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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Low Carb Keto Flatbread Recipe

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This recipe for Low Carb Keto Flatbread is from Nancy's Go To Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Almond Flour
1/4 cup Whey or Pea protein powder
3 tbsp Psyllium husk powder
1 tbsp Baking powder
1/2 tsp Sea salt
2 tbsp Avocado oil
1 tbsp Apple cider vinegar
3 large Egg whites
1/2 cup Boiling water
Directions:
Directions:
Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.

In a large bowl, stir together the almond flour, protein powder, psyllium, baking powder, and sea salt.

Add the oil, cider vinegar, and egg whites. Stir until uniform.

Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix.

Divide the dough into 6 balls. Place a ball between 2 pieces of lightly oiled parchment paper and roll out to about 1/8 inch (3.2 mm) thick, or 1/4 inch (6.4 mm) thick for thicker flatbread. Repeat with all the dough. Place the flatbreads onto the lined baking sheets, 2 inches (5 cm) apart.

Bake for about 15 minutes, swapping the pans on the racks halfway through, until firm.
Number Of Servings:
Number Of Servings:
6 pitas
Preparation Time:
Preparation Time:
30 minutes with baking

 

 

 

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