keto flatbread

Keto Flatbread

120 gm Mozzarella cheese

tbsp Almond flour

tbsp Coconut flour

Baking powder

tbsp Greek yogurt

tsp Nigella seeds

Salt (to taste)

Garlic butter (as required)

Melt cheese in microwave, then add almond flour. coconut flour, egg, baking powder, yogurt, nigella seeds and salt, mix well.

Divide this mixture into 3 portions and make balls.

Place butter paper on baking tray and spread each ball with the help of oil like pizza or naan.

Bake in preheated oven on 180 C for 15 minutes or until naan turns out light golden as picture.

Apply garlic butter and serve.

Easy keto flatbread recipe topped with sautéed mushrooms and crispy sage leaves. A mouthwatering low carb side dish or light keto vegetarian meal.

olive oil (divided)

crimini mushrooms

Salt and pepper

garlic,

tbsp fresh chopped sage

Fontina cheese ((can sub mozzarella))

sage leaves

Flaked sea salt

Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the paper.

Follow the directions for making the focaccia dough, but be sure to omit the rosemary and the water. Turn the dough out onto the prepared pan and use your hands to press out into a 10x14 inch rectangle.

Bake 15 minutes, until just firm to the touch. Remove and let cool while preparing the topping. Raise the oven temperature to 375F.

Add 2 tablespoons of the oil to a medium skillet over medium heat. Once hot, add the mushrooms and sprinkle lightly with salt and pepper. Cook 5 minutes, until the mushrooms are beginning to brown.

Add the garlic and chopped sage, and cook another 2 minutes, until fragrant. Remove from heat.

Sprinkle the cheese evenly over the crust, leaving a 1/2 inch border. Layer on the cooked mushrooms and bake 10 to 15 minutes, until the crust is golden and the cheese is melted.

Meanwhile, heat the remaing oil in the skillet over medium heat. Once hot, add the whole sage leaves and cook until crispy, 1 to 2 minutes.

Remove the bread from the oven and place the sage leaves in rows on top, one for each slice. Sprinkle lightly with the sea salt and cut into slices.

These Keto Tortilla Wraps are a great replacement for the classic high carb version. They are soft, pliable and easy to make - ready to fill with your favorite toppings.

Keto Wraps - Low Carb Tortillas

Golden Flaxseed Meal

Coconut Flour

Xanthan Gum

Salt

Butter (or Coconut Oil

Water (boiling)

Place flaxseed meal, coconut flour, xanthan gum, and salt into a heatproof bowl.

Add the butter to the boiling water then add to the dry ingredients, mix into a sticky dough. Leave to cool down for 10-15 minutes. The dough will be quite sticky, as always, I recommend wearing food safe gloves when handling it.

Preheat your oven to 180C/355F.

Split the dough into 6 balls (the entire dough can also be rolled out at a big sheet and an 8in cutter used to shape the tortillas).

Roll each ball out between 2 sheets of parchment paper until 2mm/ 1/8in thin.

Remove the top sheet then place the bottom sheet of parchment (with the tortilla on it) onto a cookie sheet and bake for 5 minutes, then flip the wrap over and bake for another 3-5 minutes. The tortilla will be soft and pliable.

Once cooked, place onto a cake rack to cool.

Top with your favorite fillings and enjoy, or store until needed.

Easy to make 2-ingredient almond flour tortillas! Tender & flexible, they are vegan, oil-free, keto, Paleo, & only 2.7 g net carbs each.

2-Ingredient Almond Flour Tortillas {vegan, keto, oil-free}

almond flour

(13 g) whole psyllium husks

fine sea salt (more

(118 mL) water

In a small mixing bowl, whisk the almond...

In a small mixing bowl, whisk the almond flour, whole psyllium husks and (optional) salt, breaking up any lumps in the almond flour.

Add the water to the bowl, stirring until...

Add the water to the bowl, stirring until combined. Let stand 5 minutes to thicken and then shape dough into a ball (it will feel firm and moist, but not wet).

Cut, or otherwise divide, the dough into 5...

Cut, or otherwise divide, the dough into 5 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces...

Place one dough ball between two large pieces of wax paper or parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Heat a medium skillet over medium-high heat until...

Heat a medium skillet over medium-high heat until hot. (If it is not seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). Place tortilla, dough side down, into skillet and carefully peel off second piece of paper.

Cook the tortilla for 1 to 2 minutes...

