Coconut Flour Flatbread

You guys. I can’t express my excitement.

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

This is coconut flour! In bread! And it’s flat!

Why aren’t you jumping up and down yet? Are you happy dancing internally?

Let me walk you through this. Believe me, jumping will ensue.

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

First off, this coconut flour flatbread tastes fan.TAS.tic. These bready pieces of goodness (there’s two of them!) have a delightful doughy and very bread-like texture, with a delicate non-coconutty* flavor.

*Yes, it is a word. Spellcheck just isn’t advanced enough for our vocabulary. And Ellen, aren’t you happy about the non-coconutiness?

Aaaaaaand, there are only 80 calories in the entire recipe! Eighty! For two pieces of bread! Exclamation points!

It’s also super duper simple. You take your coconut flour (amongst only a few other ingredients), stir ’em all up in your pretty new Target bowl and voila! You have bread dough. There’s no knead for yeast. (Haha. Get it?)

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

Now you’re jumping up and down. I can tell. It’s go time.

Bring all your ingredients to the party and let them mingle. The festivities should look something like this.

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

Take half of the batter, plop it into the pan, and let the sparks fly. Behold the glory and splendor. (That’s it!)

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

You can top these beautiful babies however you would like, but I went with cheese and sun dried tomatos for this round. Perhaps you would consider using them as burger buns for the patriotic cookout you’re having today?

Can I come? Just tell me whether you want me to bring cookies or bread or donuts along with the coconut flour flatbread.

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)

All of them? I like the way you think. I’ll be there at seven.

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)Gingergirl! My jet is on its way. I’m bringing food for us to chow down on.

Adapted from Thrive Style

5 from 1 reviews
Coconut Flour Flatbread
Prep time
Cook time
Total time
Serves: 1 serving (for you!)
  • 2 Tablespoons coconut flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 2 eggs OR 1 Tablespoon Ener-g egg replacer mixed with 4 Tablespoons water
  • ¼ cup unsweetened almond milk
  1. In a medium bowl, combine coconut flour, salt, baking powder, and baking soda. Add in the eggs or egg replacer and unsweetened almond milk and stir until completely combined and thick. This may take awhile, but be patient; the batter will thicken up as you stir.
  2. Spread ½ the batter into a greased small skillet and smooth with a spoon. Cook over medium heat until solidified, and carefully flip. Transfer to a plater and repeat with remaing half of batter. Top as desired and devour.
To keep vegan, use egg replacer.

You may substitute your milk of choice for the unsweetened almond milk.

For best results, do eat immediately.

Nutritional information calculated with egg replacer.
Nutrition Information
Serving size: 1 recipe (2 pieces) Calories: 80 Fat: 3 grams

Coconut Flour Flatbread (Low Carb/Paleo/Vegan/Low Calorie/Easy)What do you like on your sandwiches? How would you serve up this wonderful flatbread?

You can come over to my house and we can sandwich taste.




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  1. says

    Oh these look amazing, I just bought coconut flour last week and love the taste.
    I also love that you give recipes for one, I am so tired from using the calculator!

        • Dulcie de Kock says

          Foodie Fiasco was behaving a little bit wonkily yesterday, but luckily the recipe is now up! So, use this much of all these things!!:

          Coconut Flour Flatbread
          Rating: 5

          Prep Time: 5 minutes

          Cook Time: 5 minutes

          Total Time: 10 minutes

          Yield: 1 serving (for you!)

          Serving Size: 1 recipe (2 pieces)

          Calories per serving: 80

          Fat per serving: 3 grams

          Coconut Flour Flatbread


          2 Tablespoons coconut flour
          1/8 teaspoon salt
          1/8 teaspoon baking powder
          1/8 teaspoon baking soda
          2 eggs OR 1 Tablespoon Ener-g egg replacer mixed with 4 Tablespoons water
          1/4 cup unsweetened almond milk

          In a medium bowl, combine coconut flour, salt, baking powder, and baking soda. Add in the eggs or egg replacer and unsweetened almond milk and stir until completely combined and thick. This may take awhile, but be patient; the batter will thicken up as you stir.
          Spread 1/2 the batter into a greased small skillet and smooth with a spoon. Cook over medium heat until solidified, and carefully flip. Transfer to a plater and repeat with remaing half of batter. Top as desired and devour.

