Keto Flatbread takes your low-carb routine to the next level, replacing old, tired, low-carb bread with warm, tasty, delicious fathead dough! Easy Keto Flatbread While thin and tender enough to function as a wrap, sandwich base, or pizza crust, this flatbread is also sturdy enough to hold up under the pressure of a dip. While regular bread is all carb-loaded and full of all the wrong stuff, this keto flatbread is nice and clean and low in net carbs — and absolutely nothing but grain-free. You can easily make it at home with almond or coconut flour, eggs, cheese, and your favourite seasonings. It has a nice, firm texture — not too fall-apart soft — and a chewy, savoury bite every time.
You’ll appreciate how fast and adaptable it is. Whether you’re looking to lose weight, control your blood sugar, or simply lead a healthier lifestyle, this flatbread is just right. It keeps well, reheats well and gives us some meal prep flexibility. After trying it, you’ll want to slide it into regular rotation. Let’s get into how to make this delicious keto essential!
Keto Flatbread Recipe
Let’s talk about this tasty keto flatbread recipe, we’re going to discuss the ingredients, the tools, how many calories, and everything else you need to know. This low-carb bread substitute is fast and easy to make and tastes great to boot. It’s something you can eat any time of day—a breakfast, lunch or dinner-type meal. We’re going to lead you through it, step-by-step, so you can make the perfect flatbread at home, with win less work and more flavor.
Keto Flatbread
Ingredients
Equipment
Method
- Mix the Dry Ingredients: In mixing bowl, mix together almond flour, psyllium husk, baking powder, and salt. Stir to distribute evenly.
- Add the Wet Ingredients: Add the egg, olive oil and warm water to the dry ingredients. Mix until you have a soft dough. Let sit 5 minutes to thicken.
- Divide and Roll: Divide dough into 2-4 balls. Working with one piece of dough at a time, press into small disks, and roll out between 2 sheets of parchment paper into to 1/4-inch-thick rounds.
- Cook the Flatbread: Preheat a non-stick pan over medium heat on the stove. Cook flatbread 2–3 min on each side or until golden brown marks.
- Serve and Store: Let the tarts cool a bit before serving. Leftovers can be stored in an airtight container or frozen for later.
Notes
- 15 Roll out (use parchment if sticky).
- For more flavor, add herbs or cheese.
- Don’t forgo the resting time; it will help the dough settle and firm up.
- Press down so it is flat for even cooking.
Keto Flatbread Nutrition
| Nutrient | Amount |
| Calories | 180 kcal |
| Fat | 17g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Net Carbs | 3g |
| Protein | 2g |
Frequently Asked Questions
Ques: Can I make keto flatbread without eggs?
Ans: Yes, you can use flaxseed or chia seed gel as an egg substitute.
Ques: Is almond flour better than coconut flour for flatbread?
Ans: Almond flour gives a softer texture, while coconut flour makes it slightly denser—both work well.
Ques: Can I freeze keto flatbread?
Ans: Yes, freeze them between parchment sheets and reheat as needed.
Ques: Does keto flatbread taste like regular bread?
Ans: It has a similar texture but a slightly nuttier, savory flavor.
Ques: How long does keto flatbread last in the fridge?
Ans: It stays fresh for up to 5 days in an airtight container.
Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!
As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.