Keto Flatbread
Soft, pliable keto flatbread you can fold, dip, or wrap, ready in just 30 minutes. Made with almond and coconut flour plus mozzarella for that chewy bite, each piece has only 3.1g net carbs and 9g protein. No grain, no guilt, fully foldable.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This soft, foldable keto flatbread bridges the gap between a fathead dough and a true wrap — chewy, sturdy, and grain-free. Use it for gyros, dipping into hummus alternatives, or as a quick side at dinner.
Ingredients
- 1.5 cups (168g) almond flour
- 2 tablespoons (16g) coconut flour
- 1 tablespoon whole psyllium husk
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups (170g) shredded low-moisture mozzarella
- 2 tablespoons (28g) cream cheese
- 2 large eggs
- 1 tablespoon olive oil, plus more for cooking
- 0.5 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- 1
In a bowl, whisk together the almond flour, coconut flour, psyllium husk, baking powder, salt, garlic powder, and oregano.
- 2
Combine the mozzarella and cream cheese in a microwave-safe bowl and microwave in 30-second bursts, stirring, until fully melted and smooth (about 60-90 seconds).
- 3
Add the eggs and olive oil to the melted cheese, then add the dry mixture. Mix and knead with your hands until a uniform, slightly tacky dough forms. Let it rest 5 minutes so the psyllium hydrates.
- 4
Divide the dough into 6 equal balls. Roll each between two sheets of parchment into a thin round about 6 inches across.
- 5
Heat a lightly oiled nonstick skillet over medium. Cook each flatbread 2-3 minutes per side until golden spots appear and it puffs slightly. Keep warm under a towel while you cook the rest.
- 6
Serve warm, brushed with a little olive oil if you like. Fold, dip, or use as a wrap.
Tips & notes
- Low-moisture mozzarella is key — fresh/wet mozzarella will make the dough soggy and hard to roll.
- Store cooled flatbreads in an airtight container in the fridge for up to 4 days, or freeze with parchment between each. Reheat in a dry skillet or toaster.
- No psyllium? Substitute 1 tablespoon ground flaxseed for structure, though the bread will be slightly less pliable.
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Frequently asked questions
- How many carbs are in keto flatbread?
- Each flatbread has 3.1g net carbs (6.6g total carbs minus 3.5g fiber), 248 calories, 9g protein, and 21g fat. This recipe makes 6 flatbreads.
- Can I make this dairy-free?
- This recipe relies on mozzarella and cream cheese for its chewy, foldable texture, so it isn't easily made dairy-free. Swapping in dairy-free cheese alternatives will change the texture significantly and may not roll out cleanly.
- Why is my flatbread dough too sticky to roll?
- Let the dough rest the full 5 minutes so the psyllium and coconut flour can absorb moisture. If it's still sticky, dust your hands and the parchment with a little almond flour, or chill the dough for 10 minutes before rolling.
