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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

By Kelly M 253 Comments Jump to Recipe

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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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

About Kelly M

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Comments

  1. Tabitha says

    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!
    Reply
    • Kelly M says

      July 4, 2013 at 12:22 pm

      Perfect timing! I'm glad the coconut flour will go to good use.
      Reply
      • K Pod says

        October 16, 2014 at 12:44 pm

        The ingredients don't show up! How much of WHAT do you use????????
        Reply
        • Dulcie de Kock says

          October 17, 2014 at 7:19 am

          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
          • Brenda says

            October 27, 2014 at 6:19 pm

            Carbs? How many?
          • Dulcie de Kock says

            October 29, 2014 at 9:44 am

            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:-)
          • Alison says

            July 19, 2015 at 3:07 pm

            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.
          • Nina Woythaler says

            August 22, 2015 at 7:44 pm

            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/
  2. stacy says

    July 4, 2013 at 5:09 pm

    could you use something besides coconut flour?
    Reply
    • Kelly M says

      July 10, 2013 at 10:32 am

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

    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 :(
    Reply
    • Kelly M says

      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.
      Reply
  4. Jesse says

    July 5, 2013 at 5:56 am

    Can I use almond flour??
    Reply
    • Kelly M says

      July 5, 2013 at 1:12 pm

      Hi Jess! Sadly, no, I don't think almond flour will work.
      Reply
    • Kelly M says

      July 5, 2013 at 1:12 pm

      Hi Jesse! Sadly, no, I don't think almond flour will work.
      Reply
  5. McKel Hill, MS, RD, LDN | Nutrition Stripped says

    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 :)
    Reply
    • Kelly M says

      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.
      Reply
  6. Julie (A Case of the Runs) says

    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!
    Reply
  7. Audra says

    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!
    Reply
    • Annabelle says

      July 5, 2013 at 12:59 pm

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

      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.
      Reply
      • Kelly M says

        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!
        Reply
        • Lennie Keeble says

          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!
          Reply
  8. Rachel Shaska says

    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!
    Reply
    • Kelly M says

      July 10, 2013 at 10:21 am

      Yay! I'm glad I could help, Rachel. Not that everyone doesn't love coconutty savory dishes. ;)
      Reply
  9. Ellen says

    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!
    Reply
    • Kelly M says

      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!
      Reply
  10. Rebecca says

    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?
    Reply
    • Rebecca says

      July 10, 2013 at 8:33 pm

      Any suggestions??
      Reply
      • Kelly M says

        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?
        Reply
        • Rebecca says

          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!
          Reply
          • Rebecca says

            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.
          • Vikki says

            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.
    • Kathleen says

      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.
      Reply
      • Hayley says

        April 30, 2016 at 5:04 pm

        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
  11. Michelle @ Eat Move Balance says

    July 7, 2013 at 10:29 am

    Very interesting recipe! I can't wait to give it a try--thanks!
    Reply
    • Kelly M says

      July 11, 2013 at 4:32 pm

      Thanks Michelle! Let me know how it goes if you give it a shot.
      Reply
  12. Leslie says

    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.
    Reply
    • Kelly M says

      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!
      Reply
  13. Lea says

    July 8, 2013 at 8:24 am

    Wonderful! Thank you. :)
    Reply
    • Kelly M says

      July 11, 2013 at 4:25 pm

      Of course!
      Reply
  14. Narelle says

    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
    Reply
    • Kelly M says

      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!
      Reply
  15. K.H says

    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!
    Reply
    • Kelly M says

      August 8, 2013 at 9:44 am

      I am so glad you enjoyed the flatbread!
      Reply
  16. Ryan says

    August 8, 2013 at 3:07 pm

    So, could this be my answer to bread along with the Atkin's diet? low-carb??
    Reply
    • Kelly M says

      September 6, 2013 at 10:41 pm

      YES!
      Reply
  17. Cindy says

    August 9, 2013 at 11:37 pm

    Hate to sound dumb, but where did you get coconut flour?
    Reply
    • Kelly M says

      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!
      Reply
  18. Ron P says

    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!
    Reply
  19. Elizabeth says

    August 13, 2013 at 12:49 am

    To much coconut oil I made the flatbread last night it was running with oil
    Reply
  20. Sammy says

