Vegetarian

Low Carb Flatbread (and gluten free) takes 20 minutes to prepare.

Low Carb Flatbread (and gluten free) takes 20 minutes to cook.

Low Carb Flatbread (and gluten free) makes 12 servings.

The ingredients for Low Carb Flatbread (and gluten free) are:

almond meal/flour, Bob's Red Mill, 1 2/3 cup
Bob's Red Mill Coconut Flour, 3 tbsp
100% Any Whey, unflavored protein powder, 1 scoop
Garlic powder, 1/4 tsp
Salt, 1/4 tsp
Egg, fresh, 2 large
Extra Virgin Olive Oil, 2 tbsp
Water, tap, 2 tbsp
Baking Powder, 1 tsp

Here is how you make Low Carb Flatbread (and gluten free):

Oven 325.Mix dry ingredients well and then whisk in eggs, oil, water until well combined. Dough will be very sticky. Turn out onto parchment paper and pat into rough rectangle; top with another piece of parchment.Roll rectangle to 1/2 to 3/4" thick (I recommend on the thinner side). Place on baking sheet and remove top parchment paper. Bake 20 minutes or til firm.Remove from oven and cool completely before cutting.Cut into 10-12 sections and cut each section through middle (creating sandwich). Fill with favorite fillings.Serving Size: Makes 10-12 pieces.Number of Servings: 12Recipe submitted by SparkPeople user KCALIFF.

The nutritional information for Low Carb Flatbread (and gluten free) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 133.1

• Total Fat: 11.0 g
• Cholesterol: 30.7 mg
• Sodium: 102.4 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 2.4 g
• Protein: 6.0 g

The dietary needs meet for Low Carb Flatbread (and gluten free) is Low Carb