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.

Top 3 keto flatbread recipes from across the web

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Keto Flatbread

Keto Flatbread

Keto Wraps - Low Carb Tortillas

Top 3 keto flatbread recipes from across the web

The most viewed keto flatbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Flatbread

Keto Flatbread

Keto Wraps - Low Carb Tortillas

The most viewed keto flatbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine