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This keto flatbread recipe has been a long time coming. I already have a keto naan recipe that very much resembles a flatbread, but that uses fathead dough which tends to be more dense. And I’ve got plenty of bread recipes (keto white bread, almond flour bread, cloud bread, to name a few), but until now, no solution for a truly soft, pliable low carb flatbread that is versatile enough for wrapping, topping, and dipping alike. Enter this this low carb keto pita bread recipe, which I tested 6 times to get it just right.
And it was so worth it! It’s pillowy soft, perfectly pliable, and sturdy at the same time. I recently used it for making gyro meat wraps, and even my picky 4-year-old loves eating it plain.
Most flatbread recipes are made with wheat flour, but this one gets its classic, chewy texture from Wholesome Yum Blanched Almond Flour and Wholesome Yum Psyllium Husk Powder. Once you try this combo in your keto baking, you’ll never go back. It helps to create light, fluffy, and chewy texture.
Get The Best Almond Flour Here
Get Psyllium Husk Powder Here
Why You’ll Love Low Carb Flatbread
You’ll love this low carb flatbread recipe! Not only is it easy (just 7 ingredients and 30 minutes!), but it can be eaten in so many ways and has a texture similar to the real thing.
Quick keto flatbread recipe overview:
- What does keto flatbread taste like? This tasty bread is light and chewy, just like a traditional bread made with gluten and has a mild flavor that can be enjoyed in so many ways.
- Is it easy to make? Yes, this recipe for keto flatbread comes together relatively easily.
- How much time will I need? The flatbread takes about 15 minutes to prep and 15 minutes to cook. No need to wait to eat, you can enjoy it warm.
Keto Pita Bread Ingredients
- Wholesome Yum Blanched Almond Flour – Be sure to use this blanched and super fine almond flour here for the best texture.
- Whey protein powder – The protein powder helps to give the bread texture and lift, and also gives it a protein boost.
- Wholesome Yum Psyllium Husk Powder – This helps give your low carb pita bread a chewy texture.
- Baking powder – This helps the bread rise, and needs to be fresh to work well.
- Sea salt
- Avocado oil – Avocado oil is great for its neutral flavor, but olive oil would work as well.
- Apple cider vinegar – This balances the flavors and helps with rising as well. Don’t worry, you won’t taste it in the finished bread.
- Egg whites – You can buy packaged egg whites, or just separate a few eggs. If you’re not sure what to do with the yolks, try making hollandaise sauce, keto flan, or chocolate protein ice cream.
- Boiling water – This ingredient technically doesn’t “count” since you don’t have to “buy” it, but you’ll need to have it ready to go, so I wanted to call it out.
How To Make Keto Flatbread
- Mix dry ingredients. In a large bowl, stir together almond flour, protein powder, psyllium husk powder, baking powder, and sea salt.
- Add wet ingredients. Add avocado oil, apple cider vinegar, and egg whites. Stir until uniform; the mixture will be thick.
- Add water. Pour in boiling water while beating with a hand mixer for about a minute. The dough will absorb the water. Be careful to not over-mix.
- Roll out dough. Divide the dough into 6 balls and place a ball between 2 pieces of lightly oiled parchment paper. Roll out to about 1/8 inch thick, or 1/4 inch thick for a thicker low carb flatbread.
TIP: Chill the keto pita bread dough if needed. It should be easy to roll between parchment paper layers without sticking, but if your kitchen is very warm, place it in the fridge for 20-30 minutes to make it easier to work with.
- Bake. Place flatbreads onto lined baking sheets and bake until firm.
TIP: Use a large turner to transfer the flatbread to the baking sheet. It’s easier than trying to use your hands.
Keto Pita Bread Recipe FAQs
Can you eat flatbread on a keto diet?
Traditional flatbreads are made with wheat flour and would not be considered keto.
This keto pita bread recipe is made with almond flour and other keto-friendly ingredients, making a great keto-friendly option.
Is almond flour flatbread keto?
If an almond flour flatbread has been made with keto-friendly ingredients, then yes, it is probably keto. But you’ll always want to check the ingredients and nutrition facts, as it’s possible for a recipe to have other ingredients that are not low carb.
