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!

This Keto Naan Bread is a simple keto vegan recipe that ticks all diets: Vegan, Dairy-free, Egg-free, Paleo, and Gluten-free.

Keto Naan Bread

Lukewarm Water

Dry Yeast

Whole Psyllium Husk (see note for details)

Almond Flour

Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast.

In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt. 

Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes - not less! The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the husk and coconut flour fiber absorbs all the moisture.

Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.

After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft and easy to shape into a ball. Split the dough into 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread, you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred. 

Prepare two pieces of parchment paper. Place one on the benchtop, place the dough ball in the middle of the parchment paper sheet, and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.

Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove the top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.

Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan, peel off parchment paper carefully and cook the naan bread for 1-2 minutes on high heat until black spots appear.

Slide a large spatula under the bread to flip over and cook for 1 minute on that side or until brown/black spots form. These naan bread are large and heavy so a large spatula is a must to flip them over without breaking them. Shape smaller naan bread if you don&#39;t have a large spatula.

Serve immediately, spread 1/2 teaspoon of olive oil or melted butter on top of each bread, crushed garlic, and chopped coriander if desired.

Repeat the rolling and cooking process for the following naan bread until no more dough is left.

You can store the cooked naan bread for 2 days in the pantry, on a plate. Cover the plate with a clean kitchen towel to keep them soft and moist. Rewarm in a non-stick pan for 1 minute on both sides before serving.

Storage

You can freeze the cooked naan bread. Freeze them wrapped individually in plastic wrap. Defrost at least 3 hours before, make sure you remove the plastic wrap when out of the freezer to avoid extra moisture getting into the naan bread when they defrost. Rewarm in a hot non-stick pan on both sides for about 1 minute. 

Freezing

I haven't made this in awhile and forgot how amazing this recipe is. My son cannot have gluten dairy or egg nor can I.  I am thankful for people like you who have a passion for yummy food and want to make sure anyone with restrictions can enjoy ethnic foods regardless ! This is so easy and fun to make  thank you!!!!

I accidentally used psyllium powder because I didn’t read as well as I should have. They still came out great! Thank you!

The bread was easy to make. I cut the recipe in half since I’m the only one that would be eating it. It rolled out nicely, definitely looked like nana bread after cooking but was bland. Getting used to the almond/coconut flors taste will take some time. I think with the other one I’ll spread peanut butter on top to mask the taste.

Just made the naan bread and it was so easy and delicious!
Drizzled some olive oil and salt and it was so good! Thanks for sharing this recipe. Can’t wait to make it again.

Excellent!  Much better than another naan recipe I tried.  I recommend burning slightly, as the recipe instructs, as it adds another layer of taste.  Don't be afraid of the kneading part; it came together quite quickly for me, meaning the the moisture soaked in quickly, so the kneading was a breeze. We've put cheese on the top for a light lunch or snack.

https://content.jwplatform.com/videos/23mvhA9i.mp4

Low Carb naan bread an easy healthy recipe made with wholesome keto flours, no cheese or dairy to fit all diet, 100% Vegan   Dairy free   Egg free   Paleo   Gluten free. You won't believe that those low carb naan bread contains only 3.5 g net carbs per bread.

Low Carb naan Bread

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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