Introduction
Indulge in a versatile and satisfying keto low carb paleo-friendly flatbread that caters to your dietary preferences without sacrificing flavor or texture. This recipe offers a delightful alternative to traditional bread, perfect for sandwiches, wraps, or simply as a tasty accompaniment to your favorite dishes. Made with wholesome ingredients and designed to be easy to prepare, this flatbread is a must-have in any keto or paleo kitchen. Whether you’re exploring new culinary horizons or looking for a staple recipe, this flatbread promises to deliver on taste, nutrition, and ease of preparation.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed meal
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 cup warm water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed meal, psyllium husk powder, baking powder, and sea salt. Mix well to ensure even distribution of ingredients.
- Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in olive oil, apple cider vinegar, and warm water. Stir until a dough forms. If the dough appears dry, add a tablespoon of water at a time until it comes together into a smooth and slightly sticky dough.
- Knead Dough: Transfer the dough onto a clean surface lightly dusted with almond flour. Knead the dough for about 1-2 minutes until it becomes elastic and holds together well.
- Divide and Shape: Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten each ball into a disc shape with your hands.
- Bake Flatbreads: Place the flattened discs onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the flatbreads are golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and let cool on a wire rack for a few minutes before serving. Enjoy your keto low carb paleo-friendly flatbreads warm or at room temperature.
Introduction
Indulge in a versatile and satisfying keto low carb paleo-friendly flatbread that caters to your dietary preferences without sacrificing flavor or texture. This recipe offers a delightful alternative to traditional bread, perfect for sandwiches, wraps, or simply as a tasty accompaniment to your favorite dishes. Made with wholesome ingredients and designed to be easy to prepare, this flatbread is a must-have in any keto or paleo kitchen. Whether you’re exploring new culinary horizons or looking for a staple recipe, this flatbread promises to deliver on taste, nutrition, and ease of preparation.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseed meal
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 cup warm water
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed meal, psyllium husk powder, baking powder, and sea salt. Mix well to ensure even distribution of ingredients.
- Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in olive oil, apple cider vinegar, and warm water. Stir until a dough forms. If the dough appears dry, add a tablespoon of water at a time until it comes together into a smooth and slightly sticky dough.
- Knead Dough: Transfer the dough onto a clean surface lightly dusted with almond flour. Knead the dough for about 1-2 minutes until it becomes elastic and holds together well.
- Divide and Shape: Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten each ball into a disc shape with your hands.
- Bake Flatbreads: Place the flattened discs onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the flatbreads are golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and let cool on a wire rack for a few minutes before serving. Enjoy your keto low carb paleo-friendly flatbreads warm or at room temperature.
Nutritional Information (per flatbread)
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 10g
- Dietary Fiber: 7g
- Sugars: 1g
- Protein: 6g
Tips for Success
- Ingredient Quality: Ensure your almond flour, coconut flour, and flaxseed meal are fresh to achieve the best texture and flavor.
- Consistency: The dough should be pliable and slightly sticky. Adjust the amount of water or flour as needed to achieve the right consistency.
- Storage: Store leftover flatbreads in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for longer storage.
Conclusion
This keto low carb paleo-friendly flatbread is a game-changer for those following specific dietary lifestyles without compromising on taste or versatility. Whether you’re creating a delicious wrap filled with your favorite fillings or simply enjoying it as a side, this recipe offers a satisfying and nutritious alternative to traditional bread. With its balanced nutritional profile and straightforward preparation, it’s a recipe that will quickly become a staple in your kitchen.
Embrace the freedom of enjoying bread again with this flavorful and adaptable flatbread. Experiment with different toppings, use it as a pizza crust, or enjoy it alongside soups and salads. The possibilities are endless, making this flatbread a valuable addition to your repertoire of keto and paleo recipes. Treat yourself to wholesome goodness without the guilt and savor every bite of this delicious creation.