Doing Keto requires you to give up nearly all carbs, and bread is a difficult one to give up. Pita bread goes well with pretty much everything. It makes for a great snack or the perfect meal when you stuff it with some delicious meat and veggies, or even a breakfast taco with eggs and cheese!
Normally, we like to have a light snack before dinner that involves cheese dips, tzatziki sauce, or guacamole... and what goes well with all that, you ask? Pita bread! So we decided to try and make our own keto pita bread with a classic Keto recipe, Fathead Dough…but with our own spin! Read on and try this recipe for yourself!
Tools of the Trade
- Parchment Paper – You need this for so many recipes!
- Rolling Pin
- Silicone Baking Mats – These are pure magic.
Uses
This pita bread is so versatile! It’s great for Italian sausages, breakfast tacos, classic Mexican tacos, dipping in sauces or cheese, and really anything you want!
Keto Pita Bread Recipe
Course: SidesCuisine: BreadDifficulty: Easy16
Pieces10
minutes20
minutes30
minutesThis is our spin on a classic Keto recipe…Fathead Dough. We’ve added our twist to the ingredients and preparation to give you an amazingly EASY and YUMMEE Pita Bread Recipe!
Ingredients
1 1/2 cup Mozzarella Cheese (shredded)
1 ounce Cream Cheese
2 large eggs
1/3 cup Coconut Flour
- Recommended Add-Ons
1/2 tsp Garlic Powder
2 tsp Italian Seasoning
1/4 tsp Sea Salt
Olive Oil for drizzling
Optional Dips: Tzatziki Sauce, Brie Cheese, Queso, Guacamole, Sour Cream
Directions
- Preheat oven to 400°F or 205°C
- Melt the cream cheese and mozzarella in the microwave on high for 45 seconds.
- Crack the eggs and stir them completely.
- Forcibly mix the cream cheese into the mozzarella a bit.
- Microwave on high again for 45 seconds.
- Quickly, while the cheeses are hot and gooey, mix and knead in eggs, coconut flour, garlic, italian seasoning and salt. Keep kneading until you’ve formed a uniform dough.
- Use a knife to cut your dough into 2 or 3 balls, depending on the size of your pans. You’ll want to spread these dough balls VERY THINLY over multiple pans lined with parchment paper and silicone baking mats.
- Using parchment paper, spread out the dough into a thin layer with your hands. This is a little easier to do if you drizzle and spread a little olive oil around your dough ball. Then, using a roller, flatten your dough a bit more into a flat and even bread. Placing another piece of parchment paper on top of your dough while rolling will make this easier.
- Bake for 8-10 minutes.
- Take bread out and flip. Bake for another 8-10 minutes to desired crispiness. I suggest letting the sides brown and crisp a bit, because they will bake faster than the middle, and you want the middle to cook well.
- Let cool and solidify for a few minutes, and enjoy!
Notes
- You can substitute Coconut Flour for ¾ cup Almond Flour, and remove one egg
- I like to flip the bread in between, but this is not absolutely necessary. I also turn the pan halfway through for even baking.
- If you want this to be more like pita chips, simply bake a little longer, and maybe reduce the heat a little bit to dry it out and crisp it up.
- If you want this more like a burrito or taco, cook for less time. Do not let it crisp too much.