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Coconut flour flatbread also known as coconut flour tortillas are easy, soft and flexible keto tortilla with only 2.6 g net carbs per serve.

Coconut flour flatbread keto low carb gluten freeOne of the best vegan keto bread recipes perfect for lunch sandwich wraps or to serve as a side dish to  your curry. Bonus, those coconut flour keto bread have no eggs, no dairy or cheese and can be integrated on a vegan keto diet.

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Coconut flour flatbread – NO eggs !

I finally find a way to make a delicious soft, tender and light coconut flour flatbread without eggs ! Well, I love my eggs but since my husband goes vegan almost 2 years ago, I love to develop recipe that we can both enjoy. This coconut flour flatbread has been 100% validated by my family crew! Yep, even the kids LOVES them. My 5 years old even ask those to make sandwich in her lunchbox so BIG success. This is a very easy low carb recipe made of only 7 ingredients. But first let me answer few low carb keto questions to guide you through this recipe.

Coconut flour flatbread keto low carb gluten free

Is coconut flour good for keto diet?

Yes, coconut flour is one of the best low carb flour for keto baking including for keto breads or keto wraps with only 21 g net carbs per 100 g. Note that coconut flour is very absorbent and keto recipes use only a tiny amount of it, a serve is usually inferior to 1/2 cup per recipe, adding only 10g net carb to the recipe, like in those coconut flour tortillas.

How many carbs are in coconut flour ?

Coconut flour contains 38 g of non digestible fiber per 100 g which means there is only 21 g net carbs per 100 g. Keep in mind that regular flour contains 74 g net carbs meaning that coconut flour has 3.5 times less carbs than regular white flour.

Coconut flour tortillas ingredients

As mention above, those Coconut flour tortillas are very easy to make. All you need are few simple keto vegan ingredients:

  • Coconut flour – of course DONT use other flour, it is the base ingredient to make coconut flour flatbread. Coconut flour is low carb, high fibre flour and that is the key to make a delicious low carb bread.
  • Psyllium husk – same here you MUST use psyllium husk. As the recipe is eggless the husk is what brings the flour together, create a soft and slightly chewy bread as a regular flatbread or roti. It is zero net carb food as it is basically 100% fibre.
  • Baking soda – I am not using much but it is what I thought brings the light fluffy texture to the flatbread, feel free to omit the recipe will still work
  • Salt – optional but I love my bread slightly salty
  • Water – I used lukewarm water, think bath temperature. I used tap water about 38C
  • Olive oil – any other vegetable oil can be use in this recipe. Other healthy option would be avocado oil, sunflower oil or melted coconut oil.

Coconut flour flatbread keto low carb gluten free

The dough is pretty easy to make. Simply bring all the dry ingredients into a mixing bowl and combine with the wet ingredients,  any order works! I found it easier to directly knead the dough by hands as it is not sticky or messy. It brings the ingredients together easily. It is moist at first but it gets dryer after 1 minute. Then, rest the whole dough in the bowl for 10 minutes to let the psyllium husk suck the moisture and create an elastic soft dough.

Gluten free flatbread

Coconut flour flatbread are by definition vegan gluten free flatbread has they contains no wheat, no eggs, no butter or cheese. Coconut flour and psyllium husk create the most delicious gluten free flatbread texture that wont break when filled.

COCONUT FLOUR TORTILLAS

How to shape round coconut flour tortillas ? 

Follow the steps below to shape beautiful round coconut flour tortillas. Otherwise, feel free to shape the coconut flour bread has you like, square, rectangle anything you fancy will work!

  1. Cut the dough ball into 4 even pieces.
  2. Roll each pieces in a ball, place this ball between two piece of parchment paper
  3. Press the ball with your hand to squeeze it between the paper and start rolling.
  4. Roll as thin as you like your bread – keep in mind that they puff a bit when cooking so thin is ok ! mine are super thin and they don’t break
  5. Peel off the top piece of paper
  6. Optional – use a lid or any round shape to cut out beautiful round flatbread and keep the outside dough to reform more bread.
  7. Flip over the flatbread onto a hot non stick pan, peel off the last piece of paper carefully to release the bread.
  8. Cook 2-3 minutes on both sides.

Coconut flour flatbread keto low carb gluten free

Vegan keto bread recipes Tips and tricks

Vegan keto bread recipes don’t use eggs, cheese or dairy. It doesn’t mean the recipe is complicate. This coconut flour bread dough is pretty easy to work with and I never had any issue with this recipe. However I listed below the two ways it could go wrong, why and what to do to help you create the most delicious coconut flatbread in no time! Note that the dough must be soft, elastic, not sticky to your hands. You must be able to form a ball of dough before setting aside for 10 minute. The dough must be slightly soft, elastic and a bit dryer after resting time – meaning not sticky !

Coconut flour flatbread recipe

Too moist, can’t form a ball ?

That is ok, add slightly more psyllium husk add this gradually 1/2 teaspoon at a time! Knead the dough and keep adding more husk until it comes together into a dough. Make sure you knead at least 1 minute between each addition to make sure the husk adsorb the moisture and bring the dough together. You shouldn’t need more than 1 teaspoon extra ! Recipe always works well for me without adding any extra husk.

Too crumbly, too dry?

You probably added to much coconut flour or yours wasn’t fine – sometimes coconut flour forms small lumps that make it difficult to precisely measure in a cup. Simply add a bit more water 1 teaspoon at a time, knead 30 sec and see how it goes. I also recommend measuring the coconut flour after removing any lump in your batch – if any. Simply use a fork to smash them, then measure.

How to heat flatbread?

Pan tips

non stick tefal crepe pan or pancake griddle is the best to cook or reheat your  flatbread. Slightly grease your pan with 1 teaspoon of olive oil, rub onto a piece of absorbent paper. You want the pan to be oiled but no oil drop should remind in the pan or your fry the flatbread.

Gluten free tortillas with coconut flour

What goes good on flatbread?

Any of your favorite sandwich wraps can be made with those keto coconut flour flatbread. Whatever you are craving can be made with a flatbread like:

  • BLT sandwich wraps – Bacon, lettuce, tomatoes
  • Chicken Souvlaki wraps
  • Tuna wraps
  • Ham & cheese wraps
  • Vegan TLT wraps  – tempeh or tofu, lettuce, tomatoes

KETO BLT tortillas

More low carb flatbread recipes

If you love low carb flatbread recipes I recommend you try my others gluten free flatbread recipes :

  • Keto naan bread – delicious Indian flatbread to use as a side to curry, soup or to wrap any lunch sandwiches favorite filling. Only 3.5 g net carbs.
  • Flaxseed wraps – 3 ingredients wrap recipe with only 1.2 g net carb, 100 % keto, gluten free, vegan made with flax meal
  • Almond flour flatbread – easy 4 ingredients almond flour flatbread, 100 % keto, gluten free and vegn with 3.2 g net carbs

 

XOXO Carine
Coconut flour flatbread keto low carb gluten free

Coconut flour flatbread

Coconut flour flatbread Ketogenic flatbread perfect as a side to curries or a low carb tortillas wraps. 100% Vegan + eggless + gluten free soft breads.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Author: Carine
6 flatbreads
Leave A Review Print The Recipe

Ingredients

Cooking

  • 1 teaspoon olive oil to rub/oil the non stick pan

Instructions

Make the dough

  • In a medium mixing bowl, combine the psyllium husk and coconut flour (if lumps are in your flour use a fork to smash them BEFORE measuring the flour, amount must be precise).
  • Add in the lukewarm water (I used tap water about 40C/bath temperature), olive oil, and baking soda. Give a good stir with a spatula, then use your hands to knead the dough. Add salt now if you want. I never add the salt in contact with baking soda to avoid deactivating the leaving agent.
  • Knead for 1 minute. The dough is moist and it gets softer and slightly dryer as you go. It should come together easily to form a dough as on my picture. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a dough.
  • Set aside 10 minute in the mixing bowl.
  • Now the dough must be soft, elastic and hold well together, it is ready to roll.

Roll/ shape the flatbread

  • Cut the dough into 4 even pieces, roll each pieces into a small ball.
  • Place one of the dough ball between two pieces of parchment paper, press the ball with your hand palm to stick it well to the paper and start rolling with a rolling pin as thin as you like a bread. My breads are 20 cm diameter (8 inches) and I made 6 flatbread with this recipe.
  • Un peel the first layer of parchment paper from your flatbread. Use a lid to cut out round flatbread. Keep the outside dough to reform a ball and roll more flatbread - that is how I make 2 extra flatbread from the 4 balls above!

