This Garlic Keto Flatbread is a quick and satisfying low-carb bread alternative that’s soft on the inside and golden on the outside. Infused with garlic flavor and made with simple keto ingredients like almond flour and cheese, it offers the perfect chewy texture that pairs beautifully with soups, salads, dips, or even wraps.
Best of all, this recipe comes together quickly, making it a great choice for weeknight meals or last-minute sides. It’s gluten-free, low in carbs, and rich in savory flavor—a delicious way to enjoy “bread” while staying aligned with your keto goals.
Equipment
- Oven
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm water
- 3 large eggs
- 2 tablespoons olive oil
- 2 tablespoons psyllium husk powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, garlic powder, salt, baking powder, and onion powder. Stir until evenly mixed.
- In another bowl, whisk together the warm water, eggs, olive oil, and psyllium husk powder until slightly frothy.
- Pour the wet mixture into the dry ingredients and stir gently until a smooth dough forms.
- Knead the dough briefly with clean hands until well combined but still soft.
- Transfer the dough to the prepared baking sheet and pat it into a flatbread shape about ¼ inch thick.
- Bake for 15–20 minutes, until the edges are lightly golden and the flatbread feels firm to the touch.
- Let cool slightly before slicing and serving warm.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 flatbreads
- Cuisine: Keto / Low-Carb
- Course: Side / Bread
How to Store
- Store leftover flatbreads at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 5 days if wrapped well.
- For longer storage, wrap individual flatbreads in plastic and freeze for up to 3 months.
- Reheat in a warm oven to restore texture.
What Not to Do
- Do not skip the psyllium husk powder—it’s essential for holding the dough together.
- Don’t make the flatbread too thick—it will not cook through evenly.
- Avoid overbaking, which can dry out the flatbread.
Tips & Variations
- Add fresh minced garlic for a bolder garlic punch.
- Fold in chopped herbs like rosemary or oregano for extra aroma.
- Sprinkle grated parmesan on top before baking for a cheesy crust.
- Serve with garlic butter or herb-infused olive oil for dipping.
Approximate Nutrition (per serving)
- Calories: ~150 kcal
- Fat: ~10 g
- Protein: ~6 g
- Carbohydrates: ~8 g
- Fiber: ~4 g
- Sugar: ~1 g
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, garlic powder, salt, baking powder, and onion powder. Stir until evenly mixed.
- In another bowl, whisk together the warm water, eggs, olive oil, and psyllium husk powder until slightly frothy.
- Pour the wet mixture into the dry ingredients and stir gently until a smooth dough forms.
- Knead the dough briefly with clean hands until well combined but still soft.
- Transfer the dough to the prepared baking sheet and pat it into a flatbread shape about ¼ inch thick.
- Bake for 15–20 minutes, until the edges are lightly golden and the flatbread feels firm to the touch.
- Let cool slightly before slicing and serving warm.
Notes
- Fat: ~10 g
- Protein: ~6 g
- Carbohydrates: ~8 g
- Fiber: ~4 g
- Sugar: ~1 g
Conclusion
This Garlic Keto Flatbread is a flavorful, low-carb bread alternative that doesn’t compromise on texture or taste. With wholesome ingredients and a rich garlic profile, it makes an excellent addition to any keto meal or snack lineup. Whether you’re dipping, wrapping, or enjoying it plain, this flatbread offers comfort and versatility without straying from your dietary goals.
FAQs
- Can I make this dairy-free?
You can try swapping oil for melted dairy-free butter, but results may vary in texture. - Why is my dough sticky?
If it’s too sticky, rest it a few extra minutes so the psyllium absorbs moisture. - Can I freeze the cooked flatbread?
Yes—freeze wrapped individually and reheat in the oven. - What can I serve with it?
It goes great with soups, salads, dips, or as a wrap for sandwiches. - Can I use fresh garlic?
Fresh garlic can be added for stronger flavor—about 1–2 cloves minced.
