Keto Flatbread
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Keto flatbread is a low-carb, low-calorie alternative to bread or pita, made with 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.
Why this keto flatbread recipe works
Ever since going on a keto diet, I’ve been missing pita and flatbread SO much. While I do enjoy a good keto bagel or donut, I can never pass up a simple flatbread.
This keto flatbread recipe is so easy to whip up. You do them on the stovetop, but the key is to cover the frying pan and cook over low heat. This results in a perfectly 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 will be durable and perfect for all your flatbread, pita, and wrap replacement needs. I’ll walk you through the whole process so you can enjoy them in no time.
Ingredients needed
- Coconut Flour. Coconut flour acts as a sponge and, when paired with egg whites, gives the mixture a thicker texture. Various brands of coconut flour have different strengths, so you may need to add a little extra.
- Egg whites. Low in calories and high in protein, you can use liquid egg whites (from a carton) or break individual eggs and separate the yolks.
- Baking powder. Gives the keto flatbreads some rise and leavening.
- Herbs/spices. Add anything or everything you want- salt, pepper, Italian herbs, red pepper flakes, etc.
How to make keto flatbread
Start by adding your egg whites to 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 sits, prepare your pan to cook the flatbreads. Grease a large nonstick pan with cooking spray and heat over medium-low heat. Once hot, add ¼-cup portions of the flatbread mixture and spread them out with a rubber spatula. Cover the pan immediately, so the hot air cooks evenly. Once bubbles start to appear around the edges, remove the cover, flip it over, and cook for another 1-2 minutes. Repeat the process until all the batter is used up.
How to use low carb flatbread
Wrap. Fill with grilled chicken, deli meats, or roasted vegetables and roll tightly. The flatbread stays pliable enough without cracking.
Quesadilla. Add cheese and fillings, fold in half, and toast in a skillet until crisp. It browns well without becoming brittle, making it ideal for stovetop cooking.
Flatbrad pizza. Use as a quick pizza base. Pre-toast for 1-2 minutes before adding sauce and toppings to prevent sogginess, then bake until crisp around the edges.
My recipe tips
- Adjust the batter. If your batter is too thin, add a little extra coconut flour. Start with one teaspoon, then add more as needed.
- Cover the pan. For perfectly cooked flatbread, be sure to cover the pan while it is cooking. Leaving them uncovered will give the flatbread an eggy texture, which we would like to avoid!
- Use 1/4 cup portions. Do not pour too much of the flatbread batter into the pan; the thinner the flatbreads, the better the texture.
- Cool completely. Cool the flatbreads before using them for sandwiches, wraps, pizza, and similar dishes. They can be quite fragile when still warm.
- Add flavorings! I kept the base recipe without any set spices, but feel free to add salt, herbs, or whatever you’d enjoy.
Storing leftovers
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.
Frequently asked questions
You can swap out the coconut flour for almond flour, but you will need to double the amount of almond flour. Start with ½ cup of almond flour and add more as needed.
I use egg whites in this recipe to keep calories low and to make the flatbread fluffier and lighter. You can use whole eggs, but be wary that the texture can be quite ‘eggy’ and dense.
Unfortunately, the egg whites are necessary for these low-carb flatbreads. You may prefer 2 ingredient flatbread or flourless flatbread instead.
Watch the step-by-step video below
Keto Flatbread (3 ingredients!)
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
Nutrition
More low carb bread recipes
- Keto English Muffin– Ready in about two minutes, it’s got all the nooks and crannies begging to be slathered in butter.
- Keto bread– Classic keto sliced bread that has thousands of positive reviews!
- Keto buns– My soft and fluffy buns need just 5 ingredients and are SO good on their own.
- Keto rolls– Use these as dinner rolls or to soak up keto soups and stews.
They are ok. I don’t think they look like in the photo. They just come out as an omelette. Based on the ratings, I expected different
Hi Asun- I’m wondering if you did anything different or cooked at too high of a heat? I’ve had tons of readers make it successfully, and it comes out thin and pliable.
I made these for my daughter and she loved them. She has lots of dietary restrictions. We just found out she can’t have coconut (UGH). Do you think this would work with any other type of gluten free flour?
