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.
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!