Fight your carb-laden naan cravings with this buttery and soft gluten-free keto flatbread!
Foldable Keto Flatbread
This is not a drill! It’s actually a *drool* because that’s what you’ll be doing while these buttery flatbreads are frying…
Aside from being super delicious with a buttery, salty coat, these disks of keto flatbread heaven are a breeze to fry up—meaning no waiting for the dough to chill or your oven to heat up. Dangerous? Absolutely! But also very helpful when those bread cravings hit!
Fast Dough and even faster flatbread!
The whole idea behind this keto flatbread dough recipe is to have an easy way to insert low-carb flatbread into my mouth as quickly as humanly possible without having to go through an extensive cooling, rising, and/or baking process.
It’s a lot like my gluten-free Focaccia, only faster/easier because this hunger waits for no oven (to preheat)! I find that having something quick and easy is best for me when I’m trying to keep to my gluten-free keto lifestyle.
Tips for the best Keto Flatbread
BONUS- You can check out the rad video I made (haha) to see what the rollin’ and fryin’ process looks like. Find it in the recipe card!
Shaping the dough is important but the imperfections make it delicious. As you can see, it has those fun char marks which make this flatbread feel more authentic. The dimples in the dough will give you the best, authentic marks on your low-carb flatbread. Smooth the dough as best you can, then dimple it a bit so the raised dough browns!
This dough is soft and flexy due to xanthan gum! Both the xanthan gum and coconut flour contribute to holding this bread together. Because coconut flour burns easily, don’t overcook these keto flatbreads! It makes them sad and stiff.
And don’t forget to check out the video found within the recipe card! It helps to see how I work the dough and the frying process.
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Buttery Low Carb Flatbread
The best thing since sliced bread. Mostly because it's gluten free, fried, and slathered in butter...
Ingredients
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Falk Salt
- 1 Whole Egg + 1 Egg White
- 1 tbsp Water
- 1 tbsp Oil for frying
- 1 tbsp melted Butter-for slathering
Instructions
- Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.
- To the flour, add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.
- Add the tablespoon of water and begin to work the dough to allow the flour and xanthan gum to absorb the moisture.
- Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!
- Heat a large skillet over medium heat and add oil.
- Fry each flatbread for about 1 min on each side.
- Brush with butter (while hot) and garnish with salt and chopped parsley.
Notes
NET Carbs = 4g
*If you want a smaller portion, just cut the dough into 5 balls instead of 4!
Nutrition Information
Amount Per Serving Calories 232Total Fat 19gCarbohydrates 9gNet Carbohydrates 4gFiber 5gProtein 9g
These come out nothing like the picture at all and I followed the recipe down to the micro gram. So sick of seeing these keto friendly meals with really nice pictures when the end result looks nothing like advertised. These literally tasted like semi burnt nuts. Shocking
Hey Dan, sorry they didn’t turn out for you! I wonder if your skillet was too hot? Or maybe they were a little too big/thick? There’s a video that is helpful but sometimes it gets blocked by certain web browsers. If you want help or troubleshooting tips, PLEASE send me a message on Insta or FB and I’d be happy to help!!! Hate to hear when things don’t turn out. Appreciate the review!
Really want to try these but can’t find FALK salt can I use regular sea salt.
Yes! Use any sort of finishing salt you want! The Falk salt is a brand of large crystal salt used for finishing off dishes.
I AM UNABLE TO FIND THE VIDEO YOU SPEAK OF. NOT SURE WHY IT IS NOT SHOWING UP ON HERE FOR ME. I LIKE VISUALS SUCH AS THIS, THEY REALLY HELP. CAN YOU SHOW ME THE WAY? LOL THX!
It may depend on your web browser! The video is (or should be) within the recipe card and it will play after a short ad. If you have a popup blocker that might be preventing it! I am reaching out to my web host to see if we can figure out the issue! Thanks Georgie!!
Can psyllium husk be substituted for xanthum gum? I just prefer more of a natural nutritious approach and getting the fiber in especially in keto baking.
You could try but I wouldn’t know the measurements since they are not 1:1 replaceable. It may be a little trial and error!
Looks delicious! How long do you work the dough?
