Coconut Flour Flatbread

by Kelly M

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

Coconut Flour Flatbread

Rating: 51

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

Ingredients

  • 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

Instructions

  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 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.

http://www.foodiefiasco.com/healthy-coconut-flour-flatbread/

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.

signature

 

 

Leave a Comment


{ 151 comments… read them below or add one }

1 Tabitha July 4, 2013 at 12:04 pm

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!

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2 Kelly M July 4, 2013 at 12:22 pm

Perfect timing! I’m glad the coconut flour will go to good use.

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3 stacy July 4, 2013 at 5:09 pm

could you use something besides coconut flour?

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4 Kelly M July 10, 2013 at 10:32 am

Hi Stacy! Unfortunately, as far as I know, you do need to use coconut flour.

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5 Rena July 4, 2013 at 10:36 pm

Looks so good. Is there something i can use in place of coconut flour? I don’t have any :(

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6 Kelly M July 11, 2013 at 4:27 pm

Hi Rena! Unfortunately, you do have to use coconut flour if you want the recipe to turn out correctly.

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7 Jesse July 5, 2013 at 5:56 am

Can I use almond flour??

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8 Kelly M July 5, 2013 at 1:12 pm

Hi Jess! Sadly, no, I don’t think almond flour will work.

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9 Kelly M July 5, 2013 at 1:12 pm

Hi Jesse! Sadly, no, I don’t think almond flour will work.

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10 McKel Hill, MS, RD, LDN | Nutrition Stripped July 5, 2013 at 7:12 am

Don’t you just love coconut flour!? It’s one of my favorites to work with. This recipe also reminds me of a similar one I have, coconut crepe-cakes! I love your excitement for coconut flour as much as mine haha :)

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11 Kelly M July 11, 2013 at 4:28 pm

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

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

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12 Julie (A Case of the Runs) July 5, 2013 at 9:13 am

So I’m doing the JJ Virgin cleanse, and this actually fulfills the criteria! I’ll come back and make this when 1) I get more coco flour and 2) when I am dying for bread!

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13 Audra July 5, 2013 at 12:27 pm

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?
Thanks!

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14 Annabelle July 5, 2013 at 12:59 pm

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

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15 Lennie Keeble August 5, 2013 at 10:54 am

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.

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16 Kelly M August 8, 2013 at 9:04 am

Hi Lennie! Hmm. I’m not sure which type of coconut flour has 124 calories in 2 tablespoons. Here is a post on how I calculate calories. Hope this helps!

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17 Lennie Keeble August 8, 2013 at 9:33 am

nutritiondata.self.com/facts/custom/591392/2
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!

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18 Rachel Shaska July 5, 2013 at 5:21 pm

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!

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19 Kelly M July 10, 2013 at 10:21 am

Yay! I’m glad I could help, Rachel. Not that everyone doesn’t love coconutty savory dishes. ;)

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20 Ellen July 6, 2013 at 1:23 pm

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!

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21 Kelly M July 11, 2013 at 4:26 pm

My dear you have a way with words. I had to give a shout out to my spirit flavor buddy!

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22 Rebecca July 6, 2013 at 3:59 pm

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.

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

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23 Rebecca July 10, 2013 at 8:33 pm

Any suggestions??

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24 Kelly M July 11, 2013 at 4:31 pm

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?

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25 Rebecca July 11, 2013 at 8:13 pm

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).

Thanks!

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26 Rebecca July 23, 2013 at 8:52 pm

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.

27 Vikki December 16, 2013 at 12:01 pm

I tried mine from cold for the first and stuck the second in the hot pan. It worked both ways.

28 Kathleen December 10, 2013 at 8:42 pm

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.

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29 Michelle @ Eat Move Balance July 7, 2013 at 10:29 am

Very interesting recipe! I can’t wait to give it a try–thanks!

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30 Kelly M July 11, 2013 at 4:32 pm

Thanks Michelle! Let me know how it goes if you give it a shot.

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31 Leslie July 7, 2013 at 3:45 pm

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.

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32 Kelly M July 11, 2013 at 4:34 pm

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!