    August 15, 2013 at 8:55 am

    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
  21. Tracie says

    August 18, 2013 at 10:05 pm

    Any idea how many carbs per serving??
    Reply
  22. Margaret says

    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!
    Reply
    • Kelly M says

      August 27, 2013 at 9:28 am

      Please let us know how it goes!
      Reply
  23. georgina says

    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 :)
    Reply
    • Kelly M says

      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!
      Reply
  24. Rachel B. says

    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? :)
    Reply
  25. Annie says

    September 4, 2013 at 9:52 am

    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. Ren says

    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.
    Reply
  27. Marie says

    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?
    Reply
    • Marie says

      September 12, 2013 at 9:03 am

      sorry i mean 2 tablespoons of coconut flour per 2 eggs
      Reply
    • Kelly M says

      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!
      Reply
  28. Annette says

    September 19, 2013 at 6:40 am

    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
  29. Lucs says

    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.
    Reply
    • Kelly M says

      September 25, 2013 at 9:37 pm

      I am so glad!
      Reply
  30. heidi says

    September 25, 2013 at 3:03 pm

    How many carbs per serving?
    Reply
    • Kelly M says

      September 30, 2013 at 9:44 pm

      Hi Heidi! There are about 3 grams net carbs in this recipe.
      Reply
  31. Julianaloh @bilbaobab says

    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!!!
    Reply
    • Kelly M says

      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!
      Reply
  32. Sam says

    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.
    Reply
    • Kelly M says

      October 12, 2013 at 10:46 pm

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

        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.
        Reply
  33. Ros says

    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
    Reply
  34. Erika says

    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?
    Reply
    • Kelly M says

      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!
      Reply
  35. Natasha Emily says

    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!
    Reply
    • Kelly M says

      October 27, 2013 at 12:42 pm

      Thank you for trying this Natasha! I'm so glad you enjoyed it!
      Reply
  36. Rena @ No Way That's Healthy! says

    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
    Reply
  37. zakia says

    November 7, 2013 at 3:16 am

    I just made these, very shocked at how tasty and breadlike they are ..thank you so much
    Reply
    • Kelly M says

      November 30, 2013 at 8:29 am

      Yay! I am so glad you enjoyed this Zakia.
      Reply
  38. Karyna says

    November 9, 2013 at 3:54 pm

    Hi! Thanks for the recipe! Have you tried it with just one egg? Thanks!
    Reply
    • Kelly M says

      June 17, 2014 at 8:26 am

      Hi Karyna! No, I haven't tried it with one egg. Sorry!
      Reply
  39. Emily says

    November 16, 2013 at 10:42 am

    I cooked these in ghee and they came out really yummy. Very filling too.
    Reply
  40. Michelle says

    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.
    Reply
    • Kelly M says

      November 30, 2013 at 8:16 am

      Thank you so much Michelle! I hope you enjoy this. ;)
      Reply
  41. maya says

    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!
    Reply
  42. Vikki says

    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.
    Reply
    • Kelly M says

      December 28, 2013 at 5:57 pm

      Yay! Thank you for sharing your adaptation. So glad you enjoyed this Vikki!
      Reply
  43. mark says

    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 !!!
    Reply
  44. Jen says

    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!
    Reply
  45. Juliet says

    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?
    Reply
    • Kelly M says

      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!
      Reply
  46. Stacie G says

    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?
    Reply
    • Kelly M says

      January 25, 2014 at 9:35 pm

      Hey Stacie! Feel free to use regular milk.
      Reply
  47. Debbie says

    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!
    Reply
  48. Sydney says

    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!
    Reply
    • Kelly M says

      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.
      Reply
  49. Donna Hernandez says

    February 8, 2014 at 1:04 am

    This sounds yummy... is this bread liw carb?
    Reply
    • Kelly M says

      March 10, 2014 at 9:07 pm

      Yes it is!
      Reply
  50. Zoey says

    February 8, 2014 at 11:28 am

    I just made a batch and I agree they are fabulous!!
    Reply
    • Kelly M says

      March 14, 2014 at 11:02 pm

      So glad you enjoyed this Zoey!
      Reply
  51. Ana says

    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.
    Reply
    • Kelly M says

      June 19, 2014 at 10:28 am

      Yay! I am so happy I could help Ana. :)
      Reply
  52. Tina says

    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 ^_^
    Reply
    • Kelly M says

      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!
      Reply
  53. susan says

