How to make 1carb keto flatbreads – Vegan | Keto 2022

This is no doubt among the best (and least expensive carbohydrate) keto flatbreads on th planet. It's moist and soft and includes less than 1g of carb. Learn how to make this supreme vegan and gluten totally free flatbread. Please like and subscribe.

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INGREDIENTS.
This dish makes 4 flatbreads (less than 1g carbohydrate per bread).

1/2 cup almond flour (68g).
2 – 3 Tablespoon. psyllium seed husks.
1 Tbsp. olive oil.
1/2 tsp. baking soda (not baking powder!).
1/2 tsp. salt.
1/2 cup warm water (start with 1/2 cup and include more if needed. Keep in mind: I included 1 cup in the video but almond flour varies with brands/type so begin with a percentage and add gradually).

How to make 1carb keto flatbreads – Vegan | Keto

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39 Comments

  1. I made this today…and it was the most delicious flatbread I’ve ever had – keto or non-keto. I could eat it just by itself too. Even my child loved it. Thank you so much for this recipe.

    1. @P Dunn I just tried it with quinoa flour and like everyone else is saying it is way too moist so you’ll have to add less water to the suggested amount of flour. Also, if your baking soda is as salty as mine is then don’t put near as much in because my things are super salted, lol. I haven’t cooked them yet but I’m hoping they turn out. I may have to just cook them and skip the rolling part like a pancake and hope for the best!

    2. @P Dunn sunflower seeds ground for half and 1tns coconut and add 1 tsp if need. Plus could do freshly milled / ground half the flour chia seeds or ground flax seed ground or sunflower seed

    3. @Robin18us that is a good lesson to share cuz allot of people probably don’t account for the difference of how fine your meal is OR the difference between how you measure the ingredients….

    1. I have one concern about Baking Soda and Salt . This might be too salty for me . I will use Baking powder instead ….

  2. Note to all: The grind and consistency of all the dry ingredients makes a huge difference. My psyllium husk is much coarser than the type used in the video, so I actually put mine through a coffee/spice grinder. It made a massive difference: I filled the grinder to the limit line, and once ground, the psyllium husk came up to just above the half-way mark. The psyllium used in the video is very fine. Once I ground everything down to very fine, I re-made these tortillas with far more success. So the consistency DOES make a huge difference.

  3. I subscribed because you go in depth to explain WHY we should use the ingredients you use, and you explain the differences compared to similar products. Thank you for your thoroughness! ♡

  4. This recipe is amazing! Thanks so much for sharing – and the tip about how warm the warm water should be? Life-changing. Can’t wait to use the recipe for pizza, tortilla chips, scallion pancakes…and anything else!

  5. Have made these, excellent! I press on the ball w/ a cast iron pan to get it into a flat disc, then roll it out with a rolling pin. I find that faster. I added garlic powder and onion powder too

  6. I have made these half a dozen times now, they are a wonderful replacement for many things. Love that there are no eggs. Thanks for sharing your recipe.

  7. 5 stars!! Fan, thank you so much. Just made and they came out perfect. This is about the 5th different tortilla recipe I’ve made, others are close, but yours is a home run! Super pliable with no bad after taste. Good chew without being chewy. Slight mods, I added a 1/2 tsp of allulose, only used about 1/3 cup of water, and used a tortilla press and portioned into six 31g portions. AMAZING. No crazy ingredients, so super easy and super cheap to make. I wish I could upload a pic to show off. Highly recommend.

  8. This is an awesome recipe video! Thank you for making this “perfect” wrap! You explain the making so well 👍🏼

  9. I’ve just tried this! I had it with yesterday’s leftover vegan mince dish and melted vegan mozzarella. Glorious! I don’t feel foggy like I normally do after eating starchy food with a meal and yet I’m full.

  10. You have a wonderful disposition and calming voice. i also appreciate you acknowledging any errors. i have subscribed even though i am not on a keto diet. less carbs are good no matter what.👍

  11. We are so glad to find your channel! We’re new to keto and thanks to channels like yours, its going pretty good.
    We have tried your receipt twice now and it turned out good the first time, but after investing in a none-stick copper 10″ frying pan the second try turned out super! You’re hard work made ours so easy. Thanks so very much. Having a really good flatbread adds so many options to the diet. Just wanted to add that I had regular Psyllium Whole Husks. All I did to compensate was to let the dough rest for 30 min. instead of 10. The dough looked somewhat looser but was still easy to work with and fry.

  12. Fan, I finally got a tortilla press & made these…soooo good!!! These wraps are delicious and sooo easy. I love it!
    Next I’m going to try your other recipes for the pasty & for dumplings as well.

  13. Thank you so much for this! I actually adjusted the recipe, I used 1/2 cup coconut flour, 1/2 cup almond flour , 2 1/2 spoons of psyllium and 1/2 cup of warm water. It turned out perfectly! Got about 10 flatbreads, on the small size because I have a small pan. Just had one with my homemade guacamole and cabbage salad, and it was divine. 😊👍

  14. I just made a double batch of these babies and omgoodness they are so delicious. I made them for gyros and its taking all my strength not to devour them all. I used a corn tortilla press and pressed them while i cooked them . It was super quick and easy. Thank you pretty lady for this great recipe 🥰

  15. This looks incredible. I’ve switched to a 3 net carbs clean-ingredient tortilla made with oat fiber but I have all the ingredients you listed including psyllium. I will attempt this weekend.

  16. I just thought this was such a well made video in terms of how everything was explained so well. Thank you!

  17. This may be just what I needed. The almond flour I’ve been using is indeed too coarse, so I believe you solved my problem. Looks delicious, too. I really miss my breakfast burritos, so I’m gonna try! Thanks!

  18. I just tried this today. I am so happy about this receipe!! My almond flour was not as fine as yours, but not as course as the 1st one, and it worked perfectly!!!
    Thank you for that!

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