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Fight your carb-laden naan cravings with this buttery and soft gluten-free keto flatbread!
This is not a drill! It’s actually a *drool* because that’s what you’ll be doing while these buttery flatbreads are frying…
Aside from being super delicious with a buttery, salty coat, these disks of keto flatbread heaven are a breeze to fry up—meaning no waiting for the dough to chill or your oven to heat up. Dangerous? Absolutely! But also very helpful when those bread cravings hit!
Fast Dough and even faster flatbread!
The whole idea behind this keto flatbread dough recipe is to have an easy way to insert low-carb flatbread into my mouth as quickly as humanly possible without having to go through an extensive cooling, rising, and/or baking process.
It’s a lot like my gluten-free Focaccia, only faster/easier because this hunger waits for no oven (to preheat)! I find that having something quick and easy is best for me when I’m trying to keep to my gluten-free keto lifestyle.
Tips for the best Keto Flatbread
BONUS- You can check out the rad video I made (haha) to see what the rollin’ and fryin’ process looks like. Find it in the recipe card!
Shaping the dough is important but the imperfections make it delicious. As you can see, it has those fun char marks which make this flatbread feel more authentic. The dimples in the dough will give you the best, authentic marks on your low-carb flatbread. Smooth the dough as best you can, then dimple it a bit so the raised dough browns!
This dough is soft and flexy due to xanthan gum!Both the xanthan gum and coconut flour contribute to holding this bread together.Because coconut flour burns easily, don’t overcook these keto flatbreads! It makes them sad and stiff.
And don’t forget to check out the video found within the recipe card! It helps to see how I work the dough and the frying process.
Looking For More Gluten-Free Bread? Try These!
Easy Keto Garlic Bread Biscuits!
Keto Biscuit Breakfast Casserole!
Buttery Low Carb Flatbread
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
The best thing since sliced bread. Mostly because it's gluten free, fried, and slathered in butter...
Ingredients
- 1 cup Almond Flour
- 2 tbsp Coconut Flour
- 2 tsp Xanthan Gum
- 1/2 tsp Baking Powder
- 1/2 tsp Falk Salt
- 1 Whole Egg + 1 Egg White
- 1 tbsp Water
- 1 tbsp Oil for frying
- 1 tbsp melted Butter-for slathering
Instructions
- Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.
- To the flour, add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.
- Add the tablespoon of water and begin to work the dough to allow the flour and xanthan gum to absorb the moisture.
- Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!
- Heat a large skillet over medium heat and add oil.
- Fry each flatbread for about 1 min on each side.
- Brush with butter (while hot) and garnish with salt and chopped parsley.
Notes
NET Carbs = 4g
*If you want a smaller portion, just cut the dough into 5 balls instead of 4!
Nutrition Information
Amount Per ServingCalories 232Total Fat 19gCarbohydrates 9gNet Carbohydrates 4gFiber 5gProtein 9g
Reader Interactions
Comments
Wondering if these will freeze well? Just getting ready to make these and was thinking a double batch – they look amazing!
Reply
Liz - Inspector Gorgeous I have never tried freezing them so I’m not entirely sure! Please let me know if you do/how they freeze and reheat!
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- Anonymous
Where do you get Xanthan gum?
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- Liz - Inspector Gorgeous
Hi! So depending on where you live, you may be able to find it in the baking section of your grocery store.
You might also find it at a health food store but the quickest is Amazon!
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- amy
I substituted 1 tablespoon of chia seeds soaked in 1 tbsp of water for 10 min. in place of the xanthum gum
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- Lorrie
Thank you for that tip!
- Ellen Hartley
These lool so good. Try this now. Is this 4 net carbs for each piece ot the entire recipe? I think I might make mine a little smaller so I want to be able to adjust the serving amt
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- Liz
It’s 4 for each piece but you can certainly make them smaller or thinner to get more servings!
- Nanette
How do you store them?
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- Liz - Inspector Gorgeous
I wrapped mine in a clean cloth and kept them in the refrigerator. You could also wrap them gently in parchment!
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- Nanette
Thank you, I’ll try that. I made these today and they are fabulous! It’s the first keto bread I’ve made that has good texture and tastes good!
- Liz - Inspector Gorgeous
I’m glad you like them! I also have a love/hate relationship with keto breads but I agree, I could eat this one daily lol 🙂
- Connie
Would you hear in microwave when storing in the fridge? Made some and they are delicious!
- Liz
I’ve only ever reheated in the toaster oven but I think the microwave should work fine!
- Anonymous
I see water in the ingredients but not an instruction on where to add it. These look sooooo good!
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- Liz - Inspector Gorgeous
Sorry, yes! The water is optional if your dough isn’t soft enough to work with!
Because eggs differ in size, it sometimes needs a bit more moisture. Start mixing it without the water and if it is still crumbling, add it in then!
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- Emily
These look bomb! And I love the video addition. You make it oook so easy!
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- Patricia
I tried making these but no good. I did not add water though. Nice dough not tacky like others I have made. Yours came out nice in pictures. Taste was fine but to stiff.
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