Instructions:
- In a mixing bowl, combine the coconut flour, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
- Add the coconut milk to the dry mixture and stir until a thick dough forms.
- Beat the eggs in a separate bowl and then add them to the dough. Mix until the eggs are fully incorporated and the dough becomes smooth.
- Let the dough rest for a few minutes. Coconut flour and psyllium husk absorb moisture, so the dough will thicken as it sits.
- Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil to coat the surface.
- Divide the dough into 4 equal portions. With wet hands, shape each portion into a ball and then flatten it into a thin, round flatbread. You can also roll it out between two pieces of parchment paper.
- Place the flatbread onto the preheated skillet. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
- Once cooked, remove the flatbread from the skillet and place it on a plate. Repeat the process with the remaining portions of dough, adding more coconut oil to the skillet as needed.
- Serve the Keto Coconut Flatbread warm. It can be enjoyed on its own, as a wrap, or alongside your favorite keto-friendly toppings.
- Store any leftover flatbread in an airtight container in the refrigerator. You can reheat it in a skillet or toaster oven before serving.
Feel free to customize this recipe by adding herbs, spices, or other flavorings to the dough for variety. Enjoy your keto-friendly coconut flatbread!
