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When I'm craving something chewy without loading up on carbs, I go for this garlicky keto flatbread every time. You just grab a handful of pantry staples and before you know it, warm slices are ready to dunk in sauces or pile with melty cheese. It bakes up super fast, and the smell that fills your place is unbeatable if you're after a hit of cozy low-carb comfort.
I first put this together one crazy weeknight because I wanted garlicky bread so badly. Now it’s a Sunday regular. My partner swears it beats any loaf we’ve bought, and my kids keep asking for more.
Tasty Ingredients
- Onion powder: Brings a gentle sweet flavor, pick one that’s nice and light colored for freshness
- Psyllium husk powder: Gives the dough its stretchy bite, make sure it’s plain and not flavored
- Olive oil: Adds healthy fats and keeps everything moist, go for mild or fruity types
- Large eggs: Bind things together and make it rise nicely, crack in the freshest eggs you’ve got
- Warm water: Helps everything mix smooth and keeps dough workable
- Baking powder: Lifts the bread so it’s light inside, double check it’s fresh for best results
- Salt: Makes all the flavors pop, use fine sea salt if you can
- Garlic powder: For bold, savory punch, always sniff it for a strong scent
- Coconut flour: Soaks up the extra moisture and acts as a binder, just make sure it hasn’t gone stale
- Almond flour: The main base for keeping things tender and gluten free, get the finely ground, blanched stuff
Easy Step-by-Step
- Cool and Slice:
- Once it’s out of the oven, let it chill at least five minutes so it doesn’t fall apart as you cut it
- Bake the Flatbread:
- Scoot that tray into your already heated oven at 350 F, then bake fifteen to twenty minutes. You want those edges gold and the middle just set
- Shape the Flatbread:
- Drop the dough onto parchment, then pat it with your damp hands to a rectangle or circle about a quarter inch thick. Keeping your palms damp stops it from sticking
- Knead the Dough:
- Push and fold the dough for a minute with your hands until you get a soft, non-sticky ball
- Make the Dough:
- Pour wet mix over dry and gently stir, folding in from the sides. It’ll come together pretty quickly and look thick
- Combine and Stir Wet Mix:
- Whisk in the warm water, olive oil, and psyllium. Keep going until you see no streaks and the mix gets frothy
- Prepare the Wet Ingredients:
- Crack your eggs in a bowl and beat till totally combined, either with a fork or whisk
- Mix the Dry Ingredients:
- Stir together almond, coconut, garlic powder, onion powder, salt, and baking powder in a medium bowl till it looks even and there’s no lumps
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I’m a huge fan of using almond flour here. It turns out flatbread that's amazingly soft and reminds me of the real thing. My kid once topped a hot slice with butter and announced she’s swapping her usual crackers for it after school.
Keeping it Fresh
Stash any leftovers in something airtight on the counter for two days. Want it to last longer? Wrap and refrigerate for five. Freezing? Slice it first, put slices between parchment, and pop it all in a zip bag. That way you can grab one out and toss it in the toaster whenever you want.
Swap Outs
If you’re out of coconut flour, just add extra almond flour and cut down the liquids since coconut flour soaks up more. No psyllium? Flaxseed meal works—just expect a bit more crunch. Feel like mixing things up? Toss dried oregano or rosemary pre-bake for a herby spin.
How to Serve
Honestly, you can use this bread so many ways. Slice it into wedges and scoop low-carb dips. Load it up with cheese and bake for a quick pizza. Roll up meats and veggies inside and you’ve got an easy grab-and-go wrap.
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A Little History
Breads like this have been around forever—think Indian naan or Greek pita—each culture has its own classic. This lower carb style lets you have that same tasty comfort, without the carb count. Pretty sweet for anyone eating low carb today.
FAQs About the Recipe
- → How does this flatbread stay so soft?
Almond flour keeps it gentle, and coconut flour locks in the moisture for a cushy inside.
- → What if my dough feels dry?
Make sure you use plenty of warm water since coconut flour soaks it up. Add a little extra water if it’s still crumbly.
- → What’s the deal with psyllium husk?
Psyllium sticks everything together so your dough is easy to roll and slice, just like classic bread.
- → Can I toss in some herbs?
Go for it! Stir in whatever dried herbs you like—rosemary, oregano, or even a custom blend for more flavor.
- → Sticky dough when shaping—how do I fix it?
Wet your hands a little before flattening the dough so you don’t end up with a mess and get a smoother shape.
- → Is it sturdy enough for sandwiches?
You bet! It’s soft but strong, so you can load it up for wraps and sandwiches without worry.