Cook in non stick pan

  • Warm a non stick tefal crepe/ pancake pan under medium/high heat- or use any non stick pan of your choice, the one you would use for your pancakes. 
  • Add one teaspoon of olive oil or vegetable oil of your choice onto a piece of absorbent paper. Rub the surface of the pan to make sure it is slightly oiled. Don't leave any drops of oil or the bread will fry! 
  • Flip over the flatbread on the hot pan and peel off carefully the last piece of parchment paper.  
  • Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minute on the other side. 
  • Cool down the flatbread on a plate and use as a sandwich wrap later or enjoy hot as a side dish. I recommend a drizzle of olive oil, crushed garlic and herbs before serving ! (optional but delish!)
  • Repeat the rolling, cooking for the next 3 flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to avoid the bread to stick to the pan.
  • Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep them soft, for up to 3 days.
  • Rewarm in the same pan or if you want to give them a little crisp rewarm in the hot oven on a baking sheet for 1-2 minutes at 150C. 
Blue color ? Some psyllium husk bran turns out blue or purple when cooked. Mine doesn't (see here) try different brand to find out the one that is right for you. If your wraps turns out blue or purple, you can still eat the wraps, the color is a natural reaction from the husk, that is all. It doesn't change the flavor or properties of the recipe. 
Recipe size: I made 6 flatbread with this recipe - I reused the border of the 4 fltbread cut into round shape to reform 2 extra flatbread. Feel free to double up the recipe to make more flatbread! 
Storage: store in the pantry up to 3 days onto a plate covered with plastic wrap to keep them soft or in the fridge up to 5 days.
Rewarm tips: they are softer when cold and stored few days. i rewarm mine in the pan or in hot oven or if I make a sandwich wrap, in a toaster press.
Freeze: you can freeze them as you will freeze regular flatbread. Rewarm in the oven or in a sandwich toaster to give them a little crisp
Net carbs is carbs minus fibre, 2.6 g net carbs per flatbread in this recipe
Nutrition Facts
Coconut flour flatbread
Amount Per Serving (1 flatbread)
Calories 66 Calories from Fat 30
% Daily Value*
Total Fat 3.3g 5%
Total Carbohydrates 7.3g 2%
Dietary Fiber 4.7g 19%
Sugars 2g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
KETO COCONUT FLOUR TORTILLAS NO EGGS VEGAN
Coconut flour flatbread keto low carb gluten free
Coconut flour flatbread keto low carb gluten free
Coconut flour flatbread keto low carb gluten free
Coconut flour flatbread keto low carb gluten free
KETO FLATBREAD

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    301 comments

  1. ooh. I love this, haven’t had a need for flatbread yet but looking to try it.
    Have you tried using this dough for something like calzones or pasties, pocket-sandwiches? I’m looking at a busy summer and travel-food is a big thing.

    • You have got excellent ideas to use this dough! I did not try something else with it yet but you just gave me great ideas. Thank you! Enjoy the blog, XOXO Carine.


  2. Fantastic recipe. I’m trying a Lectin free nutrition protocol and this fits the bill perfectly. I made 4 out of the recipe and they were obviously thicker than yours but soft, fluffy and “family approved”. One question though, did the recipe call for psyllium husk or psyllium husk powder?

    • I am so happy you enjoyed the recipe ! I always you ground psyllium husk which is similar to powder. Enjoy the recipes on the blog hopefully you will find more that fit your Lectin free nutrition protocol! XOXO Carine.


  3. I’m sold! It’s so tasty and yet no one died for it! Thank you so much for sharing this recipe. It’s one of the best. Saving this for forever use.


  4. Great recipe. Mine didn’t come out as round and pretty as yours, but so easy to make. Have to smear one with peanut butter and give it a taste and was really good. Will be making these often. Walmart only had flavored psyllium husk poweder so I had to buy the unflavored capsules and cut them open, lol. I cut the recipe in half just to give it a try.

    • Oh wow, that must have been so time consuming to open those little capsule ! I am glad you still get the time to try my recipe and enjoy it ! Maybe try to buy the husk on Amazon here, it is not flavored. Enjoy the recipes on the blog. XOXO Carine.

  5. Hello, instead of using the husk. Could I use eggs? And what if I don’t use baking soda for it? Thanks.

    • I would not use egg in this recipe. The amount of water you will need will be very different and the bread will have eggy flavor. Enjoy the low carb recipes on the blog. XOXO Carine.


  6. I love Sweet As Honeyso much because it helps me a lot speciLy for guiding me how to make a low carbfoods,,,perfect!

    • That is so sweet! We love you too, welcome on Sweetashoney, can’t wait to talk with you more on anther recipe. XOXO Carine.


  7. Exceeded my expectations!! I left out the salt and just pinched off hunks to roll out. Cooked on my cast iron skillet wiped with olive oil. I should have doubled the recipe, these are too easy!


  8. Thank you so much! These are absolutely amazing! I used my tortilla press & cooked in a cast iron pan. We’ve used them for several different meals & love them!!!

  9. Wanted to love this, but absolutely could not flip these in the oiled pan. Dough consistency seemed ok, but what am i doing wrong?

    • Do you mean that the flatbread stick to the pan? If so it comes from your appliance. As mention in the recipe, you must use a non stick tefal pan slightly oiled with a piece of absorbent paper to avoid frying the bread. I hope it work better for you next time. XOXO Carine.


  10. Thank you for this lovely recipe. I searched and searched for a recipe that only required what I had in my cupboard and did not use ridiculous quantities of eggs. This recipe was a dream, my husband and I followed your instructions carefully and they turned out perfectly just like your pictures, and whats more they taste yummy. Cant wait to make more! 5 Stars *****

    • That i so nice to read! I don’t use much eggs in my recipes and tend to avoid them as much as I can so you will probably enjoy lots of the recipes around here. Have a lovely time on the blog trying my recipes. XOXO Carine.


  11. I just made these today. I am so please with them. They were easy to make and any into the pan perfectly. I didn’t cut them with a lid to make them round (as I enjoy the rustic look of them). I’m excited to add seasonings to the dough to mix and match with recipes. Thank you for sharing!

    • Thank you for reporting back! I am so glad you love the recipe for those coconut flour flatbread. Enjoy the low carb recipes around here. XOXO Carine.

  12. Hi. I love your recipe but I made 2 separate batches and each time they came out gooey inside? What in the world am I doing wrong? I followed recipe to the tee and measured very accurately. Is psyllium husk powder the same or am I using the wrong stuff? Thanks. Also I’d rather use eggs, how would I do that? [email protected]

    Oéna

    • I can’t recommend eggs for this recipe as I neither tried. If your dough is gooey inside when cooked it means that the batter is too wet before rolling and you are missing psyllium husk or it is either to thick to absorb the water. I would recommend changing husk brand first and add a tiny bit more husk if the batter is to wet before rolling. Also roll them thin to make sure they come out dry in the middle but still soft. I hope this helps. XOXO Carine.


  13. Thank you so much for this recipe! This was my first time working with coconut flour and psyllium husks. I was nervous. I followed your directions exactly and they turned out perfect! They were so easy! My son and I are low carb, my daughter is vegan and my sister is gluten free, I can make these for all of us! Thank you again!❤

    • I am so glad it works well and thanks for this beautiful feedback. Enjoy all the low carb recipes on the blog with your family. XOXO Carine.

      • Thank you, I will! I just made them again. I omitted the baking soda so they would be more like tortillas and added oregano. They turned out perfect again! I’m so pleased! I will be sharing this recipe with my low carb and gluten free friends by sending them to your website! Thank you again!❤❤❤

        • I am so happy to read that ! Yeah for trying again, determination is the key for perfect low carb baking 🙂 I love that you added oregano too, yum. Enjoy the blog and thank YOU for the lovely feedback. XOXO Carine.


  14. This recipe is absolutely brilliant, so pleased to find it, thank you so much! It’s a big, big help to this low carber who loved and misses bread. I use them as sandwich wraps, tortilla, burrito and chapati substitutes. I think you could even use as a pizza base, I will try that one next. I make double quantity and freeze some. Works a treat every time.

