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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.
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 whites– Low calorie and high protein, you can use liquid egg whites (from a carton) or break individual eggs and separate the yolks from them.
- 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.
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.
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!
- Quesadilla– Fill 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 pizza– Use 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.
More Low Carb Recipes you’ll enjoy
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
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 🙂