She can’t have egg yolks, gluten, diary, corn, or white potato amongst many other things. Can’t find a recipe that doesn’t have one of these things.
Hi Sharon! You could definitely try with almond flour and see how that goes. Sunflower seed flour should also be okay 🙂
Nice, very tasty & so versatile, this a keeper for me.
Thank you, Wilhemus- I’m so glad to hear that! Thanks for making my recipe 🙂
I made these with almond flour because that’s what I had at home and was happy to be able to eat pizza again.
Thank you for providing an alternative to the high carb store crusts!!! I’ll be experimenting with adding spinach into the mix and using them for lunch wraps at work. I had a little trouble with them being a big eggy so I’ll have to fix that.
You are so welcome, Krystal. Yes, this can be a little eggy, which is why it’s good to season it with Italian seasoning etc 🙂
I tried making this in two different pans and the mixture stuck to the pan. What temp is “low heat?”
Thanks!
Hi JP! Did you grease the pan well? Low heat would be about a 2 on a temperature dial between 1 to 5
Wow all ingredients already have at home. I need to try really.
Good things is I bought lately coconut flour. Will make this!
Coconut flour is amazing. I made this recipe with change of making small breads hehe.
I’ve tried several recipes for Keto wraps or flatbreads and this one finally hit the mark! Perfect texture while fluffy – they are strong enough for a filling, and tastes so good! I used a Mediterranean herb blend in mine to serve with grilled lamb and Greek yogurt sauce. My husband and I both raved!
going to make this but what is a good way to use the egg yolks in other recipes?
Hi Ben! You can use the yolks to make my keto creme brulee or keto mayonnaise.
Yummy and easy to make! I made 5x the amount so that my hubby and I can eat them all week. I used them for keto gyros and they turned out great! They refrigerate well and are easy to reheat. We will definitely be returning to this recipe for future meals! Thanks again Arman 😊
Hi Arman. I’m about to use this recipe to make gyros (w your gyros meat recipe). I noticed that you have other low carb bready options though. Which recipe do you think would work best for gyros (if not this flatbread one)? Thanks in advance 😊
If you don’t mind the carbs, definitely the 2 ingredient flatbread- it’s similar to souvlaki bread! 🙂
We mind the carbs, so we went with this 3 ingredient flatbread recipe. Turned out wonderful though! 😊
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!
Sorry Paul- we use American cups and tablespoons. Plenty of online converters you could check 🙂
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!
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!
Cannot wait to try this tonight with keto lamb meatballs and tzatziki! Lamb….let me count the ways I love to eat it!
Any chance these could be baked instead of fried?
Feel free to experiment and see!
This is exactly what i was looking for! I EAT BREAD. so going KETO is a bit of a stumbling block… But it is going to be handled now. Thank You!!
You are so welcome, Lewis! I’m so glad to hear that : )
Great recipe..thank you so much for posting it!
What is the liquid measurement for 12 egg whites? I want to use egg whites from a carton.
There are 3 tablespoons for one egg white so 36 tablespoons so 2 1/4 cups.
Fantastic recipe and great tips! Nailed it first go, can’t wait to try different varieties!
Please do, Sarah. I’m so glad you enjoyed the recipe!
How many tablespoons of egg white do I use from the carton? According to the package calculations it would be 36 and that can’t be right.
For 12 egg whites, it’s usually 3 tablespoons per egg white. So 36 is right.
Great. We paired it with Martha Stewart veggie beef soup.
Sounds delicious 🙂
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
YES! 🙂 Definitely bake them after in the oven to crisp up 🙂
Hi. I am having a bit of a problem and i wonder if anybody else went through the same thing. Followed the recipe twice. Visually all good, beautiful. Texture, very nice. I do have a problem tho. Both times they turned out very bitter. Does anybody else have this problem?
Hi Bianca- hmmm, I don’t think so. I wonder if you’re using expired or old baking powder, which is known to have a metallic aftertaste.
How can you tell it has bubbles if you’ve got a lid on it?
