Low Carb Pita Bread (Flatbread)

Ingredients & Substitutions

Here I explain the best ingredients for my low carb pita bread recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Wholesome Yum Blanched Almond Flour – It’s the base, and I highly recommend this one for the best texture. Mine is ground much finer than many other brands, which helps the pita turn out soft instead of grainy or gritty. Measure it by lightly spooning it into the measuring cup rather than packing it down.
• Unflavored Whey Protein Isolate – This ingredient is key and I don’t recommend replacing it! It provides the structure that wheat gluten normally would, while also helping the flatbread bake up lighter, airier, and more bread-like. Collagen, flavored protein powder, plant protein, extra almond flour, or even other types of whey protein won’t produce the same result.
• Psyllium Husk Powder – Makes this keto pita bread chewy and flexible. I recommend this brand, which doesn’t turn purple on me like some do. Make sure you use finely ground psyllium husk powder, not whole psyllium husks, because whole husks don’t absorb the water the same way and can have an off-putting texture. You can substitute the same amount of finely ground flaxseed meal, but the result will be a little heavier and less flexible.
• Egg Whites – You’ll need exactly 6 tablespoons of egg whites, which is about 3 large egg whites. (Don’t toss the leftover yolks — use them to make my hollandaise sauce, keto flan, or protein ice cream!) Packaged egg whites work fine too, as long as you measure them. If you’re separating whole eggs, don’t use extra-large ones, because the additional liquid can make the dough much too soft.
• Baking Powder – For a little lift. Make sure yours is fresh to get the best rise.
• Avocado Oil – For softness and moisture. I prefer the neutral flavor of avocado oil here, but olive oil works too.
• Apple Cider Vinegar – Balances the flavor and works with the baking powder to help the low carb pita bread rise. You won’t taste it in the finished bread. White vinegar or lemon juice can work instead.
• Boiling Water – This is where the magic happens with the psyllium! It turns the mixture into a soft, cohesive dough.
• Sea Salt – A small amount keeps the flavor balanced and prevents the low carb flatbread from tasting bland.

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How To Make Low Carb Flatbread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the dry ingredients. Stir together the almond flour, whey protein isolate, psyllium husk powder, baking powder, and sea salt in a large bowl. I like to use a whisk to break up any lumps and distribute everything evenly.
2. Add the wet ingredients. Mix in the avocado oil, apple cider vinegar, and egg whites, until uniform. At this point, the mixture will be very thick and a little clumpy, but won’t look like a finished dough yet.

3. Pour in the boiling water. Slowly add it while mixing with a hand mixer at low speed. Within about a minute, it should form a soft, cohesive dough. It’ll feel lighter and less dense than a traditional bread dough. Stop mixing as soon as it comes together, then let it sit for a few minutes to hydrate.
4. Divide and roll. Divide the dough into 6 equal portions. Roll each one between two lightly oiled sheets of parchment paper, keeping the thickness as even as possible. See my tips below to help you decide on the thickness! Transfer the rounds to two lined baking sheets with a large spatula.
5. Bake until set. For even baking, I swap the pans between the oven racks halfway through. Don’t wait for the tops to become deeply browned, or the low carb flatbread can become too firm for folding — you just want them to feel firm!

How To Make A Stuffable Keto Pita Pocket

One thing to know is that these don’t balloon into a hollow pocket like traditional wheat pita. But, you can still make it easy to stuff by rolling it thicker and slicing the pocket yourself:

• Roll the dough 1/2 inch thick. To ensure you can still make it large enough, I recommend doubling the amount of dough for each low carb pita bread. This will give you about 3 thicker pitas instead of 6 thinner ones.
• Bake until the center is set. Start checking at the time in the recipe card, but expect the thicker pita to need longer. I usually check every 5 minutes and insert a toothpick to ensure it bakes through.
• Slice while slightly warm. Once it’s cool enough to handle, place your palm flat on top. Using a serrated knife, carefully slice horizontally into the center, similar to butterflying a chicken breast. Don’t cut all the way through the opposite side, so that you can use your keto pita as a pocket.

Ways To Use It

With the different thickness options and neutral flavor, I’ve found so many ways to use this keto pita bread. Try it like this:

• Stuff or wrap it – I love filling it with gyro meat, lamb kofta, fresh vegetables (highly recommend tomatoes, cucumbers, and red onions here!), and tzatziki. The thicker pocket version is great for containing smaller fillings, while the thin version wraps easily around larger ones.
• Dip it – Cut the pita into wedges and serve it warm with my cauliflower hummus, tzatziki, caramelized onion dip, or caponata.
• Make pita pizza – Top the low carb flatbread with marinara sauce (or my keto pizza sauce), cheese, and your favorite pizza toppings. Bake at 350 degrees F until the cheese is hot and melty, then broil if you want the cheese golden brown.
• Serve it with soup – Tear off warm pieces for dipping into keto zuppa Toscana, keto clam chowder, or really any low carb soup with a flavorful broth.
• Build a Mediterranean plate – Pair it with my Israeli salad and grilled salmon, or serve it alongside my Greek chicken bowl.