Low Carb Garlic Parmesan Flatbread

Garlic Parmesan Low Carb Flatbread

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.

Garlic Parmesan Low Carb Flatbread | Cheesy and delicious, low carb, keto, LCHF and atkins friendly!

Garlic Parmesan Low Carb Flatbread

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1 flatbread

Serving Size: 1/4 flatbread

Calories per serving: 133

Fat per serving: 8.3g

Carbs per serving: 4.4g net

Protein per serving: 9.9g

Fiber per serving: 4g

Garlic Parmesan Low Carb Flatbread


  • 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


  1. Preheat oven to 375F.
  2. Line a baking sheet with either parchment paper, or a silicon baking mat.
  3. Add grated cheese, minced garlic and pepper to a mixing bowl.
  4. Crack eggs into the bowl, one at a time, mixing thoroughly before adding the next one.
  5. Slowly stir in coconut flour. Let sit for 1-2 minutes to let the flour absorb the eggs.
  6. 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.
  7. Bake for 20 minutes, removing at 15 minutes to sprinkle additional cheese on top!
  8. Enjoy! Serve with a drizzle of olive oil and marinara sauce. YUM.
Recipe Management Powered by Zip Recipes Plugin


  • Lisa Storhaug March 27, 2017 at 6:41 pm

    Hi glad I found your website! I’m definitely interested in a vegetarian keto diet. I’m looking for a recipe for a flatbread I can make on the stove like an Indian flatbread? Thanks

    • Liz March 28, 2017 at 4:35 pm

      Hi Lisa! Glad you’re enjoying the site! I’ve been trying to make a successful naan-like flatbread for a while, and will definitely let you know when I do!

  • Bob obo July 20, 2017 at 11:59 pm

    Can you make with almond flour instead of the coconut flour?

    • Bob obo July 21, 2017 at 12:01 am

      Also what about using garlic powder instead on whole cloves, thanks

      • Liz July 25, 2017 at 1:43 pm

        You definitely can! I often use garlic powder instead of whole cloves out of convenience. 🙂

    • Liz July 25, 2017 at 1:43 pm

      Hey there, this is a great question! You definitely can, but the ratio won’t be the same, as almond flour doesn’t absorb as much liquid as coconut flour. You’ll likely want to double the almond flour, and then add in a little more until the consistency is right. 🙂

  • Gina December 6, 2017 at 11:03 am

    Does the crust come out crispy or soft?

    • Liz December 10, 2017 at 8:40 am

      Hi Gina! It’s pretty soft, though the more cheese you add, the crispier it gets


Leave a Comment

error: Content is protected !!