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Keto Flatbread Recipe with Nutritional Yeast

Think flatbread is off limits on a keto diet? Think again. This keto flatbread recipe with nutritional yeast will bring bread back into your life in a big way.

The ketogenic diet is not the place for flour-filled, gluten-packed, carbohydrate loaded bread. Fortunately, there is another, better way.

Making Flatbread, Keto-Style

Enjoying bread on the keto diet requires alternative flours and a little creativity with the ingredient list. All-purpose flour is out, and coconut flour and almond flour are in.

Mixing the flours gives you a good taste and texture – after all, what’s the point in introducing bread to your keto diet if it’s not tasty bread?

Flatbread calls for milk, but I used unsweetened almond milk to avoid the lactose in regular milk.

What to Pair With Flatbread

Having a keto-friendly flatbread option opens up so many doors in making the foods you used to know and love.

Here are just a few ideas of how to enjoy your flatbread:

• Egg and bacon breakfast sandwich
• Pair with soup or salad
• Top with chicken or tuna salad
• Make a grilled cheese (be sure to check the lactose content of your cheese of choice)
• Make a low-carb keto pizza (again, watch your macros)
• Stuff with chicken and avocado
• Top with delicious grilled vegetables
• Use them as fluffy taco shells
• Enjoy with chicken and pesto

All of these ideas may have inspired you to create additional keto breads. Try a few from this list of favorites.

Keto Flatbread Recipe with Nutritional Yeast

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Snack
• Cuisine: Middle Eastern

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Ingredients

• 1/2 cup (120 ml) unsweetened almond milk
• 1 Tablespoon (8 g) dried instant yeast or nutritional yeast flakes
• 1.25 cup (140 g) coconut flour
• 1 cup (120 g) almond flour
• 2 teaspoons (4 g) baking powder
• 1 Tablespoon (10 g) garlic powder
• 1 teaspoon (1 g) Italian seasoning
• Dash of salt and pepper
• 1 whole egg + 2 egg whites

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Instructions

1. Preheat the oven to 320 F (160 C).
2. Heat the almond milk up in the microwave for 45 seconds (or on the stove), then whisk in the active dried yeast. Set aside to cool slightly. (The yeast will not be activated without the presence of sugar, so this step is purely to add a hint of flavor. If you have nutritional yeast flakes, this will work equally well, if not better).
3. In a separate large bowl, combine the coconut flour, almond flour, baking powder, garlic powder, Italian seasoning, salt and pepper.
4. Check the temperature of the warmed almond milk as you do not want to add the eggs if it is still too warm (else the eggs will scramble). If you are satisfied it is not too hot, whisk in the egg and the two additional egg whites.
5. Add the wet mixture into the flour mix and combine well using a wooden spoon. It should come together as a dough.
6. Divide the dough into 6 small portions and shape into a ball and then flatten them.  Roll or press into a flat oval shape (approx. 1/2-inch or 1 cm thick).
7. Bake for 12-15 minutes.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 4 g

Nutrition

• Calories: 217
• Sugar: 3 g
• Fat: 12 g
• Carbohydrates: 14 g
• Fiber: 10 g
• Protein: 11 g