Coconut Flour Flat Bread - Divalicious Recipes (2024)

Published: Oct 14, 2011 · Updated: Oct 5, 2023 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

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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

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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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Keto Easter Bread
Keto Almond Flour Tortillas
Onion Low Carb Burger Buns

Reader Interactions

Comments

Linda
March 25, 2022 at 9:02 am
Should I ground my psyllium husk into a fine powder or can I use it as is?
Reply
- Angela Coleby
  March 25, 2022 at 4:31 pm
  I would grind it into a fine powder.
  Reply
Anu
July 26, 2020 at 2:19 pm
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
  July 27, 2020 at 10:18 am
  Glad you enjoyed it and I like the use of double cream
  Reply
Martha
February 21, 2020 at 8:24 pm
Found the batter super thin?
Reply
- Angela Coleby
  February 23, 2020 at 7:56 pm
  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
    June 05, 2020 at 6:40 am
    You say try a quarter
    cup at a time,but it only asks for 1 tablespoon?
    Reply
    - Angela Coleby
      June 05, 2020 at 8:33 am
      I think you might be mixing up my other coconut flour flatbread with psyllium husk powder which uses a cup of water.
      Reply
Susan
April 06, 2019 at 1:38 pm
Perfect from the first time. My go to recipe for coconut naan, pancakes, tortilla, crepes. Thank you! Yummy!! ?
Reply
Angela
October 22, 2018 at 3:50 pm
Can I substitute the coconut flour with almond flour ?
Reply
- Angela Coleby
  October 23, 2018 at 1:56 pm
  I've not yet tried that. The quantity would have to increase though.
  Reply
Susan Tielis
March 02, 2018 at 9:58 pm
This sounds delicious! Do I need to use full fat cocoanut milk?
Reply
See Also
Ultimate Keto Snack Mix Recipe
- Angela Coleby
  March 04, 2018 at 1:13 pm
  Yes I did.
  Reply
Brooke Bailey
February 10, 2018 at 3:36 pm
Don you use lite coconut milk or the whole fat kind?
Reply
- Angela Coleby
  February 11, 2018 at 8:46 am
  The whole fat type.
  Reply
sally
November 15, 2017 at 5:53 pm
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
  November 15, 2017 at 7:12 pm
  I'm not too sure, I would guess about 3 to 4 tablespoons.
  Reply
Nancy
May 24, 2017 at 10:10 pm
Do these freeze well?
Reply
- Angela Coleby
  May 24, 2017 at 10:31 pm
  I haven't tried but can't see why not.
  Reply
Jaslyn
October 31, 2014 at 1:59 am
Can you just use 1 whole egg instead of the white?
Reply
- Divalicious
  November 03, 2014 at 8:31 am
  You could, but it might be a bit more "eggy" in taste. Enjoy it!
  Reply
Linda
September 20, 2014 at 3:10 pm
looks good. i want to make it but why just egg whites? can we add the whole egg?
Reply
- Divalicious
  September 22, 2014 at 8:18 am
  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
Dawn
August 18, 2014 at 9:09 pm
What in the world is 1/16th of a teaspoon???? How does one measure that, exactly?
Reply
- Divalicious
  August 19, 2014 at 5:15 pm
  Hi Dawn, it's a quarter of a quarter teaspoon...or just a "dash" in other words!
  Reply
  - Dawn Y
    November 03, 2014 at 11:33 am
    Oh, yes...duh! Now that I read your comment, I realize I knew that...thank you! I should do the math lol
    Reply
- Monica
  September 16, 2018 at 12:15 pm
  They actually make measuring sizes of this now.. I never saw it until a few months ago
  Reply
Linda
May 18, 2014 at 9:21 pm
I can't eat eggs....anyone try flax eggs or something else?
Reply
- Divalicious
  May 19, 2014 at 7:20 pm
  I haven't...flax eggs might work..let me know how it goes!
  Reply
img
April 13, 2014 at 1:17 pm
Can this be made in a microwave?
Reply
- Divalicious
  April 14, 2014 at 12:12 pm
  Hi, I'm not too sure to be honest. Give it a try and let me know how it works out!
  Reply
Elle (@thewaybyelle)
April 05, 2014 at 8:43 pm
I made this tonight on my griddle and then used it as a pizza crust. VERY GOOD! THANK YOU!
Reply
- Divalicious
  April 07, 2014 at 10:31 am
  Thanks Elle! Glad you enjoyed it!
  Reply
Kelly
August 03, 2013 at 6:01 pm
This is so good! and it will save me money.
Reply
- Divalicious
  August 03, 2013 at 7:05 pm
  Hope you enjoy it Kelly!
  Reply
Catherine B
June 11, 2013 at 11:20 pm
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
  June 15, 2013 at 10:47 am
  I would add more coconut milk perhaps..spice it up with some herbs? Hope the next one works out okay for you.
  Reply
  - Harry
    October 21, 2018 at 9:19 am
    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

How much coconut flour to replace flour? ›

A good rule of thumb is 1/4 to 1/3 cup of coconut flour for 1 cup of regular flour. When flour absorbs water, the starches gelatinize, but when coconut flour absorbs liquid it becomes soggy, resulting in a heavier, denser baked good.

See Details ›

Which is healthier, coconut flour or almond flour? ›

Coconut flour, on the other hand, is lower in fat and higher in fiber compared to almond flour. It is also a good source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and used for energy by the body.

Show Me More ›

What does coconut flour do in baking? ›

Coconut flour is extremely high in fiber, which means it absorbs a lot of liquid during baking. This makes it critical to follow the recipe exactly without making additional substitutions. Dough will often be much thicker than expected when baking with coconut flour.

Learn More Now ›

What is the ratio of eggs to coconut flour? ›

For every 1 cup of coconut flour, use 6 eggs and 1 cup of liquid. 1 cup all-purpose flour = 1/4-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment.

Do you need more baking powder for coconut flour? ›

Replacing wheat flour with coconut flour

But when working with coconut flour, you always need to decrease the flour and increase the eggs and baking powder. For example, conventional pumpkin bread takes 2 cups of wheat flour, 2 eggs, ½ cup butter or oil, and 1 ½ teaspoons of baking powder.

Get More Info ›

Is coconut flour good for diabetics? ›

Coconut flour is rich in dietary fibre, which can help reduce the risk of developing heart disease and lower cholesterol levels. As it is low in carbohydrate compared to flours such as wheat and corn, it is useful for people with diabetes because it has a mild impact on blood glucose levels.

Discover More Details ›

Is it OK to eat coconut flour everyday? ›

Coconut flour is generally a safe alternative to wheat flour for most people. It has relatively few health risks or side effects. However, the high amount of fiber in coconut flour may cause bloating in some people.

Learn More ›

What flour has the least carbs? ›

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.

View Details ›

Is coconut flour high in carbs? ›

Coconut Flour is a low carb flour. It is ideal for baking low – carb breads and baked goods. It has fewer digestible (net) carbs than any other flour. It even has fewer digestible carbs than most vegetables.

Get More Info Here ›

Does coconut flour need to be refrigerated? ›

While you don't have to keep it refrigerated, it is recommended. Its shelf life can be anywhere between 12 to 18 months post-production. Good coconut flour gives off a pleasantly sweet and somewhat nutty aroma (so lovely!). You'll know it's gone bad if it smells sour, musty, or rubbery.