Almond Flour Flatbread (Taste the Difference!)

Almond flour flatbread is a light, fluffy flatbread filled with flavor. This 9 ingredient low-carb flatbread is so easy to make. 

Plus, it’s versatile. You can use it as a wrap or pizza base, dip it in curry, use it in place of bread, or make low-carb chips. 

Why You’ll Love This Recipe: 

Most keto flatbreads are filled with cheese, eggs, and yogurt. However, this almond flour flatbread recipe contains simple ingredients that create a soft flatbread that tastes amazing. This flatbread is: 

• Keto 
• Low-Carb 
• Gluten-Free 
• Low-Fat
• Yeast-Free
• Vegan 
• Dairy-Free

Almond Flour Flatbread Ingredients 

• Blanched Super Fine Almond Flour 
• Coconut Flour: Almond flour is dense. Coconut flour gives the flatbread a lighter texture. 
• Ground Flaxseeds
• Xanthan Gum 
• Salt
• Baking Powder: Baking powder helps the flatbread rise slightly, giving it a fluffier texture. 
• Olive Oil: Adds moisture and helps give the flatbread a softer texture.
• Water
• Olive Oil Spray

How To Make Almond Flour Flatbread

Step One: Place the almond flour, coconut flour, flaxseeds, xanthan gum or psyllium husk powder, salt, and baking powder in a large bowl. Whisk until combined. 

Step Two: Add the olive oil and water to the dry ingredients. Mix it until a soft dough forms.

 

Step Three: Knead the dough for 2 minutes until it is pliable enough to shape into a dough. Use gloves for this part if you don’t want your hands to get dirty. Let the dough rest for 5 minutes so the coconut flour, xanthan gum, and psyllium husk powder can absorb some of the liquid. 

Step Four: Divide the flatbread dough into 6 even portions and gently roll each piece into a ball. 

Step Five: Place the 1 piece of flatbread dough onto a sheet of parchment paper. Cover the flatbread with another piece of parchment paper and flatten it slightly. Use a rolling pin to roll it out until it is 1/4-inch thick. Repeat until you have rolled out 6 flatbreads. Remove the top parchment paper from the flatbread and set them aside.

Step Six: Heat a cast-iron skillet over medium-high heat. Spray the skillet with olive oil. 

Step Seven: Place 1 flatbread in the hot skillet, flatbread side down. Remove the parchment paper and cook it for 2-3 minutes. Flip the flatbread over and cook it for 1-2 minutes. 

Step Seven: Remove the flatbread from the skillet and place them on a plate. Continue cooking the flatbread, then let it cool completely before using. 

Ways To Flavor Almond Flour Flatbread 

This almond flour flatbread is delicious on its own, but if you want to give it even more flavor, here are some suggestions: 

Garlic Powder: Add 1-2 teaspoons of garlic powder to the dough to give it a subtle garlic flavor. If you want the flatbread to have a more robust garlic flavor, add 1 minced clove of fresh garlic to the dough or brush the cooked flatbread with garlic butter after you remove it from the skillet. 

Dried Herbs: Add 1 teaspoon of Italian seasoning, Zaatar, or herbs de Provence to give the flatbread a herbaceous flavor. 

Pesto: Add 1 tablespoon of basil pesto to the flatbread dough to give it a rich, salty, and herbaceous flavor. 

Sugar And Spices: Turn this flatbread into a warm sweet treat by adding 2-4 tablespoons of sugar-free sweetener, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.

Parmesan Cheese: Add 2 tablespoons of freshly grated parmesan cheese to give the flatbread a cheesy, salty flavor. 

Tips For Success

• Use superfine blanched almond flour. Do not make this flatbread with almond meal. Almond meal will give the flatbread a dense, grainy texture. Superfine blanched almond flour has a finer texture that will replicate the texture of flatbread better than almond meal. 
• Do not roll the flatbread out too thin. The flatbread will stick to the parchment paper if you roll it out too thin. Roll each flatbread out until it is 1/4 of an inch in thickness. 
• If the flatbread is hard to remove from the parchment paper, use a mini offset spatula to gently release it from the paper. 
• Place the paper towels between each layer of flatbread when placing them on a plate. The flatbread will sweat as they cool. The paper towels absorb the moisture and prevent the flatbread from becoming soggy. 
• Let the almond flour flatbread cool completely. When you remove them from the skillet, they will have a soft, fragile texture. They will firm up as they cool. Let them cool for at least an hour before using. 

Storing Almond Flour Flatbread

Store leftover almond flour flatbread in an airtight container in the fridge. They will last for 3-5 days.

You can also freeze the flatbread by wrapping them individually with plastic wrap. Place the flatbread into a ziplock bag and freeze them for up to 2 months. 

Once you are ready to use the flatbread, let it come to room temperature. Toast the flatbread if desired before using. 

FAQ 

Is flatbread high in carbs?

Almond flour flatbread is not high in carbs. Each flatbread contains 6.9 grams of carbs and 1.9 net carbs. 

Can I bake it instead?

Yes, you can bake the flatbread. Once you have rolled out the flatbread, remove the top parchment paper from each flatbread. Place the flatbread on a baking sheet 1 inch apart. Bake the flatbread at 350 °F for 15 minutes until firm.

Can I make it with another flour instead of almond flour? 

Technically, you can use another flour to make this almond flour bread. However, there are 3 things to keep in mind. First, if you want a low-carb flatbread, use another low-carb substitute for almond flour like sunflower seed flour, coconut flour, or lupin flour. Second, every flour has a different absorbency rate, so you must adjust the recipe as necessary. For example, you may have to increase or decrease the liquid in the dough or add more xanthan gum or psyllium husk powder to achieve the same results. Third, this recipe has only been tested with almond flour, so I cannot guarantee you will have the same results if you use another flour. 

How do I get a crispy crust? 

To give the crust a crispy texture, heat the skillet for at least 3-5 minutes before cooking the flatbread. The hotter the skillet, the crispier the crust will be. Alternatively, you can also fry each flatbread in a tablespoon of oil to give it a crispy crust.

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