Cook the tortilla for 1 to 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.

Transfer tortilla to a metal cooling rack and...

Transfer tortilla to a metal cooling rack and repeat with remaining pieces of dough.

The tortillas are delicious warm, room temperature, or...

The tortillas are delicious warm, room temperature, or cold.

Easy 15-minute recipe for soft Almond Flour Tortillas that are healthy, gluten-free, and keto-friendly, with only 4 grams of net carbs per serving.

Almond Flour Tortillas

whole psyllium husk ((whole, not powder))

salt (optional)

olive oil oil

luke-warm water

Add almond flour, psyllium husks, and salt to a mixing bowl and mix well. Add olive oil and warm water and mix until all the liquid is absorbed and it forms a dough ball.

Grease your hands with a little oil and knead the dough for 1 minute, then let it rest for 5 minutes.

Divide the dough into 4 pieces and roll each one into a round ball. Place one dough ball in the center of a parchment liner. Cover it with another parchment sheet.

Using a rolling pin, roll the dough outwards in a back-and-forth motion. Rotate the parchment sheets together at a 45° angle and roll again. Repeat this process until you flatten it to an even thickness, about 5-6 inches in diameter.

To fix the shape, place any saucepan lid on the rolled-out dough and press it to cut the dough in a circular shape.

Remove any excess dough and add it to the flattened tortilla. Roll it gently to integrate it into the dough.

To cook the tortillas, heat a non-stick pan on medium-high, and brush it lightly with oil. Carefully place the tortilla into the center of the pan.

Cook for 2-3 minutes on each side, until light golden-brown spots appear. Repeat to make the remaining tortillas.

https://www.youtube.com/watch?v=FYVAYA0IDpA

Easy 15-minute recipe for soft Almond Flour Tortillas that are healthy, gluten-free, and keto-friendly, with only 4 grams of net carbs per serving.

Full Recipe: https://spicecravings.com/almond-flour-tortillas

#almondflour #lowcarbrecipes #ketorecipes #tortilla

Almond Flour Tortillas - Easy 15-minute Recipe

Make this soft and fluffy 2-ingredient flatbread with cottage cheese and eggs. Perfect for keto wraps, sandwiches, or low-carb sides. No flour needed!

2-Ingredient Cottage Cheese Flatbread Recipe

Cottage Cheese

Eggs

Preheat your oven to 350°F/180°C and line a baking sheet with baking paper.

Add the cottage cheese and eggs to a blender or food processor. Blend until smooth and lump-free.

Pour the mixture on the baking sheet, spreading it a bit. Bake for about 30 minutes, or until the edges start to lift and the bottom is golden brown.

Let the flatbreads cool slightly before using.

So simple, 1-ingredient zero carb flax tortillas are ideal for wrapping, rolling, &amp; pairing with Tex-Mex eats! Soft, flexible, and scrumptious, they are vegan, oil-free, keto, Paleo, &amp; easy to make.

Easy 1 Ingredient Flax Tortillas (0 grams net carbs)

flaxseed meal

salt

water

Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a light, fluffy flour. Note: the recipe will not work if this step is skipped (the dough will be sticky and impossible to roll out). Transfer to a medium bowl and whisk in (optional) salt.

Add the boiling water to the bowl, stirring until combined. Let stand 5 to 10 minutes to thicken and cool slightly. Press dough into an even thickness in bowl (it should not feel very sticky, if at all).

Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.

Place one dough ball between two large pieces of parchment paper. Using a rolling pin or tortilla press, roll or press into a 6-inch (15 cm) circle. Carefully peel off top layer of paper.

Cook the tortilla for 60 to 90 seconds until it puffs slightly and the bottom is browned in spots (when you lift tortilla with a spatula). Flip the tortilla and cook the other side for about 60 seconds longer until lightly browned.

Brilliant!  I’ve been looking for a good grain free bread and this came out perfectly.  Thanks for all that you do.  For those of us on restrictive diets, your website is a Godsend!

I can't believe this actually worked so fabulously! Was so skeptical at first as it seemed sticky and not so dough like... I didn't have a press so I pressed the tortilla between two pieces of parchment paper with a rolling pin. Made the most perfect thin and yet flexible tortilla... I did add a couple tbsp sourdough discard to my mix too though for extra gut health. Will be making again!

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Top 8 keto flatbread recipes from across the web

The most viewed keto flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed keto flatbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine