Sometimes you just want bread, or flatbread, or pita bread! Don’t let keto stop you! Enjoy this fluffy and satisfying keto pita bread and stuff to your heart’s desire!
Pita Bread
Let me just say that pita bread is hard to take photos of! Can we agree on that?? But who cares, right? It doesn’t need to be photogenic, it just needs to taste good and I assure you it does!
I tried making keto tortillas and it did not turn out the way I wanted. I wanted something a bit fluffier, but still dense and more like flatbread and/or pita bread.
One of the problems with many keto breads is that they are often eggy. I am happy to report that none of my keto breads, including this pita bread, is eggy AT ALL!
It tastes great right away or warmed up.
How to Make Keto Pita Bread
Mix the almond flour, coconut flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
Meanwhile, boil the water.
In a small bowl beat the eggs whites and egg and add them to the bowl with the dry ingredients.
Mix with a hand whisk for about 20-30 seconds and then add the hot water and whisk for another 30 seconds until well combined.
Heat oil of your choice (just enough to cover pan) in a medium pan over medium heat.
Take a glob (about 1/4 cup worth) and plop it down in the pan. Using a wet spatula or spoon, press down and smooth out dough blob into a thin (ish) circle (ish)!
Cooking time varies, just lift up the edge and if it golden brown, flip with a wet spatula. The second side cooks much faster. Usually by 30 seconds.
Eat warm or cold!
Can I Eat Pita Bread on the Keto Diet?
You can eat THIS keto pita bread on the keto diet! Absolutely! Regular pita bread? Nope!
With only 1.8g net carbs, this is perfectly keto friendly.
What Can I Eat Instead of Bread?
OH, I have so many options for you! Regular wheat and sugar-filled bread is out of the questions. How about trying some of these:
Well, THIS pita bread recipe of course!
How do I Store Low Carb Pita Bread?
The best way to store keto pita bread is in an airtight container in the fridge. I prefer to use a glass container, personally.
When it comes time to warm up, I have done a few things. First, I will microwave it for about 20 seconds and other times I heat it in the oven at 350 for 5 minutes.
How Long Does Pita Bread Last?
It will safely last for a few days stored properly.
I have had mine for about 4-5 days and they still taste great.
What Can I Eat With The Keto Pita Bread?
Um, ANYTHING! I like to stuff it with stuff! When I meal prep with shredded chicken, I will often also make this low carb pita bread for the week.
Now, the pictures to follow are actual pictures of my breakfast, lunch and/or dinner, so don’t expect anything fancy!
Below is some shredded chicken with my keto lemon cream sauce. My favorite so far!
Next, we have some shredded chicken, mayo, and jalapenos!
Lastly, I use the pita to make breakfast burritos for my eggs and cheese!
More Bread Recipes You Might Like
Pita Bread
Ingredients
- 1 cups almond flour
- 1/4 cup psyllium husk powder
- 1/4 cup ground flax
- 2 teaspoons baking powder
- 1 tablespoon coconut flour
- 1 teaspoon Pink Himalayan sea salt
- 1 1/4 cups boiling water
- 2 egg whites
- 1 egg
Instructions
- Mix the almond flour, coconut flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
- Meanwhile, boil the water.
- In a small bowl beat the eggs whites and egg.
- Add the eggs to the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
- Add the hot water and whisk for another 30 seconds until well combined
- Heat oil of your choice (just enough to cover pan) in a medium pan over medium heat.
- Take a glob (about 1/4 cup worth) and plop it down in the pan.
- Using a wet spatula, press down and smooth out dough blob into a thin (ish) circle (ish)!
- Cooking time varies, just lift up the edge and if it golden brown, flip with a wet spatula.
- The second side cooks much faster. Usually by 30 seconds.
- Eat warm or cold!
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Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 26mgSodium: 171mgCarbohydrates: 6gNet Carbohydrates: 1.8gFiber: 4.2gSugar: 0gProtein: 4.2g
Nutrition is calculated using a third party plug-in. It is best to always validate!
What is the difference between psyllium husk and ground flax seed?
They are actually quite similar. Both a great source of fiber, but with different nutrient profiles. I like to use them together as they have a different taste.
Can this be made without flax?
I haven’t tried it, but you should be able to increase the psyllium a little and remove the flax. I’m not certain though since I haven’t tried it, but I think it might work!
Hi thanks for this. One question. The nutritional information information is for all seven or per pita?
It is for just one!
Can this be made with oat fiber instead of psyllium husk flour?
I am not sure! I will test it out this weekend and let you know! I’ve been wanting to play with oat fiber anyway.
Can i just cook these like tortillas and not fry in oil.
It isn’t frying in oil. The oil is simply to grease the pan. Just a very small amount. So, in my mind, it is how you would could a tortilla 🙂
Thank you so much for this recipe! I made it exactly the way you wrote it and it was perfect with our grilled chicken souvlaki dinner.
Thank you for making a flexible keto bread! So tired of the tortillas that crack when you use them 😊
You are so welcome!
Hello, thanks for this tasty recipe. Had some trouble spreading the dough in they pan.So I used two pieces of parchment paper to get the thinness I wanted then transferred to pan. Worked well, even cooked a couple with some cheddar….thanks
It is kind of an art. Wetting a spoon helps. Glad you were able to use parchment paper. Great idea!
Can these be stored in the freezer?
Definitely! Just make sure to cool them completely first.
Made these tonight. Absolutely loved them. Will definitely be a regular recipe for me
Awesome!!!
Tried this today. It’s quite tricky to spread. I tried the wet spatula trick but what worked better for me was to shape/spread it ahead prior to putting in the pan. I also likes how it tastes on its own. I made this for dipping in hummus but it kinda overwhelmed the taste of the hummus. I wonder if a modified version of this can be used to make bread? I’m
Definitely! Here is the bread version in mini loaf form! https://trinakrug.com/keto-mini-bread-loaves/
I am going to try this as my husband is Egyptian and a hand eater which means several dishes require bread which is a diet staple there.
Hi. Can I refrigerate the “dough” and then heat up and make later in the evening ? Thank yoj
I haven’t tried to freeze the dough. I always free it after it has been cooked. But I don’t see why not!
hey…I tried this today for lunch..I was pleased.the best I’ve tried so far…I did use parchment paper and rolling pin..for a round thin bread…thanks for posting
Awesome! Thanks for sharing!
Can this be made in a tortilla press that also cooks the tortillas?
I’ve never tried a tortilla press! Let me know if you try it out!