4 Ingredient Keto Baked Flatbread
This recipe is designed to teach everyone how to make 4 ingredient keto baked flatbread
Servings 3 flatbreads
Calories 44kcal
Ingredients
- 56 grams coconut flour (1/2 cup0
- 10 grams baking powder (2 tsp)
- 2 grams xanthan gum, gelatin powder or psyllium husk POWDER (1/2 tsp)
- dry seasonings of choice, optional
- 123 grams room temperature plain yogurt or sour cream use dairy free yogurt if wanting completely dairy free
Instructions
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside
- Sift dry ingredient into a large mixing bowl until there are no lumps. Stir in the yogurt until fully combined. Dough will be slightly crumbly
- Scrape down the sides of the bowl and form the dough into a smooth ball. Massage the dough until a smooth dough forms. As you're massaging the dough if it seems like it is not holding together well add small amounts of warm water until the dough comes together to form a smooth ball
- Line a clean worksurface with parchment paper. Divide the dough into 3 equal portions. Press or roll each of the dough portions out to a 6-to-7-inch circle. Make sure to cover the portions with another piece of parchment paper before rolling so the rolling pin does not stick
- Place rolled bread onto the prepared baking sheets. Bake at 375 degrees for 7 to 10 minutes or until lightly golden on the edges
- Remove from the oven allow to cool on the pan about 5 minutes to firm up. Remove from the pan and transfer to a wire rack. Eat immediately or store leftovers in an airtight container at room temperature up to 3 days
Nutrition
Serving: 1flatbread | Calories: 44kcal | Carbohydrates: 5g | Protein: 2.7g | Fat: 0.9g