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33 Lea July 8, 2013 at 8:24 am

Wonderful! Thank you. :)

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34 Kelly M July 11, 2013 at 4:25 pm

Of course!

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35 Narelle July 12, 2013 at 7:05 pm

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…..
regards
Narelle

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36 Kelly M July 27, 2013 at 3:12 pm

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!

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37 K.H August 4, 2013 at 9:32 am

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!

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38 Kelly M August 8, 2013 at 9:44 am

I am so glad you enjoyed the flatbread!

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39 Ryan August 8, 2013 at 3:07 pm

So, could this be my answer to bread along with the Atkin’s diet? low-carb??

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40 Kelly M September 6, 2013 at 10:41 pm

YES!

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41 Cindy August 9, 2013 at 11:37 pm

Hate to sound dumb, but where did you get coconut flour?

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42 Kelly M September 14, 2013 at 10:20 am

Not dumb at all! I get mine online or at iherb.com with special coupon code EFI540. Hope this helps!

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43 Ron P August 12, 2013 at 3:31 pm

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!

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44 Elizabeth August 13, 2013 at 12:49 am

To much coconut oil I made the flatbread last night it was running with oil

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45 Margaret August 21, 2013 at 5:39 am

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!

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46 Kelly M August 27, 2013 at 9:28 am

Please let us know how it goes!

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47 georgina August 23, 2013 at 4:30 am

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 :)

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48 Kelly M August 27, 2013 at 9:23 am

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!

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49 Rachel B. August 29, 2013 at 6:51 pm

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? :)

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50 Ren September 5, 2013 at 2:41 am

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.

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51 Marie September 12, 2013 at 9:00 am

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?

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52 Marie September 12, 2013 at 9:03 am

sorry i mean 2 tablespoons of coconut flour per 2 eggs

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53 Kelly M September 30, 2013 at 10:02 pm

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!

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54 Lucs September 25, 2013 at 11:55 am

Yumm. I am eating the first sandwich in 6 weeks. I used one egg and it is perfect. I will never miss bread with this.

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55 Kelly M September 25, 2013 at 9:37 pm

I am so glad!

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56 heidi September 25, 2013 at 3:03 pm

How many carbs per serving?

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57 Kelly M September 30, 2013 at 9:44 pm

Hi Heidi! There are about 3 grams net carbs in this recipe.

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58 Julianaloh @bilbaobab October 4, 2013 at 5:13 am

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!!!

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59 Kelly M October 27, 2013 at 3:02 pm

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!

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60 Sam October 12, 2013 at 10:43 pm

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.

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61 Kelly M October 12, 2013 at 10:46 pm

I am so sorry to hear this Sam! I would be happy to help you troubleshoot.

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62 Sam October 12, 2013 at 11:17 pm

Oh, don’t you worry your pretty little head about it, Kelly M. I’ll just stick to my day job and stop trying to play God with coconut flour.

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63 Ros October 13, 2013 at 8:23 pm

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………..help please!! Ros

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64 Erika October 22, 2013 at 8:14 am

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?

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65 Kelly M October 27, 2013 at 2:00 pm

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!

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66 Natasha Emily October 24, 2013 at 10:16 am

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!

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67 Kelly M October 27, 2013 at 12:42 pm

Thank you for trying this Natasha! I’m so glad you enjoyed it!

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68 Rena @ No Way That's Healthy! October 31, 2013 at 9:17 am

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

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69 zakia November 7, 2013 at 3:16 am

I just made these, very shocked at how tasty and breadlike they are ..thank you so much

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70 Kelly M November 30, 2013 at 8:29 am

Yay! I am so glad you enjoyed this Zakia.

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71 Karyna November 9, 2013 at 3:54 pm

Hi! Thanks for the recipe! Have you tried it with just one egg?

Thanks!

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72 Kelly M June 17, 2014 at 8:26 am

Hi Karyna! No, I haven’t tried it with one egg. Sorry!

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73 Emily November 16, 2013 at 10:42 am

I cooked these in ghee and they came out really yummy. Very filling too.

