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. Plus, think just 2g net carbs a pop.
Grain Free & Keto Flatbread
Totally puffy ‘n ready in 20!
While you guys already have a proper soft ‘n fluffy sandwich bread (and even bagels!), this hack is just sooo easy and yummy it had to be shared.
An excellent sub for bagels, it also makes excellent egg and bacon (and peanut butter and jelly!) ‘sandwiches’, ideal as avocado toast, and plays well with pretty much any seasoning.
Not to mention the macros, which are totally on point.
The (Dairy Free & Keto!) Dough
I’m using our famous Crazy Keto Dough (for everything!) here. It’s easy-peasy to whip up, dairy free, and you can leave the dough in the fridge for 3-4 days (i.e. you can whip up individual batches of several things!).
You can get three keto hot pockets out of a batch of dough. And also keep in mind that you don’t need to make it all into these pockets, as you can make actual keto tortillas, hot pockets, garlic breadsticks, (puffed up!) tortilla chips… and even some cinnamon roll knots! i.e. you’ve got options.
The Flours
I like a mixture of super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.
No substituting flours here (unless you have an almond allergy, then you can use sunflower seed flour!) and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The Method
Feel free to play around with the thickness, but around 1/8″ (3 mm) is ideal to get a nice and puffy texture.
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.
I also 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!
Now, the real trick to get your keto flatbread nice and puffy, is to cook it in a very hot skillet (or pan) with a touch of oil. And just 1/4″ will do, fret not!
I personally like to use avocado oil because of its neutral taste, but ghee or even coconut oil (just beware of the taste) will work great too.
And feel free to add seasoning! Think ‘garlic bread’, a light sprinkle of Trader Joe’s famous Everything But The Bagel, or even go sweet with cinnamon ‘sugar’!
(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.
Ingredients
- 1 batch Crazy Keto Dough
- avocado oil or cooking oil of choice
Suggested seasonings
- Trader Joe's Everything But The Bagel
- cinnamon 'sugar'
- butter, garlic and parsley for 'garlic bread'
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!
Recipe 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.
Looks like a nice sub for sopapilla in the picture. Nice. I think I have all the ingredients also.
Has anyone actually made these? I weighed all of the ingredients. I kneaded the dough lightly, wrapped it in plastic wrap and refrigerated for three hours. Proceeded to roll out 1/2 of the dough, heated the 1/4” of avocado oil on med high heat, and had fried cardboard as a result! I thought maybe it was because the dough was cold… This morning I let the dough come to room temperature, tried the tortilla method on a sizzling hot cast-iron pan and once again had a piece of cardboard as a result. What is my problem?
Can this be made ahead of time to use the next day?
Is there a substitute for coconut flour? I would love to make these, but I don’t have any coconut flour. Thanks!!
This is the third recipe I have tried to convert over to US measure and it jumps back to the top of the page. Is there anyway you can post this both ways? You have some great recipes but I can never get them without having issues. Thank you
Thanks for all the great recipes! Can these be made ahead of time?
I’m not sure what I am doing wrong but I cannot get it to puff like the pictures. Any tips? Thanks!
If its anything like beignets, i know the oil must be hot enough to puff.
ok, so this makes 8 crackers at 2 carbs each?
Thanks,
Patti
Yes! A bit larger than a cracker though Patti 😉 xo!