  15. Bonjour Carine,

    Thank you so much for this recipe. I’ve made it two days in a row. I don’t cook it on as high heat so it takes about 7 minutes or so on each side. Which is a little time consuming in the hit kitchen 😊. I don’t have a rolling pin either. So i used a olive oil bottle. I want a tortilla press so that i can make more at once. Two questions: Can I make the dough earlier in the day and store it in the fridge without sacrificing quality? Can i double the recipe?

    Merci

    • YEAH! I like to read that. You can make the dough earlier and double the recipe. I would recommend making the recipe not too early, day before maybe. I would wrap the dough in a plastic wrap, store in the fridge until you use it. Enjoy! XOXO Carine.


  16. Hi… I am Rochell from South Africa. I LOVED this recipe. Firstly it was PERFECT as is, i didn’t need to change a thing. I’m Indian and this goes so well with curry and it reminds me of the Indian pancakes my mum makes except that this is gluten free.. yaaay. One question, when do you add your salt? I might have missed it….

    • Well, first THANK YOU from an Indian girl this means a lot! Salt is optional and you can add it with the dry ingredients. I also sometimes like to add spices like turmeric or ginger. Enjoy the recipes, XOXO Carine.

  17. Is this recipe gluten free? I have a friend who can’t tolerate gluten, and since this is made with coconut flour I wondered if she could eat it? Thanks for the recipe! 🙂 I plan to use it for my family either way.

    • Yes of course coconut flour and psyllium husk are gluten free flour so this recipe is gluten free approved. Enjoy ! XOXO Carine.

  18. Hello, I tried to make this recipe today. First I am not a cook. 2nd I have not found a bread that was low carb. Almond too grainy, coconut too sweet, fathead too rich and greasy, etc. so I don’t eat bread or pizza. Because I have thrown away too much bread, I only tried making 1/2 of this recipe. I made according to the directions and halved the recipe. It came together very well. I did spray a heated nonstick pan with coconut oil. When I tried to lift up the edge it had stuck everywhere. I waited a little longer but it wouldn’t come up. It did roll up on itself.. Went back and checked the recipe and everything appeared to be done correctly. Can you think of anything I did incorrectly? Help, and thank you.

    • First I wouldn’t half the recipe, this is a recipe using high fiber flour, a tiny change can make the dough too dry and wet. You must use a non stick pan as mentioned in the recipe. If your dough was rolling well but stick the issue comes from the pan, not the recipe. Enjoy the low carb bread on the blog, XOXO Carine.


  19. Making flat breads from dought is little time taking. Can we transform the dough into some other shape quickly wherein we can use it to bake/heat it on pan?

    • You can simply roll the dough and bake in the pan without cutting out a nice round shape. It will usually make a random oval shape that can be easily filled. Otherwise a tortilla press works like magic too. Enjoy the recipe. XOXO Carine.


  20. I’m trying this today.
    However, I’m wondering whether or not I can make ready-to-eat ones and bring them with me on my trip to India?
    I’m traveling there for holidays and it would be lovely to enjoy Indian curry with keto-friendly nan bread.

    • You can bake the flatbread and carry them flat, wrapped in foil. It will last 48 hours without being refrigerated. Enjoy your trip to india and the flatbread. XOXO Carine.


  21. Thank You, Thank You, so much. These were so easy to make. I read all the tips you suggested and everything came together perfectly. I was quite worried that they would stick to the parchment so I greased the parchment instead of the pan. Everything worked out great. It takes no time at all and I can do these up fresh whenever I want. Thanks Again.
    P.S. I live in New Brunswick Canada and got all my ingredients at the Bulk Barn.

  22. First of all thanks for your recipe. It is very accurate and true . The tortillas are good but they an’t fluffy and the taste is a bit strange. I want to ask if I can add some yeast to give bread’s smell and taste?

    • You may nt enjoy the flavor of psyllium husk, it has a yeasty flavor that some people don’t like. I wouldn’t recommend adding yeast to it, the flavor will be worst. Add some spices instead, like garlic powder, cumin, paprika or nutritional yeast (or grated parmesan! if not vegan). Enjoy the recipe, XOXO Carine


  23. This is my absolute favorite flat bread recipe!! So easy and works fantastic for lunch time wraps at work. After a few weeks I just wanted a bit more flavor so I substituted the olive oil with toasted sesame oil and added some everything bagel seasoning. Gave it some wonderful flavor!! Thank you!

    • It is a press-in crust so it is not the best crust to wrap food. Ihope it answer your question, I never made a Jamaican patty so I am not sure what it is ! Enjoy the low carb recipes on the blog. XOXO Carine


  24. Hey!
    I have tried a lot of flatbed recipes, and yet I was not satisfied. The bread was always incosnsistent and I difficult even to just flip in the pan.Watching your very helpful video has encouraged me to try again. And I will certainly tell you the result.Thank you very much for the recipe and the very accurate explanation.

    • Thank YOU so much, this makes me really happy, I am glad you find my blog. Enjoy all the flatbread recipes on the blog. XOXO Carine.

    • Not for this recipe, the dough won’t hold together and it won’t create lovely flexible flatbread. Enjoy the recipe. XOXO Carine.


  25. WOW these turned out REALLY great!
    It’s so hard to find good gluten-free recipes, and I’m so so happy I found your site 🙂 This really is like a “real” flatbread.
    I’m definitely gonna try out more of your lovely recipes in the future.


  26. OMG .. i cant believe how well the recipe works! Its like magic. No keto vegan recipe has worked so well. I absolutely loved loved it. Added herbs and baked it into a pizza crust too. Thank u so.much


  27. Wow, je suis vegan et coeliaque. Cette recette est une véritable réussite. À refaire encore et encore!!! Merci beaucoup. 🙂

    • Je suis super contente de lire un si jolie commentaire et en francais en plus! J’espere que tu trouveras encore pleins de bonnes recettes vegan gluten free as tester ici sur mon blog. XOXO Carine.


  28. I made them today and they were amazing,
    I am a vegan chef . I made it for my client and they loved it,
    Thank you so much 👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿


  29. You are the Pita Goddess!!!These are amazing!!!Turned out exactly the way you said!!! Can you say chicken souvlaki on a pita???
    I have a great pic to share but cant seem to be able to do so!! Thanks Again for a great recipe!

    • Oh thank you !!! You can share your picture on instragram and tag me @sweetashoney.co. I would love to see your lovely chicken souvlaki, sounds yum! XOXO Carine.

  30. Hello from the US! I’m new to eating gluten free (thank you wheat allergy!) and don’t care for the store bought breads I have found thus far. I saw that freezing is an option, but wondered if you have frozen anything inside the bread,? I would like to grab a sweet potato black bean wrap for example, heat a minute or two and eat when I am on the go.

    • I did not but I would recommend to freeze things separably or the wrap may soften and get soggy with the filling frozen at the same time. Enjoy the blog recipes, XOXO Carine.


  31. Wow!!!
    Thank you so very much!!!
    You’ve just revolutionized my eating <3
    I have allergies, sensitivities to SO MANY FOODS, many of which are frequently used in "allergen FREE"baking I can't wait to uncover more of your recipes! Thank you from the bottom of my heart, belly, jointds, etc!!!

    • You can store 3 days in the fridge. Place them on a plate, cover with plastic wrap to keep them moist and fresh. Rewarm in a sandwich press with your favorite filling inside or in a pancake pan. Enjoy, XOXO Carine.

  32. Hi Carine! Thanks so much for the recipe. Quick question…in one section of the recipe, it says the net carbs per flatbread is 4grams, and in another section it says 2.6grams. Can I ask which one is correct? Thanks so much! Love your page!

    • Hi ! I am so sorry for this mistake it is clearly 2.6 g of net carbs including 7.3 g carbs minus 4.7 g of fiber per flatbread. I hope this helps. The full nutrition panel appears after the recipe box, scroll a little bit further and deactivate any ad blocker that may cover it. XOXO Carine.


  33. What a fantastic recipe! I’ve been trying to eat low carb and little to no gluten. I’m a chef and always weary of recipes like this because of how often they fail. This was spot on. I didn’t use as much water as the recipe calls for, my dough was also a nice tan vs the white that you made. I also used a tortilla press which made it super easy. Coconut oil. I’m really excited about these and the many cuisines I’m going to use them for. Tonight is jerk chicken with a sweet and spicy slaw. Also, my husband thinks they’re awesome. Thank you!!

