Low-carb keto flatbreads made from almond and coconut flour, with blueberries.
1 tsp baking powder
A pinch of salt
32 ml almond milk
1 tsp vanilla
1 egg
50 g blueberries
1
Preheat oven to 180 degrees.
2
In a bowl, combine all dry ingredients except blueberries. I recommend using a strainer before adding each ingredient.
3
Add wet ingredients. I recommend melting the coconut oil to soften it and make it easier to blend.
4
Add blueberries and stir.
5
Divide the dough into 8 balls, then transfer to a baking sheet with parchment. Sprinkle with erythritol and salt on top, if desired, and add some more blueberries.
6
Bake about 20 minutes or until the edges are golden brown.
Nutritional value
Serving size: 1 flat cake
Servings: 8
- One serving
- % daily value *
- Net carbohydrates 3g1%
* Percentages based on a 2,000 calorie diet with macro balance of 75% fat, 20% protein, 5% digestible carbohydrates, and 30g fiber
Ingredients
1 tsp vanilla
1 egg
50 g blueberries
Recipe
1
Preheat oven to 180 degrees.
2
In a bowl, combine all dry ingredients except blueberries. Sprinkle with erythritol and salt on top, if desired, and add some more blueberries.
6
Bake about 20 minutes or until the edges are golden brown.
Blueberry almond tortillas
