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Coconut Flour Flatbread

Filed Under: 50-100, Almond Milk, Bread, Coconut Flour, Eggs/Egg Whites/Egg Replacer, Favorites, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Sugar Free, Vegan

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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)

Flatbread Pinterest

Gingergirl! My jet is on its way. I’m bringing food for us to chow down on.

Adapted from Thrive Style

Yield: 1 serving (for you!)

Coconut Flour Flatbread

5 minPrep Time:

5 minCook Time:

10 minTotal Time:

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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.

Notes

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.

7.8.1.2
277
https://www.foodiefiasco.com/healthy-coconut-flour-flatbread/

Nutrition

Calories: 80 cal
Fat: 3 grams g

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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Comments

  1. 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!
    Reply

        • 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 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 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. Enjoy:-)
          Reply

          • Thanks for asking, Brenda! There are about 3 grams of net carbs in this entire recipe, which results in one serving all for your wonderful self:-)

          • Ener-g Egg Replacer contains 4 carbs per 1 1/2 tsp, so wouldn't that make it more like 11 carbs total per serving if using the egg replacer & including carb count for the coconut flour? Might be significantly lower when using real eggs, but looks like texture will vary.

          • Hi Alison! Feel free to refer to the link below; it explains in-depth how we calculate calories. Thanks for your feedback. :) https://www.foodiefiasco.com/how-to-correctly-count-calories/

    • YES. Thank you for understanding the amazingness of coconut flour. And I love your coconut crepe cakes! So creative, and and they sound amazing.
      Reply

  7. 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!
    Reply

    • She said in the "Recipe Notes and Suggestions" that she calculated the calories with egg replacer. :)
      Reply

    • 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.
      Reply

        • 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!
          Reply

  8. 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!
    Reply

  9. 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!
    Reply

  10. 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?
    Reply

      • 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?
        Reply

        • 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!
          Reply

          • 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.

    • 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.
      Reply

      • Me too. It's like a pancake, except not cooked on the inside. My batter never got thick, after like 10 min of stirring. It was like pourable pancake batter. When I tried to flip it, even though it seemed kind if solidified, it became a total mess.
        Reply

  12. 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.
    Reply

    • 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!
      Reply

  14. 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
    Reply

    • 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!
      Reply

  15. 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!
    Reply

  18. 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!
    Reply

  20. Kelly, you are such an insperation! I am 12 and I love to cook and want to run my own buisness. I just made this besides I added 6 eggs and made a loaf, it just came out of the oven, It turned out awesome! Instead of using coconut flour, I just blended shredded coconut. ~Sammy
    Reply

  22. 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!
    Reply

  23. 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 :)
    Reply

    • 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!
      Reply

  24. 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? :)
    Reply

  25. Whoa! My heart is exploding with joy right now....I was apprehensive to make this because so many paleo breads I've made either taste like coconut and are dry or smell like eggs and are super dry but this was great! This is definitely going into my regular line up and I want to play with additives and cooking methods (I added crushed spice pumpkin seeds to one batch and made them very thin to try and get a lavash type deal). Has anyone tried these using flax instead of the egg? I've got so much flax meal (thank you costco) that I want to try it but I'm curious if anyone else had success with it... Thanks for the awesome recipe!
    Reply

  26. 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.
    Reply

  27. 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?
    Reply

    • 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!
      Reply

  28. Hey! I made these today, and even though I used 2 eggs, the flatbreads turned out a little dry. Would you be able to give me liquid measurement in mls so I can see if I'm using the right amount? Sometimes translating from US to UK doesn't quite work out! Thanks a million A x
    Reply

  31. 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!!!
    Reply

    • 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!
      Reply

  32. 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.
    Reply

  33. 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
    Reply

  34. 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?
    Reply

    • 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!
      Reply

  35. 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!
    Reply

  36. 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
    Reply

  40. 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.
    Reply

  41. 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!
    Reply

  42. 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.
    Reply

  43. (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 !!!
    Reply

  44. 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!
    Reply

  45. 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?
    Reply

  47. 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!
    Reply

  48. 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!
    Reply

  51. 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.
    Reply

  52. 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 ^_^
    Reply

    • 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!
      Reply

  53. 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?
    Reply

  56. 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!!
    Reply

  57. 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.
    Reply

  58. 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.
    Reply

    • 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!
      Reply

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

  62. 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!!
    Reply

  63. 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!
    Reply

  65. 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!
    Reply

  66. 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 :-)
    Reply

  67. 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.
    Reply

  69. 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
    Reply

    • 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.
      Reply

  72. 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.
    Reply

  73. 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.
    Reply

  74. Can you double/triple/or quadruple this recipe with impunity for a family? Signed, Busy Paleo Mom Thanx so much!!!
    Reply

