Low-Carb Flatbread Recipe
This low-carb flatbread is soft, flexible, and made with almond flour and Greek yogurt for extra protein. It’s quick to prepare and perfect for low-carb or keto-friendly meals.
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
Nutrition (per serving)
Carbs: 6g (Net: 3g)
You can store leftovers in an airtight container for up to 3 days or freeze up to 1 month.
Add herbs like rosemary or garlic powder for extra flavor.
Works great as a pizza base or sandwich wrap.