Keto Almond Flour Mozzarella Flatbread

Name: Keto Almond Flour Mozzarella Flatbread
Prep time: 15 min
Cook time: 12 min
Yield: 6

keto low-carb flatbread almond flour mozzarella gluten-free easy versatile

This incredibly versatile keto flatbread combines almond flour with melted mozzarella to create a perfectly chewy, bread-like texture with just 3g net carbs per serving - ideal for wraps, pizza bases, or alongside your favorite dishes.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 12

Ingredients

200g1 3/4 cups fine almond flour (blanched)
170g1 1/2 cups part-skim mozzarella cheese, shredded
60g2 oz cream cheese, cubed
2 large2 large large eggs
5ml1 tsp baking powder
2.5ml1/2 tsp garlic powder
2.5ml1/2 tsp fine sea salt
2.5ml1/2 tsp dried Italian seasoning (optional)
15ml1 tbsp extra virgin olive oil for brushing

Instructions

Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
In a microwave-safe bowl, combine 170g1 1/2 cups part-skim mozzarella cheese and 60g2 oz cream cheese. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).
In a separate bowl, whisk together 200g1 3/4 cups fine almond flour (blanched), 5ml1 tsp baking powder, 2.5ml1/2 tsp garlic powder, 2.5ml1/2 tsp fine sea salt, and 2.5ml1/2 tsp dried Italian seasoning (optional) if using.
Add one 2 large2 large large eggs to the melted cheese mixture and stir vigorously until well combined. Add the second egg and mix until smooth.
Add the dry ingredient mixture to the cheese and egg mixture. Mix with a wooden spoon until a soft dough forms. If the dough seems too sticky, let it cool for 2-3 minutes.
Place the dough on the parchment-lined baking sheet. Using your hands or a rolling pin between two sheets of parchment, spread the dough into a rectangular shape about 6mm (1/4 inch) thick.
Brush the surface with 15ml1 tbsp extra virgin olive oil for brushing for a golden finish.
Bake for 10-12 minutes until golden brown and firm to the touch. The edges should be slightly crispy.
Let cool for 5 minutes before cutting into 6 pieces. Serve warm or at room temperature.

Ingredients

id: almond_flour metric: 200g imperial: 1 3/4 cups name: fine almond flour (blanched)
id: mozzarella_cheese metric: 170g imperial: 1 1/2 cups name: part-skim mozzarella cheese, shredded
id: cream_cheese metric: 60g imperial: 2 oz name: cream cheese, cubed
id: eggs metric: 2 large imperial: 2 large name: large eggs
id: baking_powder metric: 5ml imperial: 1 tsp name: baking powder
id: garlic_powder metric: 2.5ml imperial: 1/2 tsp name: garlic powder
id: salt metric: 2.5ml imperial: 1/2 tsp name: fine sea salt
id: italian_seasoning metric: 2.5ml imperial: 1/2 tsp name: dried Italian seasoning (optional)
id: olive_oil metric: 15ml imperial: 1 tbsp name: extra virgin olive oil for brushing

Instructions

Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
In a microwave-safe bowl, combine {mozzarella_cheese} and {cream_cheese}. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1-2 minutes total).
In a separate bowl, whisk together {almond_flour}, {baking_powder}, {garlic_powder}, {salt}, and {italian_seasoning} if using.
Add one {eggs} to the melted cheese mixture and stir vigorously until well combined. Add the second egg and mix until smooth.
Add the dry ingredient mixture to the cheese and egg mixture. Mix with a wooden spoon until a soft dough forms. If the dough seems too sticky, let it cool for 2-3 minutes.
Place the dough on the parchment-lined baking sheet. Using your hands or a rolling pin between two sheets of parchment, spread the dough into a rectangular shape about 6mm (1/4 inch) thick.
Brush the surface with {olive_oil} for a golden finish.
Bake for 10-12 minutes until golden brown and firm to the touch. The edges should be slightly crispy.
Let cool for 5 minutes before cutting into 6 pieces. Serve warm or at room temperature.

Tips

Cheese Temperature: Make sure the cheese mixture isn't too hot when adding eggs, or they may scramble. Let it cool slightly if needed.

Dough Consistency: The dough should be pliable but not sticky. If it's too wet, add a tablespoon more almond flour. If too dry, add a teaspoon of water.

Rolling Technique: Place dough between two sheets of parchment paper for easier rolling and to prevent sticking to your rolling pin.

Thickness Matters: Keep the flatbread about 6mm (1/4 inch) thick for the best texture - too thin and it becomes crispy like a cracker, too thick and it may not cook through.

Storage: Store leftover flatbread in the refrigerator for up to 4 days. Reheat in a dry skillet for 1-2 minutes per side to restore texture.

Versatile Uses: Use as a base for keto pizza, cut into strips for dipping, or use as a wrap for sandwiches and burrito bowls.

Flavor Variations: Add dried herbs like rosemary or oregano, or incorporate sun-dried tomatoes or olives into the dough for extra flavor.

Make-Ahead Tip: The dough can be prepared and shaped, then covered and refrigerated for up to 24 hours before baking. Add 2-3 extra minutes to the baking time if baking from cold.