Mediterranean keto flatbread

A sturdy and versatile keto flatbread. Using olive oil gives this flatbread a taste that resembles pita bread, and the rosemary and cracked black pepper give it a distinct Mediterranean flavor.
A sturdy and versatile keto flatbread. Using olive oil gives this flatbread a taste that resembles pita bread, and the rosemary and cracked black pepper give it a distinct Mediterranean flavor.
USMetric
6 servingservings

Ingredients

  • ½ cup 125 ml coconut flour
  • 1 tablespoon 1 tablespoon ground psyllium husk powder
  • 4 tablespoons 60 ml olive oil
  • 1 cup 225 ml boiling water
  • 13 cup 75 ml grated parmesan cheese or mozzarella cheese
  • ½ teaspoon ½ teaspoon sea salt
  • ¼ teaspoon ¼ teaspoon granulated garlic
  • ½ tablespoon ½ tablespoon black peppercornblack peppercorns
  • ½ tablespoon ½ tablespoon dried rosemary

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. 


Whisk the dry ingredients together in a mixing bowl.
  2. Add olive oil and cheese.
  3. Add the hot water last, stirring as it is added. Continue stirring until the psyllium fiber and coconut flour have absorbed all of the water.
  4. Flatten the dough onto parchment paper on a baking sheet. Roll or press out the dough until it is thin and even. Be sure that it is a uniform thickness and less than ⅛-inch thick.
  5. 
Bake at 350ºF for 20 to 25 minutes. Baking time will depend on the thickness of the dough.
  6. When browned, transfer to a cooling rack, peel away the parchment paper and allow the flatbread to cool. Use a pizza cutter to cut the flatbread into squares for sandwiches. Store any leftovers in the refrigerator.

Tip!

The seasonings can be changed to suit your taste. The cheese can also be omitted to make this recipe dairy-free.

Video

Cooking keto with Kristie – Mediterranean keto flatbread

More keto bread recipes

16 Comments

  1. Margaret
    Can yu leave out the psyllium husk don’t like the taste
  2. Erika
    I just made it with Orange flavored Metamucil :). Believe it or not, it still tastes really nice !!!
  3. Karen
    Delicious!! Thank you for this recipe! My mind is racing with all kinds of ideas on how to use this. I like it much better than oopsie bread, as this has a much earthier and satisfying texture. This and the seed crackers are all I need for bread substitutes!!!
  4. Victoria
    Just made this, it's great! The first low carb bread that is worth making! I too am thinking of all sorts of ideas of how to use it.
  5. Ann
    Could it make a pizza base? A garlic bread with melted garlic butter on the top and put back into the oven for a minute? Must try this bread, thank you.
  6. Maz Whiteley
    Hi
    Maz. How do l get started.
    How do l save this site?
    From Maz Whiteley
  7. Maz Whiteley
    I'm diabetic 2 need to watch amount of fruit l eat
  8. Margret
    Question- video says 1/2 cup olive oil and recipe says 4 Tablespoons?
  9. SARAH
    Are the cup measurements US cups? I’m in the UK and DD site is based in Scandinavia so a bit confused !
  10. Amy
    Is there any way to use almond flour instead of coconut flour? I can’t stand anything coconut. Please don’t tell me I won’t notice the taste: if there is 1 single molecule of coconut anything I can’t eat it. Thanks for any suggestions. 😊
    Reply: #11
  11. Peter Biörck Team Diet Doctor
    Hi Amy!

    I recommend that you read this:
    https://www.dietdoctor.com/low-carb/recipes/baking#products

    Is there any way to use almond flour instead of coconut flour? I can’t stand anything coconut. Please don’t tell me I won’t notice the taste: if there is 1 single molecule of coconut anything I can’t eat it. Thanks for any suggestions. 😊

  12. Mary
    These are delicious and so easy to make. Oh the possibilities!!!
  13. DR
    This is a fabulous recipe. I used it as a base for pizza. Very easy to make.
  14. Maggy
    The recipe has no number where it mentions the thickness. How thick should it be?
  15. Kylie
    I am not a 'baker' and avoid it where possible. It is actually a bit of a family joke how bad I am at baking. But after watching the video and seeing how few steps I tried and this came out PERFECT. I rolled (squished it) quite thin (just 3-4mm 1/8in for those people infuriatingly incapable of googling a conversion.... ;) ) and cut into cracker sized bits rather than just 8 large pieces. This is the perfect vessel for my 'treat' cultured grass fed butter. But like many of the others above my mind is racing with other ways this could be used.

    AND it has no almond flour so I can afford to make it!

    Thanks for a brilliant recipe - and I really appreciated having the video with the ever lovely Kristie demonstrating.

  16. Sue
    Hi I have only joined today, I am 8 days into the two week challenge. came across the flat bread recipe, wonderful !! can anyone tell me if you make your own dried rosemary? Thanks Sue

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