My 3-Ingredient Low Carb Flatbread: A Fun Kitchen Experiment
While I'm not the biggest fan of alternative breads on a daily basis, experimenting in the kitchen can be really fun, especially when you're eating a low carb diet that mainly includes meat, eggs, fruits, and veggies.
Looking to shake up your low carb diet? Try My 3-Ingredient Low Carb Flatbread recipe for a delicious, versatile alternative to traditional bread. Why low carb? Keep reading.
This simple recipe offers a l break from the monotony, and the texture of this bread is quite remarkable. It's a bit on the dry side (which I think makes it even more bread like than other recipes) so I suggest jazzing it up with some tasty toppings.
Why bother with alternative low carb bread?
Most people are currently consuming approximately 45+ teaspoons of sugar per day (or 200+ grams of carbohydrates). Lots of these are from traditionally ‘healthy’ sources like fruit, oats, bread and rice, but once we combine these with muffins, pasta, potatoes, chocolate, beer etc. it all adds up.
Even just reducing this by half could make a huge difference. Most of people’s day consists of eating mostly carbohydrates and not huge amounts of protein or fat.
Despite your best efforts your body is not going to want to burn body fat if you keep filling it with carbohydrates that must be burnt first. If we aren’t moving huge amounts this can be problematic as they are converted to sugar and triglycerides (a sort of fat) in our bloodstream, which can lead to health problems.
So, My 3-Ingredient Low Carb Flatbread - let's get into how to make it.
Ingredients:
3 eggs
1/2 cup of coconut flour
A knob of butter (for greasing the baking tray)
Method:
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
Combine the ingredients in a mixing bowl. Stir together the eggs and coconut flour until you achieve a consistent, thick paste. You can use a whisk or a fork—no need for any high-tech kitchen gadgets unless you want a smoother texture.
Prepare your baking tray: Lay down some baking paper.
Form the flatbread: Spread the mixture onto the tray, aiming for an even thickness of about 1-2 cm. The mixture should be thick enough not to run.
Bake: Place it in the oven and bake for about 10 to 20 minutes. Keep an eye on it, as all ovens are different, but you're looking for it to firm up and begin to brown on top.
Cool and serve: Take it out of the oven, let it cool slightly, and then it's ready to enjoy.
Serving Suggestions:
For a savoury twist, I turned mine into an epic low carb BLT with crisp bacon, fresh rocket, and juicy tomato slices. Alternatively, for a sweet treat, try topping it with Greek yogurt, berries, and a drizzle of honey. Think of it like a thick, baked fluffy pancake or a base for your favourite toppings.
Nutritional Information (approximate per serving, if the recipe serves 2):
Calories: 215 kcal
Protein: 12 grams
Fat: 12 grams
Carbohydrates: 10 grams (net carbs due to high fiber)
Fiber: 7 grams
This bread can be a versatile addition to your low carb repertoire, perfect for when you're in the mood to mix things up.
Whether you're looking for a new base for your favourite sandwich or a unique dessert, this flatbread might just be the ticket. Enjoy the process and the delicious results!
If you enjoy this recipe, check out my recipe book and our Body Reset Transformation Programme, that help you get the body you want, whilst living life to the full.
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