Use a transparent lid
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 ? )
Eggs must be used for this. You can make one of my other flatbreads linked in the post.
I am vegetarian and doing keto, so what can I replace the eggs with as I don’t consume eggs?
Not for this recipe!
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.
Hiya Arman,
Will it not work with Carton eggs? They are all I have here and I have a lot! I buy them in bulk, so I hate to waste and purchase more eggs!
Hi Tess! Carton egg whites, yes. Whole egg yolks work, but it will be quite dense and not really foldable.
I made this flatbread, but it tasted more like scrambled eggs made with egg whites to me. I doubt I will make it again.
Sorry to hear that, Sheryl. I’m wondering if you didn’t whisk in the coconut flour well enough.
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!
That is correct, it produces flat and limp flatbreads 🙂
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
You are so welcome, Savannah!
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.
Thanks Jessica- I hope so too!
I’m so sorry to hear about your own grandma- It’s amazing what nutrition can do 🙂
Ok, is it supposed to be a dough or wet mix? And if dough, how wet of dough? Thanks!
No, it’s like a egg mix- Similar to a thin pancake batter.
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
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 🙂
Absolutely!
They sure were, thanks for asking!
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
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!
Do you have a guess on calorie count?
Hi Jasmine! Sure do- If you add the ingredients into myfitnesspal or another calorie calculator, it will provide it for you 🙂 Enjoy!
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.
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 🙂
what is wrong with using egg whites from a carton?
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! 🙂
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!
Oh yay! I’m so glad you enjoyed it, Theresa- Those additions sound fantastic!
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!
Oh yay! Thanks so much for the feedback, Nancy- Chili powder and sea salt is my FAVORITE duo 🙂
Can You Use This Paleo Flatbread For A Pizza Crust?
Hi Patricia! 🙂 I have a recipe for 3 ingredient paleo pizza bases on here- They produce a much better ‘crust’ than this flatbread 🙂
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!!
YES! I’ve got a twist on this coming up- Enjoy, Brooke!
If you cover the batter after putting it in the pan how are you suppose to know when it starts bubbling?
Hi Lisa, I used a transparent one- If you don’t have one, cook it for 3 minutes or so 🙂
I just saw another site using your your recipe, text & photos. I don’t know if you’re affiliated with them or not. Here’s the post
https://paleodietrecipesworld.com/3-ingredient-paleo-flat-bread/
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!
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?
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 🙂
Is there something I could replache eggs with? I have an egg intolerance.
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!
Hey Sharon- Welcome 🙂 Congrats on making a lifestyle change- Hope it all goes well and keep me updated 🙂
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?
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 🙂
I’m excited to try if it works out may make mini pizzas out of it
Such a good idea, Jonna- I have a recipe for 3 ingredient pizza bases if you like 🙂
Just wondering if you know the nutritional facts for this paleo bread?
Hey Bryana, if you add the ingredients to a calorie counting website, it should provide it for you 🙂 Enjoy!
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.
Hi Heather! I’ve never tried it before but if you do, please let me know how it turns out 🙂
Any reason for omitting the egg yolks? Will it change the bread to use whole eggs?
Hi Amber! You can definitely use whole eggs but it will be more firmer than crepe/flatbread like- Up to you though 🙂
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!
Thanks SO much for your kind words- I love Persian food too 😉 {half Persian pride!}
Just found this recipe via Pinterest… looks delicious and simple! Thanks for the great tip about making your own Paleo baking powder!
No worries at all, my absolute pleasure 🙂
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.
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! 😉
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?
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!
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
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 🙂
IF I Use Egg White frOm Carton, how much do i need?
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.
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
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). 🙂
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 🙂
Thanks for the feedback, Cate 🙂
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
Hi Lena- They do taste eggy, but it’s essential to top it with your choice of spread 🙂
Hi there, could you use almond flour instead? It doesn’t bother me as much as coconut flour… love this easy recipe!
I’m not sure sorry but let me know how it turns out!
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
Thanks Becky! enjoy!
Totally love these Arman! My wife and I are trying to eat healthier lately and this is absolutely perfect when we have bread cravings!
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!
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?
