Low Carb Mushroom Flatbread
Indulge in the savory goodness of this Low Carb Mushroom Flatbread, a guilt-free delight that’s perfect for keto and gluten-free diets! Made with a rich and nutty base of almond and coconut flours, this flatbread is topped with golden, garlic-sautéed mushrooms, fresh thyme, and a sprinkle of Parmesan cheese for a burst of flavor in every bite. Easy to prepare and ready in just 35 minutes, this recipe delivers a crispy texture and robust taste without the extra carbs. Finished with a sprinkle of fresh parsley and black pepper, it's an elegant appetizer or main dish that's both wholesome and satisfying. Perfect for weeknight dinners, gatherings, or as a unique twist on classic flatbreads!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons water
- 8 ounces mushrooms (cremini or button)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt.
In a separate small bowl, whisk together the egg, olive oil, and water.
Add the wet ingredients to the dry ingredients and stir until a dough forms.
Place the dough onto the prepared baking sheet and flatten into a rectangle or circle about 1/4 inch thick.
Bake for 10-12 minutes, or until lightly golden brown.
While the flatbread is baking, clean and slice the mushrooms.
In a large skillet over medium heat, melt the butter.
Add the garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms and thyme, cook for about 5-7 minutes or until the mushrooms are golden brown and all the moisture has evaporated.
Remove the flatbread from the oven and top with the sautéed mushrooms.
Sprinkle grated Parmesan cheese over the mushrooms.
Return the flatbread to the oven and bake for an additional 5 minutes until the cheese is melted.
Remove from the oven, sprinkle with chopped parsley and ground black pepper.
Slice and serve warm.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 9.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 504 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 998 mg | 21% | |
*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.
