Keto Almond Flour Flatbreads
These keto almond flour flatbreads are a game-changer! They're soft, pliable, and perfect for wraps, pizzas, or dipping. Low-carb and gluten-free, they're a healthy and delicious alternative to traditional flatbread.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Rolling Pin
Ingredients
Dry Ingredients
- 2 cup almond flour blanched
- 1 tsp psyllium husk powder
- 1 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 2 eggs lightly beaten
- 0.25 cup olive oil
- 0.5 cup warm water
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.2 cup almond flour, 1 tsp psyllium husk powder, 1 tsp baking powder, 0.5 tsp salt
- Add the beaten eggs, olive oil, and warm water to the dry ingredients. Mix until a dough forms. It will be a bit sticky.2 eggs, 0.25 cup olive oil
- Lightly knead the dough for about a minute until it becomes smoother.
- Divide the dough into 6 equal portions. On a lightly floured surface (use almond flour), roll each portion into a thin circle, about 6-8 inches in diameter.2 cup almond flour
- Place the flatbreads on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden brown.
- Let the flatbreads cool slightly before serving. Enjoy!
Notes
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat before serving.