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Keto flatbreads with various sweet and savory toppings
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(2g net carb!) Totally Puffy Keto Flatbread

Meet the savior of all your bread cravings! Whip up this keto flatbread in just 20 minutes, right on your stove-top, for unbelievably puffy (and bread-like!) results.
Course Bread
Cuisine American, European, Gluten Free, Keto
Keyword grain free flatbread, keto flatbread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 150kcal

Ingredients

Suggested seasonings

Metric - US Cups

Instructions

  • Whip up a batch of our Crazy Keto Dough, using only enough water to make it come together (you want a stiff dough here). Allow to rest for 5 minutes.
  • Heat up a skillet (preferably) or pan over medium heat, while you roll out the dough until around 1/8″ (3 mm) in thickness. I like to cut them into rectangles (roughly 4×3″), but you can definitely use your tortilla press too (I have this exact one) and get rounds- think naan style!
  • Note: parchment paper makes for an easy roll, but (like everyone!) I’ve been trying to reduce single use items in my kitchen and so using silpat baking mats (or see amazon’s brand at 1/8th the price..!)* works too fyi.
  • Heat up roughly 1/4" of oil in your skillet, add the flatbread dough, cook until golden, flip and repeat. You want your oil to be hot enough that your flatbread puffs (and even blisters slightly), but be careful that its not actually burning. Enjoy right away with toppings of choice!

Notes

The Substitutes

I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:
  • Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often. 
  • Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable (as I found out in the naan recipe!). In fact, when yeast is involved, oat fiber had the best texture out of the lot, arguably as it is a grain. Oh, and the neat thing about oat fiber is that it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
  • Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough won't be a as malleable, but results will still be solid.

Nutrition

Serving: 13x4" slice | Calories: 150kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 51mg | Potassium: 58mg | Fiber: 2g | Vitamin A: 30IU | Calcium: 50mg | Iron: 0.7mg