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Keto Coconut Flatbread Recipe (2.6g Net Carbs)

4.79 from 781 votes
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An easy keto flatbread recipe made with coconut flour with a flexible texture perfect for wrapping any food. Also, this coconut flour flatbread recipe is so fluffy that it makes the best keto low-carb pita sandwich for lunch. Bonus these coconut flour flatbreads are also grain-free, paleo-friendly, and egg-free!

Coconut Flatbread recipe
Table of contents

Do you miss a soft, flexible tortilla recipe on your keto diet? It’s actually easy to make your own coconut flour flatbread at home with a few basic ingredients!

Plus, this coconut flour tortilla wraps recipe is egg-free, which means they taste like real bread!

No eggy taste is guaranteed with these flatbreads made with coconut flour.

What Are Coconut Flour Flatbreads?

A coconut flour flatbread recipe is a soft, flexible keto low-carb tortilla recipe made with coconut flour, one of the best low-carb flour to make soft keto bread.

It’s a low-carb version of the classic 2-ingredient tortillas or the flour tortilla recipe.

A keto tortilla recipe with coconut flour contains only 2.6 grams of net carbs per serving, making it perfect to create low-carb sandwiches or low-carb pita bread for lunch.

But most of all, these coconut flour flatbreads are extremely flexible. They fold so well that they won’t crack or break when filled with your favorite food.

So say hello to many keto tacos, keto gyros, or keto pita night with this amazing and simple quick keto flatbread recipe.

How To Make Coconut Flour Flatbread

It’s very easy to make this keto flatbread recipe with coconut flour at home.


All you need to make this pita bread keto recipe are 6 wholesome pantry ingredients, no eggs or dairy!

  • Coconut flour –  these keto coconut flour wraps are made entirely with coconut flour to achieve the best taste and texture. Don’t skip or replace it with any other keto flour like almond flour, or your flatbread dough won’t hold together. You can use my keto almond flour tortilla recipe if you don’t have coconut flour at home. They are less fluffy than these coconut flour flatbread, so if you are after a keto pita bread recipe, rather use this coconut flour tortillas recipe!
  • Psyllium husk – you must use psyllium husk for success in this keto flatbread recipe. In fact, this is an egg-free keto wrap recipe, and without husk, the dough wouldn’t stick together. Psyllium husk is mostly made of fiber and binds the coconut flour, plus it creates a soft, fluffy texture similar to an Indian roti or pita bread that you will love.
  • Baking soda – or double the amount if you prefer to use baking powder.
  • Salt
  • Lukewarm water – think bath temperature about 38C/100F. It’s important not to use cold water in this coconut flour tortilla recipe, or the keto dough wouldn’t form. In fact, the temperature activates the fiber quickly in the husk, creating the most beautiful bread dough.
  • Olive oil –  or any other healthy oil with a high smoke point like avocado oil, MCT oil, or melted coconut oil.
Low carb tortillas

Preparing the keto flatbread dough

This coconut flour tortilla dough is super to put together.

Kneading dry ingredients to the wet ingredients

First, add all the dry ingredients into a large mixing bowl and give it a good stir to evenly spread and combine the fibers.

Next, add the lukewarm water and olive oil. Finally, knead the dough with a spatula at first, then when the keto flatbread dough starts to dry out, use your hands or the dough hook of a stand mixer to knead the dough for at least 1 minute.

Your dough will be very wet at first, coming dryer as you go, knead vigorously until you can form a soft ball of dough.

Resting the dough

Finally, rest the low-carb flatbread dough in the bowl for 10 minutes at room temperature. In fact, this coconut flour psyllium husk flatbread recipe is very high in insoluble fiber.

It means that the fiber needs time to suck out the liquid from the dough to bind the flour together. After that time, your dough should be soft and easy to roll.

Rolling The Keto Flatbread

The trickiest part in keto baking and especially using low-carb, gluten-free flour is rolling dough. In fact, keto flatbread dough or pizza dough easily sticks to the rolling pin.

To avoid that, follow the step-by-step instructions below to shape beautiful round-shaped coconut flour roti that won’t stick to your roller pin.

