Easy Keto Coconut Flour Flatbread Recipe

If you’re searching for a simple and delicious bread substitute to complement your keto lifestyle, look no further than this Keto Coconut Flour Flatbread recipe. With just a handful of ingredients, this flatbread is quick to prepare and endlessly versatile.

Why Coconut Flour?

Coconut flour is a fantastic low-carb alternative to traditional flours. It’s high in fiber and absorbs liquid well, making it ideal for recipes like flatbread. Paired with eggs and almond milk, it creates a soft and pliable bread that’s perfect for wraps or dipping.

How to Use This Flatbread

The beauty of this recipe lies in its versatility. Use these flatbread as a base for tacos, a substitute for sandwich bread, or a side to soups and salads. The mild flavor pairs well with both savory and sweet toppings, so you can get creative.

Customization Ideas

  • Add a pinch of garlic powder or herbs for a savory twist.
  • Sprinkle cinnamon and a touch of stevia for a sweet variation.

Pro Tips

  • Use a non-stick skillet for easy flipping and evenly cooked flatbread.
  • Adjust the consistency of the batter with almond milk for a thinner or thicker flatbread.
  • Allow the flatbread to cool slightly before serving to maintain their structure.

A Quick and Healthy Bread Substitute

This recipe is perfect for busy weeknights or meal prepping. Whip up a batch in under 15 minutes and enjoy the satisfaction of homemade keto-friendly bread that’s as delicious as it is nutritious. Try it today and elevate your low-carb meals!

Recipe Summary

Soft, pliable, and incredibly versatile, this Keto Coconut Flour Flatbread is a must-try for anyone following a low-carb lifestyle. Perfect for wraps, dipping, or as a side to your favorite dishes, this recipe is quick, easy, and satisfying.

Keto Coconut Flour Flatbread Recipe 2 Keto Coconut Flour Flatbread Recipe 2Cooking Time

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

Servings

  • Serves: 4 flatbread

Nutritional Information (per serving)

  • Calories: 90 kcal
  • Fat: 7g
  • Protein: 3g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Net Carbs: 2g

Ingredients

  • 1/4 cup coconut flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 2 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 tbsp melted coconut oil (plus extra for cooking)

Instructions

  1. Mix Dry Ingredients: In a bowl, whisk together the coconut flour, baking powder, and salt.
  2. Combine Wet Ingredients: In another bowl, whisk the eggs, almond milk, and melted coconut oil until smooth.
  3. Make Batter: Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. The batter should be slightly thick but spreadable.
  4. Cook Flatbread: Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour 1/4 of the batter into the skillet and spread it into a circle with the back of a spoon.
  5. Flip and Finish: Cook for 2-3 minutes until bubbles form and the edges lift easily. Flip and cook for another 1-2 minutes until golden. Repeat with the remaining batter.
  6. Serve: Let the flatbread cool slightly before serving. Use them as wraps or enjoy with your favorite toppings.

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet
  • Spatula

Notes

  • Store leftover flatbread in an airtight container in the fridge for up to 3 days. Reheat on a skillet for best results.
  • Adjust the thickness of the batter with a small amount of almond milk if necessary.