YES! Haha, you can use all eggs, it will be more ‘bread like’
If I use the whole egg, should I use 6 whole eggs or 12 whole eggs, or something in between? Jennifer
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 🙂
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!
Thanks Lauren!
You are in luck my friend. I did an entire post on ways to reduce your cholesterol naturally. Basically, you just need to give grandma my granola and she’ll be cured….or something like that. Here’s the post if you want more deets: https://cleaneatsfastfeets.com/2014/09/24/cholesterol-reducing-foods/
YES! I forgot about that! thanks love!
Excellent! I’ve been looking for a paleo bread recipe of sorts. I will have to keep this one on standby 🙂
Thanks heaps, Ashley! Promise these are super simple!
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..).
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!
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 🙁
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.
Love the simplicity of this recipe and those herbs make it look gorgeous, too! Pinned.
Thank you so much, Alisa. You’re a gem!
Awesome! Honestly, I’m not sure if my family will appreciate me stealing all their egg-whites, but…who knows? They might not notice… >:)
Haha, try it buddy!
Ah I would have loved these when I made vegan chickpea masala a few weeks ago!
Oh that sounds delicious- I’d eat it with a steak 😉
Yum! Looks tasty 🙂
Thank you Cece 🙂
That looks really good! Any suggestions on what to make with the left-over yolks?
Hey Lora! If you want a more ‘thicker’ flatbread, use all yolks! I would also add a tad more coconut flour! 🙂
i love it! simple is good and delicious! well done mate! 😉
Thanks mate! 😉
I am so going to try this, this week! Can you post the nutritions, too? 🙂
Hi Mel! If you go onto nutrition data or myfitnesspal, it’s an easy way to calculate it! 😀
one of my biggest dieting challenges is my addiction to carbs. This flatbread looks like a great way to indulge!
Thanks Becca! Promise these are low carb so you can add carb toppings (my silly sister added potato chips. Actually…that’s pretty genius).
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.
OMG. One time, I ate marinara sauce by the spoon.
Not going to lie, it was awesome.
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.
Cheers!
OH
you rock for this as the child and I are going to make it over the week…in between fighting about homework 🙂
Haha, that is awesome Carla!
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…
BEST. EVER.
Not going to lie, I may have contributed to my grandma’s cholesterol.
I’ve never made my own flatbread before – so this easy 3 ingredient recipe is perfect for me to trial. Thanks for sharing it!
Thanks Thalia! I’d kill for a slice of one of your amazing cakes!
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. 🙂
Thanks buddy! 🙂
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!
I tried with egg whites from a carton and they were pretty flat- Give it a go but use a tad more coconut flour!
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
Angela! I am shocked- I thought you were a salt lover like me 😉
Glad it worked my friend 🙂
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!
Thanks so much, Liz! Seconds? More like fourths 😉
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!
Thank you Jessica! Guacamole is the BEST.
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.
Expect a ‘pizza’ recipe to come! 😀
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 🙂
Thanks Sarah! Hope you try it out!
What a brilliant, really nice and simple recipe, I love this Arman thanks! Pinned! 🙂
Thanks Neil! hope you’re having a great day!
Nice! So many Paleo breads are on the sweet side so this looks like a great savory recipe! Enjoy your Sunday.
Thanks Lauren! 🙂
PS I tried butter coffee and I failed. I need to follow your method.
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 🙂
You can definitely use whole eggs- I did too, but it becomes more like ‘bread’- Which is great to toast! 😀
When you use whole eggs, how many?? Do you consider one whole egg a replacement for two egg whites?? Thank you 🙂
Hi there! I would suggest that 🙂
Perfect!! Thanks very much, Arman!!
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!
Thanks mate! Not going to lie, I probably contributed to it when she first arrived…..
These sound great. Bihar size pan did you use?
Hey there! I used a medium frying pan!
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!
Hey Melissa! You can use all eggs if you like- It will be a thicker texture so you could even toast it! 🙂
This looks delicious! If using all eggs would I only use 6 or still use all 12? Thanks!
Can you substitute almond flour for coconut flour?
I haven’t tried- Feel free to experiment and see!