This Low Carb Pita Recipe is a pliable and versatile recipe, which is made with blanched almond flour and psyllium husk powder. It’s the ultimate keto sandwich bread, ready in about 25 minutes.
Low Carb Pita Recipe Ingredients
- 1 cup Wholesome Yum Blanched Almond Flour
- 1/4 cup Whey protein powder (unflavored)
- 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
- 1/2 cup Boiling water
How To Make Low Carb Pita Recipe
- Preheat and Prep: Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper to prevent sticking.
- Whisk Dry Ingredients: In a large mixing bowl, stir together the almond flour, whey protein powder, psyllium husk powder, baking powder, and sea salt. Whisk well to ensure the psyllium is evenly distributed, which is crucial for the dough’s structure.
- Add Wet Ingredients: Add the avocado oil, apple cider vinegar, and egg whites to the dry mix. Stir with a spatula or spoon until the mixture is uniform and combined.
- Activate the Dough: Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will rapidly absorb the water and swell up due to the psyllium. Don’t over-mix; stop as soon as it comes together into a cohesive, gummy ball.
- Shape: Divide the dough into 6 equal balls. Place a ball between 2 pieces of lightly oiled parchment paper. Using a rolling pin, roll out the dough to about 1/8 inch (3.2 mm) thick for thin wraps, or 1/4 inch (6.4 mm) thick for sturdier flatbreads. Repeat with all the dough balls.
- Arrange: Place the rolled flatbreads onto the lined baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake: Bake for about 15 minutes, swapping the pans on the oven racks halfway through to ensure even cooking. The pitas should be firm to the touch but still pliable.
- Cool: Let them cool on the pan for a few minutes before removing.
Recipe Tips
- Boiling Water is Mandatory: The water must be boiling hot, not just warm. The heat activates the psyllium husk fiber, causing it to gel instantly and create the elasticity that mimics gluten.
- Why Protein Powder? Whey protein powder helps the bread rise and gives it a lighter, fluffier texture compared to dense 100% almond flour breads. Make sure it is unflavored and unsweetened.
- Rolling Thickness: For a foldable wrap (like a tortilla), roll it very thin (1/8 inch). For a pita you can slice open or use as naan, roll it thicker (1/4 inch).
- Don’t Overbake: If you bake these too long, they will turn into crackers. Pull them out while they are still pale and soft if you want to fold them.
- Psyllium Color: Some brands of psyllium husk turn purple when baked! This is harmless, but if you want a white bread look, specifically buy “blond” psyllium husk powder.
What To Serve With Low Carb Pita Recipe
Use this bread anywhere you would use a tortilla, naan, or sandwich slice.
- Gyro: Fill with lamb meat, lettuce, and keto tzatziki.
- Personal Pizza: Top with sauce and cheese, then broil.
- Dip: Cut into triangles and serve with hummus or baba ganoush.
- Breakfast Burrito: Wrap up scrambled eggs and bacon.
How To Store Low Carb Pita Recipe
- Refrigerate: Store cooled pitas in a ziplock bag in the refrigerator for up to 1 week.
- Reheat: These are best eaten warm. Reheat in a dry skillet for 30 seconds per side to make them pliable again.
- Freeze: Freeze the pitas separated by parchment paper in a freezer bag for up to 3 months. Thaw on the counter or toast from frozen.
Low Carb Pita Recipe Nutrition Facts
- Calories: 183
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 9.1g
- Dietary Fiber: 5.6g
- Sugar: 0.8g
- Protein: 8.1g
- Net Carbs: 3.5g
Nutrition information is estimated per flatbread (based on 6 servings).
FAQs
Can I use coconut flour?
No. Coconut flour absorbs 4x the liquid of almond flour. You cannot swap it 1:1 in this recipe without completely changing the liquid ratios.
Can I omit the protein powder?
If you omit the protein powder, replace it with an additional 1/3 cup of almond flour, but be aware the texture will be denser and less “bread-like.”
Is this gluten-free?
Yes. All the ingredients (almond flour, psyllium, whey) are naturally gluten-free.
Low Carb Pita Recipe
Description
A pliable, soft, and durable keto flatbread made with psyllium husk and almond flour that won’t crack when you fold it.
Ingredients
Instructions
- Preheat oven to 350°F.
- Whisk almond flour, protein powder, psyllium, baking powder, and salt.
- Stir in oil, vinegar, and egg whites.
- Beat in boiling water until dough forms.
- Divide into 6 balls.
- Roll between oiled parchment to desired thickness.
- Bake 15 minutes until firm.
Notes
- Use boiling water to activate the psyllium gel.
- Roll thin for wraps, thick for flatbreads.
- Store in the fridge to keep fresh for a week.
Low Carb Pita Recipe
