THE AMAZING 8min LOW-CARB FLATBREAD

The AMAZING 8 MIN KETO FLATBREAD (1).pngGuys I feel like I made history today.

SERIOUSLY.

If you are someone who eats low-carb then you will know what I mean when I say trying to find bread replacement options is NOT EASY.

A lot of keto bread recipes I’ve tried in the past have been huge flops(literally, I’ve seen them deflate before my eyes..LOL). BUT THIS ONE…oh this one is so different.

It’s soft, fluffy, actually tastes GOOD and works as a replacement for so many things! Burger buns, naan bread with dip, cheese bread, pizza crust, you name it!

Did I mention it only takes 2 minutes to prepare and 5-6minutes to bake?

Some Ingredients I’d like to Highlight: 

  • Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
  • Vital Wheat Gluten – If you have questions about why I include this ingredient, I wrote an entire article on what it is and why I use Vital Wheat Gluten on my keto diet! I also included where to buy it, how many carbs it contains..and how to use it in different kinds of baking.

(SCROLL DOWN TO THE BOTTOM TO SEE A VIDEO OF THE TEXTURE)

So without further ado, here is the top secret amazing recipe I have been raving about. It’s about to rock your world..

Ingredients:

  • 2 tbsp coconut flour
  • 1 tbsp almond flour
  • 2 tbsp vital wheat gluten (do not sub! This is the protein extracted from bread that gives it it’s elasticity. It has virtually no carbs and works great in low-carb baking to give items a more traditional feel!)
  • 1/4 tsp baking powder
  • pinch of baking soda
  • 1/8 tsp salt
  • 1 tsp parmesan and herb seasoning (OR any other seasonings you prefer!)
  • 2 tbsp + 1 tsp(65g) full fat sour cream
  • Olive oil: optional, for brushing

Directions:

  1. Preheat oven to 450*F.
  2. Combine all dry ingredients in a small bowl.
  3. Add the sour cream and stir until a dough forms.
  4. Roll the dough into a ball and place on a greased baking sheet.
  5. Roll the dough out to your desired thickness, it will rise just slightly. Roll it thinner if you want a crispier result.
  6. Brush the dough with olive oil and sprinkle any toppings you’d like such as shredded cheese, parmesan etc.
  7. Bake for 5min (or longer for crisper texture), you don’t need to flip the bread but you can half-way through if you’d like both sides to be browned.
  8. Enjoy!

(I enjoyed mine torn into pieces with some spinach dip!)

 

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Nutrition for the whole flat bread: 17F/7C(NET)/20P

Nutrition for half: 8.5F/3.5C(NET)/10P   (This is a perfect serving as it’s quite filling!)

 

*Disclaimer: This post contains some affiliate links

 

OTHER SIMILAR RECIPES YOU MAY LIKE:

Low-Carb Flat Bread-New (YEAST RISEN)
Low-Carb Flat Bread-New (YEAST RISEN)

 

The Greatest Low-Carb Pizza of All Time (YEAST RISEN)
The Greatest Low-Carb Pizza of All Time (YEAST RISEN)
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125 thoughts on “THE AMAZING 8min LOW-CARB FLATBREAD

  1. This is an absolute game-changer for me THANK YOU! I don’t misscarbs but I miss convenience, i work long hours and have a toddler! I know some people get sniffy about gluten but the convenience this has returned to my life is amazing. I am currently experimenting with a version with yeast instead of baking powder, and olive oil instead of sour cream, more like traditional bread- I wacked up the quantities of everything and added warm water… it’s slowly rising! Hoping to get a decent loaf. Btw the flat breads I made with your exact recipe, with a little olive oil added stored magnificently in the fridge for 3 days. Going to try freezing next! Thank you again!

  2. idk what I did wrong, but it crumbled apart once I tried to take it off the pan. I did use a pizza stone thought. felt dry before I put it in the oven, maybe I should have added some more sour cream?

  3. Your recipe sounded so great until the vital wheat gluten. I have Celiac’s. Are you sure it can’t be replaced?

  4. Your post came up when I searched for recipes with vital wheat gluten as I have had it in my freezer for ages now. Anyways, I’m not keto but dairy free due to a protein allergy and I wanted to let you know that I tried your recipe with some Tofutti Sour Cream and it was amazing!!! I had to double the sour cream to get the dough the right texture but oh man, thankyou.

  5. OMG, this is crazy delicious and one of the best things I’ve tasted in the last year of doing low carb! I used fat free yogurt and the dough was fine. Also, I made mine in the air fryer and cooked it about five minutes at 400°. Thank you so much for sharing your recipe!

  6. This saved me from eating myself into a bread coma. I genuinely felt like I was eating bread, which I really needed. The first time I made it, it was a little too coconutty for me, strictly a personal preference, so the next time I doubled the almond flour and added a touch more sour cream. Perfection. I’m making chicken gyros with my new flatbread tonight. Great work!!

  7. Can’t thank you enough for this recipe, just made and it is wonderful. Am diabetic so this is amazing for me. Thank you so much and it is so easy to make. Will be making a pizza with it also.

    1. Awe, I’m so glad I could help! Comments like these are what keep me motivated to do what I do. 😅 Thanks for making my day! 😊

      1. Have you tried Xanthan Gum, instead of the vital wheat gluten? Celiac here and that’s a no no.

  8. The cookie recipe got me here, that flatbread is why I’m staying. I just made that, took me like no time at all, and it sliced perfectly into a pita for the cheese steak I was going to have bun free… I just can’t decide between making the donuts next or the cookies ..

  9. Hi, I know this recipe is from over a year ago so I’m hoping you still see this comment.

    Does this have a coconut flavor to it or is it masked by the other ingredients? The texture looks amazing for dipping in some Baba Ghanoush I want to make next week, but I would hate to taste coconut in the background.

    Thanks in advance!

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