Low-carb flatbread
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 2 tsp 2 tsp ground psyllium husk powder
- 2 tsp 2 tsp baking powder
- ½ tsp ½ tsp salt
- 2 2 large egglarge eggs
- 1⁄3 cup 80 ml sour cream
- 2 tbsp 2 tbsp olive oil or avocado oil
- 2 tsp 2 tsp water
Instructions
- In a large bowl, whisk together the almond meal, psyllium husk, baking powder and salt.
- Add the eggs, sour cream, olive oil, and water. Mix until a smooth dough forms.
- Let the dough rest for 5 minutes to allow the psyllium husk to absorb the liquid.
- Divide the dough into 6 equal portions and shape each portion into a smooth ball.
- Roll out each ball between two pieces of parchment paper into a circle about 1/8 inch (3 mm) thick.
- Heat a non-stick skillet over medium heat.
- Carefully remove the top piece of parchment paper, then gently transfer the flatbread to the skillet.
- Cook for 2–3 minutes per side, or until lightly golden and cooked through.
- Transfer the cooked flatbread to a clean kitchen towel and cover it while cooking the remaining flatbreads. This helps keep them soft and flexible.
- Serve as desired.
Tips
If the dough feels sticky, let it rest for another few minutes before rolling out.
Keep the cooked low-carb flatbreads covered with a towel to retain moisture and flexibility.
These low-carb flatbreads are best served warm.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or a microwave.
Freeze up to 2 months in a freezer-friendly zip-lock bag. Thaw and reheat before serving.
Flavor variations
Add Italian herbs for a savory flavor, or leave them out for a more neutral flatbread that works with both sweet and savory toppings.
Why you'll love this low-carb flatbread
This low-carb flatbread is:
- Soft, flexible, and easy to fold
- Naturally gluten-free
- Low in carbohydrates
- Made without wheat flour
- Cooked quickly in a skillet
- Perfect for wraps and sandwiches
- Delicious with soups and dips
- Easy to store and freeze
Unlike many low-carb breads, these flatbreads stay soft enough to roll around your favorite fillings without cracking or falling apart. The Italian herbs add a subtle savory flavor, while the almond flour and sour cream create a tender, satisfying texture.
What makes this flatbread low-carb?
Traditional flatbread is usually made with wheat flour, which is high in carbohydrates and unsuitable for most low-carb diets.
This recipe keeps the carb content low by using low-carb-friendly ingredients:
- Blanched almond flour replaces wheat flour and gives the flatbread a soft, lightly nutty texture.
- Psyllium husk binds the ingredients together and helps make the bread flexible rather than crumbly.
- Eggs provide structure and help the flatbread hold together.
- Sour cream adds moisture and creates a softer, more tender texture.
- Olive oil adds richness and helps prevent the flatbread from drying out.
The result is a soft and versatile low-carb flatbread that can be used in many of the same ways as traditional bread, while keeping carbohydrates low.
