Keto Flatbread- 3 Ingredients only!

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5 from 385 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 385 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

Ingredients  

  • 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.

Instructions 

  • 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.

Notes

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

Nutrition

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

  1. 5 stars
    Hi Arman,
    I like to weigh most things (a bit nerdy I know). If I was to use carton egg whites, how much would you reckon, in grams?
    Thanks!

  2. 5 stars
    I made this wanting a savoury flat bread, so I followed the directions as you suggested. I used cartoned egg whites, and garlic powder, and salt and pepper for the spices. I’m not sure why, but as the first was cooking in the pan, for some reason the scent reminded me of French toast. My first bite of it when it was still really warm was good, although I then sprinkled cinnamon on top with a drizzle of real maple syrup. Oh. My. This is my new breakfast treat!

  3. 5 stars
    Omg I am so happy. I was losing weight quite well with oat flour egg wraps but I needed a change. All the other recipes have xanthan gum and Psyllium husk which I don’t have and don’t want. This worked so well. I used 6 whole eggs and spread it really thin after the first thick one came out quite fluffy. If spread thin, it yields way more and looks and feels like a dosa!

  4. Cannot wait to try this tonight with keto lamb meatballs and tzatziki! Lamb….let me count the ways I love to eat it!

  5. One side turned out looking like a pancake and the other side looked like bread. Tastes great, slightly eggy, I hope they crisp up in the oven when I make pizzas

  6. I don’t eat eggs, so what can I substitute in for eggs? (I know there are many alternatives but since the recipe calls for so many eggs, just wanted to ask what exactly should I substitute ? )

    1. 5 stars
      I don’t understand comments like this.

      If you don’t eat eggs, search for a recipe that doesn’t call for eggs. It’s not complicated. Stop making your problems everyone else’s problems. I get that you are unique, but come on, the recipe is half eggs. If you can’t eat eggs, YOU should know what the substitute for eggs is.

      Why would TheBigMansWorld know how to make this recipe without eggs? If he had a recipe for flatbread without eggs, he would post it.

      Some people are just too much.

  7. Hey! This recipe looks great! Can’t wait to try! Question, you might have already answered this sorry, but why do you specificly say egg whites not from a carton? Thansk!

  8. I was so surprised to see that these were made with coconut flour! I looooove coconut flour and try to cook with it often, but not many recipes call for it, haha. Really looking forward to giving this recipe a try, thanks for sharing <3

  9. Oh I really hope you can help reduce your grandma’s high cholesterol – that would be so awesome! My grandma was diagnosed with diabetes and really did turn her reverse it a whole lot with food so I am taking this as a sign to try and help her more with it. Those flatbreads are such a great idea for anyone watching their intake.

    1. Thanks Jessica- I hope so too!

      I’m so sorry to hear about your own grandma- It’s amazing what nutrition can do 🙂

      1. Ahhhhh, that explains why this first time was an epic fail whale! I just kept mixing in flour absentmindedly, and they went from paleo wraps to paleo dog treats. Chips and Salsa say thank you :-p

  10. Hmmmn…. Sounds like it would go great with some tandoori pulled chicken, lol. Funny thing about this post, a big reason I starts perusing your blog was for recipes for my great aunt. My folks and I take care of her health. She has end stage liver disease, plus some other factors. Our first line of health arsenal is nutrition; we make nearly all of her meals, kinda like a healthy meals-on-wheels deal. She had to very recently make a switch from a simply liver-healthy diet to liver-healthy/gluten-free/sugar-free. Though this means no more homemade tortillas, I’m pleased to announce her liver is In the best shape ever in 5 years. How is your grandmother doing now? More importantly, was this recipe grandma-approved, lol?

    If you ever want to talk nutrition and healing, give a holler 🙂

  11. Okay important question. I see coconut flour in most of your recipes and they look wonderful and clearly you have lucky with coconut flour, but every time I use it the finished product is awful. Every single time. So I was wondering what type you use, what brand, and if you have had bad experiences. I’m just so confused as to why it doesn’t work for me (it does if I use a few tablespoons and other types of flour but alone it doesn’t work at all).

    Thank you!
    Lindsey

    1. Hi Lindsey! I only use the Bob’s Red Mill or Trader Joe’s coconut flour as my go-to’s- other brands have very different variables!

    1. Hi Jasmine! Sure do- If you add the ingredients into myfitnesspal or another calorie calculator, it will provide it for you 🙂 Enjoy!

  12. I am having a hard time with mine sticking to the pan. Any ideas on why this might be? I’m using olive oil and I have it on low. Am I maybe just not using enough oil? Is there supposed to be a “lake of oil” or is it just supposed to be coated? I’m loving the flavor (made mine with rosemary) but I’m frustrated by the sticking since it usually results in my finished flat bread cracking and tearing.

