Vegan Keto Pita Bread
Introducing Vegan Keto Pita Bread—your ultimate low-carb, gluten-free solution for soft and fluffy flatbread that perfectly complements a plant-based ketogenic lifestyle! Crafted with nutrient-rich almond flour, coconut flour, and psyllium husk powder, this recipe is packed with fiber and flavor while remaining free of grains and dairy. Xanthan gum provides an essential elasticity, ensuring a pliable texture that mimics traditional pita bread, while olive oil adds richness and moisture. Ready in just 30 minutes, these versatile pita rounds are ideal for everything from stuffing with your favorite veggies and spreads to serving alongside soups and salads. Perfect for meal prep, they can be stored for days without compromising taste or texture. Whether you’re exploring keto recipes or seeking vegan bread alternatives, this wholesome creation is sure to be a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon sea salt
- 1 cup warm water
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and sea salt.
Mix the dry ingredients thoroughly to ensure the psyllium husk and xanthan gum are evenly distributed.
Add the warm water and olive oil to the dry ingredients. Stir the mixture until a thick, cohesive dough forms.
Allow the dough to sit for about 5 minutes. This resting period helps the psyllium husk absorb the moisture, making the dough easier to handle.
Divide the dough into 4 equal portions. Roll each portion into a ball using your hands.
Place a dough ball onto a piece of parchment paper and cover with another sheet of parchment paper.
Using a rolling pin, flatten the dough ball into a round disc about 1/4 inch thick. Repeat with the remaining dough balls.
Transfer the rolled-out dough to the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the pita breads are firm to the touch and lightly golden.
Remove the pita breads from the oven and let them cool slightly on a wire rack.
Serve warm or allow to cool completely and store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1653 mg | 72% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 270 mg | 6% | |
*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.