    • Thank you for this lovely comment, coming form a chef that means a lot to me. I love that you shared with me the filling ideas, definitely going to try this too next time, I am such a chicken lover. Enjoy the recipes on the blog. XOXO Carine.


  34. OMGoodness these are tasty. I finally made a batch and they were super easy. I started out rolling them with my rolling pin and was not liking how the edges looked so I whipped out my tortilla press and wa la, they turned out beautiful. Thanks for another bread type food that I can eat.

  35. Hi! Could you please measure your cup to gram/ml? I don’t trust these google converters, I’ve used them before and the they’ve not worked out. It would be a huge help if you could tell me how much is your cup in grams or millilitres. 🙂 looking forward to try this receipe! Greetings from Estonia. x

    • I will think about it in the future. I use cups in New Zealand so I did not measure my recipes in grams and ml I am sorry. XOXO Carine.


  36. Hi !
    I had to write a note to say a huuuuge thanks to you for this recipe.
    I really wanted to make gluten free “rotis” and these wraps are the best formulation ever.
    Very grateful to you, your blog is wonderful!


  37. Love! This along with the pizza crust has become a staple in our home. We use the flatbread for tacos at least once a week and sometimes for breakfast burritos-keto, low carb filling. 🙂 I was struggling with my wood rolling pin and parchment paper, so I bought a silicone mat, and silicone rolling pin and it works awesome for rolling out my dough. It rolls out perfect and I no longer have to use the paper. Saves me time to because it’s faster. I thought it would stick to the mat, but with the mat being flexible, it just peels right off. Just thought I would share my tip. We absolutely love your recipes! So glad I found you!!

    • OMG! This comment is genius ! I will have to buy one of those silicon mat and roller because I am baking so much low carb tortillas and pizza crust that my parchment paper consumption is crazy LOL Thanks so much for trying so many of my recipes and taking some time to share such a beautiful feedback too. LOVE from NZ, XOXO Carine.

      • Your welcome! 🙂 The silicone mat and roller is a total game changer. It’s super fast now and I find that it’s easier to get a more consistent thickness/thinness. Also, I do not use any oil on the mat or roller. So far I have not had any problems with stuff sticking. I would love to know what your thoughts are once you try it! I hope you enjoy it as much as I do and it allows you more time to create yummie recipes. 🙂

        • You are so lovely! Of course I will give this a go, just need to find a great brand here in New Zealand. I will investigate straight away. What did you buy? Talk to you soon. Carine.

          • I purchased an inexpensive mat and roller at a local store for around 7 dollars each. I should mention that I live in Ohio, USA. I do believe this concept has been around for awhile, so I’m sure there are all sorts of brands and price points out there. There are probably different sizes too. Good luck in your search!

          • That is very interesting, so I will look for something as simple! I live in New Zealand and unfortunately we don’t find everything so easily so hopefully I found a good quality cheap silicon mat as yours! Looks amazing. Thanks again for this. XOXO Carine.


  38. These are great! The only other option in the UK was low carb wraps which are so expensive to buy. The wraps came out a little smaller than I thought but that might be me not converting from cups to grams correctly but they were still good. This recipe is definitely a keeper!

    • Thank you so much for trying my recipes from the UK! Low carb wraps are super expensive in NZ too, that is why I love to make my own and share here. The size depends a lot on how thick you roll them. May be roll them a bit thinner if you like them larger? Or just double up the recipe 🙂 It freeze well too. Enjoy the blog recipes. XOXO Carine.


  39. Hi, this recipe comes at the right moment for me 😀 ! Hope not to get you annoyed by asking you this: what do you think if using the gel coming from cooking the flaxseed ? Do you know it ? it’s a gel forming when you boil the flas seed and you squeeze it from the seeds itself. it is often used also as a health treatment for hair 🙂 It soft and chewy 🙂
    Let me know
    have a great day

    • I guess it could work but I never tried. I know it and I do flaxseed wraps with this technique you can see it here and you may like it a lot if you enjoy flaxseed. Enjoy the recipes XOXO Carine.


  40. I didn’t add enough water the first time around so I thought it was a total failure. My mistake. I simply added extra water and then readjusted the psyllium husk as well and then they turned out perfectly. Very happy with this recipe. I am going to try to make pizzas with this dough. Thank you!!

    • I am so glad it finally work out ! It could be tricky to bake with new flour, specially those two are very liquid absorbent as they contains lots of fibre. Thanks for trying my recipes. Enjoy the blog, XOXO Carine.


  41. Great recipe! I’m making these again tonight with a Keto butter chicken dish.

    One negative … the ‘clean eating guide’ link in the bottom left covers some useful content and is really irritating. Any chance of adding a ‘close’ option for those of us who choose not to click through? It’s the one thing stopping me from signing up!

    • Thank you so much for your lovely comment!

      Of course, I don’t do any of the web design but I will ask the website developer to fix that asap! Thanks so much for reading my blog. XOXO Carine.


  42. I have made these nice flatbread today and enjoyed turkish kebab roll.
    The recipe works perfect, not sticky at all.

    Thanks Carine😍😍

    • Yeah! Turkish kebab sounds amazing, it makes me hungry just to think about it ! I am so happy that you enjoy those flatbread recipe. Enjoy the blog and thanks to YOU for trying my recipe on here. XOXO Carine.


  43. Thank you so much for this amazing recipe Karine. My flatbread came out perfect but I noticed a gritty texture like sand when chewing it. Did I do something wrong? Thank you.

    • It is the texture from coconut flour. Some people don’t care about it others don’t appreciate it. It is a great healthy flour, low carb and keto friendly but I agree that there is a slight gritty texture at first. Personally, after 5 years baking with it I don’t even matter ANYMORE. So you did really well, nothing wrong at all ! Just the flour that is like this 🙂 Thanks so much for trying my recipes. Enjoy the blog. XOXO Carine.

    • Thanks so much for this beautiful comment. It makes me so happy to read that, kids are my motivation in what I am doing. I am so happy this recipe works for your little one as well. Enjoy the allergy friendly recipes on my blog. XOXO Carine.


  44. I tried this recipe for dinner today. I replaced salt with dried oregano. It was so easy to make and turned out perfect and delicious! This recipe is definitely a keeper. Thank you Carine.

    • Thank you so much for trying the recipe and sharing this beautiful kind words with me. It makes me very happy that you are enjoying my recipes. See you soon on the blog. XOXO Carine.


  45. I am confused about the nutrition panel. It says that there is 7.3g of carbs, but youve said there is only 2.6 carbs?

    • The nutrition panel display the carbs count, I mention the net carbs which is carbs minus fibre. On low carb diet or keto diet you should always look at the net carbs as fibre are non digestible carbs by your body. Hope it make sense. XOXO Carine.


  46. Hi Carine!

    I ADORE this recipe. As I have an ezlnzyme deficiency I found it hard to find a bread recipe that I could eat! So thank you for posting!!

    Question: can you freeze the dough? And how long for? I make quadruple the mixture as I eat so many of them!

    Thanks,
    T xx

    • Hello T! Thanks so much for trying my recipes. I am so glad you love them. I usually freeze the whole wrap after cooking them – not the raw dough. It is delicious when defrost and toasted in a sandwich toaster. Enjoy the recipes on the blog. I hope you will find lots to try. XOXO Carine.

    • Some psyllium husk brand turned out blue or purple when cooked. It is a natural property from psyllium husk that is not revealing in any brands. You did not do anything wrong just try a different psyllium husk brand next time to avoid the weird color. But don’t worry the color doesn’t mean it is not good for you! XOXO Carine

    • My recipes are low carb, paleo and I am not looking at the calories. You have got a great idea, but I am not sure how it will work as I am not using oat fibre. Let me know if you give this a go! XOXO Carine.


  47. Nous avons adoré !! Merci pour cette recette, j’ai adopté un régime cétogène (suite à un dignostique de sclérose en plaques) il y a quelques mois. Malheureusement je suis allergique au oeufs et amandes et enfin une recette que je peux manger !!

    • Super! Merci d’essayer mes recettes ca me fais vraiment plaisir et je suis contente que vous trouviez des recettes pour vos allergies ici. Profitez bien des recettes du blog. A bientot. Carine.

    • I would not swap psyllium husk by a starch – both are totally different properties. Also, if you are on low carb diet tapioca starch is high in carb and it will change the nutrition value of this bread consequently. Enjoy the recipes on the blog. XOXO Carine.