    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?
    Reply
    • Kelly M says

      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!
      Reply
  54. K8Lane says

    February 15, 2014 at 8:18 pm

    Everything looks so good. I'm looking forward to trying the tomato soup & flatbread recipes
    Reply
  55. Carissa says

    February 16, 2014 at 7:46 pm

    I can't wait to try your recipes! I'm so impressed with your site, your awesome :)
    Reply
    • Kelly M says

      March 10, 2014 at 9:00 pm

      Thank you so much Carissa!
      Reply
  56. Sharon says

    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!!
    Reply
    • Kelly M says

      April 14, 2014 at 7:03 pm

      So glad you enjoyed it!
      Reply
  57. DIANNA says

    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.
    Reply
    • L. Colon says

      October 17, 2014 at 7:26 am

      This just seems like an unnecessarily rude reply. Good luck improving your manners....
      Reply
      • L. Colon says

        October 17, 2014 at 8:36 am

        ...as an aside, I made it with an egg and it worked just fine.
        Reply
        • Dulcie de Kock says

          October 17, 2014 at 10:41 am

          Glad that you enjoyed the recipe, L. Colon! Thank you for your support:-)
          Reply
  58. Janeen says

    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.
    Reply
    • Kelly M says

      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!
      Reply
  59. Kimberly says

    March 1, 2014 at 6:37 pm

    Can you use egg whites? If so, would you use just one?
    Reply
    • Kelly M says

      April 14, 2014 at 7:00 pm

      Hi Kimberly! I haven't tried this with egg whites, but I think using one would work.
      Reply
  60. malexandra says

    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!
    Reply
    • Kelly M says

      March 28, 2014 at 10:16 pm

      I'm so glad you enjoyed this!
      Reply
  61. KK says

    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.
    Reply
    • Kelly M says

      April 14, 2014 at 6:57 pm

      Love the taco idea! I'm so glad you enjoyed these.
      Reply
  62. Jane says

    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!!
    Reply
  63. TxMom says

    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!
    Reply
  64. Zae Petricoala says

    March 25, 2014 at 2:45 pm

    is this a good recipe for small individual pizzas? thank you
    Reply
    • Kelly M says

      March 27, 2014 at 9:06 pm

      I love the idea of using this for pizzas!
      Reply
      • Lisa says

        April 2, 2014 at 7:29 pm

        Is there anything I could substitute for baking powder? I am off starch and sugar. Thanks.
        Reply
        • Kelly M says

          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.
          Reply
  65. Erin says

    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!
    Reply
  66. Katherine Skye says

    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 :-)
    Reply
    • Kelly M says

      June 15, 2014 at 1:07 pm

      Yay! I am so happy you enjoyed this Katherine!
      Reply
  67. Chila says

    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.
    Reply
    • Kelly M says

      April 13, 2014 at 10:48 am

      I am so sorry this is too eggy Chila! Can I help you troubleshoot?
      Reply
  68. img says

    April 14, 2014 at 12:04 am

    Ooohhh.... Can this be made in a microwave? I am thinking our office microwave... This has potential....
    Reply
    • Kelly M says

      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?
      Reply
  69. Darlene says

    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
    Reply
    • Abbey says

      December 16, 2015 at 5:56 pm

      Hi - How did the flax substitute turn out?
      Reply
  70. Ivy says

    April 22, 2014 at 9:41 am

    Okay, it's been 45 minutes and this will not thicken. How is everyone getting this?
    Reply
    • Kelly M says

      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..
      Reply
    • rachel says

      August 24, 2014 at 6:57 am

      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
  71. Sandra W. says

    May 2, 2014 at 9:38 am

    Do these fold easily without breaking in half if used as a taco or chalupa type?
    Reply
    • Kelly M says

      May 16, 2014 at 12:34 pm

      Yes ma'am! They fold quite nicely.
      Reply
  72. Hannah says

    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.
    Reply
  73. Javonni says

    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.
    Reply
  74. Veronica says

    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!!!
    Reply
    • Kelly M says

      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!
      Reply
  75. Pat says

    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.
    Reply
    • Kelly M says

      June 15, 2014 at 8:15 pm

      I'm so glad you enjoyed this Pat!
      Reply
  76. Sarah says

    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!
    Reply
  77. Daniela says

    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!
    Reply
    • Kelly M says

