Keto as a Way of Life
Easy Keto Fathead Flatbread Recipe
Let me say that I’m pretty proud of the title of this post because Fathead Flatbread has a fun ring to it.
Anyway, this recipe is my take on a Keto Low Carb Flatbread, using a standard fathead dough as the base. I’ve added my own spin on the recipe that Rebecca and I enjoy, and we think you will too.
We think this version packs a heavier punch in both flavor and texture than other almond flour flatbread recipes.
This low carb flatbread stands up to every topping we’ve thrown at it, so it’s extremely versatile.
We’ve used it to make keto bread sticks just to dip in marinara and it’s fantastic. We have a wonderful recipe for a Keto marinara/pizza sauce here.
A lot of keto breads just don’t perform well by themselves, but this one does! Brush this flatbread with a little olive oil and sprinkle on some Italian herbs and/or a little grated parmesan cheese, and you have a fantastic snack or appetizer! Or serve this flatbread alongside zoodles or any of your favorite Keto Italian dishes.
Ok… I’ve told you how good it is, so let’s get into the recipe notes.
Ingredients – Notes
We typically stay away from pre shredded cheese because the shredded stuff often comes with a starchy additive to keep the cheese from clumping. I admit it…. I get a little lazy when it comes to Mozzarella.
It’s such a soft cheese, and the kind of mozzarella we are normally able to find still has a lot of moisture in it. That makes it a challenge to shred and use in this recipe. It can be done, but like I said…. I get a little lazy on this one.
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Just use the full fat stuff in this recipe and you’re golden.
Pretty straight forward really. I used large eggs for this recipe because they seem to provide the moisture needed to balance the recipe.
Also known as brewer's yeast, this is an inactive yeast that is normally used to add a slightly toasted, mildly cheesy flavor to a recipe.
A lot of people use nutritional yeast in salads for texture and flavor.
I use it in my Jack Daniels BBQ Sauce where it rounds out the flavor, giving it depth and character while picking up some of the slack left by the absence of the not so keto molasses.
Nutritional Yeast is the ingredient that sets this flatbread recipe apart from other Keto flatbreads we’ve tried. I actually got the idea to use this from another blogger; Cathy from Healthy Ambitions (highly recommend her blog – it’s wonderful). In a Facebook discussion, Cathy mentioned using Yeast in one of her bread recipes. She said it was more for flavor than to make the bread actually rise.
Rebecca and I had pizza for lunch earlier that day. We made the crust using the standard fathead dough recipe we’ve used since we started Keto. So when Cathy mentioned using yeast in her bread, a light bulb came on! I was inspired to try Nutritional Yeast in our flatbread recipe.
Garlic Powder is a relatively potent ingredient for the small quantity you need in most recipes. That's a good thing on Keto, because it does bring more carbs to the recipe than any other herb or spice.
There is no substitute for the savory flavor that garlic provides, though. Just make sure to track what you use with MyFitnessPal or similar so you stay within your macro goals.
Be sure and note the difference between Fine Garlic Powder, Granulated Garlic and Garlic Powder. They're interchangeable in most recipes, but they have different textures that could effect the final dish.
Make sure not to over use this stuff. It can overpower a recipe quickly. Used wisely, however, nothing punches up the flavor of a dish like onion.
Instructions – Notes
The instructions below should be easy to follow, but I like to explain some of the reasons why I do a few of the things I do in my recipes.
Mixing the Dry Ingredients
If you make sure all your dry ingredients are combined before you add the cheese, you will avoid having clumps of one dry ingredient or another in your dough. Once you add and melt the cheese, it’s more difficult to remove any dry clumps in the dough.
It’s even more difficult to evenly distribute a dry ingredient after you’ve unclumped it in the dough.
Coating the Cheese with the Dry Ingredients
When you add the shredded cheese to the dry mixture, making sure all the shredded pieces are covered with dry ingredients will help with even distribution of those ingredients throughout the dough when you knead it.
If you melt the cheese into a large ball and then try to mix in the dry ingredients, takes longer to get everything incorporated. And sometimes you end up with clumps of dry ingredient in the dough.
Only microwave your mixture for 30 seconds. You don’t want molten cheese here. You want it just pliable enough to knead together into a ball that resembles dough. If you nuke the crap out of it, it’ll be too hot to handle, and it will cook the eggs when you add them in the next step.
Break the Dough up After you Knead It
This doesn’t appear to make a lot of sense. You just spent a lot of time kneading the ball to incorporate all the ingredients.
Breaking up the dough ball into smaller chunks makes it much easier and faster to incorporate the eggs.
