Keto Flatbread is a soft, flexible and naturally gluten-free alternative to traditional flatbread. This easy flatbread made with almond flour and psyllium husk is perfect for wraps, sandwiches, dips, or serving alongside your favorite low-carb soup.
directions
In a large bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
Add eggs, sour cream, olive oil and water. Mix until a smooth dough is formed.
Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid.
Divide the dough into 6 equal parts, and shape each part into a smooth ball.
Roll out each ball between two pieces of parchment paper into a circle about 1/8 inch (3 mm) thick.
Heat a non-stick frying pan over medium heat.
Carefully remove the top of the parchment paper, then gently transfer the flatbread to the pan.
Cook for 2-3 minutes per side, or until slightly golden and cooked through.
Transfer the cooked flatbread to a clean kitchen towel and cover while you cook the remaining flatbread. This helps keep it soft and flexible.
Serve as desired.
advice:
If the dough feels sticky, let it rest for a few more minutes before rolling it out.
Keep cooked keto bread covered with a towel to maintain moisture and elasticity.
Keto flatbread is best served warm.
storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a frying pan or microwave.
Freeze for up to 2 months in a zip-top freezer bag. Thaw and reheat before serving.
Flavor differences
Add Italian herbs for a savory twist, or leave it out for a more neutral flatbread that pairs well with the sweet and savory toppings.
Why You’ll Love This Keto Flatbread
This keto flatbread is:
- Soft, flexible and easy to fold
- Naturally gluten free
- Low in carbohydrates
- Made without wheat flour
- Cook it quickly in a frying pan
- Perfect for wraps and sandwiches
- Delicious with soups and sauces
- Easy to store and freeze
Unlike many low-carb breads, these flatbreads remain soft enough to wrap around your favorite fillings without cracking or falling apart. Italian herbs add a delicate, subtle flavor, while almond flour and sour cream create a soft, satisfying texture.
What makes this flatbread keto?
Traditional flatbreads are usually made with wheat flour, which is high in carbohydrates and not suitable for most ketogenic diets.
This recipe keeps the carb content low by using keto-friendly ingredients:
- Blanched almond flour It replaces wheat flour and gives the flatbread a soft, slightly nutty texture.
- Psyllium remember It binds the ingredients together and helps make the bread elastic rather than crumbly.
- egg Providing structure and helping the flatbreads stick together.
- sour cream Adds moisture and creates a softer, smoother feel.
- olive oil Adds richness and helps prevent flatbreads from drying out.
The result is a soft, versatile keto bread that can be used in as many ways as traditional bread, while remaining low in carbs.