    1. Hi Leslie- Could it be an issue with the pan itself? I barely need more than a spray of oil and they come out perfectly 🙂

    1. Hi Lois! From experience, because the carton whites are generally processed, they don’t have as much bounce or fluff in them- You’re welcome to try it out though! 🙂

  13. Just found these on Pinterest and had to try them immediately! SO good! Thank you! I made them added cheese (I’m LCHF, not Paleo), avacado, and green onion. Yep, this one’s a keeper!

  14. Love these! So easy to make! I (accidentally) put coconut flour in with egg yolks, then added baking soda, chili powder & sea salt. Cooked them the same way, their just as wonderful!

    1. Hi Patricia! 🙂 I have a recipe for 3 ingredient paleo pizza bases on here- They produce a much better ‘crust’ than this flatbread 🙂

  15. You can bake these too! I poured the batter in a greased 12 by 9 pan. (You could pour over greased aluminum foil too.) I cut into fourths when it came out and it was awesome! Thanks for the recpie!!

    1. Thanks so much for letting me know, Edward- I really appreciate it. I’ll be getting in touch with them, they have several of my recipes on there!

  16. This looks great! Question, would it work just as well with the whole egg? Or is there something special about just using the whites?
    Thanks?

    1. Hi Kayla! I love using the whites because they provide a really nice fluffy texture- You can use the whole yolk, it will just be more sturdy 🙂

  17. Hi Arman 🙂 I found this recipe on Pinterest and am excited to try it out. My husband and I have high cholesterol and I’m trying (really trying) to cook in a healthier way. Cheers!

    1. Hey Sharon- Welcome 🙂 Congrats on making a lifestyle change- Hope it all goes well and keep me updated 🙂

  18. I just made mine and they taste like omelett!!! oh no…. I used some whole eggs and the rest I did like in the recipe….what did I do wrong?

    1. Hi Madja! They are supposed to be light and airy- Able to wrap things in. They will taste eggy- If you want something firmer, try the 3 ingredient paleo pizza bases. More coconut flour 🙂

    1. Hey Bryana, if you add the ingredients to a calorie counting website, it should provide it for you 🙂 Enjoy!

  19. My son has an egg allergy so was wondering if you could make this recipe with some kind of egg replacer? Some times when I use a flax egg it doesn’t turn ouT.

    1. Hi Amber! You can definitely use whole eggs but it will be more firmer than crepe/flatbread like- Up to you though 🙂

  20. I knew you were awesome and now you have just confirmed it! I LOVE PERSIAN FOOD! I miss Sangak and Barbari bread and this looks like a great flat bread to eat with feta and cucumbers or wrap it around some Koobideh! I can’t wait to try this recipe!

  21. Just found this recipe via Pinterest… looks delicious and simple! Thanks for the great tip about making your own Paleo baking powder!

  22. What’s the go with ‘egg whites not from a carton?’ I’ve never heard of that. Is it some kind of tinned dry, powdered product? It it is, I’d probably prefer to use the real thing and keep the yolks in. (Do you know what it’s called in Australia? So many American recipes specify some brand names product which you can’t get out here. If they included a description or list of ingredients it would be easier to track down.)

    I’m going to give this a go next time I have a craving for bread. Only I’ll have to replace some ingredients as I can’t have coconut. I’m guessing normal plain flour would work.

    I can’t have a heap of foods now so a fresh bread that doesn’t need a spread would be great. (Out of the diet so far is milk, butter, cream, coconut, coconut milk/cream, chocolate, yoghurt, custard, peaches, mangoes, watermelon and way too many green vegetables. Weird combination, huh?)

    I think I would add garlic, olive oil and sesame seeds- to remind me of the Lebanese garlic pizza I used to buy for lunch when I worked in Lakemba (the middle east of Sydney).

    Thanks for sharing your recipe.

    1. Hi Lou! It’s pretty much egg whites without the yolk in a high proportion, it’s available in supermarkets. In Australia, I think our brand is pure eggs? Not sure, but honestly it’s best (and cheaper!) to use standard eggs. Do you have rolled oats? IF you grind them up, they work fantastically.

      …That diet actually sounda delicious- Custard! Yum! Stay tuned for a recipe very similar to that! 😉

  23. I really want to try this recipe but am not a fan of coconut at all! Can you taste any coconut in the final recipe?

    1. Hi Carla! to be honest, I can taste some coconut but I tend to go overboard with it 😉 You can try half coconut flour/half almond flour but the egg whites will be less dense!

  24. Hi,
    If you use all eggs instead of just whites, how many eggs do you use? Also, what do you mean by eggs “not from cartons.”
    Thank you for the recipe.

