Keto Pita Bread Recipe

Keto pita bread has become a bit of a game-changer in my low-carb kitchen. When I first started following a keto lifestyle, giving up bread felt like a tall order, especially for someone who loves to whip up wraps or use pita as a base for quick snacks.

But after some experimenting and tweaking, this keto-friendly pita bread recipe became a regular in my meal prep. It’s soft, slightly chewy, and has that perfect pocket for stuffing with all your favorite fillings.

Plus, it’s gluten-free and made with just a few simple ingredients you probably already have in your pantry. One thing I’ve learned while making keto bread is the importance of texture.

It’s not just about being low-carb; it has to feel like bread, not some sad, crumbly imitation.

Whether you’re on a weight-loss journey or just looking to keep your carb intake in check, this keto pita will make your meals a whole lot more exciting.

Why I Love This Recipe

• Perfect Texture: Soft and pliable, this keto pita doesn’t crumble like other low-carb breads, making it ideal for sandwiches and wraps.
• Easy to Make: With simple ingredients and a quick cooking process, this recipe is one I’ve made over and over again without any fuss.
• Keto-Friendly: I can enjoy bread again without worrying about the carbs, which has been a lifesaver for staying on track with my weight-loss goals.
• Versatile: It’s a fantastic base for all sorts of fillings—whether I’m craving a savory gyro or a quick veggie wrap, this pita has me covered!

Keto Pita Bread Recipe

Stuff this fluffy keto pita bread with your favourite filling or serve with dips! Ready in just 30 minutes.

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Course: Breads

Cuisine: British

Prep Time: 8 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 30 minutes minutes

Calories: 131kcal

Author: Anne Carter

Servings: 4

Equipment

• ▢
  Mixing Bowl
• ▢
  Measuring Cups
• ▢
  Whisk
• ▢
  Baking sheet
• ▢
  Parchment Pape

Ingredients

• ▢ ¼ cup coconut flour sifted 35g
• ▢ ½ cup super fine almond flour 65g
• ▢ 2 tablespoon psyllium husk powder 20g
• ▢ 1 cup warm water 240ml
• ▢ 1 tablespoon olive oil
• ▢ 1 ½ teaspoon baking powder
• ▢ Pinch of salt optional
• ▢ Sesame seeds optional to sprinkle

Instructions

• Preheat oven to 180°C / 350°F (or 160°C / 320°F for fan oven).
• Mix coconut flour, almond flour, psyllium husk powder, and baking powder in a bowl.
• Add warm water and olive oil, stir to form dough, then knead for 1 minute.
• Shape dough into ball, cut into 4 wedges, roll into balls, and place on baking tray.
• Cover with parchment, roll into flatbreads (½ cm thick), shape edges, sprinkle with sesame seeds.
• Bake 20-25 minutes until golden and puffy; pierce air bubbles if needed. Rotate tray for even browning or use grill/broiler for crisp top if desired.

Nutrition

Calories: 131kcal | Carbohydrates: 9.1g | Protein: 9.8g | Fat: 6.8g | Saturated Fat: 1.9g | Fiber: 6.2g | Sugar: 1.7g

Keyword Best Keto Pita Bread Recipe, Easy Keto Pita Bread Recipe, Keto Pita Bread Recipe

Expert Tips For Perfect Low Carb Pita Bread!

1. Thicken with Care: If your batter turns out too thin, add coconut flour sparingly. This flour absorbs a lot of moisture, so a little goes a long way. Add it gradually to avoid an overly thick batter.
2. Cover While Cooking: To achieve that perfect texture, cover the pan while cooking. This traps steam, ensuring the flatbreads cook evenly without developing an eggy texture.
3. Go Thin for Texture: Pouring too much batter can result in thick, doughy flatbreads. Aim for a thin layer, as thinner flatbreads yield a better, more pliable texture ideal for wraps and sandwiches.
4. Customize with Flavors: The base recipe is versatile, so feel free to experiment with different flavorings. Add a pinch of salt, a sprinkle of your favorite herbs, or a dash of garlic powder to elevate the taste.
5. Cool Before Handling: Allow your flatbreads to cool completely before using them. When warm, they can be fragile and may break apart. Cooling them helps them firm up and become more pliable for sandwiches, wraps, or even pizzas.
6. Experiment with Toppings: These flatbreads are a fantastic base for a variety of toppings. Try spreading them with avocado and smoked salmon, or use them as a base for a low-carb pizza with your favorite toppings.

Substitutions You Must Try!

• Almond Flour Flatbread: Swap the coconut flour for 1 cup (100 grams) of almond flour. Since almond flour doesn’t absorb as much liquid as coconut flour, you’ll need to use more.
• Using an Egg: You can add 1 egg to help the flatbread rise better. If you do this, reduce the water to about ½ cup (120 ml).
• Nut-Free Option: Replace the almond flour with an equal amount of sesame flour for a nut-free version.
• Add Flavor: Sprinkle nigella seeds, garlic powder, or herbs like thyme or rosemary on top for extra flavor.

What To Serve With Pita Bread?

• Butterfly Shrimp Recipe
• Eel Sushi
• Easy Spam Musubi
• Chargrilled Oysters
• Grilled Crab Legs

Guide To Store Leftovers!

• Storing:
  Keep the keto pita bread in the refrigerator for 4-5 days.
• Freezing:
  Yes, you can freeze keto flatbread. Place parchment paper between each piece to prevent sticking. Store in the freezer for 2-3 months.

Is Pita Bread Keto Friendly?

What about pita bread? Sadly, no, most pita breads are not keto friendly either, as they are made with wheat or white flour just like flatbreads are. Make this low carb pita bread recipe instead and you can enjoy pita bread on keto again.

Can I Use Whole Eggs Instead Of Egg Whites?

We use egg whites in this recipe to both keep the calories low but also have a fluffier and lighter flatbread. You can use whole eggs, but be wary that the texture can be quite ‘eggy’ and dense. 

Can I use almond flour instead of coconut flour?

You can swap out the coconut flour for almond flour, but you will need to double the amount of almond flour. Start by using ½ cup almond flour and add more as needed.