This soft and chewy Keto flatbread is a fabulous low carb alternative for pita, bread, pizza base, and more.
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We have been nomming on this deliciousness for over a year now.
I know, I know, how dare I keep this from y’all right?
I mean this recipe is so simple. Just a few ingredients and about 30 minutes and you can be in sandwich or pizza heaven here!
If you want to know how good they really are just take it from my non-keto hubby. He walked in after work while I was making these and asked what smells so good. Then I made him a quick ham and cheese wrap with one and he quickly claimed the remaining flatbreads as his own!
No joke, I had to make more for me!
This recipe is based on the typical fathead dough with a little twist.
Psyllium husk powder.
What does psyllium husk powder do you ask?
Well, psyllium husk powder is a type of flour made from pulverized psyllium husk shells. It is nearly all soluble fiber, so it is often used in Keto baking because it has very few net carbohydrates. And it also acts like gluten to make chewier bread.
Once I discovered this magical ingredient I knew it would be perfect to give these flatbreads that perfect chew and help make them nice and pliable.
They are perfect for so many things from sandwiches, to pizza, and even cut into triangles to use for dips.
INGREDIENTS NEEDED TO MAKE KETO FLATBREADS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
HOW TO MAKE KETO FLATBREADS
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or a Silpat liner.
Whisk together the almond flour, psyllium husk powder, garlic powder, onion powder, and salt in a medium bowl and set aside.
Melt the mozzarella and cream cheese together in a double boiler or microwave. If using the microwave, start out with 1 minute and then stir the cheese with a fork; continue heating it in 15-second intervals until it’s melted.
Add the almond flour mixture. You can do this with a rubber spatula or do it with your hands; to help prevent the dough from sticking, generously spray your spatula, or hands, with avocado or olive oil before mixing the ingredients together until they form a dough.
Let the dough rest at room temperature for 10 to 15 minutes.
Divide the dough into 4 equal pieces; oil your hands and work surface well and press each out on the prepared baking sheets into a circle about 5 to 6-inches in diameter.
Bake until golden, about 10 to 15 minutes.
Cool slightly before serving, but serve warm (or reheat) to keep the flatbread pliable.
FAQS ABOUT KETO FLATBREADS
Can I make this keto flatbread nut-free? I have not tried it myself but if you want to try using coconut flour you would need 1/4 the amount of almond flour. So that would be about 2 tablespoons.
Can I use different seasonings in this keto flatbread?
Oh yes! Everything from Italian seasoning
to everything bagel seasoning, or even keto cinnamon and sugar
for a sweet twist.
How do I store keto flatbread? Leftover keto flatbread should be stored in the refrigerator at all times. Keep them covered or in an airtight container. The flatbreads will keep for up to 5 days.
To freeze the keto flatbread place individual flatbreads in ziplock bags and store them in the freezer for up to 2 months.
Last thoughts about Keto Flatbreads (Sandwich Wraps)
These flatbreads really are a game changer for a low carb lifestyle. I love my keto bread
, and I mean LOVVVVVE my keto bread. But, for the times when I don’t feel like putting in the work to make that glorious loaf, this recipe is perfect. In 30 minutes you have 4 wraps for the week.
Plus it is easy to double or even triple this recipe if you are like me and have people grabbing your keto goodies!
They are also great for a build your own pizza night for the family.
I have been meaning to make pita chips with them too so I can adapt my Naancho
recipe to low carb.
I need to get on that ASAP!
MORE KETO AND LOW CARB BREAD RECIPES
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