Low-carb flatbread
Ingredients
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 2 tsp 2 tsp ground psyllium husk powder
- 2 tsp 2 tsp baking powder
- ½ tsp ½ tsp salt
- 2 2 large egglarge eggs
- 1⁄3 cup 80 ml sour cream
- 2 tbsp 2 tbsp olive oil or avocado oil
- 2 tsp 2 tsp water
Instructions
- In a large bowl, mix the almond flour, psyllium husk powder, baking powder, and salt. Add the eggs, sour cream, olive oil, and water and mix until a smooth dough forms.
- Let the dough rest for a few minutes to allow the psyllium husk powder to absorb the liquid. If the dough still feels sticky or difficult to handle, let it rest a little longer.
- Divide the dough into equal portions, one per serving, and shape into balls. Roll out each ball thinly between two pieces of parchment paper.
- Heat a non-stick skillet over medium heat. Remove the top piece of parchment paper, carefully flip the flatbread into the skillet, and peel off the remaining parchment paper.
- Cook on both sides until lightly golden and cooked through. Stack the cooked flatbreads under a clean kitchen towel while cooking the rest. The steam helps keep them soft and flexible so they can be folded or rolled without breaking. Serve warm.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or a microwave.
Freeze up to 2 months in a freezer-friendly zip-lock bag. Thaw and reheat before serving.
Flavor variations
Add Italian herbs for a savory flavor, or leave them out for a more neutral flatbread that works with both sweet and savory toppings.
Why you'll love this low-carb flatbread
This low-carb flatbread is:
- Soft, flexible, and easy to fold
- Naturally gluten-free
- Low in carbohydrates
- Made without wheat flour
- Cooked quickly in a skillet
- Perfect for wraps and sandwiches
- Delicious with soups and dips
- Easy to store and freeze
Unlike many low-carb breads, these flatbreads stay soft enough to roll around your favorite fillings without cracking or falling apart. The Italian herbs add a subtle savory flavor, while the almond flour and sour cream create a tender, satisfying texture.
What makes this flatbread low-carb?
Traditional flatbread is usually made with wheat flour, which is high in carbohydrates and unsuitable for most low-carb diets.
This recipe keeps the carb content low by using low-carb-friendly ingredients:
- Blanched almond flour replaces wheat flour and gives the flatbread a soft, lightly nutty texture.
- Psyllium husk binds the ingredients together and helps make the bread flexible rather than crumbly.
- Eggs provide structure and help the flatbread hold together.
- Sour cream adds moisture and creates a softer, more tender texture.
- Olive oil adds richness and helps prevent the flatbread from drying out.
The result is a soft and versatile low-carb flatbread that can be used in many of the same ways as traditional bread, while keeping carbohydrates low.
