- June 9, 2020
- Appetizers
Keto Flatbread Recipe
This Keto Flatbread Recipe is soft, flexible, and perfect for wraps, dipping, or turning into low-carb flatbread pizzas. Made with coconut flour, psyllium husk, and vital wheat gluten, it delivers a sturdy, bread-like texture while staying keto-friendly.
If you miss bread on a keto or low-carb lifestyle, this flatbread recipe is a game changer. It cooks quickly on the stovetop, uses pantry-friendly ingredients, and creates a versatile base you can serve savory, buttery, or bake into keto flatbread pizzas.
What Makes This Flatbread Keto-Friendly?
Traditional flatbread relies on wheat flour, which is high in carbohydrates. This keto version replaces it with coconut flour and psyllium husk powder, which provide structure and fiber without spiking carbs.
Vital wheat gluten adds elasticity and chew, helping the dough behave more like classic flatbread while keeping net carbs low per serving.
Why You’ll Love This Keto Flatbread Recipe
- Soft, flexible texture that doesn’t crumble
- Easy stovetop cooking with no oven required
- Perfect for wraps, dipping, or flatbread pizzas
- Freezer-friendly and great for meal prep
- Made with simple, repeatable keto ingredients
This transformed this recipe from a basic naan style bread to a versatile keto flatbread recipe that I have had so much fun experimenting with and using in all of these recipes:.
- California BBQ Chicken Flatbread
- Pesto Prosciutto & Apricot Flatbread
- Pairing with this Spatchcock Chicken Shawarma Recipe
- Bun replacement for these Keto Greek Burgers
- My Keto Armenian Pizzas (aka Lahmajun)
I hope this easy to make recipe becomes a staple in your keto diet. You can easily make several batches and freeze and create so many bread-like recipes with this as the perfect substitute! Get all the details below for tips on ingredients, techniques on making the dough and more! Don’t forget to check out the helpful video too!
Ingredients You’ll Need
This recipe uses a short list of functional, keto-approved ingredients.
- Coconut flour
- Psyllium husk powder
- Vital wheat gluten
- Baking powder
- Egg
- Hot water
- Sea salt
- Garlic powder
- Cumin
- Aleppo pepper (optional)
- Avocado oil (for pan frying)
- Fresh garlic and melted butter (for serving)
Each ingredient plays a specific role in texture, flexibility, and flavor!
How to Make Keto Flatbread
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, vital wheat gluten, baking powder, salt, and spices.
2. Add the Egg
Create a well in the center of the dry ingredients and add the beaten egg. Fold it in using a rubber spatula, gently kneading if needed.
3. Add Hot Water
Start with ½ cup hot water and fold it into the dough. Add additional water one tablespoon at a time until a soft dough forms that is moist but not sticky.
4. Rest the Dough
Knead just until combined, then cover with a towel and let rest for about 10 minutes. This allows the coconut flour and psyllium husk to fully hydrate.
5. Roll the Flatbreads
Divide the dough into 4 pieces and roll into balls. Place each ball between two sheets of parchment paper and roll out to about ¼ inch thick.
6. Cook on the Stovetop
Heat a frying pan over medium heat with about 1 teaspoon of avocado oil. Cook each flatbread for 1½–2 minutes per side until lightly browned.
7. Keep Warm or Store
Transfer cooked flatbreads to a plate and cover with a towel to keep warm. For freezing, layer parchment between each flatbread and store in a freezer-safe bag.
Tips for the Best Keto Flatbread
- Avoid high heat to prevent burning before cooking through
- Letting the dough rest is essential for proper texture
- Use hot water to activate the psyllium husk correctly
- Roll evenly to ensure consistent cooking
How to Use Keto Flatbread
This flatbread is incredibly versatile:
- Top and bake for keto friendly flatbread pizzas
- Serve warm with garlic butter like these garlic pita breads
- Use as a wrap for sandwiches or gyros
- Cut into wedges and bake into pita-style chips
- Serve with dips like smoked baba ganoush or this Greek style tirokefteri.
Make it a Taco– I pan cooked then baked these into a taco shell for this crab salad taco recipe I made several months ago. It was the perfect keto “vehicle” for this yummy filling
Make it a Pizza – I’ve already shared a few of my flatbread recipes above but get creative and make your favorite pizza flavors come to like, or a cheesy garlic bread too!
PB&J– Sometimes ya gotta have it! Take some sugar free or no sugar added peanut butter, this smoked strawberry sauce recipe and roll it up and take a bite!
Pita Chips – Need a dipper for your dip!? THIS IS IT! Get all the details on how I make the best pita chips coming soon!
Storage and Freezing Instructions
- Reheat in a skillet or dry pan for best texture
- Store cooked flatbreads in the refrigerator for up to 4 days
- Freeze with parchment between each flatbread for up to 2 months
More Recipes To Try
Keto Flatbread Recipe
Ingredients
- 1/2 cup Coconut Flour
- 2 Tbsp. Psyllium Husk Powder
- 2 Tbsp. Vital Wheat Gluten
- 1 tsp. Baking Powder
- 1 Egg beaten
- 1/2-3/4 cup Hot Water
- 1 tsp Sea Salt
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Aleppo Pepper optional
- Avocado Oil for pan frying
- Fresh Garlic and Melted Butter for serving
Instructions
- In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, vital wheat gluten, baking powder, salt and spices.
- Make a hole or a well in the center of the dry ingredients and add in the beaten egg. Fold it into the mixture with a rubber spatula, gently knead if desired.
- Start with 1/2 hot water and fold it in. The dough should moisten and begin to form a ball. Add the remaining water 1 tbsp at a time if needed to help the dough ball form, but not become overly sticky.
- Knead the dough just until it comes together then cover the dough with a towel and let rest about 10 minutes. This helps the psyllium husk and coconut flour to fully absorb the water.
- Divide the dough into 4 large pieces and roll into balls. Place one ball between two sheets of parchment paper and roll out to about 1/4 inch thick.
- In a frying pan over medium heat, add about a teaspoon of avocado oil to the pan and swirl it around. Cook each side of the flatbread for about 1.5-2 minutes and flip. It should brown slightly.
- Remove cooked flatbreads and place on a plate with a towel over them to keep them warm if desired. If freezing, place a small piece of parchment between each one and then in a freezer safe bag before storing. See the blog post above for notes on making pita chips and below for baking directions for flatbread pizzas.
Video
Notes
Notes
- Dough should be soft but not sticky
- Resting the dough is key for proper hydration
- Flatbreads freeze well for future use
This is a great recipe! The flavor is very good! I also love how easy they rolled out between parchment paper. Thank you for a wonderful flatbread recipe! It’s a definite keeper.
Thanks so much for sharing your feedback, Sue! Have a great weekend.
Very nice and very easy. I used the food processor and came together well. As I try to keep to low carb but have no problems with glutein, I keep looking for recipes that are not glutein free. It adds so much of the bread texture back to the final product. I will definitely make this again. Served with vindaloo curry tonight but looking forward to using it in so many other ways like you suggested above. Next attempt will be crackers to go with hummus.
Thanks for a great versatile recipe.