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74 Michelle November 19, 2013 at 8:31 pm

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.

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75 Kelly M November 30, 2013 at 8:16 am

Thank you so much Michelle! I hope you enjoy this. ;)

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76 maya December 9, 2013 at 6:27 pm

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!

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77 Vikki December 16, 2013 at 12:05 pm

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.

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78 Kelly M December 28, 2013 at 5:57 pm

Yay! Thank you for sharing your adaptation. So glad you enjoyed this Vikki!

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79 mark January 7, 2014 at 11:04 am

(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 !!!

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80 Jen January 9, 2014 at 7:27 am

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!

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81 Juliet January 10, 2014 at 1:08 pm

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?

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82 Kelly M February 1, 2014 at 10:02 am

Hi Juliet! Working with coconut flour is rather tricky, so I think both the baking soda and baking powder are necessary. Hope this helps!

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83 Stacie G January 14, 2014 at 2:39 pm

Kelly, I am wanting to try this for dinner, can I use regular milk and get the same results?

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84 Kelly M January 25, 2014 at 9:35 pm

Hey Stacie! Feel free to use regular milk.

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85 Debbie January 28, 2014 at 3:56 pm

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!

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86 Sydney February 3, 2014 at 7:45 am

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!

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87 Kelly M March 28, 2014 at 10:35 pm

Love the idea of making them ahead! I have a feeling they’d last at least a few weeks in the freezer.

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88 Donna Hernandez February 8, 2014 at 1:04 am

This sounds yummy… is this bread liw carb?

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89 Kelly M March 10, 2014 at 9:07 pm

Yes it is!

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90 Zoey February 8, 2014 at 11:28 am

I just made a batch and I agree they are fabulous!!

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91 Kelly M March 14, 2014 at 11:02 pm

So glad you enjoyed this Zoey!

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92 Ana February 8, 2014 at 5:08 pm

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.

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93 Kelly M June 19, 2014 at 10:28 am

Yay! I am so happy I could help Ana. :)

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94 Tina February 12, 2014 at 6:10 pm

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 ^_^

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95 Kelly M June 15, 2014 at 8:29 pm

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!

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96 susan February 13, 2014 at 5:46 am

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?

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97 Kelly M March 28, 2014 at 10:27 pm

Hi Susan! I leave a note in the recipe saying I calculate the nutritional information with egg replacer. Also, here is a post on how I calculate calories. Hope this helps!

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98 K8Lane February 15, 2014 at 8:18 pm

Everything looks so good. I’m looking forward to trying the tomato soup & flatbread recipes

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99 Carissa February 16, 2014 at 7:46 pm

I can’t wait to try your recipes! I’m so impressed with your site, your awesome :)

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100 Kelly M March 10, 2014 at 9:00 pm

Thank you so much Carissa!

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101 Sharon February 23, 2014 at 4:00 pm

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!!

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102 Kelly M April 14, 2014 at 7:03 pm

So glad you enjoyed it!

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103 DIANNA February 24, 2014 at 3:42 pm

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.

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104 Janeen February 28, 2014 at 11:41 am

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.

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105 Kelly M March 14, 2014 at 10:30 pm

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!

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106 Kimberly March 1, 2014 at 6:37 pm

Can you use egg whites? If so, would you use just one?

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107 Kelly M April 14, 2014 at 7:00 pm

Hi Kimberly! I haven’t tried this with egg whites, but I think using one would work.

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108 malexandra March 3, 2014 at 12:36 pm

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

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109 Kelly M March 28, 2014 at 10:16 pm

I’m so glad you enjoyed this!

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110 KK March 16, 2014 at 5:58 pm

I thinned these out to make tortillas for fish tacos with lots of lime! Very good. Thank you.

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111 Kelly M April 14, 2014 at 6:57 pm

Love the taco idea! I’m so glad you enjoyed these.

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112 Jane March 24, 2014 at 2:56 pm

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!!

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113 TxMom March 25, 2014 at 7:41 am

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!

