These delicious, low carb coconut flour flatbreads make great little snacks or they can be used as sandwich ‘bread’.
Low carb and bread do NOT belong together, BUT!…since I am eating for healing lately, that is the task at hand, so to speak.
While I’m currently staying away from yeast and wheat, I find myself in desperate need of ‘bread’!
It can be hard to enjoy eggs without toast or even just fight off the craving for a buttery, grainy slice of toast. What’s a girl to do??
Try to find a good temporary solution.
I say temporary, as I do plan on eating toast again in the future. As I fight a plethora of ailments right now, namely Lyme and mold, it has been necessary to tweak my diet in a most unpleasant way.
Meat, fruit, veggies, oils…that’s the great extent of how I’m eating these days. It’s neither exciting nor particularly blog-worthy, though I have come up with a few things low-carbers might enjoy.
I also bend some days and make a little sugar-free chocolate cake from teff and oat flours. I may post it one day for those of you going through a similar phase of life!
While I have other gluten-free bread recipes on the blog, I do like my variety…and I’m a food blogger, so trying different recipes is my jam.
I like this particular recipe for it’s ease and quickness coupled with the fact that you can use the rounds to make a faux sandwich.
Can it be made without eggs?
I tried to make this egg-free, but it did NOT turn out well.
A better alternative if you’re looking for an egg-free, grain-free flatbread would be socca, which is basically chickpea flour and water.
This makes for a really delicious (and pretty quick) lunch for me.
I pre-make some pesto so that it’s in my fridge ready to go, and I just make the flatbread right before I’m ready to eat.
Sometimes, I take the two flatbread pieces and make a sandwich filled with the pesto, cherry tomatoes, and alfalfa sprouts. Yum!
Recipe notes
I like to use coconut or olive oil to fry these.
Herb Coconut Flour Flatbread
Ingredients
- 2 large eggs
- 2 Tablespoons coconut flour
- ¼ teaspoon basil
- ¼ teaspoon oregano
- ¼ teaspoon sea salt
- 4-5 Tablespoons water (or milk of your choice)
- 1 Tablespoons grated parmesan
- oil of your choice for frying
Instructions
- Whisk together all of the ingredients.
- Let the batter sit for 5 minutes. Whisk in another tablespoon of water if the batter looks too thick.
- Heat the oil in a large non-stick skillet.
- Make four small pancake-sized circles (about 1/4 inch thick) and fry both sides until cooked through.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Sounds/looks amazing!
Thanks Amy! <3
awesome! both look great. i’ve been wondering what to do w/ my coconut flour.
This sounds absolutely delicious. Not sure I could get my husband to eat it, but I’m definitely saving the recipe.
This looks so delicious Lauren! I totally agre about the fat content of pesto, it’s a great put off! But this alternative is making my mouth water and the flat bread looks perfect!
Looks amazing, Lauren. I can’t wait to try your pesto! I have a ton of hemp seeds from Costco that need to be used. I add them to smoothies and make milk, but I still have a ton. Good ole’ Costco. 😉
Have a great week.
–am
That’s awesome that Costco even sells hemp seeds! We had a membership there a few years back, but I never used it. You should do a post on all the great finds at Costco so I can decide if it’s worth it to renew. 😀
Do you think almond flour could be used in place of coconut? I also have spelt, whole wheat, and brown rice flour. Just trying to use what I already have!
Hi Kim,
I think another flour will work, but you will need 2-3 times the amount of coconut flour as coconut flour is very absorbent.
Hi Lauren, I just found your blog and made your zucchini pizza crust for dinner tonight. It was awesome. Thank you!
Do you ever double or triple the recipe for the Herb Coconut Flatbread and would they keep for a day or two?
Thanks!
Hi Danielle,
I’m so happy you enjoyed the zucchini crust! I have doubled the flatbread recipe, but I’ve always eaten it within the same day, so I’m not sure how it would hold up. Worst case scenario, you could try re-heating it in a skillet for a few minutes or in a toaster?… Good luck! 🙂
I already had a cilantro pesto made, so i didnt get to do the one with brocoli. But this totally rocks. I eat vegan meals but i’m not vegetarian so sometimes i do have meat. I added honey ham, little cheese, spinach And topped with homemade mayo. This was just a Home run!!! Thanks for the idea. But i’m going to make your pesto too. Seems delish.
I did multiply the recipe by 4 and mine held up perfectly in the fridge, they were eaten the next day but I’m sure they would last longer.
I made this recipe and it is sooo good. We are not eating grains right now, so it was so satisfying to make a sandwich that we could eat. We love sprouts and tomatoes on sandwiches! I also drizzled some homemade Italian dressing over the sprouts. Did not miss sandwich meat!
You’ve got my mouth watering. I really would love to make this recipe and I am new to cooking on my own. I was wondering what you would suggest to make this dairy free? I appreciate the recipe and your feedback.
Hi Valerie,
For the parmesan, you could try nutritional yeast?
Hi, Thank you for posting this recipe. Coconut flour is low oxalate and myself and my child have oxalate toxicity. I don’t have a non – stick pan. Can I just use more cooking oil or grease in the pan? I don’t want to get a bad result.
Hi Jessica,
I think that will work. You can also try covering the pan before flipping? This will allow the flatbread to steam a bit and release easier. You could also use a cast iron skillet if you have one?