Save Pin
When I’m looking for something chewy that’s still super low carb, I reach for this Garlic Keto Flatbread. You only need a handful of pantry items and a few minutes before you’re biting into warm garlicky bread—perfect with dips or scooping up melted cheese. It bakes up fast, and that toasty garlic smell? It just can’t be beat for keto comfort food vibes.
The first time I put this together was on a random weeknight when garlic bread sounded amazing. Now, I just double the batch on weekends. My kids always ask for more, and my husband swears it’s better than any keto bread you can buy in stores.
Delicious Ingredients
- Onion powder: sweetens things up and keeps the flavor mellow; grab some light tan powder for the freshest taste
- Psyllium husk powder: makes the dough stretchy and soft, so stick to unflavored, plain kinds
- Olive oil: brings in moisture and richness—try a fruity or mild extra virgin one to keep things nice
- Large eggs: help the bread hold together and give it some lift; go with fresh eggs for best results
- Warm water: pulls the flours into a dough you can work with
- Baking powder: nothing special, just makes the bread fluff up—double check it still bubbles!
- Salt: cuts through the sweet and nutty notes in the dough; sea salt sprinkles evenly
- Garlic powder: turns things super savory; sniff your jar to be sure it’s nice and strong
- Coconut flour: holds onto moisture and helps everything stick together; make sure it’s fresh as it spoils faster than you’d think
- Almond flour: gives a soft, chewy feel and keeps the dough gluten free—go for finely ground, blanched stuff
Easy Instructions
- Cool and Slice:
- After you pull it out of the oven, wait about five minutes so it can set up nicely. Cutting it too early just makes it fall apart and go mushy.
- Bake the Flatbread:
- Toss your tray into a 350 degree oven that’s already hot. Bake for fifteen to twenty minutes, watching for golden edges and a firm middle.
- Shape the Flatbread:
- Drop the dough onto some parchment on your baking sheet. Use your hands to push it into a thick round or rectangle, about a quarter-inch thick. If you’re sticking, dampen your palms just a little.
- Knead the Dough:
- Use your hands to squish and fold the dough for a minute or so. You’ll feel it come together in a soft, easy-to-roll ball.
- Make the Dough:
- Slowly add your wet mix to your bowl of dry stuff, folding as you go. Scrape down the sides and keep mixing until it turns into a real dough.
- Combine and Stir Wet Mix:
- Add in warm water, olive oil, and psyllium powder and whisk until the mix is thick and frothy with no streaks left.
- Prepare the Wet Ingredients:
- Break the eggs into a bowl and use a fork or whisk to beat them into a smooth mixture.
- Mix the Dry Ingredients:
- Get a medium bowl and dump in almond flour, coconut flour, garlic powder, salt, baking powder, and onion powder. Whisk so everything is blended and you can’t see clumps.
Save Pin
Almond flour is the game changer for this one—makes the bread so soft, almost like the classic kind! My daughter loves it most fresh out of the oven with a swipe of melty butter—she actually ditched crackers as her after school snack for this.
How To Store It
Stash leftover pieces in a sealed container on the counter for up to two days. Want it to last a bit longer? Wrap and chill—good up to five days in the fridge. Freezing is easy: slice the bread, layer parchment between, pop in a freezer bag, then just grab and toast or warm up a piece whenever.
Swaps For Ingredients
If you’re out of coconut flour, just bump up the almond flour but use less liquid since coconut drinks it up like crazy. No psyllium husk? Use ground flaxseed instead, but your bread will be more rustic. Want a flavor change? Mix in some crushed rosemary or dried oregano for extra zip.
Serving Ideas
No limits here. Slice into warm triangles for your usual low carb dip or spread. Top with cheese and melt for a fast flatbread pizza. Need a wrap? Stuff it with veggies and meat and you’re good to go.
Save Pin
A Little Background
Flatbread’s been hanging around for ages in just about every culture—think naan in India or pita from Greece. This lower carb version lets anyone eating keto dig into that same comfort and versatility, all from your own kitchen.
Common Recipe Questions
- → How does this flatbread stay so soft?
It’s the almond flour that gives it that tender bite, and coconut flour keeps the middle from drying out.
- → How can I keep the dough from feeling dry?
Be sure to use all the warm water called for, since coconut flour soaks up a lot. If it still looks crumbly, just splash in a bit more until it comes together.
- → What’s the purpose of psyllium husk powder?
Psyllium makes the dough hold up like real bread. It keeps everything sticking together so you get slices that don't fall apart.
- → Is it okay to add some herbs for flavor?
Sure thing! Try tossing in oregano, rosemary, or whatever dried herbs you like to make it your own.
- → What’s the trick to keeping the dough from sticking when you shape it?
Just dampen your hands a bit before you press it flat. It stops that pesky sticking and helps you get a nice even piece.
- → Could I use this bread for a sandwich?
Absolutely—the base is strong enough to hold your favorite sandwich fillings, so it works great as a low-carb wrap.