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Low-Carb Vegan Flatbread

A flatbread that goes good with both sweet and savory dishes. Vegan, low-carb, 5 servings at $1.12 each.

  • 1 cup coconut milk

  • 1/2 cup + 1 tablespoon super fine almond flour (trust me, you'll want the fine)​

  • 1/2 cup arrowroot flour

    • Substitute: cornstarch

  • pinch of sea salt 

In a large bowl mix together all of the ingredients.  It should be the consistency of pancake batter, but way yummier! 

Set a nonstick skillet on medium-high heat, once hot, lightly spray with a little olive oil then pour in about 1/3 cup of the batter in the middle of the skillet.  

Allow the flatbread to cook and become firm. It should take about 3 minutes. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown.  Repeat for each piece.

Set the flatbread on a cooling rack to cool and become more firm.  This keeps it from getting soggy. 

Low-Carb Vegan Flatbread: Project
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