  1. Cut the dough into 4 even pieces.
  2. Roll each piece of dough into a small ball and then place this ball between two long pieces of parchment paper. You can lightly oil the parchment paper if yours tends to stick to the food.
  3. Press the dough ball with the palm of your hand and start rolling.
  4. Roll your bread as thin as you like – for keto flatbreads, roll the dough thinner and for keto pita bread, keep the dough thicker.
  5. When the dough is rolled to the thickness you like, peel off the top piece of parchment paper. Set aside.
  6. Use a saucepan lid – 5 inches/15cm in diameter – or use any round shape of similar size to use as a guide and cut out nice round keto flatbreads.
  7. Keep the outside dough to reform more balls and roll additional low-carb flatbreads.
How to make coconut flatbread

Cooking the low-carb wraps

Now, warm a cast-iron skillet or non-stick pan over medium heat.

When the pan is hot, flip over the flatbread onto the pan and gently peel off the last piece of parchment to release the keto pita bread into the pan.

Finally, cook for 2 minutes on one side, then slide a spatula under the flatbread and flip it over. Cook for an extra minute until dry and slightly puffy.

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Storage Instructions

These keto flatbreads can be stored in the fridge for up to 3 days.

Place the low-carb coconut flour flatbread on a plate, and wrap it with plastic wrap to prevent moisture from going in. Store in the middle rack of the refrigerator.

Low carb tortilla recipe

Frequently Asked Questions

It takes a bit of patience and practice to bake with low-carb flour, especially coconut flour.

In fact, coconut flour is one of the best low-carb flours for keto baking, but it’s also the one with the most insoluble fiber.

It absorbs liquid very fast and dries out keto dough quickly. That’s why it’s crucial to measure coconut flour precisely with a scoop and sweep method or weight with a kitchen scale.

Why are my coconut flour flatbreads too moist?

If your dough is too moist after 1 minute of kneading, it means your dough is missing fiber. To fix that, add slightly more psyllium husk – add this ingredient gradually 1/2 teaspoon at a time!
Knead the dough between each addition for at least 1 minute to incorporate and keep adding more psyllium husk until the dough comes together into a soft ball of dough.
As a general rule, you shouldn’t need more than 1 extra teaspoon of husk to bring the ingredients together.

Why is my keto flatbread dough crumbly and dry?

This happens if you added too much coconut flour into the bowl.
It can be because you didn’t sweep the measuring cup after scooping the flour, or your coconut flour contains lumps – meaning some fibers are already activated by moisture.
To fix that issue, add a bit more water, 1 teaspoon at a time, and knead the dough for 60 seconds until it is soft and comes together.

Why are my keto flatbreads blue or purple?

Some people report blue or purple color in the keto bread recipes when using husk powder.
That’s why we recommend Now Foods Whole Psyllium Husk for the best result in our keto tortilla recipes.

How to rewarm my keto flatbreads?

Just before serving, remove one coconut flour roti from the plate. Place in a hot non-stick pan or pancake griddle and cook for 1-2 minutes.
Then, add the topping of your choice, fold the low-carb tortilla, and keep cooking until the filling is hot and the cheese has melted.
You can also add your low-carb toppings into the cold keto tortillas, wrap and bring in a hot sandwich press.

Which keto fillings are best for the coconut flatbreads?

These coconut flatbreads can be used for many different purposes and recipes. The best way to use these low-carb wraps are:
Keto Low-carb Pita Bread Sandwiches – Keto Gyros, and Keto Souvlaki Wraps, are delicious with Greek food like grilled chicken, keto tzatziki, and keto-friendly vegetables like cucumber, tomatoes, lettuce, or olives.
Keto Wraps for Lunch – make low-carb wraps for lunch like: Keto BLT sandwich, wrap with Bacon, lettuce, and tomatoes.
Low-carb tuna melt wraps – add canned tuna, tomatoes, and mayonnaise.
Ham & cheese wraps.
Keto Roti Bread as a with a Vegan Indian Curry or a Chicken Curry.
Vegan Low-carb Wraps  – add any keto vegetables with tempeh or tofu, lettuce, and tomatoes for vegan keto tortillas.
Low-carb Taco Shell – fill them with ground beef cooked with my taco seasoning mix and add grated cheddar.
Mexican – cooked ground beef in taco seasoning, keto salsa, and keto avocado dip

Why make flatbread with coconut flour?

Coconut flour is a gluten-free, grain-free, low-carb flour which makes it perfect for keto baking.
Plus, coconut flour contains only 21 grams of net carbs per 100 grams since 38 grams of the total carbohydrates in coconut flour are non-digestible fiber.
As a reminder, wheat flour contains 74 grams of net carbs per 100 grams!
So coconut flour has 3.5 times fewer carbs than regular wheat flour, and it’s gluten-free!
As a result, this coconut tortilla recipe is perfect for anyone starting the keto diet or vegan gluten-free foodies looking for a healthy coconut flour tortillas egg-free recipe!