Is pita bread keto friendly?
What about pita bread? Sadly, no, most pita breads are not keto friendly either, as they are made with wheat or white flour just like flatbreads are. Make this low carb pita bread recipe instead and you can enjoy pita bread on keto again.
Can you make it nut-free?
Possibly. I haven’t tried it, but in theory you might be able to replace the 1 cup almond flour with 1/4 cup coconut flour (yes, just a quarter the amount, as coconut flour is very absorbent!). You’ll get fewer flatbreads but the dough consistency should be similar. You could also try coconut flour tortillas instead for a similar pliability without any nut flours.
Storage Instructions
Store the keto pita bread in the refrigerator for 4-5 days.
Can you freeze low carb flatbread?
Yes, you can freeze keto flatbread. Store the pieces with parchment paper in between layers to prevent them from sticking. Freeze for 2-3 months.
Reheating instructions:
Since low carb pita bread is naturally soft, it works well to reheat it in the microwave without compromising texture. You can also reheat it in the oven at 350 degrees F, either from the fridge or even from frozen.
If you are using it as a keto flatbread pizza crust, you can add toppings to a fresh, refrigerated, or even frozen bread and bake immediately at 350 degrees F.
What To Serve With Low Carb Pita Bread
Once your quick keto flatbread is out of the oven, you can enjoy it right away! Here are some pairing ideas:
- Meats – Recipes like gyro meat, ground lamb kofta, or brisket are perfect for making keto pita bread wraps.
- Salads – Salad recipes like spring mix salad, Israeli salad, or chopped avocado caprese salad help turn the flatbread into a full meal.
- Soups – Soft keto flatbread is perfect for eating alongside or even dipping into soups, like broccoli cheese soup, zuppa toscana, or keto clam chowder.
- Saucy Dinners – Use the bread to sop up sauces from smothered pork chops, salisbury steak, or pan seared chicken breast.
- Dips – Use your low carb flatbread as a dipper for caramelized onion dip, keto spinach artichoke dip, or cold crab dip.
Tools To Make Keto Pita Bread
Tap the links below to see the items used to make this recipe.
- Hand Mixer – This mixer is compact yet powerful, at a fraction of the size and price of stand mixers.
- Sheet Pan – My go to pan that’s sturdy, heats evenly, and never warps. You’ll need two to make low carb flatbread.
- Wholesome Yum Psyllium Husk Powder – I started using this ingredient so much, and some brands out there sometimes made baked goods purple, so I made my own to make sure I always have the right quality. It adds amazing texture to gluten-free and keto baked goods (and won’t turn them purple).
Chewy Keto Flatbread Recipe
Low Carb Keto Flatbread Recipe (Soft & Chewy!)
A soft and chewy 30-minute keto flatbread recipe! Use it as low carb keto pita bread for wraps, scooping up dips, as a pizza base, and more.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.
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In a large bowl, stir together the almond flour, protein powder, psyllium, baking powder, and sea salt.
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Add the avocado oil, cider vinegar, and egg whites. Stir until uniform.
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Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix.
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Divide the dough into 6 balls. Place a ball between 2 pieces of lightly oiled parchment paper and roll out to about 1/8 inch (3.2 mm) thick, or 1/4 inch (6.4 mm) thick for thicker flatbread. Repeat with all the dough. Place the flatbreads onto the lined baking sheets, 2 inches (5 cm) apart.
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Bake for about 15 minutes, swapping the pans on the racks halfway through, until firm.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 flatbread
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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64 Comments
Cheryl
0I cant have dairy. Is there something I can replace the whey powder with?
Wholesome Yum D
0Hi Cheryl, If you cannot tolerate whey (or dairy) you can try a clean protein powder that doesn’t contain any thickeners or fillers. It may not give you the same pliable results, but the recipe should still work.
