Keto Flatbread- 3 Ingredients only!


5 from 392 votes
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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. 

keto flatbread

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 whitesLow calorie and high protein, you can use liquid egg whites (from a carton) or break individual eggs and separate the yolks from them. 
  • Baking powderGives the keto flatbreads some rise and leavening. 
  • Herbs/spicesAdd 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.

low carb flatbread

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! 
  • QuesadillaFill 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 pizzaUse 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.
coconut flour flatbread

More Low Carb Recipes you’ll enjoy

Watch the step-by-step video below

Keto Flatbread (3 ingredients!)

5 from 392 votes
This keto flatbread recipe needs just 3 ingredients to make and no yeast! Perfect for wraps, sandwiches and pizza crusts, this keto flatbread takes minutes to make!
Servings: 4 flatbreads
Prep: 5 minutes
Cook: 5 minutes


  • 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.


  • 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.


Flatbreads can be refrigerated for up to a week. You can freeze the flatbread for up to 2 months. 


Serving: 1FlatbreadCalories: 84kcalCarbohydrates: 5gProtein: 12gFat: 1gSodium: 424mgPotassium: 161mgFiber: 3gCalcium: 142mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    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 😊

  2. 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 😊

      1. We mind the carbs, so we went with this 3 ingredient flatbread recipe. Turned out wonderful though! 😊