          Recipe Notes and Substitutions

          To keep vegan, use egg replacer.

          You may substitute your milk of choice for the unsweetened almond milk.

          For best results, do eat immediately.

          Nutritional information calculated with egg replacer.


    • says

      YES. Thank you for understanding the amazingness of coconut flour.

      And I love your coconut crepe cakes! So creative, and and they sound amazing.

  2. Audra says

    Hello! Looks great but I’m wondering how you came up with 80 calories for the whole recipe? 1 egg alone has 70 calories and if there are 2 eggs then that’s already 140…which isn’t a bad thing at all but I’m just wondering how you calculated 80?

    • Annabelle says

      She said in the “Recipe Notes and Suggestions” that she calculated the calories with egg replacer. :)

    • Lennie Keeble says

      There are 124 calories in 2 tablespoons of coconut flour. I don’t understand how there could only be 80 calories for this recipe, even using the egg replacer.

        • Lennie Keeble says

          This is the site I used for the calorie count for 2 T of coconut flour. I checked Bob’s Red Mill Organic Coconut flour, and it said 60 cal. for 2 T. Wow…big difference. I agree – what kind of coconut flour would be 124 cal. for 2 T!

  3. says

    Oh my gosh! This is so perfect, I’ve been trying to find a way to use coconut flour in savory recipes that should be non-coconutty(: Not that I don’t love the coconut flavor, but there’s a time and place where enough is enough. This is great, I’ll be sure to try it soon. Thanks Kelly!

  4. says

    Non-coconutty is my spirit animal. Spirit flavor? Spirit non-flavor? Thanks Kelly! And coconut or no we must have some psychic cooking connection cause I have been going nuts with the sundried tomato thang recently. So good!

  5. Rebecca says

    I though this sounded delish–but unfortunately it was a total fail. Flavor was good but it basically came out like a pancake with an undercooked inside (like, wayyy undercooked).

    I tried smoothing out the batter like you mentioned in the directions but at medium heat trying to move the batter at all resulted in holes in the “flatbread”. And, still, ooey-gooey center (but fully cooked on the outside)

    I was really looking forward to have something to hold a wrap/sandwich together but my pancake fail just did not do the job.

    Also, I noticed your egg replacer ratios are quite different than what is on the EnerG box. Is this purposeful?

      • says

        HI Rebecca! First off, thank you for trying this and I’m sorry it didn’t work out like it should. I should have made it more clear, but you need to smooth out the batter BEFORE you turn the heat on so you don’t get stuck with a bunch of bubbles. If the bread is too thick, it won’t cook properly (but you figured that out already).

        Hmm. This is the ratio on the Ener-g box. 1 1/2 teaspoons (half a tablespoon) to 2 tablespoons of water. Does yours say something different?

        • Rebecca says

          Oh, I guess you’re right. I think I read the EnerG box quickly and thought I saw 1 1/2 TABLESPOONS instead of teaspoons!

          Thanks for clarifying.

          Just so I understand this properly: I put the batter in a NON-HEATED pan and then turn the heat on and cook on medium? If so, do you just use a big pan so you can cook 2 at once? Otherwise, you would need to wait to let pan cool to do the other half (quite inconvenient).

          I would *definitely* add a note and clarify about starting in a cold pan (if that is correct).


          • Rebecca says

            Still waiting to hear if my summary of the instructions (listed above this post) is correct…do you, indeed, mean to cook one side and then wait for pan to cool and cook the other half? This seems as if it would take forever.

    • Kathleen says

      Ditto here. Pancake. I put the batter into a hot pan. If it should be cold that should DEFINITELY be made clear in the instructions. The flavor was good but the texture was horrible.

