This soft and fluffy low carb pita bread is ready in just 30 minutes. It is perfect as a keto flatbread sandwich stuffed with fillings of your choice. Or simply tear off piece by piece and use it for dips!

As a kid growing up in 70s Germany, we had a Greek snack bar in the neighbourhood where they sold Gyros in delicious homemade flatbreads.
To me, eating them was just as good as a holiday in Greece.
I already have a dairy-free keto naan bread on the blog, which is made with coconut flour.
And then there is my crusty keto garlic bread, a larger flatbread made with mozzarella cheese and almond flour.
However, I have been wanting to create a proper keto pita bread for the website for a while now - one that mimics the taste and light texture of grain-based pita.
Well, here it is! A delicious gluten-free flatbread that's just 2.8g net carbs and 131 calories per serving.
To give the recipe Mediterranean flair, I used a mix of almond and coconut flour and also added olive oil for additional flavor.
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Why you'll love it
This keto flatbread recipe
- has the chewy texture of a proper pitta bread
- is light and fluffy inside, with a nice crunch in the crust
- requires less than 10 minutes prep time
- is delicious hot or cold
- can be mixed together with just a fork. No fancy kitchen equipment needed!
- is so versatile! Use it as a sandwich, in a bread basket or enjoy with soups, salads and dips.
Ingredients

Below are the ingredients you'll need to make this easy low carb flatbread. I've added some tips and notes for best results.
- Coconut flour - If possible, always weigh coconut flour and other low carb flours with a digital scale. It is more exact than using measuring cups and will yield a better result.
- Almond flour - Super fine almond flour makes for a lighter flatbread. I used Bobs Red Mill. If you can only get hold of regular almond flour or ground almonds, increase the amount by 1-2 tablespoons.
- Psyllium husk powder - Psyllium is a pre-biotic fiber that makes gluten-free dough elastic and gives it a stronger texture. Some brands can turn bread purple (even though this does not affect the taste). I have used BonPom, Just Naturals and Green Origins without issues. The NOW brand is also supposed to be fine.
- Warm water - helps to activate the baking powder.
- Olive oil - I used extra virgin olive oil.
- Baking powder - Check that it is fresh so the pita breads rise well.
- Sea salt
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions
Don't like coconut flour? Want a nut free keto pita bread? Here are ideas how you can tweak the recipe.
Almond flour flatbread: Replace the coconut flour with 1 cup or 100 grams of additional almond flour. Almond flour is less absorbent than coconut flour, that's why you need more.
Using an egg: It is possible to add 1 egg to ensure a great rise. You'll also want to reduce the amount of water to around ½ cup or 120 ml.
Nut free: Replace the almond flour with an equal amount of sesame flour.
Flavors: Top the pitas with nigella seeds, garlic powder or herbs such as thyme or rosemary.
Instructions
It is surprisingly simple to make a keto flatbread. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.

Step 1: Combine the dry ingredients - coconut flour, almond flour, psyllium husk powder and baking powder in a mixing bowl. Option to add a pinch of salt.
Step 2: Add the warm water and olive oil and stir the mixture with a fork or spatula until a dough forms. Knead the dough for around a minute using your hands.

Step 3: Form a dough ball and cut it into 4 wedges. Roll the wedges into balls and place them on an upturned baking tray lined with parchment paper.

Step 4: Put another sheet of parchment on top and use a rolling pin to roll out into flatbreads. Shape the edges with your fingers to smoothen.
Step 5: Remove the top parchment and sprinkle with optional sesame seeds.

Step 6: Now, bake the low carb pitta breads in the oven until they are golden and puffy.
Expert tips
Here are a few tips to help you make perfectly fluffy keto flatbread:
Before Baking
Psyllium: Use psyllium husk powder, not whole psyllium. The two are easy to mix up as whole psyllium looks like powder at first glance. It should be as finely powdered as wheat flour.
I actually like to make my own by placing whole psyllium in a blender and blending it till powdered.
Chill the dough: If the dough is too sticky to work with (this can happen if your kitchen is hot), simply place it in the fridge for 10 minutes.
Roll out thinly: If you roll out the dough too thick, it's possible that the flatbreads don't rise and stay gummy on the inside. A thickness of ½ centimetre is perfect.
Shaping: Oil or wet your hands to prevent the dough sticking when shaping.
During Baking
Pierce air bubbles: If large air bubbles form, simply pierce them with a fork or skewer during baking.
Rotate baking sheet: If necessary, rotate the baking sheet after 15 minutes so the flatbreads can brown equally.
Golden crust: At the end, you can also turn on the grill or broiler to ensure they are lightly crisp and golden brown on top.
After Baking
Cool before slicing: Wait until the bread is fully cooled to slice and fill it. Low carb bread is fragile when warm and firms up as it cools down.
If you want to tear the low carb pitta bread to use with dips, you can use it straight from the oven.

