Coconut Flour Flat Bread - Divalicious Recipes (2024)

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Recipe Tips More low carb bread recipes This post may contain affiliate links. Please read mydisclosure policyfor more info. Coconut Flour Flatbread Ingredients Instructions Notes Nutrition More Breads Reader Interactions Comments Leave a Reply FAQs References

Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow Carb

A low carb coconut flour flat bread that works with either a sweet or savoury filling. It is very flexible so can be rolled up and used in recipes such as enchiladas. Or a quick low carb pizza base too. I enjoy it as a bread with dips or filled with cheese and coleslaw.

This is an old recipe of my mine that I thought that I would revisit and update. It's rather scary how old it is and how long I have overlooked it too. So many recipes, not enough time!

Coconut Flour Flat Bread - Divalicious Recipes (1)

It is difficult for me to put this coconut flour flatbread into a category as they can be slightly sweet due to the coconut flour, but are versatile enough to be used as a savory flat bread.

They do have a delicate coconut taste, so if you want to use them as a sandwich wrap use a filling that would compliment the coconut flavour, perhaps some shredded chicken, lemon mayonnaise and lettuce? You decide, you're the one eating it, not me. I recently had mine with some Roasted Red Pepper dip - very tasty!

Coconut Flour Flat Bread - Divalicious Recipes (2)

Recipe Tips

The mixture of this coconut flour flatbread is fairly thick so you will need to spread it over the frying pan with a spatula as you pour it in. Be quick, be nimble and try your best to get a circle! Or be creative and quickly make a shape. If it ends up a strange shape, just confidently snap "that's what I was planning to do". I do it all the time in an assertive manner and am never questioned! Smother it with melted cheese and no-one will question you...

Coconut Flour Flat Bread - Divalicious Recipes (3)

If you are making mayonnaise or ice cream and wondering what to do with the remaining egg whites rather than a boring egg white omelette, then whip a batch of these coconut flour flatbreads. Alternatively, if you are wondering what to do with the left over egg yolks after making this recipe you have a few options. Lemon curd is always a delicious option. Or a coconut dessert!

More low carb bread recipes

Almond Flour Tortillas

Walnut Bread

Keto Tortillas

Nut & Seed Bread

Rosemary Olive Bread

This post may contain affiliate links. Please read mydisclosure policyfor more info.

Coconut Flour Flat Bread - Divalicious Recipes (4)

Coconut Flour Flatbread

Angela Coleby

An easy low carb coconut flour flatbread to that can be used as a wrap or serve with a dip.

3.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Bread

Cuisine gluten free, Low Carb

Servings 3 Flatbreads

Calories 60 kcal

Ingredients

  • 2 Tablespoons coconut flour
  • ¼ teaspoon baking powder
  • 3 large egg whites
  • 2 tablespoons coconut milk
  • 1 tablespoon water
  • ½ teaspoon onion powder optional
  • ½ teaspoon garlic powder optional

Instructions

  • Whisk all ingredients until you have a smooth batter with no lumps.

  • Heat a frying pan on a medium heat. Add about one tablespoon of butter and melt.

  • Pour a third of the mixture into the pan and smooth out quickly with a spatula.

  • Cook until the edges are brown, then flip over and cook the other side.

  • Repeat for the rest of the batter.

  • Fill with your filling of choice..sweet or savoury.

  • Eat and enjoy!

Notes

Makes 3 flatbreads

Nutrition

Serving: 1flatbreadCalories: 60kcalCarbohydrates: 4gProtein: 5gFat: 3gFiber: 2gNet Carbohydrates: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

Coconut Flour Flat Bread - Divalicious Recipes (6)

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Reader Interactions

Comments

    Leave a Reply

  1. Linda

    Should I ground my psyllium husk into a fine powder or can I use it as is?

    Reply

    • Angela Coleby

      I would grind it into a fine powder.

      Reply

  2. Anu

    This is great! I used double cream instead of coconut milk as I didn't have any and skipped the optional seasonings as I wanted a neutral flavour, and it was just right. I must admit I do find egg whites more eggy than whole eggs, so next time I'll make this with 2 whole eggs instead of 3 egg whites. Thank you so much for this recipe, it's easy and convenient and very tasty.

    Reply

    • Angela Coleby

      Glad you enjoyed it and I like the use of double cream

      Reply

  3. Martha

    Found the batter super thin?

    Reply

    • Angela Coleby

      You might have added too much water as the absorbency between brands of coconut flour can vary. Next time, add the water a quarter cup at a time.

      Reply

      • Cath

        You say try a quarter
        cup at a time,but it only asks for 1 tablespoon?

        Reply

        • Angela Coleby

          I think you might be mixing up my other coconut flour flatbread with psyllium husk powder which uses a cup of water.

          Reply

  4. Susan

    Perfect from the first time. My go to recipe for coconut naan, pancakes, tortilla, crepes. Thank you! Yummy!! ?

    Reply

  5. Angela

    Can I substitute the coconut flour with almond flour ?

    Reply

    • Angela Coleby

      I've not yet tried that. The quantity would have to increase though.

      Reply

    • Angela Coleby

      Yes I did.

      Reply

  7. Brooke Bailey

    Don you use lite coconut milk or the whole fat kind?

    Reply

    • Angela Coleby

      The whole fat type.

      Reply

  8. sally

    Hi
    I am looking forward to trying this recipe but if I am using egg whites from a container how much would I use in place of using the egg whites of 3 eggs?
    Thanks

    Reply

    • Angela Coleby

      I'm not too sure, I would guess about 3 to 4 tablespoons.

      Reply

  9. Nancy

    Do these freeze well?

    Reply

    • Angela Coleby

      I haven't tried but can't see why not.

      Reply

  10. Jaslyn

    Can you just use 1 whole egg instead of the white?