Kristen
0Since the Wholesome Yum Psyllium powder is currently sold out I noticed there is a new Amazon product linked to the recipe. Do you know if that new product will turn the flatbreads purple? I tried this recipe with a different psyllium powder and ended up with purple flatbreads. My flatbreads were also very dense and not chewy at all (even at the 1/4 thickness). Please advise
Wholesome Yum A
0Hi Kristen, I have not had an issues with the linked psyllium powder turning food purple.
Alex
0Hi. Is there an alternative to Whey protein powder as we avoid dairy? Would slightly more almond flour work instead?
Wholesome Yum D
0Hi Alex, If you cannot tolerate whey (or dairy) you can try a clean protein powder that doesn’t contain any thickeners or fillers. It may not give you the same pliable results, but the recipe should still work.
Patti
0I subbed 1/4 cup coconut flour for the 1/2 whey protein. It worked great, but I don’t really know how it compares to yours, since I’ve never made it with whey.
Cinty
0I had to add about 1 cup more of almond flour to make a ball. It was way too runny before that. I did use 3 extra large egg whites, but would not have thought it would make that big a difference. Thoughts???
I have made many different recipes that you have created with no problems. Like having you as a source for low carb recipes.
Maya | Wholesome Yum
0Hi Cinty, Sorry to hear you had issues with it. I test all my recipes with large eggs. A large egg white is 2 tablespoons and extra large would be more, so it would definitely throw off the wet/dry ratio if your egg whites were extra large.
bob
0Why do you leave out how much sodium is in the food?
Wholesome Yum D
0Hi Bob, Nutrition facts are provided as a courtesy if you have questions please see our nutrition policy.
Cam Pediangco
0I found this recipe about a year ago and make it every other week. I use it for sandwiches & burgers and it works great popped int he toaster to dip in my eggs. Thought I would share a few tips that work for me when making them. Instead of using a hand or stand miixer I just mix everything together (according to the recipe) in a large bowl using a rubber spatula. Which avoids having to clean my stand mixer. Instead of cutting and dividing the dough I weigh sections measuring 2 oz each and roll into balls ( this gives me 14 dough balls). My favorite tip is placing each ball between 2 pieces of parchment paper and a 10 ” tortilla press. This makes the process so much quicker and easier. All in all it takes less then an hour to mix, roll, press and bake. Thank you so much for this amazing recipe!
Bonnie
0I love this recipe turned out perfectly I am going to attempt pan frying them next time.
Audrey
0Made this today. Really good. Even my hubbie and son and daughter-in-law liked it. It seemed a little too wet when I was mixing it. Just added about 1-2 Tbs of almond flour, took care of it. Don’t have a hand mixer, used the stand mixer also worked. Our new favorite bread. Thanks so much for your recipes.
Kathy
0We liked this recipe, used it for dinner. The flatbread was chewy and did not break when folded and meat and vegetables added. I made the dough the night before and used a press which worked well.
Kim
0Flax meal is the closest substitute.
Deb Johnston
0Tried these today. The dough was too wet. I put them in the fridge and I was able to roll them between the two oiled parchment papers. I have a large cast iron frying pan and I cooked four that way and two in the oven. Fried ones look more authentic. I ended up placing baked one in the pan for a bit too. They taste okay, but definitely need something yummy on them. Planning Buttered chicken. Next time less water.
Jen
0Curious to know why egg yolk is not incorporated into the recipe?
Wholesome Yum D
0Hi Jen, Egg whites allow the flatbread to have a light & fluffy texture.
jody
0My computer is an iPhone 8’s. I appreciate your making these recipes and other help free. The ads, however, cover things. The ad to sign up for your newsletter keeps popping in while I’m trying to read the recipe. I already signed up. Thank you again for making your information available. It’s obvious you’ve put a great deal of work into putting this together. Would you please see what you can do about slowing down the pop-ups? My son is the head IT person for a computer company so I do understand what’s going on here. When I try to get rid of the ads I ended up at times having to start all over- a software glitch. Thanks for anything you can do.
Wholesome Yum M
0Hi Jody, Thank you for your feedback. The ads on this page are used to keep the Wholesome Yum website running and allows me to continue to develop recipes for free for readers around the world! If you are loving the content on the site and are looking for a more premium browsing experience, you may be interested in joining Wholesome Yum Plus.
