Keto Pita Bread
Soft, chewy rounds baked on a hot sheet so they puff in places, ready to split for pockets or tear for dips. Egg-free and dairy-free.
Nutrition per serving
1 pita (5 inches)- Net carbs
- 3.1g
- Calories
- 179kcal
- Protein
- 4.9g
- Fat
- 15g
- Total carbs
- 10 g
- Fiber
- 7.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Sesame & thyme (za'atar-style): Brushed with olive oil and topped with toasted sesame and thyme before baking, in the style of Middle Eastern za'atar flatbread.
- Stir the sesame seeds and thyme into the extra olive oil with a pinch of salt. Spread it over the rolled rounds, pressing it in lightly, then bake as usual. Serve these flat rather than split.
Nut-free (flax): Ground golden flaxseed replaces the almond flour for nut-free pitas with an earthy, whole-wheat-like flavor and under 2 g net carbs each.
- Flax absorbs far more water than almond flour, so use 1½ cups. Let the dough rest the full 10 minutes; if it is still sticky, rest it 5 minutes more before rolling.
- Also add
Estimated cost $3.91 for 6 servings ($0.65 each) · how we estimate
Instructions
-
Put a large baking sheet (or a pizza stone) on the middle rack and heat the oven to 450°F (230°C) for at least 20 minutes.
-
In a bowl, whisk the almond flour, coconut flour, psyllium, baking powder and salt until no clumps remain.
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Add the olive oil and warm water and mix, then knead for a minute. Let the dough rest 10 minutes; it firms into a soft, pliable ball.
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Divide into 6 pieces. With oiled hands, roll each into a ball, then roll between two sheets of parchment into an even 5-inch (13 cm) round about ¼ inch (6 mm) thick. Even thickness is what helps them puff.
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Peel off the top sheets and slide the rounds, on their bottom parchment, onto the hot baking sheet. Bake 10–12 minutes, until puffed in places, firm, and lightly golden underneath.
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Stack the hot pitas in a clean kitchen towel and wrap them for 5 minutes to soften.
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For pockets, cut each pita in half and ease the layers apart with a small knife. Low-carb pitas puff in patches rather than ballooning like wheat pitas, but the inside separates easily.
Tips for success
-
No oven? Cook the rounds in a dry, hot cast-iron skillet over medium-high heat for 2–3 minutes per side, pressing gently with a spatula to encourage puffing. - Psyllium powders vary; if the dough is too wet to roll after resting, knead in 1–2 teaspoons more psyllium. Some brands tint the bread purple-gray, which is harmless.
- Stuff them with chicken souvlaki or lamb kofta and tzatziki, or cut into wedges for dips.
Nice to have, not needed
- A pizza stone gives the most puff — a heavy baking sheet preheated for 20 minutes works.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Warm in a dry skillet for 30 seconds per side, or wrapped in foil at 350°F (175°C) for 8–10 minutes.
Prep tip: Freeze with parchment between the pitas; they thaw in about 15 minutes at room temperature.
Refrigerate in a sealed bag up to 5 days, or freeze with parchment between them up to 3 months. Warm in a dry skillet or wrapped in foil in a 350°F (175°C) oven.
Variations
2 variations, each with its own ingredients and macrosSesame & thyme (za'atar-style)
FlavorBrushed with olive oil and topped with toasted sesame and thyme before baking, in the style of Middle Eastern za'atar flatbread.
- + 2 tbsp sesame seeds
- + 2 tsp dried thyme
- + 1 tbsp extra olive oil
3.5 g net · 217 kcal · 5.5 g protein · 19 g fat · ≈$0.83 per serving (+0.4 g net carbs vs the original)
Nut-free (flax)
DietGround golden flaxseed replaces the almond flour for nut-free pitas with an earthy, whole-wheat-like flavor and under 2 g net carbs each.
- blanched almond flour → ground golden flaxseed
- warm water → warm water
1.8 g net · 168 kcal · 4.4 g protein · 13 g fat · ≈$0.47 per serving (−1.3 g net carbs vs the original)
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