LOW CARB KETO FLATBREAD RECIPE SOFT & CHEWY RECIPE

Ingredients:

Dry Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 1/2 tsp dried herbs (such as rosemary, thyme, or oregano), optional
• 1/4 tsp salt

Wet Ingredients:

• 2 large eggs
• 1/4 cup unsweetened almond milk (or any low carb milk of choice)
• 2 tbsp olive oil or melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, onion powder, dried herbs (if using), and salt. Mix well to ensure even distribution of the dry ingredients.
3. In a separate bowl, whisk the eggs until well beaten. Add the almond milk and olive oil (or coconut oil), and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Let the dough sit for a couple of minutes to allow the coconut flour to absorb the moisture.
5. Divide the dough into 4 equal portions. Using your hands, flatten each portion of dough onto the parchment-lined baking sheet, shaping it into a round or oval shape, about 1/4 inch thick.
6. Bake in the preheated oven for about 12-15 minutes, or until the flatbreads are golden brown and firm to the touch.
7. Once baked, remove from the oven and allow the flatbreads to cool slightly before serving.