Bread is my downfall. Specifically, sourdough bread. In search of a decent substitute, this is what I’ve come up with. This is a simple yet satisfying keto recipe almond flour flatbread, enhanced with extra eggs and mozzarella to boost the protein content. This flatbread is perfect for those following a ketogenic diet, looking for low-carb options that don’t skimp on flavor or nutrition. It’s versatile enough for sandwiches, pizza bases, or just to enjoy with your favorite keto-friendly dips.
Ingredients:
- 1 1/2 cups almond flour – For the base texture and to keep it keto-friendly.
- 2 cups shredded mozzarella cheese – Provides stretch and protein.
- 4 large eggs – Enhances protein content and acts as a binder.
- 2 tsp baking powder – Helps the bread rise slightly.
- 1/2 tsp salt – For flavor enhancement.
- 1/4 cup olive oil or melted butter – Adds moisture and flavor.
- 1 tsp apple cider vinegar – Reacts with baking powder for a better rise.
- Optional herbs or spices – Such as garlic powder, Italian seasoning, or everything bagel seasoning for flavor.
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt Cheese:
- On the stove, combine the mozzarella cheese and olive oil (or butter). Stir frequently until melted and combined.
- Mix Dry Ingredients:
- In another bowl, whisk together the almond flour, baking powder, and salt.
- Combine Wet and Dry:
- Once the cheese mixture has cooled slightly (you don’t want to cook the eggs), stir in the eggs and apple cider vinegar until well mixed.
- Gradually incorporate the dry ingredients into this wet mixture. Mix until you have a thick, dough-like consistency. If the dough seems too wet, you can add a bit more almond flour.
- Form the Flatbread:
- Divide the dough into 4-6 portions depending on how large you want your flatbreads to be.
- On the prepared baking sheet, press each portion into a flatbread shape, about 1/4 inch thick. You might need to oil your hands or use parchment paper to prevent sticking.
- Bake:
- Bake in the preheated oven for about 15-20 minutes or until the flatbreads are golden brown at the edges and firm to the touch.
- Cool and Serve:
- Allow the flatbreads to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool further. This helps them firm up.
- Optional Toppings or Uses:
- Once cooled, you can use these flatbreads for sandwiches, as pizza bases, or simply enjoy them with a spread of butter or your favorite keto-friendly dip.
Nutritional Information:
This recipe increases protein due to the addition of extra eggs and mozzarella. Exact nutritional content can vary based on the specific brands of ingredients used, but each flatbread should be relatively low in carbs and high in protein, making it suitable for a keto diet. Nutritional Information (Per Flatbread, assuming 6 flatbreads):
- Calories: ~280
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 450mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Net Carbs: 3g
- Protein: 15g
Storage:
- Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage. Reheat in an oven or toaster oven to crisp up.
This almond flour flatbread not only caters to the keto diet low-carb requirements but also ensures you’re getting a good dose of protein, thanks to the extra eggs and mozzarella. Whether you’re making a quick lunch or looking for a delicious snack, these flatbreads are sure to satisfy your cravings while keeping your macros in check. Enjoy experimenting with different toppings or simply savoring them on their own!