  6. Leslie says

    I was so excited about this recipe since I’ve been craving bread lately that I made it as soon as I saw it yesterday. I made it using 2 eggs and the batter came out really runny and ended up being more like a crepe than bread. It was actually a really good crepe, however I was still craving bread, so I tried it again today using only 1 egg instead of 2 and it was perfect. I actually turned it in to a grilled cheese sandwich and ate it with a cup of your creamy tomato soup and it was awesome.

    • says

      Thank you for reporting back Leslie! I’ll update the recipe with the note about the egg. I love the idea of chowing down on flatbread with the tomato soup!

  7. says

    Hi Kelly,
    my website is being redirected at the moment so you probably cant get onto it. but I am awed by your cooking talent. I am a Nutritionist, live blood analyst and home ec teacher in Melbourne Australia. I want to talk to you more…we are on the same page even though you are a bit younger than my youngest daughter…who also loves cooking…..hope to chat soon.
    luv ur chat and pics as you cook…cool stuff. I buy in bulk most of your ingredients and can supply…..

    • says

      Thank you so much for your kindness Narelle! Yes, I would love to speak with your more. Feel free to email me any time at kelly [AT] foodiefiasco [dot] com. Talk to you soon!

  8. K.H says

    These flat breads did not crumble and broke at all when I was eating it, like the other ones I made in the past. What I like most about this is that is a single serving, it helps to control portion and is fresh made everyday. They were so tasty and also gluten free! Thank you for the recipe!

  9. Ron P says

    Sweet…I’m going to try this recipe two ways: vegan and raw vegan.

    I’ll be using So Delicious coconut milk and egg replacer of course.

    Sandwich: avocado, tomatoes or sun-dried tomatoes soaked in filtered water, Thai basil, sprouts, organic olive oil, and a light touch of vinegar, or veganaise.

    Thanks for posting! I’m going to have lots of fun with this tonight!

  10. says

    This looks lovely — can’t wait to try it as part of an open faced pizza margherita w/ fresh tomatoes and basil and mozzarella. Will test it first as a simple breakfast with butter and maybe a dab of cream cheese. Glad to have read through all the comments to see the remark about making sure it’s spread thinly and put in a cold pan. Thanks!

  11. georgina says

    on the GAPS diet so very excited to find this recipe. Followed it exactly and ended up with more like crepes – I am not using enough batter? Or any tips to get it like the pics? Thanks :)

    • says

      Hi Georgina! Sorry to hear that. I think you should probably add a bit less liquid, stir the batter longer, and use more batter when cooking. Hope this helps!

  12. Rachel B. says

    Thank you for this recipe. The flavor was delish but they turned out like pancakes. Not sure if it matters, but I used unsweetened vanilla almond milk and cooked on a plain ole stove-top pan. Why pancakey? :)

  13. Ren says

    Hi Kelly,
    This recipe caught my eye and I’m making it now. The flavour is coconutty, which is good. The yield is much smaller than shown in the blue bowl photo. Is that a double quantity or larger? I stirred the mixture for a while but it didn’t thicken like the blue bowl shot. How long do you stir it for? My first flatbread stuck to the bottom and broke up when I flipped it. I spread the second batter thinner and it worked a little better.

  14. Marie says

    Hi, i saw this recipe and was so excited to try it, i multiplied it by 3, so i used 6 eggs….if was a fail, it was so runny, it did not thicken up at all, it was as if the coconut flour was drowning in the eggs, is it definitely 2 teaspoons of coconut flour, per 2 eggs?

    • says

      Hi Marie! I tried tripling this recipe after I read your comment, and you’re right. It doesn’t work. I have developed a larger version of this recipe and should be posting it soon, but in the meantime, I would make this in the original quantity. Hope this helps!

  15. says

    OMG I feel your joy!! It sounds so simple and gluten free! Have u tried making more to store and keep well? or do they only taste good when fresh??

    I’m so excited and going to try this for weekend breakfast tomorrow! I haven’t able to find a gluten free yeast free bread substitute!

