LOW CARB FLATBREAD
Prep Time: 5 min
Cook Time: 10 min
You know why I love flatbread? You can do ANYTHING with it! You can fill it with your favorite protein, add almond butter or peanut butter, regular butter, make a small pizza out of it, whatever you are craving…..and even better….IT’S LOW CARB!
INGREDIENTS
1 cup full fat coconut milk
1/2 cup + 1 tbsp super fine almond flour
1/2 cup cornstarch
6 t of vegan butter spread (1 teaspoon per flatbread, after cooked If you like)
DIRECTIONS
In a large bowl mix together all of the ingredients. It should be the consistency of pancake batter, thick and loose. If the batter is too thick, add single tablespoons of full-fat coconut milk to thin it out. If it is too thin/loose, add single tablespoons of almond flour AND cornstarch to thicken it ( if you add a tablespoon of almond flour, also add a tablespoon of arrowroot).
Set a nonstick pan 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 pan. Allow the flatbread to cook and become firm, about 3 minutes, or until the outer edges turn slightly brown. If it’s crispy then you either have too much oil in the skillet and/or the heat is too high. Flip it using a spatula and cook for an additional 2 to 3 minutes until the top and bottom are golden brown.
Set the flatbread aside to cool and firm up. Brush with the buttery spread while it is still hot.
If you want to use them for meal prep, allow the flatbread to cool, then wrap them individually in nonstick foil and place in the fridge. They should last about 6 to 7 days in the fridge.
Load it up with whatever you like
MARCROS
Servings: 1
Calories: 167cal
Carbohydrates: 13g
Protein: 3g
Fat: 12g
Sodium: 275mg
Fiber: 2g
Sugar: 2g