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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
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! 😉