Keto Breakfast Flats | low carb, gluten free, nut free

Keto Breakfast Flatbreads

I don’t know about you, but I’m all about breakfast foods (although, I don’t love eating in the morning). So, of course, I’m always trying to make new keto breakfast items. Usually this includes crepes, or breakfast bars, or more breakfast bars… but today, I was craving something a little more savory and bread-like. It so hard to find a good keto bread recipe, especially when you’re allergic to almonds!

These little fellows, however, are perfect. They’re made with psyllium husk, which is essentially just fiber. The combination of this, the eggs and the baking powder really makes these little guys airy and light, without being doughy. Seriously, I didn’t think it was possible to make something so bread-like!

Notes on Making Keto Breakfast Flatbreads:

  • I made these with freeze dried blueberries, because I’m obsessed with berries of all kinds, but you could pretty much use any dried fruit in place of those.
  • As far as I have found, you cannot substitute the psyllium husk for anything else. If I find something, I’ll update this post!
  • A quick cheat is to use one of those goat cheese logs covered in fruit (I know you can find them at Trader Joe’s!). They will be a little less low carb, but it’s a good shortcut if you don’t want to buy a whole bag of fruit for one recipe.
  • You can also sub cream cheese, Neufchatel or mascarpone for the goat cheese. I just really love the tang that goat cheese brings to this party.
  • These are fairly savory, but if you want a little more sweetness, you could add in a tablespoon of Swerve, or a few drops of liquid stevia.
  • A reminder: don’t eat this whole batch in one sitting. It’s a lot (30g per batch) of fiber. Just saying…

Keto Breakfast Flats | low carb, gluten free, nut free

Keto Breakfast Flatbreads

Yield: 6 flatbreads

Serving Size: 1 flatbread

Calories per serving: 136

Fat per serving: 8.5g

Carbs per serving: 2.2g net

Protein per serving: 7g

Fiber per serving: 5.3g

Keto Breakfast Flatbreads



  1. Preheat your oven to 350F.
  2. In a bowl, mix together goat cheese and eggs until thoroughly combined.
  3. Stir in blueberries (or fruit of choice) and baking powder.
  4. Mix in psyllium husk completely. Let sit for about a minute, so that the powder absorbs all the liquid.
  5. Scoop onto a baking tray (lined, either with parchment or a silicon baking mat) and bake for 25 minutes.
  6. Let cool and enjoy!

Keto Breakfast Flats | low carb, gluten free, nut free

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