  48. Wish I could give this 10 stars!!!!!! This is really really tasty! I make it ALL THE TIME! Right now I’m having it will Sunbutter! Genius! Thank you so much! The variations are endless! YUM!

    • That is the most beautiful thing I read this morning Thanks so much for trying my recipes on the blog and sharing your lovely feedback I love sun butter on my bread too ! Enjoy the recipes on the blog. XOXO Carine.

  49. I want to make these ahead for a large group. Do you think they could be frozen? If so, how would you recommend thawing and reheating?
    Thanks!

    • Hello! Great idea. I did not froze mine but many reader report success frozen them. They simply defrost few hours before and rewarm quickly in a pan 1 min on each side. I hope this turn out great! Have a lovely time on the blog. XOXO Carine,


  50. Amazing! So easy to make! I decided to try out out the recipe and see if I liked it!
    I think it will be my new go to! Loved it! Thank you for sharing!

    • Oh thank you ! I am so happy to read that. Enjoy the flatbread and all the low carb recipes on the blog. XOXO Carine.

    • Not at all the recipe required 1 cup of water, coconut flour and psyllium husk together are very absorbent and that is what you need to form the dough. Enjoy the recipe and thanks for giving this a go. XOXO Carine.


  51. I added 1 tsp cinnamon, 1 tbsp coconut palm sugar to the dough. When I rolled the dough and cut the circles out I added some apple pie filling to the middle, folded the circle in half and pressed the edges together with a fork to make a turnover. I cooked them for three minutes on each side. They were a hit! My daughter can’t have gluten/dairy/eggs and is missing desserts. This was the perfect solution – and so easy!

    • OMG! that sounds delicious. You know I am a sweet tooth and this is something I will defintly next time. Thanks for the tips and enjoy the healthy recipes for your daughter on the blog. Love from NZ, XOXO Carine.

  52. A couple of things. First, salt does not deactivate baking soda. Second, because there is no acidic ingredient in the recipe such as lemon juice, sour cream, buttermilk or vinegar to activate the baking soda, the baking soda is doing nothing. Using baking powder instead of baking soda will provide leavening. Hope this helps!

    • Well, I would appreciate a bit more kindness in your writing, we are not scientist, I am just a mum suggesting my healthy recipes. This one works well for me and even if you said baking soda doesn’t do anything I did the recipe with and without and texture is clearly not the same at the end. So, as soon as the recipe works, is good I don’t mind the science. You are welcome to share but not sure this change something to the lovely recipe. Enjoy the blog. XOXO Carine.


      • I love this recipe and I can definitely see the baking soda puffing up the tortillas when they are first being cooked!! Thank you Carine so much for your wonderful site and really great recipes. I have been eating/cooking keto for a long time but had not found a good tortilla/bread recipe until this one, so I am thrilled! I use an almond flour “tortilla” recipe with an egg that is actually more like a crepe…which I like too for making crepes… 🙂 But this one is so much better for making a quick yummy flexible bread substitute. I love it with bacon and eggs in the morning and also with tuna fish and curried chicken salad “sandwiches” as well. So as I say, I am thrilled with it…. gracias! Next I will try your coconut flour no-egg bread recipe. Thank you so much… Cheers from Mexico! <3

        • Thank you for making my recipes from Mexico ! Your comment makes me so happy and it is so cool to share my recipe from New Zealand to all around the world. Enjoy the low carb keto recipes on the blog . XOXO Carine.


  53. Hi Carine, I am new to Keto and am bread crazy. So having this recipe will be a god send. when I get it right. First the Psyllium that I bought on line was brown in colour so made my wraps look wholemeal not nice and white like yours and was a bit difficult to work with but they turned out ok and we have eaten them. I may have added to much but Will definitely try again and along with the cheese crackers recipe I have found should make me a happy bunny and may go some way to helping reduce my husbands type 2 diabetes
    Of course as someone else has mentioned recipes in grams would be more helpful as cups can be of varying sizes
    Keep up the good work especially for people like me who hasn’t a clue where to start
    Thank you from England

    • Thank you for your kind words! This is so lovely to read. Psyllium husk color vary from brand to brand. Mine is white, some are darker and some also turn purple when cooked! But at the end the result is very similar and that’s the most important part. I am very happy to have you on the blog. Enjoy every recipes. XOXO Carine.

      • Where do you purchase white psyllium husk and what brand is it as I have phoned several companies and they only have beige coloured husks and it really made them look awful

        • Hi, I live in New Zealand and I shop my local supermarket brand (Pams) or organic brand (ceres organic). My husk is white and does not change in color in baking, I know some brands turns out purple. Is that your issue? Let me know. XOXO Carine.


  54. Just wanted to say that I am THRILLED to have found your site and this recipe. I’ve been testing my sensitivity to eggs by abstaining from eating them for several weeks now and have been on the search for a keto-friendly, egg-free, dairy-free bread/wrap substitute. Until yesterday, I’d come up short, but these wraps were PERFECT! Tasted great, easy and even kind of fun to make, plus the added bonus of a fairly low carb count. Thanks so much for sharing the recipe!! 🙂

    • I am so happy to have you here. All my recipes are not egg free but lots of them are – I love keto recipes but my husband is vegan and he inspired me to create keto vegan recipes that we can share. Enjoy the flatbread and all the recipes on the blog. XOXO Carine.


  55. Hello Carine, I’m so happy that I’ve come across your blog. I’m a 63 year old woman who resides in Canada and I’ve type 2 diabetes. I need to make some different, and more healthy foods that I can enjoy and not get bored with the same foods every day. Thank you so much. I’ll sure try your wraps n chapati.
    BTW, I’ve two lovely parrots one is Emma, and the other is Sid; they both can mimic/talk. Thanks again and God bless.

    • Hello from NZ! I am so happy to have you here on the blog from Canada. Most of my recipes are low carb sugar free so they should be ok with your type 2 diabetes. Thanks again for reading my blog and say hi to Emma and Sid for me. Love from NZ, Carine.


  56. Simple & just as it should be, no surprises! This was my first try ever with cocconut flour and it turned out perfectly.
    Thank you so much, since I have tried this I return daily to your blog for receipts:)

    • Thank you SO much for this lovely comment. I am so glad the recipe turn out great! Enjoy the bog recipes and thanks for trying some of them. XOXO Carine.


  57. Thank you for thi recipe. I made this as a fflat bread today and the dough was so easy to work with. Ihave you used it as a pizza crust? If so, does it need pre-cooking? How long should it cook and at what temperature? How thick should it be? Thanks,

    • Hi Michele! I am so glad you enjoyed those bread. I do coconut flour pizza crust with a very similar recipe – check out here my COCONUT FLOUR PIZZA CRUST RECIPE . But you can use the flatbread recipe too, simply prebake on a piece of greased parchement paper first for 15 minutes at 375F, then add the topping return to the oven until the cheese melt. Enjoy the blog recipes and thanks again for this lovely comment. XOXO Carine.


  58. Fantastic! Quick and easy. Most recipes with psyllium husk have to sit for an hour, love that this is just 10 min. Being low carb, but not wanting to over do it with nuts and dairy, makes these a perfect choice for a wrap alternative. Plus my daughter AND husband loves them. Thanks for sharing!

    • I love your comment! It makes me so happy when a simple healthy recipe I share brings all the fammily on board. Enjoy the low carb recipes on the blog and thanks for trying some of them. XOXO Carine.


  59. Dear Carine,
    I can’t thank you enough for this recipe it is simply delicious. I have been looking for a gluten free recipe with coconut flour however, the other ones I’ve tried have failed as the bread kept breaking. I now have soft, unbreakable wraps for lunch, Yay !! Thank you very much. Louise

    • Hi Louise! Oh that is such a sweet comment to read in the morning. Thanks for your kind words. I am so happy this simple recipe makes you happy too. Enjoy all the lovely recipes on the blog. XOXO Carine.

  60. Hi there Carine
    This recipe looks fabulous, but as one needs to be precise with the flour, in your books, what does 1/2 cup equal in grams?
    Look forward to hearing from you.
    Simon (UK)

    • Hi Simon, I always measure my ingredients in cups not in grams. I don’t display grams as I am not using it as a measurement and all recipes works really well following cups. Dont you have cups in UK? I live in New Zealand and we use cups. I am French and I know French use grams but thought UK was more like us in NZ. Enjoy the blog XOXO Carine.


