

As mentioned, THREE ingredients are needed (spices don’t count and are optional).

If made correctly, I promise they won’t taste eggy, and be durable and perfect for all your flatbread, pita bread and wrap replacement needs!

How to make keto flatbread

The Ingredients

  • Coconut Flour- Coconut flour acts as a sponge and when paired with the egg whites, give it a thicker texture. Various brands of coconut flour have different strengths, so you may need to add a little extra.
  • Egg whitesLow calorie and high protein, you can use liquid egg whites (from a carton) or break individual eggs and separate the yolks from them. 
  • Baking powderGives the keto flatbreads some rise and leavening. 
  • Herbs/spicesAdd anything or everything you want- salt, pepper, Italian herbs, red pepper flakes, etc. 

The Instructions

Start by adding your egg whites into a large mixing bowl. Add your coconut flour and baking powder and whisk very well, until combined. You’ll want to let the mixture sit for several minutes, to thicken.

While the keto flatbread batter is sitting, start preparing your pan to cook the flatbreads on. Grease a large, non-stick pan with cooking spray and heat up on low-medium heat. Once hot, add ¼ cup portions of the flatbread mixture and use a rubber spatula to spread it out. Cover the pan immediately, so the hot air cooks evenly. Once bubbles start to appear around the edges, remove the cover, flip and cook for another 1-2 minutes. Repeat the process until all the batter i used up.

low carb flatbread

Can I use almond flour instead of coconut flour?

You can swap out the coconut flour for almond flour, but you will need to double the amount of almond flour. 

Start by using ½ cup almond flour and add more as needed. 

Can I use whole eggs instead of egg whites?

We use egg whites in this recipe to both keep the calories low but also have a fluffier and lighter flatbread. You can use whole eggs, but be wary that the texture can be quite ‘eggy’ and dense. 

Is there a vegan substitute? 

Unfortunately, the egg whites are necessary for these low carb flatbreads.

You may prefer 2 ingredient flatbread or flourless flatbread instead. 

Low Carb Flatbread Tips

  • If your batter is too thin, add a little extra coconut flour. 
  • For perfectly cooked flatbread, be sure to cover the pan while they are cooking. Leaving them uncovered will leave the flatbread having an eggy texture, something we would like to avoid! 
  • Do not pour too much of the flatbread batter on the pan, as the thinner the flatbreads are, the better the texture. 
  • Add flavorings! I kept the base recipe without any set spices, but add salt or herbs or whatever you’d enjoy.
  • Cool the flatbreads before using it as a sandwich, wrap, pizza etc. They can be quite fragile when still  warm. 

How to eat low carb flatbread

  • Wrap- Fill your flatbread with your favorite sandwich fillings and wrap up and enjoy! 
  • QuesadillaFill your flatbread with cheese, avocado and other fillings, flip in half and toast on a hot pan or griddle. Serve with salsa and condiments. 
  • Flatbread pizzaUse the low carb flatbread as a pizza crust. Spread the flatbread with tomato sauce and toppings of choice, and bake in the oven until crisp on the edges and the cheese/toppings has melted. 

Storing and Freezing Flatbread

  • To store: Leftover keto flatbread should be stored in the refrigerator at all times. Keep them covered or in a sealed container. The flatbreads will keep for up to 5 days.
  • To freeze: Place individual flatbreads in ziplock bags and store in the freezer to enjoy at a later time. They will keep well frozen for up to 2 months.

coconut flour flatbread

More Low Carb Recipes you’ll enjoy

Watch the step-by-step video below

Keto Flatbread (3 ingredients!)

5 from 304 votes
This keto flatbread recipe needs just 3 ingredients to make and no yeast! Perfect for wraps, sandwiches and pizza crusts, this keto flatbread takes minutes to make!
Servings: 4 flatbreads
Prep: 5 minutes
Cook: 5 minutes


  • 1/4 cup coconut flour
  • 2 teaspoon baking powder
  • 12 large egg whites can use cartoned egg whites
  • 1 teaspoon spices of choice salt, pepper, etc.


  • In a large mixing bowl, combine the egg whites, coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
  • Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
  • Allow to cool completely before using.


Flatbreads can be refrigerated for up to a week. You can freeze the flatbread for up to 2 months. 


Serving: 1FlatbreadCalories: 84kcalCarbohydrates: 5gProtein: 12gFat: 1gSodium: 424mgPotassium: 161mgFiber: 3gCalcium: 142mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Is there something I can use to either replace the egg whites or something to replace maybe half of them? love that you used coconut flour!

  2. I’m totally on board with how easy these flatbreads are to make! Forget going out and buying daily bread…I can just make it each morning. I’ve never tried making flatbreads like this, so I think it needs to happen. I hope Grandma Arman’s health is on the up and up…you’re such a good grandson!

  3. This sounds really cool and I’m curious! Not sure what I’d do with all the leftover yolks but I’m sure I’d think of something. I do normally use baking powder if I need it for pancakes or muffins, but neat trick to make your own 🙂

      1. When you use whole eggs, how many?? Do you consider one whole egg a replacement for two egg whites?? Thank you 🙂

  4. Nice! So many Paleo breads are on the sweet side so this looks like a great savory recipe! Enjoy your Sunday.

  5. Yum! I go through phases of eating all the wraps, so I’m totally going to hold on this for the next time I have a craving. I love that it is so simple and these are much less sketchy than the GF wraps I usually buy at the store 🙂

  6. Absolutely can’t wait to try these! I almost thought that bottom photo was of pizza haha – so colorful and delicious looking with the spices.

  7. I love a good vehicle, for things like guacamole and hummus or whatever floats ya boat a good vehicle is seriously not to be underrated! These look so delicious too! Hope your grandma is feeling better soon!

  8. What a terrific looking flatbread! I have a feeling I’d be back for seconds! Hope you grandma’s cholesterol can be controlled by diet!

  9. Oh man this looks so good? Why not egg whites from a carton though? I literally just bought a whole pack from Costco I want to use up!

      1. I made these with carton egg whites and it’s true they were a little flat but that was totally fine with me since I used them like a tortilla .. except it was a tad too salty for me so next time I think I would use 1/4 tsp of sea salt only

  10. I have been looking for more easy recipes to use up this giant bag of coconut flour I recently bought at a wholesale store. These look great! And I think it’s very nice you were even inspired to make them to improve the diet of your grandmother because you’re watching out for her health concerns. 🙂

  11. I’ve never made my own flatbread before – so this easy 3 ingredient recipe is perfect for me to trial. Thanks for sharing it!

  12. I think I told you about that time I ate a piece of Kraft cheese and then went to a doc appointment, where the doc told me I had high cholesterol. Oops. It’s a good thing I love healthy foods so much now— I do believe that nutrition can play an essential role in healing! Too bad my general cluelessness can’t be healed…

  13. OH
    you rock for this as the child and I are going to make it over the week…in between fighting about homework 🙂