Keto Flatbread Recipe – Soft, Flexible, and Ready in Minutes

If you’re missing bread on a low-carb lifestyle, this keto flatbread recipe brings it back in the easiest way. It’s soft, bendable, and cooks fast, so you can have wraps, pizza bases, or dipping bread without breaking your carb budget. The dough mixes in one bowl and uses simple pantry staples. No yeast, no rising time, and no complicated steps. It’s a reliable, go-to recipe you’ll make again and again.

Why This Recipe Works

Keto flatbread recipe – Keto Flatbread Recipe – Soft, Flexible, and Ready in Minutes If you’re missing bread on a low-carb l

• Almond flour + psyllium husk create a pliable dough that stays soft without gluten. The psyllium binds moisture and adds chew, while almond flour keeps it low carb.
• Hot water activates the psyllium, making the dough easy to roll and shape. This helps the flatbreads cook evenly and stay flexible.
• No yeast required, so the process is quick. A little baking powder adds lift for a lighter texture.
• Neutral flavor pairs with anything—use it for wraps, gyros, curries, or spreads.
• Pan-friendly method ensures you don’t need an oven. A simple skillet is enough to get a tasty, golden finish.

Ingredients

• 1 1/2 cups fine blanched almond flour
• 2 tablespoons whole psyllium husk (or 1 tablespoon psyllium husk powder)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 large egg
• 2 tablespoons olive oil (plus more for cooking)
• 1/2 cup hot water (about 120–140°F), plus 1–2 tablespoons more if needed
• Optional flavor boosters: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried oregano, 1 tablespoon chopped fresh parsley

Instructions

1. Mix the dry ingredients. In a medium bowl, whisk together almond flour, psyllium husk, baking powder, salt, and any optional dried spices.
2. Add wet ingredients. Stir in the egg and olive oil until crumbly. Pour in the hot water and mix with a spatula until a dough forms. If the dough seems dry or cracks, add 1–2 teaspoons more hot water at a time.
3. Rest the dough. Let it sit for 5–7 minutes so the psyllium fully hydrates. The dough should be soft, slightly tacky, and easy to handle.
4. Divide and shape. Split into 6 equal pieces for small flatbreads or 4 for larger wraps. Roll each piece into a ball.
5. Roll it out. Place one ball between two sheets of parchment. Roll to about 1/8-inch thick. Peel the top paper carefully. If you prefer neat edges, trim with a bowl or cut into rectangles with a knife.
6. Heat the pan. Warm a nonstick skillet or cast-iron pan over medium heat. Add a thin film of olive oil.
7. Cook the flatbread. Lift the dough using the parchment and flip it into the pan. Cook 1–2 minutes until lightly golden with small bubbles. Flip and cook 1–2 minutes more. Adjust heat if it browns too fast.
8. Repeat. Stack cooked flatbreads on a plate and cover with a clean towel to keep them soft.
9. Serve warm. Use as wraps, a base for mini pizzas, or alongside soups and salads.

How to Store

• Refrigerate: Store in an airtight container for up to 5 days. Separate layers with parchment to prevent sticking.
• Freeze: Freeze flatbreads in a zip-top bag with parchment between each. They keep well for up to 2 months.
• Reheat: Warm in a dry skillet over medium heat for 30–60 seconds per side, or microwave for 10–15 seconds. Avoid overcooking so they stay flexible.

Health Benefits

• Low in carbs: Almond flour and psyllium keep net carbs low, making this a smart choice for keto and low-carb diets.
• High in fiber: Psyllium husk adds soluble fiber that supports digestion and can help with fullness.
• Healthy fats: Almond flour and olive oil provide heart-friendly fats that can promote satiety.
• Gluten-free and grain-free: Good for people avoiding gluten or grains, while still delivering a bread-like experience.
• Customizable sodium and seasonings: Control the salt and flavors, which is helpful if you’re managing sodium intake.

What Not to Do

• Don’t skip the rest time. The dough needs a few minutes to hydrate; otherwise, it will crack when you roll it.
• Don’t use cold water. Hot water is key to activating the psyllium for a flexible texture.
• Don’t roll too thick. Thick flatbreads won’t cook through properly and can feel gummy. Aim for about 1/8-inch.
• Don’t crank the heat. High heat burns the outside before the center sets. Medium heat gives you soft, bendable bread with a light char.
• Don’t overhandle when hot. Fresh off the pan, they’re delicate. Let them sit 30 seconds before stacking or rolling.

Variations You Can Try

• Herb and garlic: Mix in dried oregano, garlic powder, and a pinch of red pepper flakes for savory, pizza-friendly flavor.
• Everything seasoning: Sprinkle everything bagel seasoning on the surface before cooking and press lightly to help it stick.
• Dairy boost: Add 2 tablespoons grated Parmesan to the dough for extra flavor and a firmer bite.
• Coconut flour swap: Replace 1/2 cup almond flour with 2 tablespoons coconut flour and add 1–2 tablespoons extra hot water. The result will be slightly drier but still flexible.
• Flax blend: Add 1 tablespoon ground flaxseed for a nuttier taste and extra fiber. You may need a splash more water.
• Mini naan style: Brush with melted ghee and sprinkle with chopped cilantro right after cooking.
• Pizza base: Cook the flatbread lightly, top with sauce and cheese, then finish under the broiler for 2–3 minutes.

FAQ

Can I make these without psyllium husk?

Psyllium is what makes these flexible and sturdy. You can try 1 tablespoon ground flaxseed as a partial substitute, but the texture won’t be as stretchy. If you skip psyllium completely, the flatbreads will be more fragile.

What’s the best pan to use?

A well-seasoned cast-iron skillet or a quality nonstick pan works best. They heat evenly and release the flatbreads without tearing. Avoid thin pans that create hot spots.

How many carbs are in one flatbread?

Exact numbers depend on your ingredients and size, but for 6 small flatbreads, each is roughly 3–4g net carbs. Check your almond flour brand’s nutrition label for precise math.

Can I bake these instead of cooking on the stovetop?

Yes. Bake on a parchment-lined sheet at 375°F for about 8–10 minutes, flipping halfway. They won’t get the same char, but they’ll still be soft and tasty.

Why is my dough purple or gray?

Some psyllium husk brands can cause a slight purple tint—this is normal and safe to eat. Using a high-quality, light-colored psyllium reduces this effect.

Do I need eggs?

The egg helps with structure and flexibility. If you’re egg-free, try replacing the egg with 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons warm water (let it gel for 10 minutes). The texture will be slightly denser.

How do I keep them from cracking when rolling?

Make sure the dough rested, use hot water, and roll between parchment sheets. If it still cracks, knead in a teaspoon of water at a time until smooth.

Can I double the recipe?

Absolutely. Double everything and cook in batches. Keep finished flatbreads covered with a towel to stay soft while you finish the rest.

Wrapping Up

This keto flatbread recipe checks every box: quick, flexible, flavorful, and genuinely satisfying. With just a few pantry ingredients and a hot skillet, you’ll have a stack of low-carb bread you can use for wraps, pizzas, or simple snacks. Keep a batch in the fridge or freezer, and you’ll always have a fast, keto-friendly bread option ready to go. Once you make it, it’ll become a regular in your rotation.