If you did your job right in the previous steps, you can be sure that all the little dough ball pieces have equal ingredients in them. There should be no pockets of cheese or dry ingredients in any of them.
Adding the Eggs
I like to use a rubber spatula to mix in the eggs. At first, you’re going to think the dough/batter will never come together. It typically takes about 2 minutes of stirring, mixing and smooshing to get it right.
Stir, mix, and smoosh until there is no egg visible at all in the bowl.
The dough ball will now resemble something more like a thick, pasty batter.
Spread the Batter onto a Baking Sheet
A simple baking sheet lined with either parchment paper or a silicone mat is best. Also, if you have silicone spatulas, those are best.
NOTE: Do NOT try to spread this batter onto a pizza stone. The flatbread WILL stick to the stone while cooking and become impossible to remove in one piece no matter how much cooking spray you use.
While parchment paper will get the job done, a silicone mat is superior. This flatbread dough/batter is pasty and sticky. If you don’t spray or oil the paper enough, it will be more challenging to spread the dough out evenly.
There are two methods for spreading out the batter after you turn it out onto your baking sheet.
- Use your fingers to flatten and spread it out. Make sure to rub a little olive oil on them first to keep the batter from sticking to them.
- Use a second silicone mat. Lightly lube the mat with olive oil or spray, lay it on top of the batter ball and smoosh the ball out evenly over your baking sheet. I prefer this method because it doesn’t get all over my fingers, and it’s easier to feel the thickness of the flatbread through the silicone mat. It helps make sure I get uniform thickness throughout the bread.
Either way, just make sure the bread is the same thickness all over to ensure even cooking.
The edges don’t have to be pretty, but if you’re like me, you’ll end up messing with them much longer than necessary to get them perfect. Go ahead…. knock yourself out!
Cooking the Flatbread
Bake your flatbread in a 350 oven for 25 minutes on the baking sheet. It should be golden in color and starting to brown with some darker brown spots dotted sparsely over the surface of the bread. Sometimes, I bake mine 5-10 more minutes, though, depending on the Magic Baking Faeries. They’re a fickle lot. Moisture in the air, ambient temperature, the size and moisture content of your eggs… lots of things can change the cook time a little bit.
The key is to start checking it at about 25 minutes. When the surface of the flatbread looks like it’s toasted how you like it, take it out of the oven.
NOTE: If you plan to put toppings on it, be careful not to OVER toast your flatbread. When you put it back in the oven to bake your toppings, the exposed edges of your flatbread can get overdone. Some people like that! Just be aware that it can happen. To combat this, I’ve actually cooked my flatbread for 20 minutes, taken it out of the oven, cover about a half inch of the edge with foil, then finished baking the flatbread. Then remove the foil when you top your flatbread and put it back in the oven. This process will prevent the edges from getting over exposed.
Thanks for Reading
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An easy, flavorful, low carb flatbread that has great texture. It's perfect for keto pizza, cheese bread or any simple flatbread application.
- 2 Cups Mozzarella Cheese Shredded
- 2 tbsp Cream Cheese
- 2 Large Eggs Beaten
- 1 tbsp Olive Oil or Cooking Spray
Preheat oven to 350 degrees F
Add all dry ingredients to a microwave safe bowl and combine thoroughly.
Add shredded mozzarella into the dry ingredients and mix. Make sure all the cheese shreds are coated with dry mixture.
Add the cream cheese and microwave the whole mixture on high for 30 seconds.
Remove from microwave, mix until you have something that starts looking like a ball of dough. Then knead the dough thoroughly, making sure all ingredients are incorporated and well combined
Break the dough into smaller pieces in the bowl. The smaller the pieces, the easier it will be to mix in the eggs.
Beat the eggs and add them to the dough mixture. Use a rubber spatula to combine everything together. Mix for at least 2 minutes until you have a batter with a thick, paste-like texture.
Line a baking sheet with parchment paper or a silicone mat (silicone is preferred here). Lubricate the pan lining with olive oil (either spray or just brush some on there lightly)
Turn your dough/batter mixture out onto the lined baking sheet and press it flat with your fingers or a silicon spatula, making sure to get a uniform thickness over the whole flatbread.
TIP1: Lightly brush your fingers or spatula with olive oil to make this easier.
TIP2: Brush olive oil onto a second silicone mat, lay the mat over the dough ball and use it to press the dough flat. This makes it easier to get your flatbread a uniform thickness, and it peels off easily when you get the dough where you want it.
Bake for 25 minutes in 350 degree oven.
Top with sauce, pizza toppings and cheese of your choice. Bake again until your toppings are done to your liking.
Watch for topping recipes and ideas in future posts!
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