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.
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 : )