I’ve really been trying to approximate garlic breadsticks lately without the use of almond flour (for a few reasons – allergies, price, the impact almond growing has on the environment…), and after a few nights in a row of just okay results, this little low carb flatbread gem came to fruition! It’s grain free, gluten free, nut free and low carb (but most importantly, delicious).
To make this low carb flatbread even more delicious, you can try drizzling a little olive oil, or melted butter on top. Alternatively, you could also add shredded mozzarella, asiago or provolone in the last five minutes of baking, instead of sprinkling more parmesan. Garnish with oregano or parsley to add some flare and flavor. You will not be disappointed!
This may not be the LCHF garlic bread of your dreams, but it’s pretty reasonable, calorie-wise (which means you can eat at least half a batch without any guilt…), and really easy to make. It’s also really good, reheated. It gets crispier and basically becomes crackers.
Notes on baking low carb flatbread:
- If you sub mozzarella for the parmesan cheese in the main recipe, these become chewier and a little gooier – YUM!
- Try sprinkling oregano, or parsley or red pepper flakes on top of this once it comes out of the oven – like you would at a pizza shop!
- Topping this with mozzarella cheese elevates these to divinity (that might be slightly overstating things).
- Why not make a low carb flatbread pesto pizza? Exactly, there IS no reason not to! 😉
- I’m going to try to experiment with making “pizza muffins” with this recipe – baking the dough in muffin cups with sauce and cheese on top. I’m getting hungry just thinking about it!
- This low carb flatbread make an incredible panini base, as well as bread for grilled cheese.
- 1/2 cup grated parmesan cheese, plus 2 tbsp for sprinkling on top
- 3 eggs
- 1/4 cup coconut flour
- 2-3 cloves garlic, finely minced
- 1/4 tsp cracked black pepper
- Preheat oven to 375F.
- Line a baking sheet with either parchment paper, or a silicon baking mat.
- Add grated cheese, minced garlic and pepper to a mixing bowl.
- Crack eggs into the bowl, one at a time, mixing thoroughly before adding the next one.
- Slowly stir in coconut flour. Let sit for 1-2 minutes to let the flour absorb the eggs.
- Pour the batter onto the liner, and spread into a flatbread shape, smoothing out the top. The bread should be about a half inch thick.
- Bake for 20 minutes, removing at 15 minutes to sprinkle additional cheese on top!
- Enjoy! Serve with a drizzle of olive oil and marinara sauce. YUM.