keto flatbread recipe


  • 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


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
  3. 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.
  4. Divide the dough into 4 equal portions.
  5. 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.
  6. Carefully peel off the top parchment paper and transfer the rolled-out dough to the prepared baking sheet.
  7. Repeat the rolling process with the remaining portions of dough.
  8. Bake the flatbreads in the preheated oven for about 12-15 minutes or until they are firm and slightly golden around the edges.
  9. 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
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