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Low Carb Flatbread

Perfect pairing for spreads, dips, soups, these flatbreads have flavor to spare.
Keyword Carrie Brown, Creamy Tomato Basil
Recipe Creator Carrie Brown
Prep Time 20 minutes
Cook Time 8 hours 17 minutes

Yields:

10 flatbreads

Ingredients:

  • 2 servings Tomato Basil Keto Chow
  • 6 oz. almond flour
  • 4 tsp. baking powder
  • 1 Tbsp. konjac flour or glucomannan powder
  • 1 Tbsp. gelatin
  • 2 oz. butter cold and cut into small cubes
  • 1 oz. sun dried tomatoes cut into small pieces
  • 1 Tbsp. fresh basil optional
  • 2 oz. cheddar cheese shredded
  • 1.5 oz. grated parmesan
  • 1 egg
  • 6 Tbsp. nut milk or zero sugar cow milk

Directions:

  • Preheat the oven to 375℉.
  • Place the Tomato Basil Keto Chow, almond flour, baking powder, konjac flour, and gelatin into a food processor and pulse to mix.
  • Add the butter to the dry ingredients and pulse until the mixture resembles small breadcrumbs (about 15 pulses).
  • Turn the mixture into a large bowl, add the sun dried tomatoes, cheddar cheese, basil (if using), and grated parmesan. Mix until everything is evenly distributed.
  • Crack the egg into a small jug, add the milk, and whisk well.
  • Add the egg mixture to the dry ingredients and mix until a rough dough forms.
  • Divide dough into ten pieces and roll each piece of dough between your hands to form a ball.
  • Place the balls on a large, greased baking sheet, spaced well apart. Allow enough room for them to spread to 4–5 inches.
  • Bake on the middle rack for 15–17 minutes or until golden.
  • Remove from the oven and leave on the baking sheet for 30 minutes before lifting off with a palette knife to a cooling rack to cool completely, or serve while warm.
  • Store any leftover flatbreads in an airtight container in the fridge or freezer.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
Low Carb Flatbread
Serving Size
 
1 flatbread
Amount per Serving
Calories
227.33
% Daily Value*
Fat
 
17.02
g
26
%
Saturated Fat
 
5.45
g
34
%
Trans Fat
 
0.28
g
Polyunsaturated Fat
 
2.49
g
Monounsaturated Fat
 
7.83
g
Cholesterol
 
38.07
mg
13
%
Sodium
 
563.78
mg
25
%
Potassium
 
572.44
mg
16
%
Carbohydrates
 
9.33
g
3
%
Fiber
 
4.6
g
19
%
Sugar
 
2.53
g
3
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
4.63
g
Protein
 
12.72
g
25
%
Vitamin A
 
524.16
IU
10
%
Vitamin C
 
25.96
mg
31
%
Calcium
 
324.28
mg
32
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

  • 2 servings Tomato Basil Keto Chow
  • 6 oz. almond flour
  • 4 tsp. baking powder
  • 1 Tbsp. konjac flour or glucomannan powder
  • 1 Tbsp. gelatin
  • 2 oz. butter cold and cut into small cubes
  • 1 oz. sun dried tomatoes cut into small pieces
  • 1 Tbsp. fresh basil optional
  • 2 oz. cheddar cheese shredded
  • 1.5 oz. grated parmesan
  • 1 egg
  • 6 Tbsp. nut milk or zero sugar cow milk
Nutrition Facts
Low Carb Flatbread
Serving Size
 
1 flatbread
Amount per Serving
Calories
227.33
% Daily Value*
Fat
 
17.02
g
26
%
Saturated Fat
 
5.45
g
34
%
Trans Fat
 
0.28
g
Polyunsaturated Fat
 
2.49
g
Monounsaturated Fat
 
7.83
g
Cholesterol
 
38.07
mg
13
%
Sodium
 
563.78
mg
25
%
Potassium
 
572.44
mg
16
%
Carbohydrates
 
9.33
g
3
%
Fiber
 
4.6
g
19
%
Sugar
 
2.53
g
3
%
Sugar Alcohol
 
0.01
g
Net Carbs
 
4.63
g
Protein
 
12.72
g
25
%
Vitamin A
 
524.16
IU
10
%
Vitamin C
 
25.96
mg
31
%
Calcium
 
324.28
mg
32
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 375℉.
  • Place the Tomato Basil Keto Chow, almond flour, baking powder, konjac flour, and gelatin into a food processor and pulse to mix.
  • Add the butter to the dry ingredients and pulse until the mixture resembles small breadcrumbs (about 15 pulses).
  • Turn the mixture into a large bowl, add the sun dried tomatoes, cheddar cheese, basil (if using), and grated parmesan. Mix until everything is evenly distributed.
  • Crack the egg into a small jug, add the milk, and whisk well.
  • Add the egg mixture to the dry ingredients and mix until a rough dough forms.
  • Divide dough into ten pieces and roll each piece of dough between your hands to form a ball.
  • Place the balls on a large, greased baking sheet, spaced well apart. Allow enough room for them to spread to 4–5 inches.
  • Bake on the middle rack for 15–17 minutes or until golden.
  • Remove from the oven and leave on the baking sheet for 30 minutes before lifting off with a palette knife to a cooling rack to cool completely, or serve while warm.
  • Store any leftover flatbreads in an airtight container in the fridge or freezer.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links.
To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

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