Keto Almond Flour Flatbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Tbsp Psyllium Powder 1/2 c. Almond Flour, extra finely ground 1/2 tsp Baking Powder 1 tsp Pink Himalayan Sea Salt 1 Tbsp Extra Virgin Olive Oil 1 c. warm water (half boiling water added to half room temp water)for frying pan: another tsp of EVOO
Mix all together a few minutes until it balls up easily. Wrap in cling film and let rest on counter 10 minutes. unwrap, and cut into four equal parts. Roll each quarter segment into a ball and place one between parchment paper, rolling out to about 6" to 8" round. Doesn't have to be perfect. Repeat until you have all four rolled out, using cling wrap to keep them separate in a stack.
Heat frying pan on medium heat, adding a bit of EVOO to it. Use paper towel or pastry brush to spread a coat over the entire cooking surface.
Cook each flatbread one at a time for about 2 minutes on each side until it has a nice golden brown color. re-use parchment paper, folded, to stack the cooked wraps. They're wonderful fresh, or can keep in the fridge for days, or freezer for months.
Serving Size: makes four flatbreads
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHPETAL.
Heat frying pan on medium heat, adding a bit of EVOO to it. Use paper towel or pastry brush to spread a coat over the entire cooking surface.
Cook each flatbread one at a time for about 2 minutes on each side until it has a nice golden brown color. re-use parchment paper, folded, to stack the cooked wraps. They're wonderful fresh, or can keep in the fridge for days, or freezer for months.
Serving Size: makes four flatbreads
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHPETAL.
Nutritional Info Amount Per Serving
- Calories: 151.8
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 132.7 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 8.5 g
- Protein: 3.0 g
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