This keto flatbread (3-Ingredient) 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!
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!
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🥘 Keto Flatbread 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 Keto Flatbread
The sky's the limit when it comes to what you can pair with your low-carb flatbread! 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, too! Think of the ways you like to enjoy regular flatbreads and give it a try with this keto version! Enjoy!
💭 Angela's 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 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.
Reheating Keto Flatbread
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.
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❓ FAQ
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
Keto Flatbread (3-Ingredient)
Ingredients
- 3 eggs
- 1 cup Greek yogurt (unflavored)
- 1 cup mozzarella (shredded)
- ½ tablespoon Italian seasoning (optional)
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.3 eggs, 1 cup Greek yogurt, 1 cup mozzarella, ½ tablespoon Italian seasoning
- 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.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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 🙂