4 Ingredient Keto Baked Flatbread
Easy-to-make, low-carb flatbreads using just four main ingredients. Soft, versatile, and perfect as a base for toppings or as a side.
Course: Main Course, Side Dish, Snack
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3 flatbreads
Calories: 44kcal
Ingredients
- 56 grams coconut flour (about 1/2 cup)
- 10 grams baking powder (about 2 tsp)
- 2 grams xanthan gum, gelatin powder, or psyllium husk powder (about 1/2 tsp)
- dry seasonings of choice (optional)
- 123 grams room temperature plain yogurt or sour cream use dairy-free yogurt to make them completely dairy-free
Instructions
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Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
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Sift the dry ingredients into a large mixing bowl to remove lumps. Stir in the room-temperature yogurt or sour cream until the mixture is combined. The dough will be slightly crumbly at first.
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Scrape down the bowl and gather the dough into a ball. Massage the dough with your hands until it becomes smooth. If it feels too dry and doesn’t hold together, add small teaspoons of warm water until it forms a cohesive, smooth ball.
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Prepare a clean work surface with parchment paper. Divide the dough into three equal portions. Press or roll each portion into a 6–7 inch (15–18 cm) circle. Place another sheet of parchment over each piece before rolling to prevent sticking.
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Transfer the rolled flatbreads to the prepared baking sheets. Bake at 375°F (190°C) for 7–10 minutes, or until the edges turn lightly golden.
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Remove from the oven and let cool on the pan for about 5 minutes to firm up. Then transfer to a wire rack. Serve warm, or store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1flatbread | Calories: 44kcal | Carbohydrates: 5g | Protein: 2.7g | Fat: 0.9g