    Thank u for sharing!!!

    • says

      Hello! I have not tried making this recipe ahead, but I have a feeling that it would freeze and reheat well. Just a word of warning, do not double the recipe. It does not work. If you want to make it ahead, you’ll have to do it a batch at a time. Hope this helps!

  16. Sam says

    I made this. I followed the recipe to the exact measurement. The consistency of the batter was that of pancake mix, not thick like the picture. The result was a coconut flavoured omelette. Awful. Would not feed it to my dog.

  17. Ros says

    Hi Kelly – just tried this bread but I seemed to need loads more liquid to get a consistency like your picture. Did you use level tablespoonfuls of flour or heaped? Also only a quarter cup of almond milk? Can’t work out where I went wrong. By adding another egg and loads more almond milk they turned out OK but not fantastic……… please!! Ros

  18. says

    Hi Kelly! Just curious–are these photos of the bread made with eggs or the egg replacer? Do the two versions look/taste different? And do you think flax could be subbed for the egg replacer?

    • says

      Hi Erika! I used egg replacer for the flatbread in the photo shoot. There isn’t too much of a difference, but the egg white version is a bit “eggier.” I haven’t used flax for the egg replacer, so I’m not sure it would work. Hope this helps!

  19. says

    JUST made this! They came out great and while I should have made a sandwich with it, I just have one half slathered in sunbutter right now. Thanks for making paleo that much easier!

  20. says

    I finally got coconut flour! I made these this morning and used only one egg. The batter was very thin and they came out much like pancakes. I found them a bit mushy too. I am thinking of trying them with the egg replacer instead. But even with using the egg replacer- what is the texture of the flatbread? Thanks! I cant wait to try other recipes with coconut flour

  21. Michelle says

    I am really excited to read this, I am half attempting to reduce my intake of bread and grain foods and thought how on earth do I eat sandwiches or burgers. Or the bigger question, how do I make my children’s lunch for school. I noticed my grocer store had just started supplying coconut flour and I bought some thinking I will go home and google recipes and lo and behold to my delight your bread jumped out at me. yay and thankyou very much for sharing.

  22. maya says

    oh my, just tried them – AWESOME!! I’m in coconut flatbread heaven :)

    thanks so much for sharing this recipe!

    p.s. I didn’t have almond milk, so I used plain yogurt. turned out delicious!

  23. Vikki says

    Very excellent. I did mine with 1 egg as well, since I saw a bunch of people say 2 eggs was too runny and mine was the same. Perfect.

  24. says

    (Hopefully this does not post twice – I got an error message when I tried…)
    Hi Kelly and All.
    Thanks for posting this nifty recipe.
    I’ve not seen it done with baking soda/powder before.

    As someone who has cut out all ‘wheat’ bread & pasta – coconut stuff is very attractive – so the flour was bought.

    Belatedly it was found that there’s almost ZERO use for the stuff – very few recipes no matter how one searches – and even those who sell the stuff have little to say about it and (are also zero help…).

    Most recipes boil down to eggs + coconut flour; and all tend to come out the same way too…really nothing like bread or crackers.

    Worst of all (for me…) it is a messy thing to cook and tends to make a sticky mess in the pan no matter how much oil is used.

    I sincerely wish there could be more useful recipes for this base ingredient.

    Best Wishes to All !!!

  25. Jen says

    Made with 2 eggs this morning. Flavor is good, but like other commenters noted, it was very pancake-y. I am going to try with 1 egg and see how it turns out. Thanks!

  26. Juliet says

    I have never tried baking but definitely gonna try. May I ask what would happen if I don’t use baking soda or baking powder? Do I need to use both? Which is optional?

  27. Debbie says

    I made these for lunch today. They were really good! I doubled the batter and stirred it for a long time. It was still runny so I had to throw in some more flour to thicken it up. Next time I will definitely reduce the amount of eggs or milk like some other suggested. They cooked perfectly in my small frying pan. Thanks!

