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Keto Coconut Flour Flatbread Recipe

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This soft and fluffy keto coconut flour flatbread is perfect for sandwiches, wraps, or dipping. Low-carb, gluten-free, and super easy to make in just 15 minutes! A must-have for anyone on the keto diet looking for quick and delicious recipe ideas.

Ingredients

Scale
  • ¼ cup coconut flour (sifted)
  • 2 large eggs
  • ¼ cup water (or unsweetened almond milk)
  • 1 tablespoon melted butter (or coconut oil for dairy-free)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder (optional)
  • ½ teaspoon psyllium husk powder (optional, for flexibility)

Instructions

  • Mix the Batter: In a bowl, whisk together coconut flour, baking powder, salt, and garlic powder. Add eggs and mix well. Stir in water (or almond milk) and melted butter until smooth. Let it sit for 2 minutes to thicken.
  • Cook the Flatbread: Heat a non-stick pan over medium-low heat and grease it lightly. Scoop ¼ cup batter into the pan and spread into a thin circle (about 5 inches wide).
  • Flip & Finish: Cook for 2-3 minutes until bubbles form and the edges set. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
  • Serve & Enjoy: Eat warm or store for later. Use it for wraps, sandwiches, or as a side with butter!

Notes

  • Batter too thick? Add a little more water. Too thin? Sprinkle in a bit more coconut flour.
  • For extra flexibility, use psyllium husk powder.
  • Store in fridge for up to 4 days or freeze for up to 2 months with parchment paper between pieces.
  • Reheat in microwave (15 seconds) or stovetop (1 min per side).

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-flour-flatbread/