  61. Thank you very much for sharing this recipe. My kids and I loved it! We can’t eat eggs and I try to have a low carb diet so having this option with coconut flour and no eggs was definitely something I had to try. I made them with the biggest round cookie cutter I had and we ended with 14 mini flatbreads, perfect for they school lunches. Thank you!!!

    • Thank you for this lovely feeback! I love when the kids get on board with my healthy recipes. My kids always test the recipes I am sharing here, so they are usually kids friendly! Thanks so much for trying my recipes. Enjoy the blog, XOXO Carine.

    • I wouldn’t remove 100% of it as it add a lovely soft texture to the bread but you can it will work, just make the bread a bit more dryer. Or swap for any vegetable oil you like e.g coconut oil, seed oil. Enjoy the blog recipes. XOXO Carine.


  62. I just made these a third time. I rolled them very thing like tortillas between parchment paper. After removing from the fry pan I let them cool and then put each in the micro oven to crisp up and used them for tostados.. I also break them up for crackers and use with my favorite spread.. Next I will also use for pizza crust. These are easy to make, delicious and so versatile .
    Thank you so very much.
    Evelyn

    • Hello Evelyn, thank you so much for this comment, this is so nice to read that your loving this recipe and make it so often. I love the tostados idea, OMG, now I am so hungry for those !!! I will defo give this a try next time. Thanks so much for sharing your ideas with me. Enjoy the blog recipes. XOXO Carine.


  63. Love this recipe…..I make it daily now and it’s healthy & delicious. I am wondering if I can use almond flour instead?? Trying to have more protein in my diet as I’m veganish!

    Thanks for sharing.

    • Hello! My husband is vegan too so I understand pretty well what you want to do by adding almond flour in those flatbread! Unfortunately it won’t work as coconut flour contains 10 times more fibre it is way much more water absorbent creting this lovely dough texture. I would recommend to boost protein by adding a tbsp of chia seed in the mix! Enjoy the recipes on the blog and thanks for trying some of them. XOXO Carine.

    • Yes sure! Baking soda is what I use to give them some extra fluffiness and a slight raise. It will be more like a tortillas without it but still delicious with a curry or any meal. Enjoy the recipes on the blog. XOXO Carine.


      • Hi Carine ,

        I just tried to make this and they came out great! I love that this recipe is super easy to make and tastes great. It’s light and easy on the stomach but filling at the same time. Yum! Thanks for sharing this!!

        • Hello! Thank you so much for your beautiful comment. It makes me so happy to read it. It is a pleasure to share my simple recipes with people like you ! Enjoy the blog. XOXO Carine.

    • This recipe needs the husk to work so I wouldn’t replace it by anything. Enjoy the recipes on the blog. XOXO Carine.


  64. Hi Carine, thank you very much, this is the closest I got to a bread on AIP 😆
    My dough is for some reason darker than yours, yours is pretty white- do you know why this could be?
    Secondly when using the medium heat as for the pancakes they burnt in 10 seconds! So out of 6 I made 3 successfully but I’m happy 😁 after lowering the heat I noticed they would stick more to the pan (I’m using ceramic for health reasons) so I put the parchment paper in the pan and the dough on the paper and this worked great.
    Thank you very much!

    • Hello! I am so happy you love the flatbread. Some people report a darker/purple-sih color when they use some brand of husk. I don’t have this problem in New Zealand with my husk but it can happens. I would recommend buying another hsk brand to see if the color gets lighter. I always cook with tefal to avoid my bread or pancakes to stick to the pan. Great idea to keep the baking paper if you use a ceramic pan, totally a great idea! Thanks for following the blog and trying my recipes. Have a great time on the blog. XOXO. Carine.


  65. I’m also a chef and just made 3 batches. They all turned out perfectly. My only (non complaint) is that I only got 5 per batch. Super easy, super delish!

    • YEAH! I am SO SO happy to read that. I had only one comment that was average on this recipe and it makes me wonder why. So glad to see that it was an odd thing and that this recipe is well easy to make in any kitchen. I made 6 flatbread maybe because I save the outer dough to reform one last one and roll the dough quite thin. But whatever, 5 or 6 the taste is the most important right! ? Have a lovely time on the blog and thanks again for all your lovely comments and feedback. XOXO Carine.


  66. Help! I made these this evening and they did not rise any. They stayed very thin and flat. Do you think I made the too thin? Any pointers to fix?

    • They are flatbread, they don’t really rise,they stay flat but indeed if you made them too thin they will be less soft and fluffy as mine. I also think it takes time and practice, you will get better each time as it is a new way of baking with coconut flour. Last tip, make sure you don’t pour the boiling water directly onto the baking soda or it will deactivate the rising effect of baking soda! Try to roll them thicker too next time ! I hope it helps. Enjoy the recipes on the blog and thanks so much for trying them. XOXO Carine.

    • That is what I love to hear about my recipes! SO happy you enjoy those flatbread. Thanks for trying my recipes and taking some time to add your lovely comment. Enjoy the blog. XOXO Carine.


  67. I made this into a pizza dough and fell in love. So then i blended 1/4c date paste then added to 3/4c water. Mixed in cinnamon ginger and cardamon rolled slightly thicker and cut bread shape. Topped with coconut oil maple syrup and served with fruit. Wondering if this can go in the wafflemaker? This is a wonderful recipe you have thanks.

    • OMG! Your sweet option looks so good! I can already imagine that cinnamon smell, I must try – minus the dates as it is too sweet for me but LOVE where this recipe brings you. I am not sure about the waffle iron but why not ! If you have success with this let me know, I would love to give this a go too. Have a lovely day, XOXO Carine.

  68. Hello, I’m interested in making more of a tortilla consistency. Should I just omit the baking soda, or would that cause other issues? Thank you!

    • Not at all ! That is actually a great idea. Let me know if you love them 🙂 Have a lovely time on the blog. XOXO Carine.


  69. I gotta admit — I am surprised by how well these turned out! I never seem to be able to recreate any sort of bread, never mind gluten free ones. They held together perfectly and were super easy to whip up.

    I’m thinking next time around I’ll make them with coconut oil, sugar and spices (chai, cinnamon or cardamom!?). Sounds sooo good to me. A healthy pancake alternative!

    Merci beaucoup pour la recette, et bonjour de France! 👋

    • Merci pour e joli commentaire de France! I am so glad you enjoy this simple flatbread recipe and I love your sweet idea! May give it a go very soon as well 🙂 Thanks for trying my recipes from oversea. A bientot, Carine

  70. I’m very interested in trying these. Tell me how I can increase the fiber content. My husband relys on the low carb high fiber (13 gms) wheat tortillas we can buy to reach his daily goal of 25-35 grams a day for his diverticulosis. I would really like to get him off wheat. Please help!

    • I would rather recommend my flaxseed wraps for your husband diet. One wrap contains 17.3g of fibre and it is super easy to make. Full recipe is here. Enjoy the wraps recipe on the blog, XOXO Carine.

  71. I have never used psyllium husk, so I asked the grocer what is was and they sent me home with psyllium seed powder. How would I use this seed powder? It sounds like it is more concentrated.

    Thank You!!

    • Yes the powder is thinner so usually you need less than regular husk as it will absorb the liquid faster. I am not sure how less for this particular recipe tho, so maybe starts with half, if too wet adjust. Let me know. So sorry I can’t healp more but I am on the opposite side here I can find the whole husk only ! XOXO Carine.

      • Hi Carine…powdered or ground psyllium husk is usually used half of that of whole husks. I’m on keto ….stumbled on your blog looking for vegan bread and pizza base recipes as eggy breads are not appealing. Have you tried Aquafaba as a binding agent in the absence of eggs and / or psyllium husks? Both these ingredients don’t work for a lot of people on keto. So Glad to have come across your blog. Shall be trying the wraps soon. Also Having ingredients by weight would make for more accurate measurements with lower margin for error especially for dry ingredients.

        • I am using ground husk all time in my recipes. Aquafaba is the liquid from chickpea so most people on keto won’t use it as it contains a good bunch of carbs. I prefer to use husk or flaxmeal in my egg free low carb recipe. Enjoy the flatbread, XOXO Carine.

  72. How well do these store? I’m wondering of they would be good to take on a backpacking trip for 5 days. Thank you

    • Hello! I am sure they will be good as they don’t contains any eggs or dairy so no need of fridge to store those. I love to wrap mine in foil to keep them moist and fresh. I would not recommend to fill them to early ahead if you intend to make wraps I mean! Like any wraps they will soak the moisture of any filling like sauce and vegetables and gets soggy after a day. Better to carry them in your bag, roll in a piece of foil then garnish when you plan to have lunch. Enjoy the recipe! Have a lovely backpacking trip too. XOXO Carine.


