Easy Keto Recipe
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.
Stir the Keto Coconut Flour Flatbread batter with a silicone spatula until it's well combined and smooth.
Knead the keto flatbread dough with your hands for about one minute until it's smooth, not sticky and it forms a large ball.
Set the flatbread dough ball aside for 10 minutes in the bowl. Slice it into four quarters with a large kitchen knife.
Roll each small keto flatbread dough quarter into a small ball and place them on a sheet of parchment paper.
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.
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.
Lightly oil a pancake pan with olive oil before flipping the flatbread still on its bottom layer of parchment paper and peeling it off.
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.
Keep cooking the keto flatbread and reuse the leftover dough to bake 6 flatbreads in total.
NET CARBS FAT PROTEIN
Serving: 1 Flatbread Makes: 6 Flatbreads
Prep: 10 Minutes Cook: 5 Minutes