This 3 ingredient keto flatbread is so easy to make and can be used in place of tortillas or regular flatbread in your favorite recipes. All you need is a few eggs, Greek yogurt, and some shredded mozzarella cheese. With only 3 grams of carbs per serving, you can feel good about adding this flatbread to your meal plans!
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Easy Low Carb Flatbread (Carnivore Flatbread)
Whether following a keto lifestyle, the carnivore diet, or just simply trying to be carb-conscious, bread is the thing that many people crave most. Luckily, there are some great low-carb options for swapping out bread in your day-to-day life!
This 3-ingredient keto flatbread is made with eggs, cheese, and Greek yogurt. It sounds a little different, but trust me when I say it makes for some delicious sandwiches, and it's great for dipping!
🥘 Ingredients
While this flatbread only requires 3 ingredients, I like to add a dash of Italian seasoning for flavor. In fact, you can play around with different combinations of herbs and spices.
- Eggs - 3 large eggs. You could try an egg substitute, though it may affect the end results. If you have success with an egg substitute, come back and let me know!
- Greek Yogurt - 1 cup of unflavored Greek yogurt.
- Mozzarella - 1 cup of shredded mozzarella cheese.
- Italian Seasoning (optional) - ½ tablespoon of Italian seasoning (try my homemade blend!)
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪How To Make Keto Flatbread
All you have to do is combine the ingredients and pop it in the oven. You'll need measuring cups, a mixing bowl, a whisk, a silicone spatula, and a baking sheet.
This recipe makes 4 servings of flatbread, coming in at just 3 grams of carbs a piece.
- Prep. Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
- Make the 'dough.' In a mixing bowl, whisk together 3 eggs (132 grams). Then, whisk in 1 cup (200 grams) of Greek yogurt. Finally, mix in 1 cup (112 grams) of mozzarella and the optional ½ tablespoon (2.5 grams) of Italian seasoning if using.
- Spread it out. Pour the mixture out onto the prepared baking sheet and spread it into your desired shape using a spatula.
- Bake. Bake at 400°F (205°C/Gas Mark 6) for 18-20 minutes or until golden brown.
- Cool and serve. Remove from the oven and let cool for 5 minutes before slicing or serving.
🥗 What To Serve With
I love to add pizza toppings to my flatbread and use it as a substitute for pizza crust, and on its own, it tastes almost like cheesy bread!
A light smear of hummus is delicious. Think of the ways you like to enjoy regular flatbreads and give it a try with this keto version. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Mozzarella cheese is a little salty on its own, but you can certainly add a dash of salt and pepper if you'd like!
- When making this flatbread, I usually spread the batter out onto the baking sheet in a thin rectangle or oval that is roughly 13×11 inches.
- You want to use Greek yogurt for this recipe for a couple of reasons. First, regular yogurt will be higher in carbs. Second, it is much more watery than Greek yogurt and will not give you the best results.
- The batter should be somewhat thin but still thick enough to hold its shape when spread out on the baking sheet. If it is too thin, add a little more Greek yogurt.
- After your flatbread is ready, you can add some tasty toppings like Parmesan, feta cheese, or butter, or just enjoy it how it is!
🥡 Storing & Reheating
Let leftovers cool to room temperature, then put them in a Ziploc bag or airtight container in the fridge. Enjoy them within 3-4 days.
You don't need to reheat these flatbreads much, but if you'd like them to regain some pliability, pop them in the microwave for 20-30 seconds.
❓ Recipe FAQs
Yes! It is low-carb, grain-free, and gluten-free, and it is higher in protein than most bread.
This recipe is 100% nut-free! Many keto flatbreads incorporate almond flour, but because this one does not, it is perfectly safe for anyone with a nut allergy.
While many flatbreads freeze well, I don't recommend freezing this one because of its high dairy content. However, it keeps fresh for 3-4 days in the fridge, so there's plenty of time to enjoy any leftovers.
😋 🍞 🌯 More Flatbread Recipes
- Homemade Flatbread - This is a classic recipe for soft and tender flatbread with all the carbs included.
- Tortilla Pizzas - Turn your favorite flatbread into a delicious pizza for lunch or dinner.
- Flatbread (No Yeast) - A quick 4-ingredient flatbread that is perfectly fluffy without any yeast.
- Naan Bread - An Indian-style flatbread that is absolutely delicious and easy to prepare.
- Tortillas - Nothing beats warm, homemade tortillas with your favorite Mexican food.
- Caprese Flatbread - A flatbread pizza with juicy tomatoes, fresh basil, melted mozzarella, and a drizzle of balsamic glaze.
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📖 Recipe Card
Keto Flatbread (Easy 3-Ingredient Recipe)
Ingredients
- 3 eggs
- 1 cup Greek yogurt (unflavored)
- 1 cup mozzarella (shredded)
- ½ tablespoon Italian seasoning (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk 3 eggs. Then, whisk in 1 cup Greek yogurt. Finally, mix in 1 cup mozzarella and the optional ½ tablespoon Italian seasoning if using.
- Pour the mixture out onto the prepared baking sheet and spread it into your desired shape using a spatula.
- Bake at 400°F (205°C/Gas Mark 6) for 18-20 minutes or until golden brown.
- Remove from the oven and let cool for 5 minutes before slicing or serving.
Notes
- Mozzarella cheese is a little salty on its own, but you can certainly add a dash of salt and pepper if you'd like!
- When making this flatbread, I usually spread the batter out onto the baking sheet in a thin rectangle or oval that is roughly 13×11 inches.
- You want to use Greek yogurt for this recipe for a couple of reasons. First, regular yogurt will be higher in carbs. Second, it is much more watery than Greek yogurt and will not give you the best results.
- The batter should be somewhat thin but still thick enough to hold its shape when spread out on the baking sheet. If it is too thin, add a little more Greek yogurt.
- After your flatbread is ready, you can add some tasty toppings like Parmesan, feta cheese, or butter, or just enjoy it how it is!
- To store: Let your flatbreads cool to room temperature, then put them in a Ziploc bag or airtight container in the fridge. Enjoy them within 3-4 days.
- To reheat: You don't need to reheat these flatbreads much, but if you'd like them to regain some pliability, pop them in the microwave for 20-30 seconds.
Beth Hollingsworth says
Just started keto so I've been looking for recipes to try.
Going to use this recipe for a breakfast burrito wrap. Thank you.
Erica says
Fabulous!! So perfect, thank you!!I made my first batch today, and see doubling it next time. Can you freeze these?
Angela @ BakeItWithLove.com says
I freeze them with parchment paper between the layers. They should be good for about 3 months. Thanks for asking!
Laura says
This creates a very thin, cheesy omelette, not a flatbread.
Angela @ BakeItWithLove.com says
But see it works just like a flatbread or wrap depending on how thick it is 🙂