keto flatbread recipe
Ingredients:
- 1 cup almond flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup hot water
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
- Add the hot water and olive oil to the dry ingredients. Mix until a dough forms. Let the dough sit for a few minutes to allow the psyllium husk to absorb the moisture and help the dough bind together.
- Divide the dough into 4 equal portions.
- Place one portion of the dough between two sheets of parchment paper. Use a rolling pin to roll out the dough into a thin, flat circle. The parchment paper prevents sticking.
- Carefully peel off the top parchment paper and transfer the rolled-out dough to the prepared baking sheet.
- Repeat the rolling process with the remaining portions of dough.
- Bake the flatbreads in the preheated oven for about 12-15 minutes or until they are firm and slightly golden around the edges.
- Once baked, remove the flatbreads from the oven and let them cool slightly before using.
Nutritional Information (Approximate, per flatbread):
- Calories: ~150 kcal
- Total Carbohydrates: ~8g
- Dietary Fiber: ~6g
- Net Carbs: ~2g
- Protein: ~4g
- Fat: ~13g