  28. Sydney says

    Hello! Can I make a bunch of these and store them for later use? If so, about how long would you think they’ll last? Thanks so much!

  29. Ana says

    Dude, I have been a wheat/bread addict for as long as I can remember (breakfast and dinners were made mostly of bread). I’ve been trying to cut back on it, but have been failing miserably. Through my search to find substitutes, I happened to stumble upon coconut flour. Still, the recipes I found were just not working for me, that was until I found your website. I’ve just tried this recipe and am in awe! I absolutely loved it (I did use egg whites only, 4 to be more accurate, and only water instead of milk), it came out perfect!

    I already have plans to make one using garlic, basil, oregano and rosemary, other with nut butter, coconut butter… I got so many ideas! Thank you so much for sharing.

  30. Tina says

    Wow this looks amazing! Thank u fo sharing! I will for sure try to make one. I am just alittle confused about the calories indicated above though. One egg has already 70 calories, how can the entire recipe be 80 calories? Sounds too good to be true ^_^

    • says

      Hi Tina! I leave a note in the recipe saying I calculate the calories with egg replacer, which is 15 calories a serving. Hope this helps!

  31. susan says

    I have a question you claim that this is the 80 calories total recipe but if you use two eggs, each egg is 70 calories a piece so how are you coming up with 80 calories?

  32. Sharon says

    I did mine exactly as written. Not runny at all and it cooked through very much like a bread texture. It tasted awesome and I will surely do this again and often. I had a sandwich! Excited. Thank you so much for this recipe!!

  33. DIANNA says

    I tried this recipe with addition of the extra tbs of coconut flour that was suggested and it still doesn’t work with eggs.

    Might I suggest if you do not test your recipes with eggs then do not post options for using eggs because you waste people’s expensive flours, organic eggs and time.

    I think what you are doing is great but it is shocking to see a recipe in photographs that you try exactly as written and it does not work at all.

    Good luck improving your craft.

  34. says

    Wow. This (my lunch) is delicious! I just tried your recipe, using two farm eggs and organic whole milk. I fried the bread with a tiny bit of bacon drippings, which added a tremendous amount of flavor! I filled mine with black beans, tomatoes and avocado (lightly salted) and my husband and I are sitting back with smiles and full bellies – HEALTHY full bellies. Thank you so much! I’ll be using this on a regular basis from now on.

    • says

      Mmm. Bacon. As a vegetarian, even I can appreciate the brilliance of cooking this in bacon drippings. I’m so happy you and your husband enjoyed this my dear!

  35. malexandra says

    I just made these and they are so delicious – great with sundried tomato & quinoa salad & greek yogurt. Yum, thanks Kelly!

  36. Jane says

    Hi – I tried this recipe with the 2 eggs. It tasted like fried egg with a little batter. I agree that it does not work with eggs. I don’t know if you realize this but if you look on the ingredients for the egg replacer, it contains tapioca flour. That would explain why you get a better, bread like texture using the egg replacer. Some people (like myself) who cannot eat gluten cannot also eat tapioca. Also the tapioca would not make the recipe paleo if you used the egg replacer. Anyway that’s my 2 cents – but thanks for trying anyway!!

  37. TxMom says

    I gave it a try this morning – using 2 eggs and everything as written. I didn’t read it well, and started with a hot pan, but it was fine. My batter never thickened up, and remained like pancake batter, but the end product was bready, so I think it was okay. I really like these! Can’t wait to make more! Thanks for sharing!

  38. Erin says

    So nice to find an alternative to bread! I cooked mine in olive oil and the crispier I let it get the better it tasted. Really let the batter thicken like the photo shows and make sure its really thin in the pan so it cooks evenly. I can see this recipe as being very versitile and cant wait to try it as pancakes with some added cinnamon and vanilla or almond extract and topped with honey or maple syrup and berries!

