Easy Keto Recipe

Keto Flatbread (Coconut Flour)

Dish Info

Net Carbs

2.6

Calories

66

Minutes

10

INGREDIENTS

Keto Flatbread – 2 tablespoons Whole Psyllium Husk – ½ cup Coconut Flour – 1 cup Lukewarm Eater – 1 tablespoon Extra Virgin Olive Oil – ¼ teaspoons Baking Soda – ¼ teaspoons Salt

Combine the Keto Flatbread ingredients in a mixing bowl: coconut flour, psyllium husk, baking soda, olive oil, and lukewarm water.

1

Stir the Keto Coconut Flour Flatbread batter with a silicone spatula until it's well combined and smooth.

2

Knead the keto flatbread dough with your hands for about one minute until it's smooth, not sticky and it forms a large ball.

3

Set the flatbread dough ball aside for 10 minutes in the bowl. Slice it into four quarters with a large kitchen knife.

4

Roll each small keto flatbread dough quarter into a small ball and place them on a sheet of parchment paper.

5

Cover the flatbread dough ball with a piece of parchment paper and roll it with a rolling pin until it's thin as a traditional flatbread.

6

Peel the parchment paper and place an 8-inch lid or plate to use as a guide for cutting a round 8-inch keto flatbread.

7

Lightly oil a pancake pan with olive oil before flipping the flatbread still on its bottom layer of parchment paper and peeling it off.

8

After 2 to 3 minutes of cooking on the first side, flip the keto flatbread and cook the other side for another 1 to 2 minutes.

9

Keep cooking the keto flatbread and reuse the leftover dough to bake 6 flatbreads in total.

10

NET CARBS FAT PROTEIN

2.6 grams

3.3 grams

2 grams

SERVINGS

TIME

Serving: 1 Flatbread Makes: 6 Flatbreads

Prep: 10 Minutes Cook: 5 Minutes

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