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Keto Coconut Flour Flatbread - Soft, Simple, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1/4 cup coconut flour (sifted for best texture)
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or water; adjust as needed)
  • 1 tablespoon olive oil (plus more for the pan)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon garlic powder (optional)
  • 1/8 teaspoon xanthan gum (optional, for extra flexibility)

Method
 

  1. Whisk the wet ingredients: In a bowl, whisk the eggs, almond milk, and olive oil until smooth and well combined.
  2. Add the dry ingredients: Stir in coconut flour, baking powder, salt, garlic powder, and xanthan gum if using. Mix until no lumps remain.
  3. Rest the batter: Let the mixture sit for 3–5 minutes. Coconut flour absorbs liquid; the batter should become thick but pourable, like pancake batter. If it’s too thick, add 1–2 tablespoons more liquid.
  4. Preheat the pan: Heat a nonstick skillet over medium heat. Lightly brush with olive oil.
  5. Cook the flatbread: Pour 1/4 to 1/3 cup batter into the pan and spread gently into a 6–7 inch circle. Cook 2–3 minutes until the edges look set and the underside is golden.
  6. Flip and finish: Carefully flip with a spatula and cook another 1–2 minutes. Adjust heat as needed to avoid burning.
  7. Repeat: Oil the pan lightly between flatbreads and continue until all batter is used. You should get 3–4 flatbreads.
  8. Serve warm: Keep finished flatbreads wrapped in a clean towel to stay soft and pliable.