Keto Pita Bread
User Reviews
5
-
Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
4
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Calories
131 kcal
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Cuisine
Middle Eastern, British
Keto Pita Bread
Description
Keto Pita Bread combines coconut and superfine almond flours with psyllium husk powder to create a dough that mimics the texture of traditional pita without wheat or gluten. Baking powder helps provide some lift, while olive oil adds moisture. The dough is mixed with warm water and hand-kneaded, then rolled out into thin rounds. Baking at 180°C (350°F) for 20 to 25 minutes until golden and puffed creates a soft yet structured flatbread. Poking large air bubbles during baking prevents uneven puffing.
The result is a lightly crisp outside with a soft interior that can be split or used whole. Sesame seeds on top add a subtle nuttiness and texture contrast. These pitas can be served with turkey, cheese, ham, roasted vegetables, or other fillings, making them versatile for various meals.
They keep well at room temperature for 2-3 days or can be frozen up to three months. Reheating in the oven crisps them back up. The 8g net carbs per pita make them suitable for low-carb or ketogenic eating plans. This recipe yields four pitas, convenient for small households or meal prep.
Ingredients
- ¼ cup coconut flour sifted, 35g
- ½ cup almond flour 65g, Super Fine
- 2 tablespoon psyllium husk powder 20g
- 1 cup water 240ml, warm
- 1 tablespoon olive oil
- 1 ½ teaspoon baking powder
- Pinch salt optional
- sesame seeds optional, to sprinkle
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (160C / 320F fan).
- Mix the coconut flour, super fine almond flour, psyllium husk powder and baking powder in a bowl. Option to add salt.
- Add the warm water and olive oil and stir until a dough forms. Knead the dough for around a minute using your hands.
- Form a dough ball and cut into 4 wedges. Roll the wedges into balls and place on an upturned baking tray lined with parchment paper.
- Put another sheet of parchment on top and roll out into flatbreads, around ½ cm thick. Shape the edges with your fingers. Remove the top parchment and sprinkle with sesame seeds.
- Bake for around 20 - 25 minutes or until golden and puffy. If large air bubbles form, pierce with a fork or skewer during baking.
- Note: If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they are lightly crisp and golden brown on top.
Notes
- This recipe makes four pita breads with approximately 8g net carbs each, ideal for ketogenic diets.
- Store pitas at room temperature for 2-3 days, or freeze for up to 3 months for longer storage.
- To revive texture, reheat pitas in the oven for about 3 minutes until crisp again.
- Serve with a variety of fillings such as turkey and salad, cheese and tomato, or roasted vegetables with pesto for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Total Carbohydrates | 9.1g | 3% |
| Protein | 9.8g | 20% |
| Fat | 6.8g | 10% |
| Saturated Fat | 1.9g | 10% |
| Fiber | 6.2g | 25% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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