Keto Pita Bread

More Tortilla And Wrap Recipes

If you love healthy flatbread recipes like this coconut flour bread with no eggs, I recommend you try my other tortilla wrap recipes below:

Have you made this flatbread with coconut flour? Share a review or comment below. I love to hear your feedback on my recipes.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Coconut Flour Flatbread

Keto Flatbread with Coconut Flour

2.6gNet Carbs
An easy keto low-carb flatbread recipe that can be used as pita bread for keto lunch or low-carb wraps for taco nights.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield: 6 flatbreads
Serving Size: 1 flatbread
4.79 from 781 votes



This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


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, the amount must be precise).
  • Add in the lukewarm water (I used tap water about 40°C/100°F bath temperature), olive oil, baking soda and salt. Give a good stir with a spatula, then use your hands to knead the dough.
  • 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 in my picture. If it is 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's ready to roll.

Roll and shape the flatbread

  • Cut the dough into 4 even pieces, roll each piece into a small ball.
  • Place one of the dough balls between two parchment paper pieces, press the ball with the palm of your hands to stick it to the paper, and start rolling with a rolling pin as thin as you like your bread. My bread dough is 8 inches in diameter, and I made 6 keto flatbreads with this recipe.
  • Unpeel 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 flatbreads from the 4 balls above!

Cook in non stick pan

  • Warm a non-stick Tefal crepe or 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 lightly 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 minutes on the other side. 
  • Cool the flatbread down on a plate and use it 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 delicious).
  • Repeat the rolling, cooking for the next 3 keto flatbread. Make sure you rub the oiled absorbent paper onto the saucepan each time to prevent the bread from sticking 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 300F/150C. 


Psyllium husk: don’t use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the bread dry, purple, or blue.
Recipe size: I made 6 flatbreads with this recipe – I reused the border of the 4 flatbreads cut into a round shape to reform 2 extra flatbreads. Feel free to double up the recipe to make more flatbread! 
Storage: Store in the pantry for up to 3 days on a plate covered with plastic wrap to keep them soft or in the fridge for up to 5 days.
Rewarm tips: they are softer when cold and stored for a few days. I rewarm mine in the pan or a hot oven or 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.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 flatbread
Yield: 6 flatbreads


Serving: 1 flatbreadCalories: 66 kcal (3%)Carbohydrates: 7.3 g (2%)Fiber: 4.7 g (20%)Net Carbs: 2.6 gProtein: 2 g (4%)Fat: 3.3 g (5%)Sugar: 2 g (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    627 Thoughts On Keto Coconut Flatbread Recipe (2.6g Net Carbs)
    1 12 13 14 15
  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 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.

  4. 5 stars
    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

  5. 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!

    • Hi Carine! I was super excited to try this recipe as due to my intolerances i struggle to find recipes with ingredients i can eat… I followed the recipe exactly but the dough turned out really delicate and it fell apart completely when flipping in the pan 🙁 do you have any advice what could fix it? Should i add more psyllium husk or the powder instead to make it stick together
      ? Less baking soda?

      • I am sorry to hear that. If it fall apart it means the dough is too wet, you need to add more husk, rest the dough 10 minutes to let the fibers from husk do their job. Also don’t roll them too thin and always flip over the tortilla on the pan and then peel off the parchment paper, it’s much easier than peeling off the tortilla from the paper. I hope it helps. Carine

    • 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.

  6. 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.

          • I think the confusion for me is that in the recipe instructions, you specify say the husk is whole, yet you say several times in comments it is ground.

          • Both works well but the ground husk make bread purple blue that is why I now recommend whole husk to avoid this weird color. Enjoy!

  7. 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.

  8. 5 stars
    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.

  9. 5 stars
    I have made these twice and I love them. I baked mine, 10 minutes flip bake 10 minutes more. They are amazing.

    • 5 stars
      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

  10. 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.

  11. 5 stars
    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

    • I love avocado oil too I will give this a go next time! Thanks so much for your lovely feedback. XOXO Carine.

  12. 5 stars
    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.

  13. 5 stars
    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!

    • 5 stars
      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.

    • 5 stars
      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.

  14. 5 stars
    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.

  15. 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……

    • 5 stars
      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.

    • 5 stars
      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.

    • 5 stars
      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

      • 5 stars
        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.

  16. 5 stars
    A keeper! Thanks for providing such a great recipe. I had everything in the cupboard and used my tortilla press.

    • 5 stars
      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.

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