Hi Vicki! I’d work the dough for about 30 seconds to 1 minute. Enough to allow the xanthan gum to absorb the moisture evenly!
What can be substituted for xanthin gum? It upsets my stomach.
You could try a little tapioca starch or corn starch if you aren’t worried about a small number of carbs! The gum really does absorb moisture and give it a “gluteny” texture so you may have to experiment here!
Is this 4 net carbs total fir the 4 servings made with this recipe or is each piece equal to one serving (4 net carbs for a total of 16 with the 4 servings)?
Each flatbread is 4g net carbs so there are 16g net carbs if you ate the entire batch. Hope this helps!
This recipe seems really easy and I’m excited to make it. However, I can’t find the video you referred to within the recipe. Is it still available?
It should be within the recipe card (at the bottom of the post) but I’ll check into why it’s not showing up!
Are the nutritional facts for the whole recipe or for 1/4? Also, the carb count seems off because the almond flour is 9 and the coconut flour is three…
The nutrition facts were calculated for 1 flatbread per serving (so yes 1/4 of the recipe) and I just ran it again and you’re right. The carbs should be 10g not 9g and the fiber is 6g making the net carbs 4g per serving. Hope this helps!
I only have coconut sugar and coconut milk can I use one of those instead of coconut flour?
Neither of those will work unfortunately! If you had tapioca starch or another starchy (absorbent) keto flour, that would work!
I can’t seem to find the video.
Can you substitute chia or flax for the eggs? I cannot have eggs but really want to tru this recipe.
I think eggs are necessary to hold it together BUT let me try it with the substitute first before you waste ingredients and then I will let you know! I will do it today 😁
Am I the only person who can’t find the video?
Are you viewing on your phone? Sometimes the videos (pop ups) get blocked so you can view it on my YouTube channel as well! https://m.youtube.com/channel/UC8WaHM3SLsTFtkOpJuW_O0g
Liz, first I want to say your website is beautiful! I made this wonderful flatbread recipe because I really wanted some gyros. They came out really well, and are delicious. I can’t wait to try some of your other recipes. I was hoping I could post pictures of how mine turned out. They almost look like yours minus the professional photography. :-). Thank you for the recipe.
Thanks so much for the kind words Lori!! I’m glad you enjoyed the flatbread and I’d love to see a photo! I’m not sure how to make that happen on the website but you can certainly tag me on Instagram or Facebook until then 💕
Oh my goodness, these are just fabulous! I’ve just made a batch to go with some kofta kebabs, yogurt relish and salad, and they have turned out perfect. Thank you so much for this recipe!
Oh so happy you enjoyed them!! Thanks for the kind words ❤️
Can you point out the video? I’m not able to find it.
I made them today and perhaps I made them too thick. Texture was off. Hoping the video will show me whether they’re supposed to be the way they came out.
Hi Kelly! Thinner they are, the more tortilla-like they are so you might like them that way better! The video should be right within the blog post (sometimes it takes a minute to load) but make sure you don’t have too much oil in the pan. I find that sometimes too much oil or not a hot enough pan makes the flatbread absorb too much. Let me know if you have more questions!
They look wonderful. I tried making them….unfortunately did not work out for me.
Oh no, what happened? Maybe I can help!!! 🙂
I’ve made these a couple of times and they are the BOMB! Love them. Am wondering if you have ever tried to make the dough, then either keep in frig or even freeze until ready to cook. I could try it myself, but if you have experience it might save me the effort and stop me from wasting good ingredients. I love having “pre-prepared” healthy foods ready for days when I’m not in the mood for a mess.
Thanks – they are really great!
Hi Lisa! I’ve never made the dough and stored it to prepare later. I can say that I don’t think it would work “well” but it could be done. BUT I have made them fully, then stored them in the fridge for a few days and I find I enjoy them just as much. I hope that helps!
That nutrition label can’t be right. Almond flour has 22 total carbs per cup; coconut flour has 64 total carbs per cup. 22+64+64 = 150 total carbs in the dough. 4 servings would be 37.5 total carbs. The net carbs figure looks right, but please check that all the nutrition info you present is correct! I look at a lot of keto recipes because a low carb diet is helpful for diabetes management, and need to know the total carbs to dose properly.