  73. Just made these a second time ,honestly for someone with gluten problems, being able to access a flatbread that is not only easy but close to tasting like real bread is amazing really happy with this recipe .

    • WOW! that is the most amazing comment EVER! It makes me so happy when my simple recipes can makes others happy. Enjoy the blog gluten free recipes and huge thanks for coming back to make those flatbread! Love from NZ, XOXO Carine.

    • Argh! I don’t know because I did not try this recipe with eggs. It will be a very different recipes and you may have to adjust the amount of coconut flour. My husband is vegan (he is not eating eggs) and while I do love my eggs I sometimes make recipe that we can both enjoy 🙂 I am 100% low carb ! Enjoy the recipes on the blog. XOXO Carine.


    • Many thanks to Carine for this absolutely great recipe the texture is perfect. And to you to dare trying it in the oven and share the result. I was wondering for next time …so thanks again. Really , what a lovely day for me after breakfast !!! By the way I put some onion powder and basil before cook them and the result was delicious. Love

      • OMG! What a lovely comment, thank you so much for your ideas too. Your option looks delicious. Enjoy the low carb recipes on the blog, XOXO Carine.

    • Yeah! thank you SO much for making my recipes so many times and taking a minute to share your success in the kitchen ! Love it 🙂 XOXO Carine

  74. I tried these tonight and my dough was darker. It looked like I was rolling a whole wheat tortilla. However when i went to put them in the pan, i noticed a blue tint. They look almost bluish black. What am I doing wrong?

    • Hello! So what you describe is a reaction that could happened with some brand of psyllium husk. Some husk turn purple when cooked or hydrated. I would simply recommend to use a different brand of husk to avoid this strange color. But you are not doing anything wrong 🙂 Enjoy the recipes on the blog. XOXO Carine.


  75. Super easy to make & very delicious 🙂 I managed to make 5 tortillas with this recipe (one of which is being enjoyed folded in half with cream cheese, ham & mustard). Perfect for keto. I will be using this in many meals. Thank you!!

    *for those interested, I used avocado oil in place of olive oil


  76. 14/07/2018. Thank you so much for this recipe, as a person with several stomach issues I struggled to find a wrap that tasted like bread, they are delicious and easy, will keep enjoying.

    • I am so glad this recipe works well for your stomach! I love to hear story like yours, when my simple recipes makes your health better and your body feel good. Thank you very much for this lovely feedback. Enjoy the recipes on the blog. XOXO Carine.

    • It worth trying but I didn’t give this a go so I don’t like to say yes. Psyllium husk is much more absorbent as it is 100% so it may required a different amount of flaxmeal. Enjoy the recipe. XOXO Carine.


  77. These are a life saver! I use them as wraps or with Indian food. love that they are made from coconut flour – I was getting tired of the taste of almond flour, to be honest. Mine come out dark and purple but I think that is because of the psyllium husk I use (ground, not whole). Despite the look, they taste wonderful. I also found out that making the dough in advance and keeping it in the fridge works well. I’ve only stored it a few days but it was a happy discovery. Thank you so much for this!


    • My psyllium husk turns purple when I cook it too – BUT – I found that if you run it through a spice/coffee grinder directly before use, it stops the purpling. I’m not exactly sure why. I was told it was something to do with oxidation. I ran my already ground husk through the grinder right before making these and they came out exactly like the pictures in this post. Not purple at all. Now I’m busy telling every person I know about this recipe.

      • Your ARE AMAZING! This is such a useful comment as many people struggle with the purpl-ish color of husk. Thanks so much for sharing my recipe with your friend and for following me here. XOXO Carine.


    • Purple is a common result depending on the brand o of psyllium, and definitely more likely with the ground husk! I made some Keto crackers that were purple and guests commented, for sure!

      • Thanks for your comment! I did know it was more common with the ground husk. Mine is a bit thicker I guess as I never had a purple flatbread – my kids will love it actually haha. Thanks for reading the blog and adding such useful comments. XOXO Carine.

    • Oh wow, purple flatbread! That is the first time I read about that 🙂 Maybe my kids will love them even better if I manage to get that lovely color ! I am so glad you enjoy this low carb flatbread recipe.Enjoy all the low carb recipes on the blog and thanks again for taking a minute to add such a beautiful comment. XOXO Carine.

      • I went to the grocery store to buy psylium husk but wasn’t sure if I was supposed to have the ground or the powder. Does it matter?

        • I am pretty sure both work mine is ground, not as thin as powder. Powder may absorb more the liquid and make the dough dryer but you can always adjust with tiny bit of extra water if it really gets too dry. Let me know how it goes and thanks so much for trying my recipes. XOXO Carine.


  78. These turned out great! Followed the recipe and had no problems at all! I miss wraps sooo much on keto but these are just perfect to satisfy my wrap-cravings. Looking forward to making the next batch with some herbs and spices – thank you for a great recipe!

    • I love the idea of adding herbs and spices! I am so glad it turns out great for you too, that is defo my favorite way to fix a bread craving without blowing my carbs count 🙂 Not on keto but on low carb for 5 years now and bread, chips and sweet are my weakness ! So if you are like me you will find many low carb wraps (I recommend you try the flaxseed wraps too) or my low carb nacho chips and desserts that are safe for your keto dit on my blog. Have a lovely time here! XOXO Carine.

  79. My husband (who is a chef) and I did the recipe EXACTLY as instructed and no matter how many times we tried, every batch came out sticky or just did not stay together when cooking.! I tried adding more Husk but that did NOT work. I sifted the coconut flour to make sure we had EXACTLY 1/2 cup of it. I think she added something she is not telling us……


    • One factor that can cause this is your weather! If you are in a humid area the dough can be hard to work just because it annoyingly picks up moisture from the air. I’ve had this happen! But as chefs you may have already taken this into account. Sounds totally frustrating and I hope you don’t give up! Best regards!

      • OMG! I am so glad to have you on the blog my friend! You are providing amazing comments and info to everyone here. LOVE IT !!! Many thanks, XOXO Carine.


    • Hello Carine! I was wondering if it would be possible to incorporate measurements in grams as well? It would help immensely. Keep up with the great work 🙂 Cheers!

      • I know !!!! it is on my to do list my friend. I live in New Zealand and everything is measured in cups so I am not using grams anymore. However I am French, and in my country we all work in grams so I totally understand your request and frustration to see recipes that don’t show grams. I will have to take some time to add those precious info. I promise I will try to do so on my most popular recipes like those coconut flour flatbread very soon! Thanks so much for following me. XOXO Carine.

    • I am sorry the recipe did not work for you both Stacy. My recipes don’t need to be a chef, they are super easy recipe and if you look on instagram or pinterest many people made this recipe with no problem. It looks like the husk you used was not thin enough to absorb the extra water resulting into a sticky dough. I hope you will have more success next time. Have a great day. Carine.

      • I also had the same result, sticky dough that either stuck to itself or fell apart. I always assume I did something wrong so I’ll just try again 🤔 The only thing I can think is my ingredients aren’t fresh enough, or because I sifted my coconut flour…

        • I am very sorry to hear that. This is really weird as I never encountered this issue. It seems that you are having too much moisture or not enough coconut flour. It can happens when the coconut flour is not sifted and you have some lumps that does not absorb the moisture as well. Try to add slightly more coconut flour 1 teaspoon at a time until it comes together. Let me know! XOXO Carine.


    • It IS the same, and an easy source of the psyllium husk, but it is the GROUND, NOT whole as is required here. Also some versions are flavored, which would flavor your bread orange or sweetened, etc. It CAN be used anywhere ground psyllium husk is suggested. Some generic laxative fibers may be whole husks, so you could check.

        • Awesome! Thanks so much for sharing this as many people are asking me if it has to be whole or powdered. So it seems that both works well! Enjoy the blog recipes. XOXO Carine.

          • Hi ! It will be a different ratio as coconut flour is 10 times much more liquid absorbent than almond flour. So I am not sure how much you will need. Enjoy the recipes on the blog and thanks for trying my recipes. XOXO Carine.