    • 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!
      Reply

  75. 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.
    Reply

  76. 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!
    Reply

  77. 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!
    Reply

  78. 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.
    Reply

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

  80. 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.
    Reply

  81. 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.
    Reply

  84. 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!
    Reply

      • 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?
        Reply

        • 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!
          Reply

  85. 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!
    Reply

  86. i made with the eggs and they held up fine...but i also found out that it is too eggy and my allergy or intolerance to eggs didn't do well. this morning i tried it with egg replacer and i use unsweetened coconut milk since my kids are allergic to nuts. did not hold together at all. i cook on low heat so i can cook for a longer time to get the moisture out, but they are just not holding up. too delicate for a sandwich and can barely pick them up. kind of bummed about this!
    Reply

  88. Your website is definitely my favorite and most visited, but I realized that on most of your recipes, your calorie information is off ): I don't mean to be rude, just letting you know (:
    Reply

  89. 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.
    Reply

    • 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:-)
      Reply

  90. 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!
    Reply

    • 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!
      Reply

  91. 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
    Reply

    • 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!
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  92. 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???
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    • Thank you, Becca! Note that the nutritional facts were calculated with the egg replacer, and also using this (correct) method of calorie counting: https://www.foodiefiasco.com/how-to-correctly-count-calories/. Trust me, this info is something that you will want to love and cherish, not letting the indecisive FDA do you part!
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  93. They look yummy, but where is the ingredients? Doesn't show on this site, only pictures and words but nothing else.
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    • 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 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 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.
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  94. 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!
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    • 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!
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  95. Hello! 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 :)
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    • 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:-)
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  96. 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!
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    • 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!
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    • 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.
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  97. 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.
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    • 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!
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  98. made twice now, worked out fine, i only need half the quantity as eating two (pancakes) is too much for lunch (so made one for supper and saved the rest of the batter for this morning. And i say pancakes as they came out (for me) as pancakes, which is fine, am happy, made this morning for breakfast with mashed banana mixed in and cooked, added organic honey to taste when cooked, great breakfast and will try and make tomorrow with blueberries! :)
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  99. Just tried my first attempt @ cooking w coconut flour! I made this flatbread w 2 eggs but it was too runny so I added another tsp of coconut flour & the bread turned out well. I agree the bread tasted a bit eggy & it cooked like pancakes. The bread was very dense when cooked all the way through & I sampled it immediately with a bit of cinnamon & Stevia powder on top. It was like a pancake in texture. The thing that got me was how full I felt after eating the 2 pieces of flatbread that I had cooked. Definitely great stuff for hunger pangs!!! Txs for sharing!!
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  100. Hello! I just made this and it came out like pancake batter after 3 minutes of stirring. <.< When I cooked it, it was mushy inside, but the flavor was decent. I have noticed a lot of people saying it comes out like pancake batter, so I was hoping you had some suggestions for those of us who cannot get the same consistency as in the bowl photo. Also, I am at 8300+ feet, so that could have something to do with it. I added a bit more coconut flour, but perhaps lowering the milk ratio? I am going to try this again because I would love to get it the same as in your photos. They look amazing. But any tips would be appreciated before I dive back in. :D Thanks!
