Keto 3 Ingredient Flatbreads Recipe
Soft, pliable easy to make keto flatbreads that taste like the real thing!
Servings: 0 flatbreads
Calories: 136kcal
Ingredients
- 1 cup + 1 tbsp full fat sour cream 255g
- 2 cups Mouthwatering Motivation Keto Bread & Pastry Flour 220g
- 2 tsp baking powder
- 1/2 tsp salt
- olive oil for frying optional
Instructions
- Add the sour cream to a large bowl.
- Add the Keto Bread and Pastry Flour and then sprinkle in the baking powder and salt as well.
- Use a spoon to mix everything until it gets tough to stir.
- Use your hands to knead the dough in the bowl until you can form a relatively smooth ball that's no longer super sticky (this should take ~3-4 minutes).
- Cover the ball of dough with a lightly damp paper towel or cloth and set aside to rest for 20min.
- Towards the end of this time, heat a non-stick frying pan over low - medium heat with a little olive oil (if using).
- After your dough has rested, place it on a large greased piece of parchment paper or a clean, greased surface and use a sharp knife or pizza cutter to cut it into 6-8 pieces.
- Roll a piece of dough into a ball and then flatten it slightly with your hand.
- Place another piece of greased parchment paper on top of the dough and use a rolling pin to roll it out into a rough circle, pretty much as thin as you can get it.
- Place this piece of dough in the hot pan and let it cook for ~40s-1min then flip and repeat for the other side. Make sure your pan isn't too hot so the dough has time to fully cook through on each side (it should have some brown spots before flipping).
- Set the finished flatbread on a plate and repeat this process for the rest of the dough.
- Serve warm with your favourite fillings, dip in hummus or use as "crust" and top with whatever you'd like and place in the oven on a tray at 375*F until the toppings are melted. Enjoy our Keto 3 Ingredient Flatbreads!
Video
Notes
Mouthwatering Motivation Keto Bread & Pastry Flour - This is a keto-friendly flour I developed that acts and has a taste super similar to white flour. It can be used to make all kinds of keto breads, pastries, crusts, etc. If you've only ever used almond flour and/or coconut flour.. Then I promise it will blow your mind!
Tips For Making 3 Ingredient Keto Flatbreads
- You can also use full-fat greek yogurt to make these if you don't have sour cream.
- When frying these, make sure you cook them on a low enough temperature that they are taking about 40s - 1 min to brown per side or you'll risk the inside being under-cooked/the outside getting brown too quickly.
- You can also re-heat these by placing them in the microwave for 10-20s between to sheets of very lightly damp paper towel to bring back the softness!
- Make 8 instead of 6 of these for 5 NET carbs per flatbread instead of 7. They are very filling either way!
How To Store 3 Ingredient Keto Flatbreads
- These are great served warm with fillings or used as a crust for whichever toppings you'd like but they also store really well. Keep them in a ziplock at room temperature for up to 3 days.
- OR freeze in a ziplock between pieces of parchment or wax paper and thaw as needed. *(If storing them at room temperature, place them in a ziplock when still just a touch warm to preserve softness).
- You can also store the dough for these after you knead it. Simply wrap it in plastic wrap and place in a ziplock bag in the freezer until you need it. Then thaw to room temperature and work with it as usual.
Nutrition
Serving: 1flatbread (1/8th of recipe) | Calories: 136kcal | Carbohydrates: 5g | Protein: 11.6g | Fat: 4.6g | Fiber: 6.1g