Fight your carb-laden naan cravings with this buttery and soft gluten-free keto flatbread!
Foldable Keto Flatbread
This is not a drill! It’s actually a *drool* because that’s what you’ll be doing while these buttery flatbreads are frying…
Aside from being super delicious with a buttery, salty coat, these disks of keto flatbread heaven are a breeze to fry up—meaning no waiting for the dough to chill or your oven to heat up. Dangerous? Absolutely! But also very helpful when those bread cravings hit!
Fast Dough and even faster flatbread!
The whole idea behind this keto flatbread dough recipe is to have an easy way to insert low-carb flatbread into my mouth as quickly as humanly possible without having to go through an extensive cooling, rising, and/or baking process.
It’s a lot like my gluten-free Focaccia, only faster/easier because this hunger waits for no oven (to preheat)! I find that having something quick and easy is best for me when I’m trying to keep to my gluten-free keto lifestyle.
Tips for the best Keto Flatbread
BONUS- You can check out the rad video I made (haha) to see what the rollin’ and fryin’ process looks like. Find it in the recipe card!
Shaping the dough is important but the imperfections make it delicious. As you can see, it has those fun char marks which make this flatbread feel more authentic. The dimples in the dough will give you the best, authentic marks on your low-carb flatbread. Smooth the dough as best you can, then dimple it a bit so the raised dough browns!
This dough is soft and flexy due to xanthan gum! Both the xanthan gum and coconut flour contribute to holding this bread together. Because coconut flour burns easily, don’t overcook these keto flatbreads! It makes them sad and stiff.
And don’t forget to check out the video found within the recipe card! It helps to see how I work the dough and the frying process.
Looking For More Gluten-Free Bread? Try These!
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Keto Biscuit Breakfast Casserole!
Buttery Low Carb Flatbread
The best thing since sliced bread. Mostly because it's gluten free, fried, and slathered in butter...
Ingredients
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Falk Salt
- 1 Whole Egg + 1 Egg White
- 1 tbsp Water
- 1 tbsp Oil for frying
- 1 tbsp melted Butter-for slathering
Instructions
- Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.
- To the flour, add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.
- Add the tablespoon of water and begin to work the dough to allow the flour and xanthan gum to absorb the moisture.
- Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!
- Heat a large skillet over medium heat and add oil.
- Fry each flatbread for about 1 min on each side.
- Brush with butter (while hot) and garnish with salt and chopped parsley.
Notes
NET Carbs = 4g
*If you want a smaller portion, just cut the dough into 5 balls instead of 4!
Nutrition Information
Amount Per Serving Calories 232Total Fat 19gCarbohydrates 9gNet Carbohydrates 4gFiber 5gProtein 9g
I just made these to go with my beef bourguignon instead of potatoes and this bread is AMAZEBALLS! It tastes and feels a lot like naan. I have tried a few Keto low carb bread and none were as good as this recipe.
This recipe is going into permanent rotation at my place.
Oh I’m so glad you liked it Mandy! It’s one of my favorites and I JUST tweaked it so I could turn it into a sort of fried Naan-style pizza so stay tuned!!! <3
I’m allergic to almonds. What can I use as a replacement?
You could try another nut-flour, though I couldn’t be certain it would turn out the same! I know that coconut flour doesn’t work as a substitute cup for cup due to how dry it gets. It would definitely need more eggs and possibly a bit of water to get the same consistency. Good luck!
Hi! Can I do it without the coconut flour?
You can but the almond flour won’t really absorb moisture so you’ll want to use extra almond flour!
Thank you so much I love this recipe it’s very versatile I keep two forms of it wrapped in plastic wrap in my refrigerator ready to use at a moments notice savory for pizza styled crust and regular to be topped with cream cheese and fresh berries I’m finding that even using pyure can be too sweet for me now, keto diet going good I’m headed to my third month I’ve lost 12 pounds but more important 4 inches off my waist this recipe filled a little hole in my heart LOL 🥰
I am so happy to hear you loved in, Cyndi! And congrats on your amazing success! I truly believe that to make a lifestyle work, you can’t be expect to sacrifice what you love so I hope I can bring you more recipes that keep your heart full <3
Looks amazing! In the event it gets overcooked I would think it’d make a fantastic pizza crust.
It does! And sometimes I make it specifically for pizza, right in the skillet! I just cook one side and flip, then do toppings and cover to melt the cheese. SO GOOD 🙂
🙂 Yay! I have been looking for a good pizza dough. I will have to try it.