    Reply

    • Divalicious

      You could, but it might be a bit more "eggy" in taste. Enjoy it!

      Reply

  11. Linda

    looks good. i want to make it but why just egg whites? can we add the whole egg?

    Reply

    • Divalicious

      I find that the egg white keeps it light and not too "eggy" but feel free to add the whole egg. Hope you enjoy it and thanks for popping by!

      Reply

  12. Dawn

    What in the world is 1/16th of a teaspoon???? How does one measure that, exactly?

    Reply

    • Divalicious

      Hi Dawn, it's a quarter of a quarter teaspoon...or just a "dash" in other words!

      Reply

      • Dawn Y

        Oh, yes...duh! Now that I read your comment, I realize I knew that...thank you! I should do the math lol

        Reply

    • Monica

      They actually make measuring sizes of this now.. I never saw it until a few months ago

      Reply

  13. Linda

    I can't eat eggs....anyone try flax eggs or something else?

    Reply

    • Divalicious

      I haven't...flax eggs might work..let me know how it goes!

      Reply

  14. img

    Can this be made in a microwave?

    Reply

    • Divalicious

      Hi, I'm not too sure to be honest. Give it a try and let me know how it works out!

      Reply

  15. Elle (@thewaybyelle)

    I made this tonight on my griddle and then used it as a pizza crust. VERY GOOD! THANK YOU!

    Reply

    • Divalicious

      Thanks Elle! Glad you enjoyed it!

      Reply

  16. Kelly

    This is so good! and it will save me money.

    Reply

    • Divalicious

      Hope you enjoy it Kelly!

      Reply

  17. Catherine B

    I made these the other day, almost exact recipe, but there wasn't any liquid in it and they don't fold at ALL. I did add a couiple tablesp. of water to it, but no go. Maybe milk would help.. I'll try again. I also found that the flavor is a little odd, so I shouldve added spices..

    Reply

    • Divalicious

      I would add more coconut milk perhaps..spice it up with some herbs? Hope the next one works out okay for you.

      Reply

      • Harry

        Same thing happened to my first attempt, didn't run like batter, was more like a wet dough. Added more water but by then was too late. I always find that coconut flour absorbs a lot of moisture, perhaps that was the reason?

        Reply

Coconut Flour Flat Bread - Divalicious Recipes (2024)

FAQs

Which is healthier, almond flour or coconut flour? ›

Almond flour is low in carbohydrates and rich in healthy fats, while coconut flour is higher in fiber and a good source of medium-chain triglycerides (MCTs). Almond flour and coconut flour are two popular alternatives to traditional wheat flour, especially for those following gluten-free or grain-free diets.

Discover More Details ›
How much almond flour is equal to 1 4 cup of coconut flour? ›

Because almond flour and wheat flour can be exchanged at a 1:1 ratio, you can also substitute coconut flour for almond flour by using 1/4 cup of coconut flour for every cup of almond flour.

Discover More Details ›
What is the ratio of coconut flour to egg? ›

Add one egg for every ¼ cup of coconut flour for better moisture and structure in your final product. Use a blend of low-carb flours. A favorite is using almond flour with our coconut flour for a more authentic final texture and less noticeable coconut flavor.

Discover More Details ›
Can I replace all-purpose flour with coconut flour? ›

Because of how absorbent it is, coconut flour is best limited to about 25% of the total flour used in a recipe. A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour.

Find Out More ›
Does coconut flour spike blood sugar? ›

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

View More ›
Which is the lowest carb flour? ›

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

Continue Reading ›
What is the secret to baking with coconut flour? ›

Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs.

Explore More ›
Do you need more baking powder for coconut flour? ›

Replacing wheat flour with coconut flour

Cakes and muffins, which need to be light and fluffy, will be very different than something more dense, like cookies. But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder.

Get More Info ›
Does coconut flour rise? ›

Coconut flour develops no gluten and so provides essentially no structure to support the rising of the dough due to fermentation by the yeast. You can get a little rise that is will be more consistent than a yeast rise by adding baking powder, but coconut flour bread will still be rather more like a cake.

Learn More Now ›
Does coconut flour need to be refrigerated? ›

If storing for a short period, say a couple of weeks, an airtight container in a cool and dry will work just fine. When stored at room temperature or below, coconut flour can last up to two months. Refrigeration is recommended if you plan on storing your coconut flour for longer than two months.

View More ›

Can you use coconut flour by itself? ›

You can use it for a variety of baking purposes, but you you'll almost always need to incorporate another type of flour. Most baked goods can't be made with 100 percent coconut flour.

Read More ›
What is the shelf life of coconut flour? ›

Shelf life: Properly stored, unopened coconut flour can last 12-18 months. Fridge: An unopened bag may last 6-12 months past its "best by" date. Freezing: It can remain usable beyond this period when frozen.

See More ›
Is coconut flour the healthiest flour? ›

There are potential health benefits to using coconut flour instead of wheat flour. Coconut flour has a lower glycemic index rating than wheat flour, meaning it takes longer to digest and absorb the carbohydrates in it. It also contains more fiber and protein than wheat flour.

Continue Reading ›
What happens if you use coconut flour instead of almond flour? ›

Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.

Find Out More ›
Is almond flour the healthiest flour? ›

Almond flour is packed with nutrients, vitamins and minerals that make it a healthy addition to your daily diet, especially when compared to the likes of standard white wheat flour.

Read The Full Story ›
Does almond flour spike blood sugar? ›

Almond flour is one of the most popular flour alternatives, and for good reason: It has a fine texture similar to wheat flour, but packs in twice as much protein and is unlikely to spike blood sugar. A quarter-cup serving also delivers around 20 percent of the RDI for magnesium.

Explore More ›

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