top of page

Keto flatbread


  • 1/4 cup coconut flour

  • 2 teaspoon baking powder

  • 12 large egg whites can use cartoned egg whites

  • 1 teaspoon of spices of choice, salt, pepper, etc.


  1. In a large mixing bowl, combine the egg whites, coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.

  2. Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.

  3. Allow to cool completely before using.

Servings 4 flatbreads


Flatbreads can be refrigerated for up to a week. You can freeze the flatbread for up to 2 months. 


Serving: 1Flatbread | Calories: 84kcal | Carbohydrates: 5g | Protein: 12g | Fat: 1g | Sodium: 424mg | Potassium: 161mg | Fiber: 3g | Calcium: 142mg | Iron: 1mg | NET CARBS: 2g

bottom of page