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Keto Almond Coconut Flatbread with Sun-Dried Tomatoes
Crispy keto flatbread of almond and coconut flour, psyllium and chia, studded with dried tomatoes and cracked black pepper. Egg-free, sugar-free, 5-minute prep.
10 min prep / 50 min total
273 kcal
3.5g protein
8 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 275 galmond flour
- 45 gcoconut flour
- 3 tbsppsyllium husk
- 15 gchia seeds
- 10 gbaking powder
- 500 mlwater
2 glasses
- 2 tbspcoconut oil
- 2 tspapple cider vinegar
- salt
to taste
- Italian herbs
- black pepper
- dried tomatoes
Instructions
Whisk the almond and coconut flour with psyllium, chia, baking powder, salt, herbs and pepper.
Warm the water with coconut oil, then pour into the dry mix along with apple cider vinegar.
Stir in the chopped dried tomatoes and let the dough rest for until firm.
Oil a flat baking tray, shape the dough into a round or oval flatbread and score the top.
Bake at 180°C for 35- until the crust is dry and the edges lift easily.
Cool completely before slicing for sandwiches.
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