Keto Flatbread with Almond Flour

Who doesn’t love a little flatbread in their life? These are a great option for making gyros and tacos. I have swapped these out for both pita bread & tortillas.

Out of one batch, I usually make 8 tortilla size using a tortilla press.

They are very easy to make with minimal ingredients. I usually make a double batch, cook them and them freeze them. Defrost and warm up before eating them.

I have used this flatbread for quite a few meals. Personal pizzas, gyro pita, tacos, and chips.


2 cups of superfine almond flour

1 tbsp baking powder

1 tbsp xanthan gum

2 eggs

2 tbsp water

1/2 tsp salt


Mix your dry ingredients together to evenly distributed. Add the wet ingredients. Mix them together either by hand or with a food processor till you form a dough ball. Wrap the dough ball in plastic wrap & knead it for a few minutes to active the xanthan gum. The xanthan gum helps to make your flatbread pliable so that you can bend it.

Let it rest for 10 minutes.

Divide it into 8 pieces and roll into balls.

You can choose to roll them out or do as I do, and use a tortilla press. I like to make my life easier whenever possible!

Heat up your nonstick pan. Cook them for 2 minutes on each side. If you want a crisper flatbread, cook them longer.

That’s it! Use them as an alternative to pita bread, tortillas or wraps. Cut them up and toast them or even fry them. You can even crisp them up in an air fryer.

I toasted them to eat with the pork gyro plate.

I love to eat them warm and toasted with butter & salt with a cup of tea.

The sky is the limit!

Kali Oreksi!

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