  39. Katherine Skye says

    Can’t believe how quick, easy, and delicious this recipe is. Just made it for the first time and it turned out perfectly -my first Paleo bread! I started out with a cold, greased skillet as suggested below and had no difficulty turning the cakes and cooking them all the way through. Thank you for sharing :-)

  40. Chila says


    I tried this recipe and while it looked good in the pictures, it came out more like an egg-like pancake. I wish it was more like a bread instead.

  41. Darlene says

    Been looking for low carb flat bread for my cheeseburgers, thank you so much for this great receipe. I am also going to put some flax seed meal in the receipe and I will let you know how it turns out.
    April 21, 2014

    • rachel says

      i found that when using eggs it was super runny. the ener-g egg replacer made my batter turn out nice and thick like pictured in the recipe above.

  42. Hannah says

    This was rather interesting.. the batter was quite thin, but it held together nicely. hen I tasted it, it tasted exactly like an omelette! Next time I may try egg whites, to make it taste less eggy.

  43. Javonni says

    I make these with egg whites and just love them. I use little egg molds and make 4 little pancake shapes and use 2 of them for buns. Egg and cheese breakfast sandwich, or burger buns. What ever you can imagine.

  44. Veronica says

    Can you double/triple/or quadruple this recipe with impunity for a family?
    Busy Paleo Mom

    Thanx so much!!!

    • says

      Haha, yes you can! Perhaps it would be safest to make them one at a time though… coconut flour can be a bit fickle. I hope you and your family enjoy this!

  45. Pat says

    Thank you for this terrific recipe. I added apple pie spice and a couple of raisins of a pick me up snack and the other one, I added garlic. I am going to have that one for later! You are creative and I respect your tastebuds! Your recipes fit my Paleo lifestyle.

  46. Sarah says

    I made mine on a preheated lefse grill and they worked out great! I used actual eggs, and added an extra T. of flour, because it seemed a little runny. Turned out like pancakes, with a different consistency. Had mine with veggies and scrambled eggs, I would def try these with fruit and whipped cream next time. 😉 (Mine did taste coconutty, but it could be my brand of flour.) Thanks for the recipe!

  47. Daniela says

    Hi Kelly!
    I am a huge fan of your website! These looked sooo delicious and I couldn’t wait to try! Unfortunately it didn’t work at all :( The flavor was great, but it looked more like a pancake, and the inside was wayyyy undercooked… it was like mush! I followed the recipe exactly (with the egg replacer), but when I mixed the ingredients it looked nothing like the above picture. It was thick, but looked more like a smooth batter rather than your fluffy mixture! I even added an extra teaspoon of coconut flour to help but nada… Any ideas as to where I went wrong? I’m dying to try your non-mushy version of these!!
    Thanks so much!

  48. Charlotte says

    I have a quick question for y’all. Can I use coconut meal instead of coconut flour? Or maybe it’ the same thing ’cause I can’t find coconut flour ANYWHERE. It’s really frustrating.

  49. thecoconutflourdummie says

    hey there was wondering whether or not you could do this recipe without milk ? if so what could I replace it with?

  50. Prudence says

    They look delicious but I’m not sure how the entire recipe can be 80 calories as eggs alone are around 75 calories each and there are 2 plus the other ingredients.

  51. Vicki says

    HI Kelly, I tried the flatbread and it tastes pretty good. However, it doesn’t look like the picture. Did you use eggs in the pictured version? I used ground flax seed as an egg replacer and it did not get fluffy like the picture. I think cooking it in a larger skillet would work better, because I had a difficult time getting my spatula underneath the flatbread without tearing it. But, I ate it anyway.

  52. Kristi says

    I am wondering how well these would freeze if made in large batches ( I have a family of 8 to feed)! I will keep you posted!

      • edwina curtis says

        Hi Kelly,
        Mine are tasting very eggy. It’s totally overriding the coconut taste
        Ive never used egg-replacer before- do your beckon this would help?

        • Dulcie de Kock says

          Thanks for your comment, Edwina! I’m sorry that your first batch of flatbread wasn’t satisfying! Since the recipe was tested with egg replacer, I bet that it would help to rid your tastebuds of the excessive egg flavor. Hope that this helps:-) Please let us know how the second attempt goes!

