A soft and chewy 30-minute keto flatbread recipe! Use it as low carb keto pita bread for wraps, scooping up dips, as a pizza base, and more.<\/p>\n
PREP: 15 minutes<\/p>\n
COOK: 15 minutes<\/p>\n
TOTAL: 30 minutes<\/p>\n
SERVINGS: 6<\/p>\n
INGREDIENTS
\n1 cup Wholesome Yum Blanched Almond Flour
\n1\/4 cup Whey protein powder
\n3 tbsp Psyllium husk powder
\n1 tbsp Baking powder
\n1\/2 tsp Sea salt
\n2 tbsp Avocado oil
\n1 tbsp Apple cider vinegar
\n3 large Egg whites
\n1\/2 cup Boiling water
\nINSTRUCTIONS :<\/p>\n
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\nTap on the times in the instructions below to start a kitchen timer while you cook.<\/p>\n
Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.
\nIn a large bowl, stir together the almond flour, protein powder, psyllium, baking powder, and sea salt.
\nAdd the avocado oil, cider vinegar, and egg whites. Stir until uniform.
\nPour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don\u2019t over-mix.
\nDivide the dough into 6 balls. Place a ball between 2 pieces of lightly oiled parchment paper and roll out to about 1\/8 inch (3.2 mm) thick, or 1\/4 inch (6.4 mm) thick for thicker flatbread. Repeat with all the dough. Place the flatbreads onto the lined baking sheets, 2 inches (5 cm) apart.
\nBake for about 15 minutes, swapping the pans on the racks halfway through, until firm.
\nNutrition Facts<\/p>\n
Amount per serving. Serving size in recipe notes above.<\/p>\n
Calories183<\/p>\n
Fat14g<\/p>\n
Protein8.1g<\/p>\n
Total Carbs9.1g<\/p>\n
Net Carbs3.5g<\/p>\n
Fiber5.6g<\/p>\n
Sugar0.8g<\/p>\n\n