Keto Grilled Chicken Flatbread
Elevate your low-carb meal game with this deliciously satisfying Keto Grilled Chicken Flatbread! Featuring a crispy, grain-free crust made from almond and coconut flours, this recipe combines the smoky goodness of grilled chicken seasoned with garlic, paprika, and onion powder, with the irresistible creaminess of melted mozzarella cheese. Topped with juicy cherry tomatoes and fragrant fresh basil, this flatbread is bursting with vibrant flavors while staying keto-friendly. Perfect for a quick weeknight dinner or a casual gathering, it’s easy to prepare with just 20 minutes of prep time and dazzles as a guilt-free indulgence. If you're craving a healthy twist on comfort food, this protein-packed dish is sure to hit the spot!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 tablespoons Olive oil
- 0.5 cup Water
- 1 pound Chicken breast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese
- 0.5 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves
Instructions
Start by preheating your grill to medium-high heat.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
Add the eggs, olive oil, and water to the dry ingredients and stir until a dough forms.
Place the dough onto a parchment-lined baking sheet and spread it into a flatbread shape using a spatula, approximately 1/4 inch thick.
Transfer the flatbread to the preheated grill using the parchment paper. Grill for about 10 minutes on each side, or until golden brown and crispy.
While the flatbread is grilling, season the chicken breast with garlic powder, onion powder, paprika, salt, and black pepper.
Grill the chicken breast for 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes, then slice thinly.
Remove the flatbread from the grill and transfer it back to the parchment paper-lined baking sheet.
Top the flatbread with shredded mozzarella cheese, sliced grilled chicken, and halved cherry tomatoes.
Return the flatbread to the grill, close the lid, and cook for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Remove the flatbread from the grill and garnish with fresh basil leaves.
Slice the keto grilled chicken flatbread into servings and enjoy!
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 351 mg | 27% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
