Soft Keto Flatbread
A pliable, foldable flatbread you can wrap around gyros, scoop with dips, or use as a soft taco. Made with almond flour and psyllium, about 3g net carbs each.
Bread that bends without cracking
Most keto breads bake up too stiff to fold, which rules out wraps and gyros. The trick to a pliable flatbread is psyllium husk plus hot water, which hydrates into a dough that stays soft and flexible after cooking. Almond flour gives it body without making it brittle.
Cook these in a dry or lightly oiled skillet, not the oven. A hot pan puffs them slightly and gives a few charred spots for flavor, the same way a real flatbread cooks. Press gently with a spatula so they make full contact with the pan.
Keep them wrapped in a clean towel as you cook so the steam keeps them soft and easy to fold.
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Ingredients
- 1 1/4 cups blanched almond flour (net carbs →)
- 2 tablespoons psyllium husk powder (net carbs →)
- 1 teaspoon baking powder (net carbs →)
- 1/2 teaspoon salt
- 1 teaspoon olive oil, plus more for the pan (net carbs →)
- 1 cup hot water
Instructions
- 1Whisk the almond flour, psyllium husk powder, baking powder, and salt together in a bowl.
- 2Stir in the olive oil and hot water and mix until a soft dough forms, then let it rest for 5 minutes to firm up.
- 3Divide the dough into 6 balls and roll each one between two sheets of parchment into a thin round.
- 4Heat a lightly oiled skillet over medium heat until hot.
- 5Cook each flatbread for 2 to 3 minutes per side, pressing gently, until it puffs and shows golden spots.
- 6Stack the cooked flatbreads under a clean towel to keep them soft and pliable until serving.
Nutrition (per serving)
Recipe FAQ
Why is my dough too wet to roll?
The psyllium needs a few minutes to absorb the water fully. If it is still sticky after resting, work in a tablespoon more almond flour at a time until the dough is soft but no longer tacky to the touch.
Can I store these for meal prep?
Yes. Cool them fully, then stack with parchment between each and refrigerate for up to five days. Warm them in a dry skillet for 30 seconds a side to make them soft and foldable again.
More Bread & Baking recipes
Keto Almond Flour Bread
A sturdy sandwich loaf made with blanched almond flour and psyllium husk that slices clean and holds up to fillings. Around 2g net carbs per slice.
Fathead Keto Pizza Dough
The classic melted-cheese dough that bakes into a real pizza crust you can pick up. Crisp at the edge, sturdy in the middle, and about 4g net carbs per slice.
Keto Cheddar Biscuits
Buttery drop biscuits loaded with sharp cheddar and brushed with garlic butter, styled after the ones from a certain seafood chain. About 2g net carbs each.
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