A soft and chewy 30-minute keto flatbread recipe! Use it as low carb keto pita bread for wraps, scooping up dips, as a pizza base, and more.

PREP: 15 minutes

COOK: 15 minutes

TOTAL: 30 minutes



Tap underlined ingredients to see where to get them.

  • 1 cup Wholesome Yum Blanched Almond Flour
  • 1/4 cup Whey protein powder
  • 3 tbsp Psyllium husk powder
  • 1 tbsp Baking powder
  • 1/2 tsp Sea salt
  • 2 tbsp Avocado oil
  • 1 tbsp Apple cider vinegar
  • 3 large Egg whites
  • 1/2 cup Boiling water



Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, stir together the almond flour, protein powder, psyllium, baking powder, and sea salt.
  3. Add the avocado oil, cider vinegar, and egg whites. Stir until uniform.
  4. Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix.
  5. Divide the dough into 6 balls. Place a ball between 2 pieces of lightly oiled parchment paper and roll out to about 1/8 inch (3.2 mm) thick, or 1/4 inch (6.4 mm) thick for thicker flatbread. Repeat with all the dough. Place the flatbreads onto the lined baking sheets, 2 inches (5 cm) apart.
  6. Bake for about 15 minutes, swapping the pans on the racks halfway through, until firm.


Nutrition Facts

Amount per serving. Serving size in recipe notes above.




Total Carbs9.1g

Net Carbs3.5g



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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.