This easy Keto Flatbread is everything you want from a flatbread recipe: soft on the inside, crisp on the outside, and strong enough to hold up to all of your favorite dips! With its pillowy texture and a subtle kick of flavor, you can enjoy it with a delicious side or all by itself.
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Is there anything better than the smell of warm bread wafting through the kitchen?
That’s probably not something you’d expect to hear a Ketoer say. But then again, you may not have realized how easy it is to make this low carb flatbread!
Honestly, this is the kind of recipe I love to discover, because now I just want to keep making it over and over again. The flatbread is the perfect balance of crisp exterior with a fluffy interior, but it’s sturdy enough to hold up to a hearty dip.
After all, what better use for flatbread than as a vehicle to carry delicious dips to your mouth?
From Keto Breadsticks To Keto Flatbread
If you’re lucky enough to have a copy of The Wholesome Yum Easy Keto Cookbook, then this recipe may look familiar to you, as it is an adaptation (with permission) of the Breadstick recipe.
And if you haven’t had a chance to check out the cookbook yet, then lucky you, because you get two recipes in one in this post! I’ll walk you through how to make both variations below.
The key difference between this Keto flatbread recipe and the original breadsticks recipe is that this one uses two eggs rather than four. Breadsticks tend to be fluffier and lighter than flatbread. Eggs help bread rise and have a softer overall texture.
To make sure this low carb flatbread stands up to even the densest of dips, I wanted to lower the egg count to give it a bit more sturdiness.
I highly recommend you try both versions, because there are so many uses for both!
Does This Keto Flatbread Taste Like Coconut?
While this recipe does call for coconut flour, I don’t notice any kind of coconut taste.
You will only add ⅔ cup of coconut flour for around 30 flatbread triangles, so the flour itself is pretty dispersed. Coconut flour is quite dense, so a little goes a long way without making a dish taste overwhelmingly of coconut.
Coconut flour is a pretty awesome baking ingredient. It is low carb and naturally gluten free, and it works so well for giving baked dishes a soft, fluffy texture.
So long story short, you shouldn’t notice a strong coconut flavor, and you’ll really appreciate what the coconut flour does for the texture of this gluten free flatbread!
Is Flatbread the Same as Pita Bread?
Well, if you’d had my keto pita bread, you’ll have a great comparison! In general pita bread is fluffier and softer.
PIta bread is more for wrapping stuff into and flatbread is more for dipping into stuff. Does that make sense?
Is Keto Flatbread Better For You Than Regular Bread?
If we are comparing this to REGULAR bread (as in non-keto), ABSOLUTLEY! If we are comparing this to keto bread, well then I’d put them on the same page!
What Can You Dip Keto Flatbread In?
Anything and everything! This Keto flatbread was specifically engineered to hold up to all of your favorite dips.
Think of the all-time yummy classics, like Keto Spinach Dip or my One Minute Guacamole. Try dunking these flatbread triangles in my Keto Pizza Sauce (which doubles as a marinara) or slathering them in this Garlic Lover’s Pesto Spread.
The possibilities are endless! In fact, let’s throw in a few more options… They’d be perfect to scoops up some spicy red pepper feta dip or this warm rach crack dip! I finally have something delicious to eat these with besides a spoon!
And of course, you can always enjoy them plain. They’re wonderfully simple yet satisfying, so you may choose to omit the dip entirely!
…or you may just find yourself grabbing a plain one as you pass through the kitchen. It’s such a delicious little indulgence, how can you say no?
How To Make Keto Flatbread And Keto Breadsticks
Remember how I mentioned you’re getting two recipes in one post? I’m going to walk you through how to make both my Keto Flatbread as well as the Keto Breadsticks from The Wholesome Yum Easy Keto Cookbook!
We’ll start with the dough, which is the same for both recipes with the exception of the egg count (noted below).
In a medium bowl, add the coconut flour, baking powder and garlic powder. Mix everything well and set aside.
In a medium microwave-safe bowl, add the mozzarella and cream cheese. Microwave for 90 seconds, stirring halfway through, until the cheeses are melted.
Add the flour mixture and beaten eggs (2 eggs if making flatbread, 4 eggs if making breadsticks) to the melted cheese mixture. This is our dough!
Knead the dough with your hands. Squish it between your fingers and fold it over and over. You’ll get a sense of when the dough is really well combined.
Once the dough is well-kneaded, refrigerate for 30 minutes. This helps to make it less sticky so that it’s easier to work with.
When the 30 minutes is almost up, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
First, let’s walk through what to do if you’re making Keto flatbread, which will yield 28-32 triangles.
Lay out a sheet of parchment paper and lightly roll out the dough until about 1/4 inch thick. The dough will be flaky and will split and crack, which is entirely okay! Just push it back together with your fingers.
Once rolled to the correct thinness, cut the dough into a large rectangle, then keep cutting it down until you get triangles.
Take the scraps and roll it out again, then repeat the cutting process until you have no scraps.
Lay triangles randomly on a baking sheet, ensuring each one has room. They won’t spread while baking, but you don’t want any on top of one another.
Brush the triangles with butter and sprinkle with Italian seasoning and salt. I like to use my recipe for Italian Seasoning with a Kick.
Bake the flatbread for 16-18 minutes until golden brown. Allow to cool, then serve with your favorite dipping sauce or enjoy plain!
Now, if you’re making Keto Breadsticks, you’ll divide the dough into 8 portions.
Using oiled hands, roll out each portion of the dough into a log that is about 1 inch thick and 6 inches long. Flatten each log slightly.
Place the dough logs about 2 inches apart on your baking sheet. Brush with butter and sprinkle with Italian seasoning and salt.
Bake for 18-22 minutes, until golden. Allow to cool, then enjoy!
Other Bread Recipes From The Keto Option That You Might Like
- In a medium bowl, add coconut flour, baking powder and garlic powder. Mix well and set aside.
- In a medium microwave-safe bowl, add mozzarella and cream cheese. Microwave for 90 seconds, stirring halfway through.
- Add flour mixture and beaten eggs to cheese mixture.
- Using your hands, knead the dough. Squish between your fingers and fold it over and over.
- Refrigerate for 30 minutes so it is less sticky to work with.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Flatbread (makes 28-32 triangles)
- Lay out a sheet of parchment paper.
- Lightly roll out the dough until about 1/4 inch thick. The dough will be flaky and will split and crack. Just push it back together again! This is what is supposed to happen!
- Cut into a large rectangle, then keep cutting it down until you get triangles (see photos above). Take the scraps and roll it out again until you have no scraps.
- Lay triangles randomly on a baking sheet.
- Brush with butter and sprinkle with Italian seasoning and salt.
- Bake for 16-18 minutes until golden brown.
Breadsticks (makes 8 breadsticks)
- Divide the dough into 8 portions. Using oiled hands, roll our the dough into a log that is about 1 inch thick and 6 inches long.
- Flatten slightly. Place logs about 2 inches apart on the baking sheet.
- Brush with butter and sprinkle with Italian seasoning and salt.
- Bake for 18-22 minutes, until golden.
Recipe adapted from The Wholesome Yum Easy Keto Cookbook.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 breadstick or 4 triangles
Amount Per Serving: Calories: 159 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 78mg Sodium: 719mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 10g