Terrie
0Is there any substitute for the psyllium husk powder? Thanks!
Wholesome Yum M
0Hi Terrie, I don’t recommend trying to substitute the psyllium husk powder. That ingredient is what gives this flatbread a light, pliable, bready texture.
Shane
0I’ve been keto over 3 years and was excited to see this recipe… Until I made it. I don’t know how any of you got this dough to come together. All I got was a gelatinous ball of goo that stuck to everything. EVERYTHING. Spent a lot of money on ingredients and I’m just aggravated. Took longer to clean it up than it did to make. Sadly, I can not give it zero stars.
Wholesome Yum M
0Hi Shane, Sorry this recipe didn’t turn out as expected. Did you make any ingredient substitutions? Try refrigerating your dough for 10-15 minutes to let the dough absorb the water. It should help it become a more workable consistency.
Shane M Makar
0No substitutions. The one and only change is that I keep extra large eggs in the house, not large. Should I cut it down to two egg whites?
Wholesome Yum M
0Hi Shane, Yes. That could very well be the issue! I would use 2 egg whites if using extra-large eggs.
Shane M Makar
0Ok.. Just to make sure I didn’t highly screw something up yesterday, I made it again. Or, at least, I tried. I watched your video a couple of times. Did it just as you. Sticky disgusting mess. Looks nothing like yours. Tried adding extra almond flour (only 2 teaspoons). Sticky mess. Refrigerated it sticky mess. Refrigerated it longer. Huge sticky mess. Can’t roll it out. Can’t do anything with it. It’s like paste. Sticks to everything and difficult to wash off. Especially off of your hands. I don’t know what kind of wizard magic you, or anyone else, is using that made this dough successfully, but I’d have to see you doing it live to believe it works. All I’ve done is waste a lot of ingredients that I bought just for making this. Fail.
Wholesome Yum M
0Hi Shane, I’m sorry this recipe isn’t working out for you. Is it possible you are using whole psyllium husks instead of psyllium husk powder? Whole husks don’t absorb as much liquid as the powdered version.
steve
0What can you use as an egg white substitute?
Wholesome Yum M
0Hi Steve, I have not tested this recipe using an egg white substitute, so I don’t know if you will get the same results. Please let us know if you decide to give it a try!
K.P.
0Prepared it exactly as the recipe stated. Like a savory short bread.
Wholesome Yum M
0Sorry these didn’t turn out as expected. The whey protein and psyllium husk helps to give the flatbread strength and pliability, it should not be like shortbread at all. Would be happy to help troubleshoot if you might be able to identify what step looked different from the pictures. If you’re looking for something more tortilla-like, I recommend trying this recipe for Coconut Flour Tortillas.
Joe Azzopardi
0Hello I enjoy your flat bread recipe. However, the psyllium husk turns them a deep purple/black colour.
I tried adding 8g lactic acid powder. But it had no effect.
Have you any advice as to how I can keep them nice and golden please?
Joe
Maya | Wholesome Yum
0Hi Joe, I mentioned this in the post, this can happen with some brands. Wholesome Yum Psyllium Husk Powder won’t turn your baked goods purple. 🙂
jeazz@icloud.com
0Thank you I have been unable to source the psyllium husks you recommend as I live in the UK and to date, it is only exported to USA and Canada can provide the golden psyllium husk that you recommend. I have tried 5 different suppliers but no luck so far and wondered if you had a specific company in the UK that provides the golden psyllium husks.
Thank you for your prompt reply. I apologize for not informing you that I had read your suggestions
Thank you
Joe
Sarah
0Would guar gum or xantham gum be an ok substitute for the protein powder?
Wholesome Yum M
0Hi Sarah, No, neither of these options will work in place of the protein powder.
Mary
0I’ve tried a lot of flatbread recipes and this one is the easiest and the best. I used 1/2 cup flax and 1/2 cup almond flour and it came out great. Now if I could just make buns and bread that didn’t deflate. I’ll stick with this till then.