      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?
      Reply
  78. Charlotte says

    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.
    Reply
    • Kelly M says

      June 15, 2014 at 10:12 am

      Hi Charlotte! I'm 95% sure they're the same thing...
      Reply
  79. thecoconutflourdummie says

    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?
    Reply
    • Kelly M says

      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.
      Reply
  80. Prudence says

    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.
    Reply
    • Kelly M says

      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.
      Reply
  81. Vicki says

    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.
    Reply
    • Kelly M says

      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!
      Reply
  82. julianne delosada says

    July 22, 2014 at 10:35 am

    what is the net carbs or just the carb and fiber
    Reply
    • Kelly M says

      July 27, 2014 at 11:31 am

      Hi Julianne! There are 3 net carbs per serving.
      Reply
  83. She Rocks Fitness says

    August 8, 2014 at 4:19 pm

    Making this tomorrow morning, but making a sandwich with fruit and nut butter and will try to make a savory version next week. LOVE IT and thanks for sharing!
    Reply
  84. Kristi says

    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!
    Reply
    • Kelly M says

      August 20, 2014 at 3:43 pm

      These should freeze rather well! Please let me know how it goes.
      Reply
      • edwina curtis says

        October 13, 2014 at 12:24 pm

        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
        • Dulcie de Kock says

          October 14, 2014 at 2:44 pm

          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. Jenn C says

    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!
    Reply
  86. rachel says

    August 24, 2014 at 6:50 am

    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
  87. Meg says

    August 24, 2014 at 5:40 pm

    I made tripled the recipe and didn't add water. Turned out well for me :)
    Reply
  88. Emilie Johnson says

    August 26, 2014 at 1:21 pm

    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. Amy says

    September 24, 2014 at 12:04 pm

    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
    • Dulcie de Kock says

      September 28, 2014 at 8:53 am

      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. Inga says

    September 28, 2014 at 1:17 pm

    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
    • Dulcie de Kock says

      September 29, 2014 at 8:18 pm

      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. Kaz says

    October 7, 2014 at 3:49 am

    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
    • Dulcie de Kock says

      October 7, 2014 at 9:27 pm

      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!
      Reply
  92. Becca says

    October 14, 2014 at 3:12 am

    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???
    Reply
    • Dulcie de Kock says

      October 14, 2014 at 2:40 pm

      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!
      Reply
  93. Bunny Rodwell says

    October 16, 2014 at 6:28 pm

    They look yummy, but where is the ingredients? Doesn't show on this site, only pictures and words but nothing else.
    Reply
    • Dulcie de Kock says

      October 17, 2014 at 11:44 am

      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.
      Reply
  94. Madison says

    October 18, 2014 at 12:18 pm

    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!
    Reply
    • Dulcie de Kock says

      October 19, 2014 at 10:04 pm

      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!
      Reply
  95. Gint says

    October 19, 2014 at 3:43 am

    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 :)
    Reply
    • Dulcie de Kock says

      October 20, 2014 at 5:31 pm

      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:-)
      Reply
  96. evie says

    November 14, 2014 at 11:55 am

    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!
    Reply
    • Dulcie de Kock says

      November 15, 2014 at 6:28 pm

      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!
      Reply
    • Madhu says

      April 7, 2015 at 9:12 am

      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.
      Reply
  97. Rose says

    December 2, 2014 at 9:23 pm

    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.
    Reply
    • Dulcie de Kock says

      December 3, 2014 at 7:00 pm

      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!
      Reply
  98. dax says

    January 19, 2015 at 1:26 am

    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! :)
    Reply
    • Foodie Fiasco says

      September 18, 2015 at 4:48 pm

      Yum, I love blueberries! Thanks for sharing :)
      Reply
  99. Maryellen says

    January 28, 2015 at 4:08 pm

    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!!
    Reply
  100. Lisa says

    February 10, 2015 at 11:45 am

    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!
    Reply
  101. Carol says

    February 12, 2015 at 5:33 pm

    The coconut flour flatbread says 80 calories, but eggs have calories too. So is the recipe count accurate?
    Reply
    • Kelly M says

      February 19, 2015 at 6:01 pm

      Hi Carol! Here is a post on how I calculate calories. This recipe is calculated with egg replacer.
      Reply
  102. Tiffany says

    February 26, 2015 at 2:00 pm

    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.
    Reply
    • Foodie Fiasco says

