Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
( Low-Carb, Gluten Free, Egg Free, and Nut Free)
We decided to call this Psyllium Keto Flat Bread.
I really played around with calling this Keto Magic bread because it is like "magic" compared to the other tortillas, wraps and Keto flatbread that I have attempted to make.
Why? Because it doesn't crack and blow out halfway through your dinner. These are super pliable.
AND...the texture is spot on. Plus, the delicate flavor of the dough can be manipulated with spices to complement whatever you are serving these with. I have some ideas that I'll put in the post tips section.
As Keto Bloggers, we end up making and eating a lot of failed recipes that never get shared...
They just don't make the cut. If I wouldn't serve a recipe to friends or family at my very own table than I won't post it for you...most of the tortillas & flatbread I have tried to make have either turned out like crepes, omelets or been dry.
I did make one tortilla recipe that I LOVE. They are flavorful, delicious and soft like these are.
But they take a bit more work than the "flatbread".
As far as low-carb flatbread goes, I consider these a home run because they are not only good, but easy and quick to make as well.
Plus, they have less carbs, no weird chemicals and are A LOT less expensive to make than the "Carb Smart" low carb tortillas I have been buying for wraps and burritos when we "have" to have them quick.
This flat bread can be rolled out to whatever size you need. Just make sure to adjust the macros for your daily carb and calorie count if you make them bigger (or smaller).
The nutritional information on the recipe card is adjusted to making six flatbread rounds from this recipe.
Please see the tips if you are going to double or triple the recipe.
- Gather your ingredients.
This is solid advice...you don't want to leave out anything in this recipe because there are very few ingredients and they are important.
A word about spices....
I used a "bit" of Italian Seasoning in my last batch and they were fantastic with turkey lettuce and tomatoes.
And, when I say a bit I mean a ¼ teaspoon. A little goes a long way.
The flavor in this bread is very delicate...even though it uses coconut flour.
If you are serving tuna...a pinch of dill might be tasty. Thyme for chicken, chia or garlic for veggie wraps would be delightful.
A pinch of Chili powder if you are making tacos and plan on using these as tortillas would be great...you get the picture.
When I see a claim to be "Low-Carb, Gluten Free, Egg Free and Nut Free" I automatically think..."flavor free". It's just how my brain works. But these are not flavor free. You can flavor them however you want.
- Mix (whisk) all of the dry ingredients together first.
When you pour the melted butter ( or whatever oil you choose) the mixture will look dry. Don't worry, all is well.
- DO NOT SKIP THE BOILING WATER
This is an important part of the process.
Look at how it bubbles up when the water is added. this means that the "formula" is working and the psyllium is expanding as it should.
- If you plan on doubling this recipe add an extra tablespoon or two of boiling water to the mix.
Yes, there is a sciency type of reason for this. No, I am not 100% sure of what it is. My Grammy taught this rule to me years ago...I didn't question it.
Although, I am sure it is highly "Googleable" now, I haven't looked it up.
I just know that you have to. Listen to my Grammy and do it lol.
- If you plan on substituting coconut oil for the butter~
I choose butter for my psyllium recipes because whatever flavors you add are going to be amplified. And, coconut oil is no exception.
Your bread will taste very "coconutty" if you use it unless it is "refined coconut oil". I try not to use any "refined" sort of ingredients but you could can make your decision about that.
I am sure olive oil would work but I haven't tried it. If you figure out a great substitute...let me know in the comments.
- Substituting Almond Flour for the Coconut Flour
I have not tried this but I think it can be done. It wont be a one to one substitute for sure.
I think a good starting point is usually considered one cup of almond flour per ¼ cup of coconut flour.
So for this recipe you would need to start adjusting with about two cups of almond flour.
Again, I haven't tried it so I cant say for sure.
- This dough is going to be hot for a minute.
Being hot is a good thing...it makes it pliable. But don't get too crazy and burn yourself. It will stay warm and pliable for a while.
- I used "oiled" latex gloves to work with this dough.
Not only will it make the dough easier to handle...it saves you skin from washing a million times if you cook a lot.
The high Rocky Mountains that I call home is actually considered a "high desert" because of the lack of moisture here. Yes, it snows but it's dry snow don't ya know.
Anyway, harsh detergents and even the most delicate, organic soap leave my hands red and raw if I am cooking ( and hand washing) a lot.
So, while I don't use them everyday, I use them when I am on a cooking "tear". It helps.
Back to the bread....
- Divide the dough into six equal pieces.
- You will roll them into balls and flatten them into disks before you flatten them.
- You can use a tortilla press or a rolling pin to accomplish making them "flat"...whatever you like better. But, either way you are going to need parchment paper.
I made my flatbread about ⅛ of an inch thick. If you go very thin...like 1/16 of an inch (see through) than it may be harder to peel them up and get these into the pan.
Like pancakes or children...the first one might be a little odd. But, you'll get the hang of it in no time and decide what method works best for you and your needs.
If you have to have them perfectly round...than cut them into a circle with a sharp paring knife.
I found that if mine came out really weird shaped that I could pull off a piece of the dough and "mend" the problem by rolling it back onto the dough. It's very forgiving and pliable.
But, in the end as long as the bread is "sort" of circular it meets most of my needs.
- Dry fry for 2-3 minutes on each side.
Dry frying means to just put the dough in an un-greased, dry pan. It's similar to the way you would make regular tortilla or home made naan.
I like cast iron and it works perfectly with this bread.
They should "brown" nicely.
- Pile these up so they can cool evenly.
If you stack them one right on top of another while they are piping hot the bread on the bottom will stay moist. You don't want that.
You can always heat them back up on the pan if you want to eat them while they are still hot.
- They stay flexible even while cool.
Because of the magic ingredient "psyllium husk powder" they stay flexy even when they have cooled. If you have ever made Keto friendly flatbread...you know this is a minor miracle.
Make your thing...whatever it may be.
This one is turkey, mayo and veggies:
Oh yeah...I almost forgot:
This recipe is picky tween approved. That's an important badge of honor around here and may be at your house too.on!
Not every kid is thrilled about eating zoodles but they'll like these. Or, if you are making burgers you can try out this fantastic sandwich roll/burger bun recipe.
They are nutty and flavorful like the whole wheat buns of our pre-low-carb-lifestyle.
Cheers to all and Keto on!
Psyllium Keto Flat Bread Recipe
- Whisk all of the dry ingredients together until they are fully combined.
- Add the melted butter and mix until combined.
- Slowly pour the boiling water into the mixture. It may foam and expand...it's supposed to do this.
- Divide dough into six balls.
- Roll flat between parchment paper. Try to get them to about 1/16 of an inch thick. They will be about six or seven inches across.
You can use a tortilla press if you have one but the parchment paper is important.
- Peel away from parchment and dry fry on a cast iron skillet ( Medium-high heat) for 2-3 minutes on each side. They will be slightly browned and pliable.
- Serve. If you are going to store them, let them cool completely and store in an airtight bag or container in the fridge.
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The nutritional information on this site is calculated using the USDA database. I take great care in providing the most accurate information possible.
But, if anything ever looks off on this site or ANY site for that matter, you should feel free to do your own calculations, and if you find something let us know.