The carb counts should be accurate. Here’s the breakdown for this recipe to put your mind at ease.
1 cup Almond flour = 24g total carbs/4 = 6g per flatbread
2 tbsp Coconut flour = 8g total carbs/4 = 2
So total carbs from flours are 8g per serving, then an additional 1g per serving from the Xanthan Gum. Hope that clears it up and thanks for keeping me honest 😉
I can’t wait to try these!! Is a serving 1 = 4 net carbs? I just want to verify. Thanks 🙂
Yes! 1 serving, depending on how many flatbreads you get out of the total ball of dough. Hope you love it! Stay safe friend <3
Sorry – not good
HEY!! I made your flatbread for the first time last week…was scared to add too much xanthan as I didn’t want that slimey feel. They came out absolutely AMAZING. Game changer for me. These really mimic real flatbreads stupendously!! So shocked that my husband reluctantly ate one filled with chicken salad and absolutely loved it. Many low carb breads pretend … these do not pretend! I went back today to make them again and oh no! I couldn’t re-locate the recipe in my pins. I am not kidding. Panic set in. I searched for over an hour and finally found it. Thank goodness i remembered most of the ingredients so I wasn’t fooled by “similar but not quite” posts (your extremely helpful video confirmed that I had found you!). I have another batch ready to roll (this time am adding full allotment of xanthan ) and have written out the recipe for my hard copy file. Thanks for giving me back sandwiches and burgers and pizza and everything bread!! I will be a dedicated follower from now on!!
You are so sweet! I’m so glad that you liked it AND that you took an actual hour just to seek it out again! Hope I can continue to bring you recipes you love 🙂
‘‘This the best tasting and easiest keto bread I have found. It makes awesome pizza. I avoided red sauce carbs & used mayo, granulated garlic and Parmesan topped with mozzarella & pepperoni. Or make small breads to make a sandwich (fried cotto salami, egg and cheese or a loaded cheeseburger). Thank you Gorgeous
I’m so glad you loved it, Joyce! I actually make this bread into mini pizza a lot! So much easier than making a full-on keto pizza dough 🙂 Thanks for the great review!
These look fabulous! But I have never heard of falk salt. Can I use Himalayan sea salt?
You absolutely can! Any salt will work 🙂
If you do ever get the chance, I would try Falk Salt later down the road. It’s “flaked” salt that has the best flavor and crunch I’ve ever had. They actually carry it at my local grocery store too so keep your eye out for it!
Soooo glad I tried this, first keto bread for me and have been doing this awhile! Thank you so much, made as directed and not a single hiccup. If I can make it, anyone can!
I have made these several times, I have stared adding to it! yesterday I put seasonings and cheese. I am going to try adding making it sweet and use it as a dessert! Thank you for posting
A sweet flatbread sounds amazing!!! Thanks for sharing Kimberly! <3
I made these last night for gyros and they were really good!
Yay!!! So glad you liked them! They are so versatile, right?
I have recently discovered your site. Yesterday I tried your focaccia recipe. It was great, so I am going to try more of your recipes. I oftentimes have to make substitutions because in northern Chile some ingredients are not available. Like xanthan gum…I subbed out flaxmeal and a little extra water. I will be happy when my friend comes back from the States with the xanthan gum for me.
Anyway, guess you didn’t need my life story, lol. I look forward to trying more of your recipes.
Thanks so much, Mila! I’m happy to hear that the substitutions work out; I know how finicky gluten free baking can be!!
Oh, and I always get chatty in the comments, too. It’s more fun that way! 🙂
I just made these to go with my beef bourguignon instead of potatoes and this bread is AMAZEBALLS! It tastes and feels a lot like naan. I have tried a few Keto low carb bread and none were as good as this recipe.
This recipe is going into permanent rotation at my place.
Oh I’m so glad you liked it Mandy! It’s one of my favorites and I JUST tweaked it so I could turn it into a sort of fried Naan-style pizza so stay tuned!!! <3
I’m allergic to almonds. What can I use as a replacement?
