This easy keto pita bread is soft, fluffy, and perfect for sandwiches, wraps, or dipping. Made with simple ingredients like almond flour and psyllium husk, it bakes up in just 15 minutes! Whether you fill it with your favorite toppings or enjoy it as a side, this low-carb, gluten-free bread is a must-try.
Ingredients Needed
- 100g (1 cup) Blanched Almond Flour
- 30g (1/4 cup) Whey Protein Powder
- 24g (3 tbsp) Psyllium Husk Powder
- 1 tbsp Baking Powder
- 1/2 tsp Sea Salt
- 2 tbsp Avocado Oil
- 1 tbsp Apple Cider Vinegar
- 3 Large Egg Whites
- 120ml (1/2 cup) Boiling Water
How To Make Low Carb Keto Pita Bread
- Preheat the oven: Preheat to 180°C (350°F) and line 2 baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, stir together the almond flour, whey protein powder, psyllium husk, baking powder, and sea salt.
- Add wet ingredients: Pour in the avocado oil, apple cider vinegar, and egg whites. Stir until combined.
- Incorporate boiling water: Slowly pour in the boiling water while beating with a hand mixer on low for about 1 minute. The dough will absorb the water. Avoid over-mixing.
- Shape the dough: Divide the dough into 6 balls. Place each ball between two pieces of lightly oiled parchment paper and roll out to about 3mm (1/8 inch) thick or 6mm (1/4 inch) for a thicker flatbread.
- Bake: Transfer the flatbreads to the lined baking sheets, spacing them 5cm (2 inches) apart. Bake for about 15 minutes, swapping the trays on the racks halfway through, until firm.
Recipe Tips
- Use fine almond flour: Coarse almond flour can make the pita bread dense. Use finely ground almond flour for the best texture.
- Don’t skip the psyllium husk: This ingredient helps the bread stay soft and flexible. Without it, the pita may turn out crumbly.
- Mix the dough properly: Stir until combined, then add boiling water while mixing. Don’t over-mix, or the dough may become too firm.
- Roll evenly for perfect baking: Keep the dough about 3mm (1/8 inch) thick for soft pitas or 6mm (1/4 inch) for thicker flatbreads. Uneven rolling may cause uneven baking.
- Bake on parchment paper: This prevents sticking and helps the pitas bake evenly. Swapping the trays halfway through ensures even cooking.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pita bread cool to room temperature. Then, place it in an airtight container or sealable bag. Store in the fridge for up to 5 days to keep it fresh.
- Freeze: Once cooled, wrap each pita tightly in plastic wrap and place them in a freezer-safe bag. Store for up to 3 months. To use, let them thaw at room temperature before warming in a dry pan or oven.
- Reheat: Preheat the oven to 175°C (350°F). Place the pita bread on a baking sheet and warm for about 5 minutes until soft and slightly crisp.
Nutrition Facts
Serving Size: 1 pita (out of 6)
- Calories: 183
- Total Fat: 14g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 250mg
- Total Carbohydrate: 9.1g
- Dietary Fiber: 5.6g
- Sugars: 0.8g
- Protein: 8.1g
Check out More Recipes:
- Low Carb Keto Bacon Wrapped Green Bean Bundles
- Low Carb Keto Blackberry Jelly (Sugar-Free)
- Low Carb Keto Tartar Sauce
Low Carb Keto Pita Bread
Description
This easy keto pita bread is soft, fluffy, and perfect for sandwiches, wraps, or dipping. Made with simple ingredients like almond flour and psyllium husk, it bakes up in just 15 minutes! Whether you fill it with your favorite toppings or enjoy it as a side, this low-carb, gluten-free bread is a must-try.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (350°F) and line 2 baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, stir together the almond flour, whey protein powder, psyllium husk, baking powder, and sea salt.
- Add wet ingredients: Pour in the avocado oil, apple cider vinegar, and egg whites. Stir until combined.
- Incorporate boiling water: Slowly pour in the boiling water while beating with a hand mixer on low for about 1 minute. The dough will absorb the water. Avoid over-mixing.
- Shape the dough: Divide the dough into 6 balls. Place each ball between two pieces of lightly oiled parchment paper and roll out to about 3mm (1/8 inch) thick or 6mm (1/4 inch) for a thicker flatbread.
- Bake: Transfer the flatbreads to the lined baking sheets, spacing them 5cm (2 inches) apart. Bake for about 15 minutes, swapping the trays on the racks halfway through, until firm.
Notes
- Use fine almond flour: Coarse almond flour can make the pita bread dense. Use finely ground almond flour for the best texture.
Don’t skip the psyllium husk: This ingredient helps the bread stay soft and flexible. Without it, the pita may turn out crumbly.
Mix the dough properly: Stir until combined, then add boiling water while mixing. Don’t over-mix, or the dough may become too firm.
Roll evenly for perfect baking: Keep the dough about 3mm (1/8 inch) thick for soft pitas or 6mm (1/4 inch) for thicker flatbreads. Uneven rolling may cause uneven baking.
Bake on parchment paper: This prevents sticking and helps the pitas bake evenly. Swapping the trays halfway through ensures even cooking.
Low Carb Keto Pita Bread
