Buttery & Soft Keto Skillet Flatbread
Soft, golden, foldable keto flatbread made with almond and coconut flour, ideal for stuffing or slathering — cooked quickly on a skillet and pressure cooker steamed for extra softness.
Equipment
- 1 Mixing bowl
- 1 Skillet non-stick
- 1 Parchment paper for rolling
Ingredients
Main Ingredients
- 1 cup Almond flour
- 2 tablespoon Coconut flour
- 2 teaspoon Xanthan gum
- ½ teaspoon Baking powder
- ½ teaspoon Falk salt
- 1 Whole egg
- 1 Egg white
- 1 tablespoon Water
- 1 tablespoon Oil for frying
- 1 tablespoon Melted butter for slathering
Instructions
Instructions
- In a mixing bowl, combine almond flour, coconut flour, xanthan gum, baking powder, and Falk salt. Mix until even but don’t overwork.
- Add the whole egg, egg white, and water to the bowl. Mix till dough forms – sticky but rollable.
- Divide dough into 4 balls for easy portioning and rolling.
- Place dough between parchment sheets and roll into flat circles.
- Preheat a skillet to medium heat and add oil – should be hot but not smoking.
- Cook each flatbread 2-3 minutes on each side until golden and pliable.
- Brush with melted butter after cooking for extra softness.
- Keep warm in pressure cooker with natural release until ready to serve.
Notes
To store leftovers, wrap individually in parchment, refrigerate or freeze. Reheat in skillet or microwave with damp paper towel.