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  102. It baffles me that so many people are complaining about the results of having made it with an egg. I made it with two eggs, water and a splash of coconut milk instead of almond milk, and wasn't exactly meticulous about measuring... and it came out perfectly, and not only that, but acceptable to a non-paleo, non-low carb friend who was eating over, who then took the recipe to her gluten-free brother as a pancake substitute. The really important thing is to mix it for quite a while to thicken up the coconut flour... I suspect the quality of the flour might make a difference! This is going to be my go-to bread recipe from now on. I cooked them in the already-hot pan full of bacon grease after making my bacon, smoothed them out, carefully flipped them once they were holding together on the bottom, then added more oil. They were used as naan with some tasty paleo butter beef (I didn't have chicken), but I suspect they will also be used as pancakes, sandwiches, and I'm thinking of thinning it out and trying for crepes. I should note that I tried a similar recipe for microwave paleo biscuits, and it turned out awful, like eggy mouth-drying morsels of awful. So it does seem that fiddling around with coconut flour recipes might make for VERY different results... I mixed the coconut flour with just the eggs and other dry ingredients until it had thickened up quite a bit and only then added my liquid, which seemed to help thicken it up better, because then I could eyeball how much liquid to add to get the right consistency. Anyway, I liked it, plan to do it again next time I have a hankering for some bread. I'm also dairy-free, so I used my bacon grease as butter too... XD Mmm. No good for the vegans of course. Thanks for sharing.
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  103. Thanks for the recipe~ love the simplicity of this. Just made them, and, for some reason, they didn't end up looking like the photos, but looked almost exactly like regular pancakes :) At any rate, my family ate them with maple syrup and seemed to like them fine. I expected them to be more "naan-like" (thicker; like bread)...used eggs. Thanks again, and keep on cookin'!
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  105. I tried this recipe and followed the directions per the usage of the 2 eggs and my batter came out super runny, I am wondering what I did wrong? I added 2 eggs, BS, BP, Salt, and then sifted in the 2 tbsp of coconut flour and stirred and stirred and it never got thickened. I even let it sit with out stirring to see if it would thicken but no luck. Regardless, I poured it into the skillet and came up with some delicious "wraps" or "tortillas" that work amazing and don't crumble! Mhm made a Almond Butter Berry wrap! But I would like to know if anyone has any insight on why mine would not thicken?
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  106. 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 :/
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  108. Turned out GREAT! Made one batch with two eggs and it came out more like a savory pancake, a bit thin but delicious. Would be perfect for paleo crepes. The second batch with one egg came out thicker but more bread like. I had to cook this one longer as it was thicker. Made a "wrap" with chicken, lettuce and tomatoes with the thicker one. Will make this again, super easy and delicious!
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  109. 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!
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  110. I am very happy munching a sandwich here and there! Two (!) Bags of coconut flour on way as I have just finished my first and think coconut flour I'd nectar from the gods! Oh yes, flatbread and pizza in me u too so.... My raw grated vegetables if all types and colours are really perking up! Lovely grated cucumber and tiny chopped tomatoes ensure I have moist food as I just cannot eat dry at all. Gazebo up, chairs and tables out, his barbecue over there, happy summer everyone.
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  112. Hi! Love your blog! So here's the thing. I tried your coconut flour pancake recipe and failed. Tried this recipe and failed. I am very strict with amounts/order/etc. Here is the thing. I use ground flax seeds as egg. Can you try using flax with coconut flour amd let me know if there is any hope for me getting those together? Thank you! All the best.
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  114. Hi, I love this recipe. I used the real egg because that is what I had on hand. I didn't care for the taste of the egg in the bread. If I use the egg substitute will it still have the egg taste and if it does what can I substitute for the egg in the recipe? Thank you for your feedback. The consistency of the bread is great and it cooks up like a dream. I love the texture and I can use it with anything. Thank you.
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  117. I was SO excited to try this. I stirred and stirred and stirred until my arm got so tired I couldn´t stir anymore, but it never thickened up. Any idea what could have gone wrong?
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  119. I'd like to make these for Passover. Is it possible to make them without the baking powder and baking soda?
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  120. This was my first time using coconut flour for anything but I'm in my second week of low carb/low sugar. After reading the comments I decided to go with one egg knowing I could add another if needed. OMG they were perfect I added some garlic granules as I wanted something savoury. I used olive oil to cook in and had to turn the heat to low as the first one was getting a bit too brown. But they are delicious and SO filling. I can't thank you enough I will be using and adapting this recipe forever! Xxxx
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  122. I tried making this today cuz I was craving a grilled cheese. I only used one egg and it was still pretty thin, so I had to add 1 Tbl Bob's Red Mill Low Carb Baking mix (which I'd ordered before I found coconut flour). They weren't bad, but it tasted like I'd made a grilled cheese with two pancakes. Not sure if I did something wrong...
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    • I'm so sorry to hear this! I'd be happy to help you troubleshoot. To clarify, you used coconut flour as written then added the additional tablespoon of the low carb baking mix?
      Reply

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  5. […] 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,  https://www.foodiefiasco.com/healthy-coconut-flour-flatbread/ […]
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