Almond Coconut Flatbread


Almond Coconut Flatbread

Following a keto lifestyle does NOT mean you have to say “no” to flatbread or roti! This particular flatbread is keto, vegan, and gluten-free as it contains no eggs, butter, cheese, or wheat. The coconut and almond flours mixed with the psyllium husk creates the most delicious texture that won’t break when rolled out. Plus, coconut flour is a great low-carb flour for keto baking, almond flour or almond meal is a great alternative to wheat flour for baking and is a huge source of protein, and psyllium husk, which you can purchase at any health food store, really brings the flour together, creating a soft and chewy bread. No matter which lifestyle you follow, this vegan, gluten-free, paleo-friendly, low-carb, and most importantly tasty flatbread is a keeper!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Allergens: Tree Nuts
  • Servings: 6


  • 2 tablespoons

    psyllium husk

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 teaspoons dry yeast
  • 1 tablespoon fenugreek leaves (optional)
  • 1 cup lukewarm water
  • 1 tablespoon olive oil
  • 1/4 teaspoon baking soda
  • 1 teaspoon olive oil (for brushing)


Making the Dough

  1. In medium mixing bowl, combine psyllium husk with coconut and almond flours.

  2. Add in all other ingredients except oil and stir with spatula, then use hands to knead dough for 1 minute. Dough should be moist then get softer and slightly dryer as you go. 

  3. Keep in mixing bowl and cover with moist paper towel, then set aside for 10 minutes. Dough should be soft, elastic, and hold well together, ready to roll.

Rolling the Flatbread

  1. Cut dough into 4 even pieces and roll each piece into small ball.

  2. Place one dough ball between two pieces of parchment paper, press ball with palm and start rolling with 8-inch rolling pin.

  3. Unpeel first layer of parchment paper from flatbread, then use pot lid to cut out round flatbread. Keep outside dough to reform ball and roll more (this is how you make 2 extra flatbreads from 4 balls!).

Cooking the Flatbread

  1. Warm griddle on medium/high heat and brush oil on griddle.

  2. Flip flatbread on hot pan and carefully peel off last piece of parchment paper.  

  3. Cook for 2-3 minutes on the first side, then flip using a spatula and cook for 1-2 more minutes on the other side. Repeat for all dough.

  4. Store in pantry in airtight container or on plate covered with plastic wrap to keep soft for up to 3 days.