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?

(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!)

 

 

 

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69 thoughts on “THE AMAZING 8min LOW-CARB FLATBREAD

      1. I just made it and it was surprisingly very good! Not as pretty as yours though. 😁 Can you make this ahead and rehear in toaster maybe?

      2. Awe awesome! & haha, as long as it tastes good, right? :p.

        You could definitely try making them ahead! I actually wondered that myself.

        My plan was to freeze them and then just re-heat them in the oven but if you can get it to hold up then I’m sure a toaster would work!
        (Wishing I had a toaster oven right now..haha).

  1. Do you ever increase the recipe to make more of this bread? If so do you just keep doubling everything up? Thanks for the recipe.Looks delicious!

    1. I haven’t yet as I am the only family member who eats keto, haha. But yes I would just double it! It would make a great base for a large pizza!

    1. Bulk stores carry it, Bob’s red mill also has their own which is sold in some grocery store health sections otherwise I just order mine on amazon!

  2. I have garbanzo flour. Can I substitute garbanzo flour for the coconut & almond? Really don’t want to buy them to use a couple tablespoons

    1. Hmm I can’t guarantee anything but if you have the vital wheat gluten it may work! I always say, experiment whenever if you can! You could make a disaster.. OR you could end up with something amazing! :p

    1. It’s not a large flat-bread, about the size of a single serve pizza. It’s very filling though so I sometimes cut it in half and just make 2 mini rounds.

    1. The nutrition is in the lower part of the post 🙂 The flatbread is about the size of an individual pizza.

    1. Yes! If you are have a gluten allergy then definitely avoid this recipe or try as another commenter did and use 1/2 tsp-1tsp xanthan gum in place of the vital wheat gluten(you may or may not need a little additional coconut flour).

  3. I used 1/2 tsp Xanthum gum instead of vital wheat gluten and it worked well to make a great
    flatbread. I used slightly rounded tbsp of sour cream and cut that in with a knife, much like when making pastry. It’s a little crumbly, but when you form balls on parchment and then roll it out with another piece of parchment on top, it works well. Sounds like a chore, but still a 5 min prep. I cooked it a little longer, but I doubled the recipe to make one big flatbread. Delicious for pizza crust or cut up for dipping 🙂

    1. That’s amazing! Thank you so much for sharing. I will have to try out your version as well!

  4. I can’t have any wheat. I know you said there’s no replacement for this ingredient, but if you HAD to, what could you sub it with?

    1. If I HAD to lol, I would say try subbing 1 tsp xanthan gum for the vital wheat gluten but you may need to add more flour (coconut I would try first) to make up for the lower overall volume. Let me know if you try it out!

      1. I added up the carbs as listed on my bags of almond flour, coconut flour, and wheat gluten, and came up with 13 grams of carbs for one flatbread. How do you come up with 7? Are you subtracting the fiber? I’m new to Keto, but I read somewhere you could do that. I really enjoyed the flatbread, and I’m hoping I can add it to my diet.

      2. Oh yes! Definitely subtracting fibre. It should be okay added to your diet! Hope that helps 🙂 enjoy!

  5. The whole point of keto is to be anti inflammitory. Vital wheat Gluten is not that at all. KETO is gluten free by nature. I wish people would do some research before labelingvsometjong keto .

    1. Technically to be in ketosis, you have to eat roughly 50g NET carbs a day or less. You don’t necessarily have to be gluten-free to achieve that and if people do not have an intolerance to gluten then they can definitely include it in small amounts! I do understand where you are coming from though as the anti-inflammatory properties of keto are great! It’s definitely personal choice whether or not you choose to consume gluten. Most of my recipes are gluten-free but vital wheat gluten is hard to beat in certain bread-like keto recipes!

    2. The body goes into ketosis when a person consumes a low amount of carbs. 7 grams of carbs will not hurt if you do not go over your daily allowance of carbs which i keep mine at 25 grams per day or less. The keto diet allows for carbs if you read about it you will find this to be true.

  6. Putting the wheat gluten just kept it from being gluten free, which is a big reason I eat Keto. Any substitution suggestions to keep it gluten free?

    1. I realize a lot of people prefer to be gluten-free! I usually remain gluten-free most of the time myself but do enjoy it occasionally 🙂 The only thing that MIGHT be similar would be using a teaspoon of xanthan gum in place of the vital wheat gluten. You may need to add a bit more coconut flour to get a similar texture but I’d say it’s worth a shot!

  7. Ugh!! First, thanks for taking the time to test and share something you like and works for you! If this doesn’t fit your eating habits, then move on! Stop insulting the woman or expecting her to rewrite a recipe for you. There are tons out there, keep looking! By the way, great recipe!

  8. Hi there This sounds amazing I am gluten sensitive tho so I would be using the xanthan gum instead Would you happen to know the difference in carbs without the gluten product? Or at least what is the carb count of the gluten product? Thanks for sharing!

    1. Hi Karen! The NET carb count should not change much from what is written in the nutrition information! 🙂 It may be 1-2 carbs less if anything! As for the xanthan gum version, I have since tried it myself and had success! You may have to play around with the amount but I usually use 1/2-1 tsp!

    1. It’s amazing in low-carb pizza dough, muffins, pastries, any sort of breads, it can even be used to make a great low-carb vegan meat alternative believe it or not!

  9. I’m dying to try this but I don’t have an oven 🙁 do you think it’ll work if I cook it on the stove similar to how some flatbreads are made?

    1. That’s a really cool idea! I actually considered it when I made the initial recipe! I think it may work. Definitely give it a go and let me know, because that would be great to have an alternative cooking method.

  10. You inspired me to try this on the stove-top! I also have a panini maker… That might work too. I never thought about doing it that way, thanks for the inspiration! BTW, I’m going to do a much larger batch of dough, so I can make about a dozen crumpet-sized portions.

  11. Hi I have already tried this bread and it really taste like bread. I can’t really stand the excessive egg taste.
    Have u ever tried to make this bread in a cast iron pan?

    1. That’s awesome! I’m glad you liked it. I haven’t yet but I’ve considered it! Definitely worth a try! Let me know if you give it a go.

    1. Ketosis does not require one to be gluten-free, you just need to keep your carbs low enough to stay in a ketogenic state. Therefore, anyone who doesn’t have a gluten allergy can most-definitely use vital wheat gluten on a keto diet since it contains only minimal carbohydrates and is mainly protein.

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