Easy Low-Carb Flatbread
(Soft, Delicious & Ready in 20 Minutes!)
If you’re searching for a soft, flexible, and delicious low-carb flatbread that doesn’t taste like cardboard — you’ve found it! This easy almond-flour flatbread is high in protein, gluten-free, and perfect for wraps, mini pizzas, or dipping into your favorite low-carb soup.
One of the biggest challenges when eating low-carb or keto is finding bread alternatives that actually feel satisfying. Store-bought options can be pricey or full of additives — which is why I love making this quick homemade version. You only need a few pantry staples like almond flour, Greek yogurt, and eggs, and you’ll have warm, golden flatbreads in just 20 minutes.
For an extra flavor boost, add garlic powder, herbs, or everything-bagel seasoning before cooking. You can also use these as a base for healthy wraps — try layering grilled chicken, avocado, and spinach for a filling low-carb lunch.
These flatbreads also reheat beautifully! Store them in the fridge for up to 3 days or freeze them for future meal prep. Just warm them in a skillet or toaster oven when you’re ready to use.
If you’re following a Mediterranean or low-glycemic diet, this recipe fits perfectly — with balanced fats, fiber, and protein to keep you full and energized.
For easy cleanup, I recommend using this non-stick ceramic skillet on Amazon and these reusable parchment sheets for rolling out your dough evenly.
Low-Carb Flatbread Recipe
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Non-stick skillet or griddle
- 1 Spatula
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Plain Greek yogurt unsweetened
- 1 Large egg
- 1 tablespoon Olive Oil optional, for extra softness
Instructions
- In a medium bowl, mix almond flour, coconut flour, baking powder, and salt.
- Add Greek yogurt and egg; mix until a dough forms.
- Divide the dough into 4 equal portions.
- Roll each piece between parchment paper to about ¼-inch thickness.
- Heat a non-stick skillet over medium heat.
- Cook each flatbread for 1–2 minutes per side until golden brown.
- Brush lightly with olive oil if desired. Serve warm or store for later.
Notes
FAQ’s
1. Can I make this dairy-free?
Yes! Swap the Greek yogurt for unsweetened coconut yogurt or a dairy-free alternative.
2. How do I make it crispier?
Cook it a little longer on each side or bake for 2–3 minutes after pan-frying.
4. Is almond flour low in carbs?
Yes, almond flour is naturally low in carbs and high in healthy fats and protein — perfect for low-carb diets.
