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–+ servings
A stack of coconut flour flatbread on a plate with a napkin.

Coconut Flour & Psyllium Flatbread

Course: Bread
Cuisine: American
Keyword: keto recipes, quick bread
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 Flatbreads
Calories: 119kcal
Author: Angela Coleby
A versatile flatbread that is dairy free as well as low carb, paleo & gluten free
Print Recipe
US Customary - Metric

Ingredients

  • ½ cup Coconut flour
  • 2 tablespoons Psyllium Husk powder
  • 1.5 oz Coconut oil (or melted butter)
  • ½ teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 Cup Boiling water
  • Herbs/garlic powder to flavour optional

Instructions

  • Mix the dry ingredients with a hand whisk.
  • Add the oil and blend well. It will look like a nut butter.
  • Add the boiling water, half at a time and blend until a dough like mixture forms.
  • Divide the mixture into 6 balls.
  • Roll the balls between 2 sheets of parchment paper and flatten out.
  • Either use them flattened or cut them into a circle with a saucepan lid.
  • Dry fry in a pan for 2– 3 minutes each side, until golden.

Video

Notes

Makes 6 flatbreads
 
 
 

Nutrition

Serving: 1flatbread | Calories: 119kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Fiber: 7g | Net Carbohydrates: 2g