  53. Jenn C says

    I tried the mentioned suggestion in the comments to only use one egg and mine came out perfect! These are basically savory pancakes but they worked great as a bread alternative! Thanks for the great recipe!

  54. Amy says

    You should really update the recipe with a note about using only one egg.I had the same issue as the other commenter. With 2 eggs it was runny and crepe like. One egg was perfect.

    • Dulcie de Kock says

      Thank you for your suggestion, Amy! The recipe was tested with egg replacer, and the actual egg value ended up working differently than usual. We will update the recipe ASAP:-)

  55. says

    I have recently discovered that I have a moderate allergy to wheat and browsed the supermarket for substitutes. I picked up 2 bags of locally made coconut flour, came home and searched the net. I had plans for curry tonight and decided to try your recipe. In the beginning after following it to a T, it didn’t look like your pictures so I kept adding more flour a bit at a time until it looked like yours. My daughter and I ate the first one, then tried to modify. I did one with crushed garlic and then one with stevia and cinnamon for a sweet. They were delicious though i much prefer the garlic because it hides the egginess (is that a word?) of the original. It’s a hit for me and very filling. Yay me! Yay you! Thank you!

    • Dulcie de Kock says

      Thank you for making this recipe, Inga! So glad that you enjoyed it, even if it did take a couple adjustments! Great flavor ideas! Egginess should definitely be a word if it isn’t already. We’ve got “selfie” in the dictionary; I think it’s about time “egginess” is brought into the light as well! What do ya say we contact the Webster authorities;-) Did you use real eggs? That was probably the culprit for the eggy taste and weird texture at first, as the recipe was tested with egg replacer. Thanks again for making this flatbread! Hope that you enjoy many more Foodie Fiasco recipes in the future!

  56. Kaz says

    Great recipe, made these tonight as part of a Indian feast. tasted fantastic. the coconut flatbread was a real hit. I can see this recipe becoming a firm favourite. Thankyou

    • Dulcie de Kock says

      Thank you for your kind feedback, Kaz! Mmmm, an Indian feast sounds like a wonderful meal! I can already picture the flavorful, spicy curries just begging to be plopped on top of this flatbread;-) I hope that you can incorporate this recipe into your dining festivities for years to come. If you’re looking towards expanding your bread spread, this recipe for homemade naan might be right up your alley!

  57. Becca says

    Looks good, not sure how it is 80 calories though, 2 eggs alone are around 110 calories and 28g of coconut flour is 128 calories???

  58. Bunny Rodwell says

    They look yummy, but where is the ingredients? Doesn’t show on this site, only pictures and words but nothing else.

    • Dulcie de Kock says

      Oh no! We were having troubles all across the site with readers finding recipes. Everything should be a-OK now, but just in case here’s the recipe in its entirety! Enjoy:-)
      Coconut Flour Flatbread
      Rating: 5

      Prep Time: 5 minutes

      Cook Time: 5 minutes

      Total Time: 10 minutes

      Yield: 1 serving (for you!)

      Serving Size: 1 recipe (2 pieces)

      Calories per serving: 80

      Fat per serving: 3 grams

      Coconut Flour Flatbread


      2 Tablespoons coconut flour
      1/8 teaspoon salt
      1/8 teaspoon baking powder
      1/8 teaspoon baking soda
      2 eggs OR 1 Tablespoon Ener-g egg replacer mixed with 4 Tablespoons water
      1/4 cup unsweetened almond milk


      In a medium bowl, combine coconut flour, salt, baking powder, and baking soda. Add in the eggs or egg replacer and unsweetened almond milk and stir until completely combined and thick. This may take awhile, but be patient; the batter will thicken up as you stir.
      Spread 1/2 the batter into a greased small skillet and smooth with a spoon. Cook over medium heat until solidified, and carefully flip. Transfer to a plater and repeat with remaing half of batter. Top as desired and devour.