    Best,
    Elizabeth

    1. Hi Elizabeth! I’ve tried this with cartoned egg whites and they turned really fat! If you use all eggs, 2 eggs + 1 tablespoon of coconut flour + any spices make delicious sized buns- Hamburger sized 🙂

    1. Hi Laurence, I’m not sure sorry- I only used normal egg whites. Refer to the container as how much equates to an egg white or not.

  25. Hey there! This sounds amazing minus using 12 egg whites — that’s a massive amount of eggs to yield 4 breads, don’t you think? Curious if you’ve tried any other variations that work. I like the sound of chewy/crispy flatbread (we used to eat a bunch of naan and pita around here). Thanks! H

    1. Hey Heather 🙂 It may seem like that, but I generally only eat 1 at a time- They make a great, large wrap- I’ve been able to use them as mock sandwich bread! For a more pita/naan like bread- Use whole eggs (try 2 eggs + 2 T coconut flour and cook on low heat covered- flip and repeat). 🙂

  26. Don’t stress about the cholesterol – medicine is 20 years behind the science, and science says cholesterol is not a cause of any health issues… Instead high sugar, low fat diets are causing inflammation that cause arterial disease :). I have a chesterol rating really high, and have no issues with arterial plaque at all 🙂

    1. I’ agree with Cate on the cholesterol issue.i am a low carber my self and are looking forward to making these tomorrow.thanks for a easy indredient recipe.do they taste eggy at All ? Thanks again

  27. Hi there, could you use almond flour instead? It doesn’t bother me as much as coconut flour… love this easy recipe!

  28. You sold me on three ingredients! This looks yummy, I can’t wait to try it. I’m a new food blogger and found you on a link party. I love meeting other bloggers, especially those in other countries. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky from CookingWithVinyl.com

  29. Totally love these Arman! My wife and I are trying to eat healthier lately and this is absolutely perfect when we have bread cravings!

    1. Cheers, Chris and thank you so much for stopping by- Not going to lie, I’ve been obsessed with your blog for so long and you’ve been a huge inspiration mate!

  30. I do not only believe that diet and nutrition play a vital role in healing, I see proof in this considering my own story.
    I like the idea of that flatbread. But what the hell are you doing with 12 egg yolks?

        1. Hi Jennifer! I don’t really like using whole eggs for this as it gives it a firmer less flatbread like texture- I haven’t tried it but I’d use 6 eggs and perhaps 1/2 cup dairy free milk to make it thinner 🙂

  31. Do you believe that diet and nutrition can play a vital role in healing? – Hell Yizzle!
    I hope your Grandma gets some good results after you giving her some healthy foods 🙂
    And these look great Arman!

  32. I love easy recipes like this. I am all about only a few ingredients. And these look REALLY good and pretty too. I’ve never had any cholesterol problems or issues- I am, however, very anemic. I have been for years- it’s definitely been an issues and has impacted my life, and unfortunately, that is something that diet only cannot help with. Although I DO believe diet plays a huge role in healing- I also believe that once you get past a certain point, other interventions might be necessary as well (for me I can only take a specific supplement IN ADDITION to a specific diet..).

    1. Oh wow, both my mum and sister are too- The crazy thing is, my mum can ALWAYS tell when Niki is anaemic- She gets the darkest circles under her eyes!

  33. DUDE THIS IS A GIGI RECIPE RIGHT HERE!!!!!! I told you I am adding eggs back into my life and the “tiredness” can just suck it, right?!?!?!?! Well I am going to start with this.. Okay, I lied, I started with the waffles I made last week, but whatever, this has 12 egg whites – LOL so that’s the true test! I really wanted to invite you over for brunch today too by the way 🙁

    1. oh thank GOODNESS the Gigi ‘cakes feature these.

      You did not want to invite me for brunch. You are so selfish, you would have eaten it all yourself.

  34. Awesome! Honestly, I’m not sure if my family will appreciate me stealing all their egg-whites, but…who knows? They might not notice… >:)

    1. Hey Lora! If you want a more ‘thicker’ flatbread, use all yolks! I would also add a tad more coconut flour! 🙂

  35. one of my biggest dieting challenges is my addiction to carbs. This flatbread looks like a great way to indulge!

    1. Thanks Becca! Promise these are low carb so you can add carb toppings (my silly sister added potato chips. Actually…that’s pretty genius).

  36. I love flatbread. I’ve made it with protein powder before too—actually came out pretty well! I would actually prefer being given flatbread to pasta. like give me a bowl of marinara sauce and a few pieces of flatbread and I am so happy.

      1. Try it on Salad instead of dressing
        When I go to Subway I have a salad with chicken and the marinara on the side( not very often) I’m on a low carb diet.

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

  38. 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…

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

  40. 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. 🙂

  41. 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

  42. 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!

  43. 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!

  44. 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.

  45. 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 🙂

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

  47. 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 🙂

  48. 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!

  49. 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!