Serving suggestions
So many options!
Classic gyros wrap: Fill with gyro meat, lettuce, tomatoes, red onion and tzaziki for Greek style keto pitta bread wraps.
Middle Eastern: Fill with keto falafel or halloumi cheese, lettuce and tahini sauce.
Soups: Enjoy with Keto Mushroom Soup, sauerkraut soup, Cauliflower Soup or Keto Roast Chicken Soup.
Dips: From Keto Hummus to guacamole, flatbreads are perfect for any dips.
Pizza crust: Top with homemade Keto Pizza Sauce and grated cheese.
More pita filling ideas:
- Turkey or turkey slices and salad
- Cheese and tomato
- Ham and coleslaw
- Bacon, lettuce and tomato
- Roasted vegetables and pesto
- Roast chicken and salad
Or, simply serve alongside grilled meat. I like these steak kabobs in the oven.

Storage
Fridge: Store at room temperature in an airtight container for 2-3 days or in the refrigerator for 4-5 days.
Freezer: Freeze for up to 3 months. Stack between parchment paper so they don't stick.
Reheating: To crisp the pittas up, re-heat them in the oven for 3 minutes.
Related recipes
I have been baking my own low carb bread for years and have created and tested countless recipes for loaves, buns, rolls and more - think keto garlic bread or low carb tortillas.
I have also published the Keto Bread Made Easy e-cookbook.
Recipe

Low Carb Pita Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ¼ cup coconut flour sifted, 35g
- ½ cup super fine almond flour 65g
- 2 tablespoon psyllium husk powder 20g
- 1 cup warm water 240ml
- 1 tablespoon olive oil
- 1 ½ teaspoon baking powder
- Pinch of salt optional
- Sesame seeds optional, to sprinkle
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (160C / 320F fan).
- Mix the coconut flour, super fine almond flour, psyllium husk powder and baking powder in a bowl. Option to add salt.
- Add the warm water and olive oil and stir until a dough forms. Knead the dough for around a minute using your hands.
- Form a dough ball and cut into 4 wedges. Roll the wedges into balls and place on an upturned baking tray lined with parchment paper.
- Put another sheet of parchment on top and roll out into flatbreads, around ½ cm thick. Shape the edges with your fingers. Remove the top parchment and sprinkle with sesame seeds.
- Bake for around 20 - 25 minutes or until golden and puffy. If large air bubbles form, pierce with a fork or skewer during baking.
- Note: If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they are lightly crisp and golden brown on top.
Notes
- Turkey or turkey slices and salad
- Cheese and tomato
- Ham and coleslaw
- Bacon, lettuce and tomato
- Roasted vegetables and pesto
- Roast chicken and salad
Louise
Hello,
Thank you for sharing all your wonderful, helpful recipes. I am on a lectin free diet. I tried these today and mine didnāt rise either and they also stuck to the paper! Perhaps I didnāt put enough oil in them or the parchment was oldā¦I tried to halve the recipe so perhaps I got some measurements wrong but I still enjoyed them - I scraped the top layer off the parchment turned it over and put them in the oven after turning it off - they came out just like half pitas and I ate them with dips. I really enjoyed them. This is also my first time using almond flour and I made a flax egg instead of psyllium husk powder and I mixed the sesame seeds into the dough. It was great to be able to eat dips again with home-made, fresh unprocessed pita-like bread yay!
Katrin Nürnberger
It's the psyllium that gives the fluffiness to the pitas. If you used flax, this would change the texture. In terms of the baking paper, I think there are great differences. I once had a paper that everything stuck to. Try a different brand, that may sort the issue!
Susan
Love this recipe. Works perfectly every time. We make it regularly. Thank you
Martina OReilly
Fantastic. Every time I eat one I feel like Iām eating a whole meal pitta. The taste and texture are unbelievable.
I sprinkled them with black onion seed and served with a curry.
Gisselle
My pita breads came wonderfully! Thanks for such wonderful pitas!
Liebe Grüsse aus Bern
Gisselle
Soraya
Substitutes for almond flour....I cannot have nuts.
Katrin Nürnberger
I would use half sunflower seed flour and half sesame seed flour.
Lucinda
Hi, please help, mine donāt rise. What could I be doing wrong?
Katrin Nürnberger
It's possible that your dough was too thick. A thickness of ½ centimetre is perfect. Also, check that the baking powder is fresh.
Lucinda
I have made them all sorts of thickness. I made a banana bread today with the same baking powder and it rose beautifully.
Katrin Nürnberger
What about the psyllium powder you are using. Which brand is it and is it a proper powder (the consistency of flour) rather than whole psyllium?
Lucinda
Hi Katrin
I bought new baking powder today, I am using Psyllium husk powder, I made a batch and to rest I made the first 2 which rose, the 2nd 2 did not rise. I tried another 2 batches and none of them rose. Out of 3 batches, I have 2 really good ones.
Katrin Nürnberger
How frustrating! Do you remember what you did different in the two batches that worked out fine?
Beverley Klein
Excellent!
Marie
Do you buy the pysillum husk powder or do you take pysillum husk and grind it yourself??
I have read theres a difference in buying it ground or buying it whole and grinding it yourself.
Tia
Katrin Nürnberger
Whole psyllium is easier to get here so I often grind it myself. But I am sure you can buy the powder and it will work just as well.
Jan Loan
I'm going to be baking these today. They seem so easy. So looking forward to trying them. Thank you.