This Keto Sourdough Flatbread is soft, chewy, and packed with delicious tangy sourdough flavor without all the carbs. It’s perfect for wraps, dipping, pizza bases, or serving alongside soups and salads. Made with almond flour and psyllium husk, this flatbread stays flexible and satisfying while keeping it keto-friendly.
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup active keto sourdough starter
- 2 tablespoons olive oil
- ⅓ cup warm water
- 1 teaspoon apple cider vinegar
Optional Toppings
- Garlic powder
- Dried oregano
- Sesame seeds
- Fresh parsley
- Shredded mozzarella cheese
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Mix everything together well so the ingredients are evenly combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the eggs, keto sourdough starter, olive oil, warm water, and apple cider vinegar until smooth.
Step 3: Make the Dough
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until a dough forms. Let the dough sit for about 3–5 minutes so the psyllium husk absorbs moisture and thickens the dough.
Step 4: Knead the Dough
Lightly oil your hands and gently knead the dough for 1–2 minutes until smooth. If the dough feels too dry, add 1 tablespoon of warm water. If too sticky, sprinkle a little almond flour.
Step 5: Divide and Roll
Divide the dough into 4 equal portions. Place each piece between two sheets of parchment paper and roll into thin flatbread circles.
Step 6: Heat the Pan
Heat a non-stick skillet or cast-iron pan over medium heat. Lightly grease with olive oil.
Step 7: Cook the Flatbread
Carefully place one flatbread into the hot skillet. Cook for 2–3 minutes on the first side until golden spots appear. Flip and cook another 2 minutes on the other side.
Step 8: Add Optional Toppings
While warm, brush with olive oil and sprinkle with garlic powder, herbs, or cheese if desired.
Step 9: Serve
Serve warm with dips, grilled meats, salads, or use as a keto wrap or mini pizza crust.
Storage Tips
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in a skillet for best texture.
- Freeze between parchment paper layers for up to 2 months.
Serving Ideas
- Keto chicken wraps
- Garlic flatbread pizza
- Dipped in hummus or guacamole
- Served with curry or soup
- Breakfast flatbread sandwiches
Enjoy your homemade Keto Sourdough Flatbread! 🥰
