Description
A soft and buttery keto-friendly flatbread cooked in a skillet, perfect for low-carb diets.
Ingredients
Scale
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 2 large eggs
- 1/4 cup warm water
Instructions
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk well to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the melted butter and eggs until well combined.
- Gradually add the warm water to the butter and egg mixture, stirring until fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. You may need to use your hands to knead the dough lightly.
- Divide the dough into four equal portions and shape each portion into a flat disk.
- Preheat a non-stick skillet over medium heat.
- Once the skillet is hot, place one disk of flatbread in the skillet and cook for about 2-3 minutes on each side or until golden brown and cooked through.
- Repeat the cooking process with the remaining dough disks.
- Serve warm, with butter or your favorite toppings.
Notes
- This flatbread is great for sandwiches or as a side with meals.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Bread
- Method: Skillet cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 flatbread
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Keto Flatbread, Low Carb, Healthy Eating, Almond Flour, Skillet Bread