Soy-Free Low Carb Pita
Introducing a game-changer for your low-carb lifestyle: the Soy-Free Low Carb Pita! Perfect for anyone seeking a satisfying bread alternative without the soy or carb overload, these pitas are made with nutrient-packed almond flour, coconut flour, and psyllium husk powder, creating a texture that’s both soft and sturdy. Quick to prepare in just 15 minutes and baked to perfection in under 20 minutes, these golden beauties are ideal for wraps, dipping, or as a plate companion to your favorite dishes. Plus, with simple pantry-friendly ingredients like olive oil and eggs, you’ll love how natural and wholesome they taste. Whether you’re meal prepping or serving freshly baked, these keto-friendly pitas will elevate your mealtime with a guilt-free, versatile option that's gluten-free, soy-free, and low carb!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 3 large Eggs
- 0.5 cup Warm water
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Whisk together until evenly distributed.
In another bowl, whisk the eggs until they are frothy, then add the olive oil and warm water to the eggs and mix well.
Pour the wet ingredients into the dry ingredients and stir with a spatula until a dough forms. The dough will be sticky initially.
Let the dough sit for a few minutes so the psyllium husk can absorb moisture, making it less sticky and easier to handle.
Divide the dough into six equal portions. Lightly dust a clean surface with a bit of almond flour and roll each portion into a ball.
Flatten each ball between two pieces of parchment paper with a rolling pin until they are about 1/4-inch thick and approximately 6 inches in diameter.
Carefully remove the top piece of parchment paper and transfer each pita to the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes until the pitas are firm and slightly golden brown on the edges.
Allow the pitas to cool slightly before serving. They can be eaten warm or stored in the refrigerator for up to three days for later use.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 8.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 439 mg | 34% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 573 mg | 12% | |
*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.