Wholesome Yum M
0Hi Mary, So glad you enjoyed the flatbread! Have you tried my recipes for Keto Hot Dog Buns or Keto Hamburger Buns?
Sandy Hedden
0Could you substitute collagen protein for the whey protein?
Wholesome Yum M
0Hi Sandy, Sorry, collagen protein will not work in this recipe.
Sam
0Your US customary hasn’t been coming up correctly of late, at least I believe it isn’t. I can under on the cups that .33 is a 1/3 and .67 is 2/3 but on the teaspoon or Tablespoon measure, it doesn’t pan out for me. Others are probably not having this problem but I have been cooking 70 years with customary and just can’t seem to get it together your way. Wish I had learned it in school! Hope you can help me with this. Thanks in advance!
Wholesome Yum M
0Hi Sam, I don’t see any issue with the US cup measurement. Can you please clarify what the issue is? I would love to be able to help!
Kai
0love your recipes.This flat bread recipe sounds delish & somewhat easy.
Ruth Manito
0While I like your recipes I live in England so I can’t get allulose. Couldn’t you offer another way for us brits to get the same results?
Wholesome Yum M
0Hi Ruth, This recipe doesn’t contain any allulose, so you are good to go for this recipe! Erythritol is the other clean keto sweetener and it can be used in many recipes. It will give a different texture than allulose (allulose produces soft baked goods and scoopable ice creams, erythritol produces crisp textures and harder ice creams), but the recipes will still turn out well. I have a useful sweetener calculator to help you determine how much erythritol to use in your recipes. Best wishes!
Debbie Easley
0Can you leave out Whey protein powder this out or what do you recommend in place of it?
Thanks
Wholesome Yum M
0Hi Debbie, I don’t recommend omitting the whey powder from this recipe. If you cannot tolerate whey (or dairy) you can try a clean protein powder that doesn’t contain any thickeners or fillers. It may not give you the same pliable results, but the recipe should still work.
Francy Moll
0Do you think this would work with non-dairy protein powder?
Wholesome Yum M
0Hi Francy, Possibly, but I have not personally tested this. Make sure to find a clean protein powder that doesn’t contain a lot of fillers or thickeners.
Roberta
0To make it dairy-free, could the recipe work with egg white protein instead of whey? I usually make this substitution and almost always works, but I’m not sure if would be fine this time too so I’d prefer to ask the expert 😉 thank you if you’ll help
Wholesome Yum M
0Hi Roberta, Egg white protein will cause this flatbread recipe to be a little drier, but it should work in the recipe.
elle
0Any suggested substitutes for the whey protein powder? We can’t do whey at all and keep other dairy to a minimum; we don’t do protein powders either… Would ground flaxseed work???
Wholesome Yum M
0Hi Elle, I have not tested this recipe with ground flaxseed. Please let us know how it turns out if you decide to give it a try!
Dyana
0Can I substitute ground flax seed for the Whey protein powder in Keto flatbread? Can I substitute plant based protein powder for whey protein powder in flatbread?
Wholesome Yum M
0Hi Dyana, I have not tested this recipe with ground flaxseed, so I don’t know if it will work. You can possibly use a dairy-free protein powder, but I have not personally tested this either. Make sure to find a clean protein powder that doesn’t contain a lot of fillers or thickeners.
Kristyn
0Flatbreads are my favorite for sandwiches! Your recipe makes such a light & tasty bread & healthy!
Amy L Huntley
0I love that this bread is low carb and so tasty too! I also love that it only has 7 ingredients that can be found at home in my pantry! So many ways I will be using this flatbread. Excellent recipe!
Natalie
0This is my go-to when I am trying to eat healthier. I tend to pick flat breads over regular bread anyway, because they are delicious & thinner. Great for so many things!
Katherine
0This is such a clever recipe, making flatbreads keto!
Jacqueline Meldrum
0This was a lot easier than I was expecting. Fabulous!
Sue
0This was great. I missed bread so much when on keto, and now I don’t have to!
Natalie
0I love this flatbread. It’s easy to make and delicious. Definitely making this again.