Description
A delicious and healthy Keto Gluten-Free Rosemary Flatbread that is easy to make and perfect for low-carb diets.
Ingredients
Scale
- 2 cups almond flour
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon baking powder
- 2 large eggs
- 1 tablespoon olive oil
- Sea salt (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, chopped rosemary, and baking powder. Mix well until evenly distributed.
- Add in 2 large eggs and 1 tablespoon of olive oil to the dry ingredients. Stir until a dough forms.
- On a lightly floured surface (using almond flour), roll out the dough until it is about 1/4 inch thick.
- Transfer the rolled-out dough to the prepared baking sheet, smoothing out any cracks.
- Use a sharp knife to score the dough into desired serving sizes. Optionally, sprinkle a little sea salt on top.
- Bake in the preheated oven for 15-20 minutes or until the flatbread is golden brown.
- Remove from the oven and let cool for a few minutes before cutting along the scored lines.
Notes
- Store leftovers in an airtight container for up to a week.
- This flatbread can be served with dips or used as a side for meals.
- Adjust the thickness of the rolled-out dough for softer or crispier flatbread.
- Prep Time: 10
- Cook Time: 20
- Category: Breads
- Method: Baking
- Cuisine: Keto, Gluten-Free
Nutrition
- Serving Size: 1 flatbread
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Keto, Gluten-Free, Rosemary Flatbread, Healthy Eating, Low Carb, Baking, Almond Flour, Recipe Inspiration, Cooking At Home, Foodie