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.
They are ok. I don’t think they look like in the photo. They just come out as an omelette. Based on the ratings, I expected different
Hi Asun- I’m wondering if you did anything different or cooked at too high of a heat? I’ve had tons of readers make it successfully, and it comes out thin and pliable.
I made these for my daughter and she loved them. She has lots of dietary restrictions. We just found out she can’t have coconut (UGH). Do you think this would work with any other type of gluten free flour?
She can’t have egg yolks, gluten, diary, corn, or white potato amongst many other things. Can’t find a recipe that doesn’t have one of these things.
Hi Sharon! You could definitely try with almond flour and see how that goes. Sunflower seed flour should also be okay 🙂
Nice, very tasty & so versatile, this a keeper for me.
Thank you, Wilhemus- I’m so glad to hear that! Thanks for making my recipe 🙂