Craving bread on a low-carb diet? I get it. The struggle is real! But what if I told you that a soft, pliable, and utterly delicious flatbread could be yours in under 10 minutes? This coconut flour flatbread is a revelation. It has a delightful, light-yet-filling texture that’s exceptionally good with a smear of butter, your favorite savory toppings, or even a handful of fresh berries for a sweet treat. Say goodbye to compromise and hello to your new favorite go-to recipe!
Ingredients
• 60g / 1/2 cup coconut flour
• 2 Tbsp psyllium husk powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp mixed herbs, optional
• 40g / 3 Tbsp coconut oil, melted
• 200ml / 3/4 cup + 1 Tbsp warm water
Instructions
1. In a medium bowl, whisk together the coconut flour, psyllium husk powder, salt, baking powder, and optional mixed herbs until thoroughly combined.
2. Pour in the melted coconut oil and mix until the texture resembles wet sand. Gradually stir in the warm water until a thick, pliable dough forms. Let the dough rest for a minute to thicken.
3. Divide the dough into three equal portions. Place one portion between two sheets of parchment paper and roll it out into a thin circle. Heat a little oil in a non-stick frying pan over medium heat and cook the flatbread for 2-3 minutes per side, until golden brown. Repeat with the remaining dough.
Nutritional Information
• Nutrition (per flatbread)
• Calories: 185
• Fat: 12g
• Protein: 3g
• Carbohydrates: 16g
• Fiber: 11g
• Net Carbs: 5g
Pro Tips
• Do not substitute the psyllium husk powder; it is essential for creating the flexible, bread-like texture.
• Roll the dough between two sheets of parchment paper to prevent sticking and to get it perfectly thin and even.
• For a savory twist, add 1/2 teaspoon of garlic powder and a pinch of onion powder to the dry .
• These flatbreads freeze beautifully. Stack them with parchment paper in between and store in a freezer-safe bag for a quick meal solution.
FAQ
Q: Can I make this coconut flour flatbread without psyllium husk
A: No, the psyllium husk powder is essential for this recipe. It acts as a binder, similar to gluten, and gives the flatbread its soft, pliable, and bread-like texture. Substituting it will result in a crumbly flatbread that falls apart.
Q: Is this flatbread recipe keto-friendly
A: Yes, this coconut flour flatbread is very keto-friendly. With only 5g of net carbs per flatbread, it’s an excellent choice for anyone following a ketogenic or low-carb diet.
Q: How do I store these low carb flatbreads
A: These flatbreads can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they freeze beautifully. Simply stack them with a sheet of parchment paper between each one and place them in a freezer-safe bag for up to 3 months.
Q: Does this flatbread taste like coconut
A: While made with coconut flour, the flatbread has a very mild, slightly nutty flavor that isn’t overwhelmingly coconut-like. The savory herbs and salt help balance the taste, making it a versatile base for both sweet and savory toppings.
