Low-Carb Pita Bread – Ditch The Carbs

Are you looking for a low-carb bread option that still satisfies your craving for bread? This is the one!

This delicious low-carb pita bread recipe has only 8g net carbs and will give your typical wheat pita bread a run for its money. This version is made with both almond and coconut flour and is bursting with flavor.

Even better? Pita bread is versatile and can be used for a variety of dishes such as sandwiches and wraps, or as a base for mini pizzas.

Fill it up with your favorite low-carb ingredients to make a delicious and healthy meal, or turn it into a keto flatbread loaded with your favorite toppings. It’s delicious!

If you liked our keto butter chicken recipe or garlic keto naan bread then this low-carb pita is sure to be a winner too.

Ingredients

This low-carb pita bread is specifically made with ingredients that mix together to make a soft and fluffy pita bread that can be folded to make gyros, used as a coconut and almond flour flatbread, or dipped in hummus.

Thankfully, there’s nothing too complicated here ingredients-wise. You’ll need:

• Almond flour – this is what gives the pita its chewy texture.
• Coconut flour – this helps the pita be fluffy and not dense.
• Psyllium husk – psyllium husk powder will help bind the dough together and give the bread structure since this pita doesn’t have wheat gluten.
• Garlic powder
• Salt
• Baking powder – helps the bread rise and become fluffy.
• Apple cider vinegar – this helps activate the baking powder to make the bread lighter.
• Hot water – this is needed to bring the dough together. Hot water is absorbed better by the psyllium husk than cold water, so make sure to use hot!

See the recipe card for quantities.

Instructions

To make this low-carb pita bread you will want to start by preheating your oven to 375°F (190°C).

In a mixing bowl, combine the almond flour, coconut flour, psyllium husk, garlic powder, salt, and baking powder. Add the hot water and apple cider vinegar to the bowl and stir until the dough comes together.

Knead the dough for 2-3 minutes until it is smooth and pliable. Divide the dough into 4 equal pieces and roll each one into a ball.

Using a rolling pin, roll out the dough into a thin, circular pita shape between two sheets of parchment paper. Roll until it is about ¼ inch thick. Repeat with the remaining balls of dough.

Transfer the parchment paper with the pita bread onto a baking sheet. Bake the pita bread for 10-12 minutes, or until lightly golden and cooked through.

Remove the pita bread from the oven and let it cool for a few minutes before slicing it into triangles for dipping or cut in half to start filling it with your favorite low-carb ingredients.

Hint: if you want smoother edges on your pita, use a small plate and knife as a guide to cut the pita into neater circles.

Substitutions

Need to substitute an ingredient or two to meet your dietary needs? Here are some low-carb substitutions for the ingredients in this recipe:

• Almond flour – can be substituted with other nut flour such as hazelnut flour or pecan flour.
• Coconut flour – use flaxseed meal, sunflower seed flour, or sesame seed flour instead.
• Psyllium husk powder – ground chia seeds or ground flaxseeds can be used in place of psyllium husk.
• Garlic powder – use minced fresh garlic, or onion powder, or leave it out.
• Baking powder – can be substituted with baking soda and cream of tartar.
• Apple cider vinegar – use white vinegar or lemon juice instead.

It’s important to note that substituting ingredients can affect the texture and taste of the final product, so it’s best to experiment with small batches first.

Variations

Ready to take your low-carb pita bread to the next level? Here are 5 flavor variations you can try with this low-carb pita bread recipe:

• Herbed – Add a teaspoon of your favorite herbs to the dough, such as rosemary, thyme, or oregano.
• Cheesy – Mix in ¼ cup of grated Parmesan or cheddar cheese to the dough.
• Spicy – Add a pinch of cayenne pepper or red pepper flakes to the dough for a spicy kick.
• Everything bagel – Sprinkle a mixture of sesame seeds, poppy seeds, dried onion flakes, and garlic powder on top of the pita bread before baking.
• Sweet – Add your favorite low-carb sweeteners, such as stevia or monk fruit, to the dough and sprinkle with cinnamon before baking.

See this easy keto roti recipe on my website for more flatbread options!

Equipment

Here is the equipment needed to make this low-carb pita bread recipe:

• Mixing bowl – To mix all the dry ingredients together.
• Measuring cups and spoons – For measuring out the ingredients accurately.
• Spatula – To mix the dough.
• Parchment paper – For lining the baking sheet and rolling the dough.
• Rolling pin – To roll out the dough evenly.
• Baking sheet – For baking the pita bread in the oven. You may need 2 sheets depending on the size.
• Oven – To bake the pita bread until it’s golden brown and cooked through.

Having all the necessary equipment on hand will make the process of making this low-carb pita bread recipe much smoother and more enjoyable.

Storage

To store your low-carb pita bread you will need to make sure it is cooled completely first. Here’s how to store these pitas:

• Room temperature – Place the pita bread in an airtight container or zip-top bag and store it at room temperature for up to 2 days.
• Refrigerator – Store the pita bread in an airtight container or zip-top bag in the refrigerator for up to 1 week.
• Freezer – To freeze the pita bread, let it cool completely, then place it in an airtight container or zip-top bag and store it in the freezer for up to 3 months.

When you’re ready to eat the pita bread, simply let it thaw at room temperature, then warm it up in the oven or toaster oven for a few minutes until it’s heated through.

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Low-Carb Pita Bread

This low-carb pita bread is versatile and can be used for a variety of dishes such as sandwiches, and wraps, and as a base for mini pizzas. Fill it up with your favorite low-carb ingredients to make a delicious and healthy meal.

Servings: 4 go

NET carbs: 8g

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Diet: Diabetic

Indian. Mediterranean

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Adjust servings: 4 go

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Instructions

• Preheat your oven to 375°F (190°C).In a mixing bowl, combine the almond flour, coconut flour, psyllium husk, garlic powder, salt, and baking powder. Add the hot water and apple cider vinegar to the bowl and stir until the dough comes together.

• Knead the dough for 2-3 minutes until it is smooth and pliable. Divide the dough into 4 equal pieces and roll each one into a ball.

• Using a rolling pin, roll out the dough into a thin, circular pita shape between two sheets of parchment paper. Roll until it is about ¼ inch thick. Repeat with the remaining balls of dough.

• Transfer the parchment paper with the pita bread onto a baking sheet. Bake the pita bread for 10-12 minutes, or until lightly golden and cooked through.Remove the pita bread from the oven and let it cool for a few minutes before slicing it into triangles for dipping and filling it with your favorite low-carb ingredients.

Notes

To make a pita pocket roll the dough into ½ circles and then bake. After the pita has cooled for a few minutes use a knife to cut the pita in half and then slice the center open to stuff. Be sure not to over stuff or your pita will fall apart.

Nutrition Facts

Low-Carb Pita Bread

Serving Size

1 go (makes 4)

Amount per Serving

% Daily Value*

–

* Percent Daily Values ​​are based on a 2000 calorie diet.

YOUR HOLIDAY PANTRY & GIFT GUIDES

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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you use in your preferred nutrition calculator.

Food safety

See more guidelines at USDA.gov.