Easy 30 Minute Keto Low Carb Flatbread Recipes

EASY KETO FLATBREAD - LOW CARB

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Combine all the white sauce ingredients in a small bowl and whisk well.
• Press the easy Keto dough onto a parchment lined baking sheet to a thickness of about 1/4 inch. You can make a circle or a rectangle or free form it.
• Brush the top of the flatbread with all of the white sauce.
• Bake the crust for 8 - 10 minutes, or until slightly golden brown.
• Remove the flatbread from the oven and top with the mozzarella and parmesan cheese.
• Return to the oven for 3 - 5 minutes, or until the cheese is nicely melted.
• Remove from the oven and top with the greens and prosciutto.
• Squeeze a few drops of lemon juice over the entire thing - don't soak it, we are just going for a little acidity here.
• Slice into 6 pieces and serve warm or chilled.

EASY 30 MINUTE KETO + LOW CARB FLATBREAD

Steps:

• In a medium mixing bowl, add the psyllium husk, coconut flour, almond flour, dry yeast (if using), cilantro leaves, cauliflower, jalapeno (if using), water, baking soda, and 1 tablespoon of olive oil. Stir the dough with a spatula, then use your hands to knead the dough for 1 minute. The dough should be moist then get softer and slightly dryer as you go.
• Keep the dough in your mixing bowl and cover with a moist paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.
• Cut the dough into 4 even pieces and roll each piece into a small ball. Place one dough ball between two pieces of parchment paper, press the ball with your palm and start rolling with an 8-inch rolling pin.
• Unpeel the top layer of parchment paper from the flatbread, then use a 5-7-inch cookie cutter to cut out the round flatbread. Keep the outside dough to reform another ball and roll more (this is how you make 2 extra flatbreads from 4 balls!).
• Warm a griddle on medium-high heat and brush some olive oil on the griddle.
• Flip the flatbread on the hot pan and carefully peel off the parchment paper from the top.
• Cook for 2-3 minutes on the first side, then flip using a spatula and cook for 1-2 more minutes on the other side. Repeat these steps for the rest of the balls. (Note: This dough can be made ahead of time -- simply store it in an airtight container in the refrigerator for up to 5 days -- but the flat bread is best served fresh.)
• Note - The dough stays fresh in the refrigerator, in an airtight container, for upto 4 days.