You could try another nut-flour, though I couldn’t be certain it would turn out the same! I know that coconut flour doesn’t work as a substitute cup for cup due to how dry it gets. It would definitely need more eggs and possibly a bit of water to get the same consistency. Good luck!
Hi! Can I do it without the coconut flour?
You can but the almond flour won’t really absorb moisture so you’ll want to use extra almond flour!
Thank you so much I love this recipe it’s very versatile I keep two forms of it wrapped in plastic wrap in my refrigerator ready to use at a moments notice savory for pizza styled crust and regular to be topped with cream cheese and fresh berries I’m finding that even using pyure can be too sweet for me now, keto diet going good I’m headed to my third month I’ve lost 12 pounds but more important 4 inches off my waist this recipe filled a little hole in my heart LOL 🥰
I am so happy to hear you loved in, Cyndi! And congrats on your amazing success! I truly believe that to make a lifestyle work, you can’t be expect to sacrifice what you love so I hope I can bring you more recipes that keep your heart full <3
Looks amazing! In the event it gets overcooked I would think it’d make a fantastic pizza crust.
It does! And sometimes I make it specifically for pizza, right in the skillet! I just cook one side and flip, then do toppings and cover to melt the cheese. SO GOOD 🙂
🙂 Yay! I have been looking for a good pizza dough. I will have to try it.
Has anyone tried freezing some? How did it take to defroating and heating?
Hey Jeanne! So, I haven’t heard any comments about freezing them to reheat later. They *might* lose a bit of pliability freezing and reheating, but I would bet my bottom dollar they would toast up well in the oven!
Hope that helps!
Just made them for the 1st time…. AMAZING… and so easy!!!
Thanks, Golda! I’m glad you liked them!!
You are my HERO! These are amazing. I mixed multiple batches in a food processer then smooshed them with a tortilla press. Super easy. Thank you for giving bread back to me!
I’m so glad you loved the flatbreads!! And now, I need to buy myself a tortilla press… 🙂 🙂
What can I use instead of almond flour? I’m allergic to all nuts
Sunflower seed flour is about the only one for one ratio for almond flour that might work. The problem is finding it, I take unsalted sunflower kernels and grind them in a spice grinder. You have to be careful not to grind them into a powder, you want them coarse. It is a time consuming task.
Can..I just use almond flour & no coconut,allergy
Yep! The coconut flour absorbs more liquid and does give the bread a finer texture but it will still work if you omit it!
Replace the coconut flour with extra almond flour 😁
Wondering if these will freeze well? Just getting ready to make these and was thinking a double batch – they look amazing!
I have never tried freezing them so I’m not entirely sure! Please let me know if you do/how they freeze and reheat!
Where do you get Xanthan gum?
Hi! So depending on where you live, you may be able to find it in the baking section of your grocery store.
You might also find it at a health food store but the quickest is Amazon!
I substituted 1 tablespoon of chia seeds soaked in 1 tbsp of water for 10 min. in place of the xanthum gum
Thank you for that tip!
These lool so good. Try this now. Is this 4 net carbs for each piece ot the entire recipe? I think I might make mine a little smaller so I want to be able to adjust the serving amt
It’s 4 for each piece but you can certainly make them smaller or thinner to get more servings!
Amazon
How do you store them?
I wrapped mine in a clean cloth and kept them in the refrigerator. You could also wrap them gently in parchment!
Thank you, I’ll try that. I made these today and they are fabulous! It’s the first keto bread I’ve made that has good texture and tastes good!
I’m glad you like them! I also have a love/hate relationship with keto breads but I agree, I could eat this one daily lol 🙂
Would you hear in microwave when storing in the fridge? Made some and they are delicious!
I’ve only ever reheated in the toaster oven but I think the microwave should work fine!
I see water in the ingredients but not an instruction on where to add it. These look sooooo good!
Sorry, yes! The water is optional if your dough isn’t soft enough to work with!
Because eggs differ in size, it sometimes needs a bit more moisture. Start mixing it without the water and if it is still crumbling, add it in then!
These look bomb! And I love the video addition. You make it oook so easy!
I tried making these but no good. I did not add water though. Nice dough not tacky like others I have made. Yours came out nice in pictures. Taste was fine but to stiff.