      September 18, 2015 at 4:33 pm

      Hi Tiffany, I'm so glad you liked the recipe! Thanks for sharing your experiences :)
      Reply
  103. JJ says

    March 2, 2015 at 6:04 pm

    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'!
    Reply
    • Foodie Fiasco says

      September 16, 2015 at 10:57 am

      Thanks JJ! I'm so glad your family enjoyed the recipe :)
      Reply
  104. Gracious says

    March 31, 2015 at 12:35 pm

    Far too salty, swapped the almond milk for coconut milk, spiffing
    Reply
  105. Jesse D. says

    April 21, 2015 at 7:21 pm

    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?
    Reply
  106. allison says

    May 12, 2015 at 11:23 am

    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 :/
    Reply
  107. Pongodhall says

    May 17, 2015 at 1:39 am

    I seem to be on a cloud and singing! This one is a gem.
    Reply
  108. Alex says

    May 22, 2015 at 8:43 pm

    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!
    Reply
    • Foodie Fiasco says

      September 11, 2015 at 3:50 pm

      I'm so glad you enjoyed it Alex! That wrap sounds delicious :)
      Reply
  109. Madhu says

    May 27, 2015 at 10:17 am

    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!
    Reply
  110. Pongodhall says

    May 28, 2015 at 6:31 am

    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.
    Reply
  111. Miranda says

    August 21, 2015 at 10:36 pm

    These look so good! What brand of coconut flour do you use?
    Reply
    • Kelly M says

      August 22, 2015 at 5:54 pm

      bob's red mill!
      Reply
  112. Mel says

    September 1, 2015 at 9:23 pm

    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.
    Reply
  113. Thirstina says

    September 14, 2015 at 4:30 pm

    Do they have to be eaten right away or could I make a bunch to save for other days?
    Reply
    • Foodie Fiasco says

      September 15, 2015 at 5:03 pm

      Hi Thirstina! They should last for around a week in the fridge and you can also try freezing them too to make them last even longer (maybe around a month)! :)
      Reply
      • Clare says

        January 13, 2016 at 1:52 am

        Thanks so much for an awesome and simple recipe. Going to have them tonight with lentil Dahl to replace chapati
        Reply
        • Kelly M says

          January 16, 2016 at 10:17 am

          the dahl sounds fabulous! I hope you enjoy your dinner. xo
          Reply
  114. Judith says

    September 14, 2015 at 5:41 pm

    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.
    Reply
  115. Thirstina says

    September 14, 2015 at 6:12 pm

    Will the flaxsee egg substitute work in the recipe?
    Reply
    • Kelly M says

      August 1, 2016 at 9:13 pm

      I think so!
      Reply
  116. Doris says

    October 18, 2015 at 2:38 pm

    Thank you! I made these for tacos. They turned out great. Plan to also use for gyros and wraps.
    Reply
    • Foodie Fiasco says

      February 22, 2016 at 9:21 pm

      Hi Doris, those all sound amazing! I'm glad you enjoyed the recipe :)
      Reply
  117. Janine says

    October 21, 2015 at 1:01 pm

    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?
    Reply
  118. Elena says

    November 9, 2015 at 2:19 pm

    Do you know if these store well? Could you make more than one batch and store them for a day or two?
    Reply
  119. Lola says

    March 5, 2016 at 1:05 am

    I'd like to make these for Passover. Is it possible to make them without the baking powder and baking soda?
    Reply
    • Kelly M says

      August 1, 2016 at 8:55 pm

      I think so!
      Reply
  120. Sarah says

    March 20, 2016 at 2:12 pm

    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
    Reply
  121. patti says

    May 2, 2017 at 7:33 am

    Mine came out pancakey, too. Tasted good, though.
    Reply
  122. NightFox says

    May 4, 2017 at 12:20 pm

    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...
    Reply
    • Kelly M says

      August 4, 2017 at 12:46 am

      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
      • NightFox says

        September 21, 2017 at 9:29 am

        Yeah, I used the original recipe and then added the baking mix as a kind of thickening agent or something.
        Reply
  123. stephanie mears says

    June 18, 2017 at 7:00 am

    Hi, could I replace the almond milk with regular cows' milk?
    Reply
    • Kelly M says

      June 19, 2017 at 7:47 pm

      Yes you can!
      Reply

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