Low Carb Flat Bread

I came across a recipe on dietdoctor.com for easy keto pancakes with eggs, cottage cheese, and psyllium husk powder. I was interested because it didn’t contain coconut flour like most low carb pancake recipes; I’ve had some epic failures with coconut flour based pancakes. I didn’t have cottage cheese on hand, but I did have ricotta cheese. I made the substitution and tried to cook it like a traditional pancake. It didn’t hold together very well so I spread the rest of the batter out on parchment paper and baked it. It worked well, but the flavor and texture needed improvement. I added a few ingredients and made another batch. They turned out great and would work well as tortillas, crepes, or flat bread in sweet or savory applications.

4 eggs
1 cup ricotta cheese
3 Tbs almond flour
1 Tbs psyllium husk powder
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 400°F. Prepare two 1/2 sheet sized (18″ x 13″) baking sheets with parchment paper. Whisk together all ingredients until smooth. Allow to set for at least 5 minutes before spooning out batter into 8 equal sized discs, 4 on each baking sheet, leaving plenty of space in between discs to spread out the batter. Smooth out discs with the back of a spoon into desired thickness. Make them thicker for flat bread and thinner for tortillas or crepes. Bake for 20-22 minutes, turning them over with a spatula halfway through, until both sides are lightly brown.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Gluten Free, Grain Free, Specialized Diets. Bookmark the permalink.

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