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114 Zae Petricoala March 25, 2014 at 2:45 pm

is this a good recipe for small individual pizzas? thank you

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115 Kelly M March 27, 2014 at 9:06 pm

I love the idea of using this for pizzas!

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116 Lisa April 2, 2014 at 7:29 pm

Is there anything I could substitute for baking powder? I am off starch and sugar. Thanks.

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117 Kelly M April 2, 2014 at 9:55 pm

Hi Lisa! Unfortunately, I don’t think baking powder can be subbed. The good news is that it doesn’t have any sugar and contains only minimal starch.

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118 Erin March 28, 2014 at 1:09 pm

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!

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119 Katherine Skye April 5, 2014 at 9:18 am

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 :-)

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120 Kelly M June 15, 2014 at 1:07 pm

Yay! I am so happy you enjoyed this Katherine!

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121 Chila April 6, 2014 at 5:56 pm

Hello,

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.

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122 Kelly M April 13, 2014 at 10:48 am

I am so sorry this is too eggy Chila! Can I help you troubleshoot?

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123 img April 14, 2014 at 12:04 am

Ooohhh…. Can this be made in a microwave? I am thinking our office microwave… This has potential….

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124 Kelly M April 14, 2014 at 6:17 pm

Ooh I love the microwave idea! Perhaps you could spread the mixture on a plate and cook for a minute or so?

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125 Darlene April 21, 2014 at 9:07 am

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

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126 Ivy April 22, 2014 at 9:41 am

Okay, it’s been 45 minutes and this will not thicken. How is everyone getting this?

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127 Kelly M June 15, 2014 at 4:38 pm

Sorry for the confusion Ivy! You keep stirring until it thickens, but that shouldn’t take more than 3-5 minutes..

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128 Sandra W. May 2, 2014 at 9:38 am

Do these fold easily without breaking in half if used as a taco or chalupa type?

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129 Kelly M May 16, 2014 at 12:34 pm

Yes ma’am! They fold quite nicely.

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130 Hannah May 6, 2014 at 12:22 pm

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.

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131 Javonni May 8, 2014 at 11:24 am

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.

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132 Veronica May 8, 2014 at 2:59 pm

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

Thanx so much!!!

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133 Kelly M May 16, 2014 at 1:02 pm

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!

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134 Pat May 25, 2014 at 2:55 pm

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.

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135 Kelly M June 15, 2014 at 8:15 pm

I’m so glad you enjoyed this Pat!

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136 Sarah May 25, 2014 at 7:38 pm

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!

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137 Daniela June 1, 2014 at 2:49 pm

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!

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138 Kelly M June 29, 2014 at 9:10 pm

I am so sorry these didn’t work out for you Daniela! What kind of egg replacer did you use?

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139 Charlotte June 8, 2014 at 3:13 am

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.

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140 Kelly M June 15, 2014 at 10:12 am

Hi Charlotte! I’m 95% sure they’re the same thing…

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141 thecoconutflourdummie June 9, 2014 at 7:19 pm

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

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142 Kelly M June 15, 2014 at 12:52 pm

Hello! Hmm, I don’t think you could omit the milk, but you can use any kind you want. Almond, dairy, etc.

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143 Prudence June 25, 2014 at 11:49 pm

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.

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144 Kelly M June 26, 2014 at 10:52 pm

Hi Prudence! I leave a note in the recipe saying that I calculated the nutrition with egg replacer.

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145 Vicki June 29, 2014 at 3:06 pm

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.

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146 Kelly M June 29, 2014 at 9:00 pm

HI Vicki! I think the flaxseed was the culprit. I haven’t had great luck with it. But I love Ener-g!

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147 julianne delosada July 22, 2014 at 10:35 am

what is the net carbs or just the carb and fiber

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148 Kelly M July 27, 2014 at 11:31 am

Hi Julianne! There are 3 net carbs per serving.

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149 Kristi August 13, 2014 at 5:30 am

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!

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150 Kelly M August 20, 2014 at 3:43 pm

These should freeze rather well! Please let me know how it goes.

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151 Jenn C August 20, 2014 at 10:56 am

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!

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