Description
This Garlic Keto Flatbread is a low-carb, gluten-free alternative to traditional bread, perfect for those following a ketogenic diet. Packed with almond and coconut flour, garlic, and flavorful spices, this soft and chewy flatbread can be enjoyed as a side, a wrap, or a base for your favorite toppings. The inclusion of psyllium husk powder ensures a great texture and binding without gluten.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon psyllium husk powder
Wet Ingredients
- 1 large egg
- 1 tablespoon olive oil
- ¾ to 1 cup warm water (start with less and add as needed)
Instructions
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, garlic powder, onion powder, salt, baking powder, and psyllium husk powder. Whisk these together until evenly combined to ensure uniform distribution of flavors and leavening agents.
- Add Wet Ingredients: Crack in the egg and pour in the olive oil. Begin adding the warm water gradually, starting with ¾ cup, mixing continuously. Add more water as needed to form a soft, pliable dough that is not too sticky.
- Knead the Dough: Using your hands, knead the dough within the bowl for a few minutes until it comes together into a ball and feels elastic, thanks to the psyllium husk powder.
- Rest the Dough: Allow the dough to rest for 5-10 minutes to let the psyllium husk absorb the moisture fully, which helps provide the flatbread’s chewy texture.
- Divide and Roll Out: Divide the dough into 6 to 8 equal portions. Place one portion between two sheets of parchment paper and roll it out into a flat, round shape about ¼ inch thick.
- Cook Flatbreads: Heat a non-stick skillet or frying pan over medium heat. Remove the top parchment and carefully transfer the flattened dough onto the pan. Cook each flatbread for about 2-3 minutes on each side, or until golden brown spots appear and the bread is cooked through.
- Serve Warm: Remove from the pan and keep warm while cooking the remaining flatbreads. Serve warm with your favorite dips, toppings, or use as a low-carb wrap.
Notes
- Psyllium husk powder is critical for binding and texture – do not omit.
- Adjust water quantity to achieve dough consistency that is soft but not sticky.
- Use warm water for better hydration of the flours and psyllium husk powder.
- Cook on medium heat to avoid burning and undercooking the flatbread.
- Flatbreads can be stored in an airtight container for up to 3 days or frozen for longer storage.
Keywords: Keto flatbread, garlic flatbread, low carb bread, almond flour bread, coconut flour bread, gluten free flatbread, keto bread recipe, low carb flatbread