Psyllium Keto Flat Bread Recipe

keto psyllium flat bread recipe - gluten egg & nut free

This fantastic, low-carb little flatbread is a healthy alternative to traditional wraps. This versatile flatbread can be flavored to suit your needs and stays soft enough that it won't split in the middle of your meal. Plus, it takes less than half an hour from start to finish to make six.

Course Bread

Cuisine American, Greek

Keyword egg free keto flatbread, gluten free flatbread, keto flatbread, lchf bread, low carb flatbread, nut free flatbread, paleo flatbread, quick flatbread

Prep Time 10

Cook Time 15

Total Time 25

Servings flatbreads

Calories 104kcal

Author Bran

Equipment

Ingredients

1/2 Cup Coconut Flour
2 tbsp Psyllium Husk Powder
1/4 tsp Salt
1 tsp Baking powder
1/4 tsp Italian Seasoning *OPTIONAL See post tips.
3 tbsp Butter (Salted) Melted ( See post tips if you are using coconut oil as an alternative)
1 Cup Water Rapidly Boiling

Instructions

Whisk all of the dry ingredients together until they are fully combined.
Add the melted butter and mix until combined.
Slowly pour the boiling water into the mixture. It may foam and expand...it's supposed to do this.
Divide dough into six balls.
Roll flat between parchment paper. Try to get them to about 1/16 of an inch thick. They will be about six or seven inches across.
You can use a tortilla press if you have one but the parchment paper is important.
Peel away from parchment and dry fry on a cast iron skillet ( Medium-high heat) for 2-3 minutes on each side. They will be slightly browned and pliable.
Serve. If you are going to store them, let them cool completely and store in an airtight bag or container in the fridge.

Notes

(3 net carbs per serving)

The nutrition is based on six flat-breads. If you make more or less it will affect the nutrition calculations.

Nutrition