    • I have no idea what Metamucil is ! So I won’t say yes to replace psyllium husk by this product in this recipe. I am sorry. XOXO Carine


      • I would not recommend using Metamucil as it has a lot of fillers in it as well as dyes and flavorings. If you have a local health food store, they typically carry the ground psyllium husk powder. Worked perfect for me! I also use a tortilla press and I LOVED it! Super easy. My 5 year old was in charge of pressing the dough for me while I was cooking the others.

        • Thanks for the lovely feedback. Also note that this recipe doesn’t recommend Metamucil, only ground psyllium husk. Enjoy the low carb recipes on the blog. XOXO Carine.


  80. A keeper! Thanks for providing such a great recipe. I had everything in the cupboard and used my tortilla press.


    • Great idea! I’ve never used my tortilla press and was just looking at it,wondering if I should give it away. It has been sitting on my table for weeks! Now I know why I bought it! Thanks again for the great suggestion! Lori Dee

      • Hi Lori, How did it go with the press? I really wonder if it worth buying one too as I make so much flatbread and wraps. Thanks AGAIN for all the amazing info you add here, very appreciate it! XOXO Carine.

    • I would not recommend chia seed in this particular recipe. Psyllium husk is what makes the wrap elastic and unbreakable ! Enjoy the blog recipe. XOXO Carine.

    • The recipe is written in the recipe card just above the comment section where you wrote this comment. Measurement are un cups/tbps as it is what I am using in New Zealand. Enjoy the recipe. XOXO Carine.


  81. These are the bomb!
    Thank you so very very very much for this recipe.

    I made them tonight and they turned out perfectly.
    Now i can make all my favorite dishes, as kebap in a wrap
    or with creme cheese-salad and smoked salmon
    or a eggsalade,
    Also with sprouts-bellpepper and peanutsauce
    These i can juse for about anything in my keto diet
    Yeaaaaaah, me happy <3
    Thank you so much Love.


    • I just made these and they are the best. I have been having hard time with low-carb baking in general and finding egg-free recipes. This recipe opened a new door for me and I won’t be discouraged from following a vegan Keto diet. Thanks a lot Carine. I appreciate it very much and I will browse the rest of your recipes.

      • My pleasure! I know the struggle, I eat low carb and my husband is vegan. We both love taco night so that is how this recipe came to the world. A combo of both of our diet. I am so glad you love it and that you are coming here, on my blog to try my recipe. Enjoy and don’t give up! You can do this, any questons or help, write me I love to support. XOXO Carine

    • You made my day ! If there is something that makes me happy is your comment.I love when a simple recipe can help people feel good and happy. Enjoy the keto recipes on my blog. XOXO Carine.


  82. I was really surprised at how well these turned out and so enjoyed them with my curry! Had a few problems with them sticking to the pan and getting the temperature of the plan right – but I will make them again.

    • Thanks so much for this beautiful comment! I also love them with a curry – remind me a good naan without the carbs! It took a bit of practice to bake/cook with coconut flour but I am sure you will get there. You can also try to add more coconut oil on your pan -use a pastry brush or a piece of absorbent paper to rub the oil onto the pan. Too much oil would fry the bread and won’t be as good! Enjoy the recipes on the blog. Have a lovely time around. XOXO Carine.


      • Hi. I followed the recipe exactly as stated. I didn’t need to roll them out instead I used a tortilla press which I’ve had for many many many years. I learned how to make tortillas at eight years old and rolling these out seen such a natural And they’re very delicious thank you so much. I am in California in United States but you can probably find a tortilla press online anywhere.

        • Thanks for the tips ! I really need to get a tortilla press at some point, looks like it is easier than rolling the dough. Enjoy the recipes on the blog. XOXO Carine.

    • I used extra virgin olive oil but depending on your taste you can use any of those two, even a light avocado oil or refined coconut oil would work well. Enjoy the flatbread! XOXO Carine.

        • Try xanthum gum that works well, but around half amt or even less.
          Google will give you the quantities Guar gum would also work.

          • I never bought Metamucil for my recipes, psyllium husk is sold in many supermarket in New Zealand, in the healthy food section as psyllium husk powder or ground. You can also found some on Amazon here. Enjoy the recipe, XOXO Carine

        • I don’t have a substitute to suggest as there is no egg in this recipe psyllium husk had the elastic soft texture to the recipe. I am pretty sure flaxmeal will work you may need more as husk has more fibre and absorb water more than flax meal (or chia), also the texture will be dryer. Enjoy the recipe, XOXO Carine.


    • I am in the U.S. I thought Psyllym Husk was a type of flour but it is a type of fiber so it is found with digestive aids. I ought it at at Moms Organic Grocery..

      • Yes, it is a fibre very healthy for your gut health and a great binder in low carb recipes as it doesn’t contains net carbs at all! Enjoy the recipe. XOXO Carine.

          • Il est absolutement necessaire pour cette recette, en France vous pouvez en trouvez dans les magasins biologiques comme biocop. Merci d’essayer mes recettes. A bientot Carine.

    • I am based in New Zealand and I can find psyllium husk in any supermarket, in the organic aisle. It is not an expensive ingredient. Otherwise, you can order some from amazon here. Enjoy the flatbreads! XOXO Carine.


  83. Bonjour de la Province du Québec au Canada,
    Merci beaucoup pour ces délicieuses recettes qui ne ressemblent pas à la tradition culinaire….. De plus, je suis reconnaissante pour toutes les heures passées à inventer pour nous offrir le meilleur de de ton inspiration!!!! J’ai hâte à la prochaine découverte gastronomique avec une recette exceptionnelle!!!


      • Le psyllium husk (entière), je l’ai pris chez Yupik situé au 1385, Louvain Ouest à Montréal QC H4N 1G6 ou tu peux commander sur yupik.ca

      • I live in Nova Scotia, Canada. You can buy Psyllium husks in Bulk Barn in Canada. That’s where I got mine. The health food stores sell it too but often overpriced.

      • I live in New Zealand and we buy psyllium husk in the baking aisle of the supermarket or pharmacy or health food store. Otherwise online on amazon HERE. Enjoy the recipe. XOXO Carine.

    • Merci beaucoup de m’ecrire en Francais, c’est tres rare et cela me fait tres plaisir d’etre lue depuis le Quebec! Une destination de reve pour de futur vacances. Enjoy the blog! Carine.

        • I am using a nutrition plugin where I enter the quantity of ingredient used in the recipe and serving size. It calculate the value of each macro you see on the blog. When it comes to nutrition facts you should always check those by yourself as we all use different brands of flour, sweetener and the result can change drastically depending on what you change in a recipe. My information are provided as a little helper for people tracking carbs. I always recommend downloading a nutrition app on your phone to double check the exact panel of a reipe based on what product brand you really use in your own kitchen. Enjoy the recipes, XOXO Carine.

          • Easy enough to put together but rolling out and placing in pan was a disaster!
            My dough was perfect, but when I lightly rolled them out ….. they cracked and fell apart when I flipped them in the pan. Can you please help me?

          • I am sorry to hear that. If the dough was easy to roll and did not break when rolling it means that it has the right texture. As I said in the recipe. you must flip over the parchment paper on which you rolled the tortilla, onto the pan. Then peel off the paper to leave the tortilla on the pan. It is a fragile dough and you can’t transfer the rolled tortilla with your hands onto the pan. Also make sure you don’t roll the tortillas too this to avoid breaking. Low carb baking takes a little bit of time and patience and I am sure you will get better each time. Enjoy the recipe on the blog. XOXO Carine.


      • Bonjour Carine, moi aussi je suis du Québec et cette recette est super! J’ai hâte d’en essayer d’autrès.

        • Bonjour ! Je suis Francaise de France mais je vit en Nouvelle Zealande depuis 8 ans, ce qui explique que j’ecrive le blog en anglais. Je reve de venir au Quebec un jour et de visiter cette jolie region francophone du Canada. Au plaisir! Carine

          • Bon matin
            Est-ce que ce serait possible de recevoir la recette en français question de ne pas me trompé 😉
            Elle a l’air vraiment délicieuse et bonne option de pain 👌

            Merci
            Sylvie

          • Bonjour Sylvie, desole j’ai plus de 300 recettes sur le blog et je n’ai pas le temps de traduire mes recettes en francais. Je vous propose d’utiliser google translate qui vous traduiras n importe quelle age de site web en francais. A bientot, Carine.

          • Superbe. Je suis francaise mais je vis aux USA. J’essaierai cette recette. Merci beaucoup.