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..


  • 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


  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!)


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

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


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  1. Fran

    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!

    • sammysamgurl

      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!

    • sammysamgurl

      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. Debra Crossman

    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

    • sammysamgurl

      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

    • sammysamgurl

      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.

    • sammysamgurl

      The nutrition is in the lower part of the post ๐Ÿ™‚ The flatbread is about the size of an individual pizza.

    • sammysamgurl

      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. RuthK

    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 ๐Ÿ™‚

  4. Joy

    I canโ€™t have any wheat. I know you said thereโ€™s no replacement for this ingredient, but if you HAD to, what could you sub it with?

    • sammysamgurl

      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!

  5. Ricki Colliflower

    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 .

    • sammysamgurl

      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!

  6. Deb Madden

    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?

    • sammysamgurl

      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 ๐Ÿ™‚ 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. Sherri

    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!

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