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Keto Coconut Flatbread Recipe (2.6g Net Carbs)

4.87 from 1271 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.

For more tips on how to make these keto flatbreads, watch my step-by-step story about how to make keto coconut flour flatbreads!

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.

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.

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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
4.87 from 1271 votes


  • 2 tablespoons Whole Psyllium Husk
  • ½ cup Coconut Flour fine, fresh, no lumps
  • 1 cup Lukewarm Water
  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt – optional


  • 1 teaspoon Extra Virgin Olive Oil
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
Serving Size: 1 flatbread
Yield: 6 flatbreads
Serving: 1flatbreadCalories: 66kcal (3%)Carbohydrates: 7.3g (2%)Fiber: 4.7g (20%)Net Carbs: 2.6gProtein: 2g (4%)Fat: 3.3g (5%)Sugar: 2g (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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    624 Thoughts On Keto Coconut Flatbread Recipe (2.6g Net Carbs)
    1 13 14 15
    • 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.

  1. 5 stars
    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.

    • 5 stars
      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.

  2. 5 stars
    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.

      • 5 stars
        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.

  3. Do you use extra virgin olive oil or light olive oil?

    I’m looking forward to making some this week.

    • 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.

    • Of course! That is a clever healthy options too 🙂 I love avocado oil ! Enjoy the recipe. 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. 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.

    • 5 stars
      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 on Amazon. Enjoy the flatbreads! XOXO Carine.

  4. 5 stars
    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!!!

      • 5 stars
        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

      • 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 . 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.

      • 5 stars
        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 ????


          • 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.

1 13 14 15


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