Buttery Low Carb Flatbread
Try this Buttery Low Carb Flatbread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 cup almond flour
- 1/2 tsp baking powder
- 2 tbsp coconut flour
- 1 tbsp water
- 2 tsp xanthan gum
- 1/2 tsp salt + more to garnish
- 1 whole egg + 1 egg white
- 1 tbsp oil for frying
- 1 tbsp melted butter-for slathering
- Carbohydrate 8.9365254156746 g
- Cholesterol 0.40833333250489 mg
- Fat 41.8568383331511 g
- Fiber 5.1790498470068 g
- Protein 6.3024883326478 g
- Saturated Fat 10.7293045415532 g
- Serving Size 1 1 Serving (73g)
- Sodium 16.3467499782534 mg
- Sugar 3.75747556866781 g
- Trans Fat 2.10182174999068 g
- Calories 418 calories
Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.Add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.Work the dough to allow the flour and xanthan gum to absorb the moisture.Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!Heat a large skillet over medium heat and add oil.Fry each flatbread for about 1 min on each side.Brush with butter (while hot) and garnish with salt and chopped parsley.