      Recipe Notes and Substitutions

      To keep vegan, use egg replacer.

      You may substitute your milk of choice for the unsweetened almond milk.

      For best results, do eat immediately.

      Nutritional information calculated with egg replacer.

  59. Madison says

    Hey!! I LOVE the taste but for some reason it just falls apart whenever I touch it! Is there something I could add to make it hold better? Thank you!

    • Dulcie de Kock says

      I’m glad that you like the taste of the recipe, Madison! Sorry that they crumble at your touch; I guess they are so flattered by your attention that they can’t help but fall apart 😉 What brand of coconut flour and type of egg are you using? Perhaps experiment with adding a teaspoon of arrowroot to help the recipe bind a bit better. Hope that this helps to solidify your flatbread a bit more!

  60. Gint says

    First of all, thank you for the recipe. It’s nice to find something new, especially when craving bread.

    However, as a lot of people I had a problem with the batter being runny and more crepe-like. I tried using only one egg the second time around but it still came out too runny. Just wondering whether it could be the almond milk that gives it that consistency? I mixed the batter with an electric whisk for a while but it never thickened and looked nothing like your picture. So yeah, just wondering whether you’ve got any advice on how to reach that consistency, I really fancy some flatbread! Thank you :)

    • Dulcie de Kock says

      I’m sorry that this batter has come out overly liquified in your flatbread experiments, Gint! Thank you so much for your feedback, and for being willing to forge a second attempt! Adding a tablespoon of almond milk at a time until the batter reaches the desired consistency might help. If the batter still fails to thicken, perhaps a bit of corn starch, arrowroot, or xanthan gum would do the mixture good. Hope that these suggestions aid you in your search for the missing piece to your ideal flatbread! Enjoy:-)

  61. evie says

    Hi I just tried making this but it never cooked on the inside but the outside was already really brown. The batter did thicken up as I didn’t put in all the almond milk.What should the diameter of the bread be? Mine was very small about 3 inches. They smelled really nice like pancakes. Any ideas??? Thanks!

    • Dulcie de Kock says

      Thanks for trying this flatbread out, Evie! How thick did your batter get? I would recommend adding the complete amount of the almond milk to achieve the exact effects of the original recipe(including changes to diameter, which should be a tad bit bigger). Also, make sure that your heat is on medium-low so that the inside of the batter has enough time to catch up with the outside! Hope that these tips help:-) Please let us know how your second batch goes!

    • Madhu says

      Totally agree with you – The “bread” didn’t cook inside at all – It got nice and brown on the outside, but I could still see the coconut batter oozing out. Moreover, there is no mention of any lubrication on the pan – There is NO way the bread comes out fluffy and smooth like in the pic without some kind of oil etc. I used coconut oil spray and it seemed to move with that, but it was totally uncooked. It felt like a thick pancake.

  62. Rose says

    alrite! Going to give this a try in the morning. My question would be if I could use powdered egg whites for this recipe. Love all thing coconut flour. Just be patient with the batter and it will grow and be luscious.

    • Dulcie de Kock says

      Thanks for wanting to fix this flatbread, Rose! I’m sure powdered egg whites would work nicely, as long as the amount you use equals two regular eggs. Your patience with coconut flour is a wonderful virtue, and it is undoubtedly well-rewarded with yummy food:-) Please let us know how you enjoy this recipe!

  63. allison says

    Mine turned out like pancakes! I don’t know what I did wrong! I didn’t like them though. I was expecting something more crumbly :/

  64. Madhu says

    I really hate to diss you, but this recipe is totally bogus. The “bread” doesn’t look anywhere close to the pics. I have tried this recipe 3 times to give the benefit of doubt and it has failed miserably all 3 times. Waste of ingredients!


  1. […] Think that all recipes with coconut flour have to be sweet? Well, I have news for you – there are some savoury recipes too, such as coconut flour flatbread (perfect to use for grilled sandwiches or just to load healthy toppings onto). It’s easy to make from your very own kitchen! Learn how on, […]

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