Keto Pita Bread
If you’ve been missing fluffy pita bread on a keto diet, you’re not alone. Traditional pita is made with wheat flour, which is high in carbs. But with a few smart swaps, you can enjoy warm, soft, pocket-style pita that’s low in carbs, high in flavor, and perfect for scooping up dips, wrapping sandwiches, or serving alongside Mediterranean dishes.
This keto pita bread is gluten-free, easy to make, and bakes up in under 20 minutes. Let’s get into it.
Keto Pita Bread
Ingredients
- ¼/4 cup almond flour firmly packed
- 1 tablespoon coconut flour firmly packed
- ⅛/8 teaspoon baking soda
- 1 teaspoon psyllium husk powder
- ¼/4 cup hot water
- 1 egg
- 1 tablespoon avocado oil
- Pinch of salt
Instructions
- Preheat oven to 350˚Line a baking sheet with parchment.
- In a small bowl, combine all of the dry ingredients.
- In a separate bowl, combine the wet ingredients, and whisk until well combined.
- Incorporate the dry ingredients with the wet ingredients, and mix until a thick batter forms.
- Between two pieces of parchment, roll the dough into 8-inch balls, and place on a baking sheet.
- Bake 17 to 19 minutes.
- Remove from the oven, and allow to cool on a wire rack.
- Cut each circle in half, and cut a slit to make a pocket.
- Store cooled pitas in an airtight container for up to 5 days.
Nutrition
Nutrition (per pita, approx.)
-
Calories: 165
-
Fat: 13g
-
Protein: 6g
-
Net Carbs: 3g
Tips for Success
-
Use xanthan gum – it gives the pita elasticity, preventing it from crumbling.
-
Don’t roll too thin – if your pitas are too flat, they won’t puff up.
-
Serve warm – they taste best right out of the oven or lightly reheated.
Variations
-
Garlic Herb Pita: Add 1 tsp garlic powder and 1 tsp dried oregano to the dry mix.
-
Cheesy Pita: Mix ¼ cup shredded mozzarella into the dough before baking.
-
Spiced Pita: Add cumin, za’atar, or paprika for a Middle Eastern twist.
How to Serve Keto Pita Bread
-
With dips – scoop up hummus (use cauliflower hummus for low-carb) or tzatziki.
-
As a wrap – fill with grilled chicken, veggies, and avocado.
-
Mini pizzas – top with sauce, cheese, and pepperoni for a quick keto pizza.
-
Breakfast pocket – stuff with scrambled eggs, spinach, and feta.
Storing & Reheating
-
Fridge: Keep in an airtight container up to 5 days.
-
Freezer: Store with parchment between layers for up to 3 months.
-
Reheat: Warm in a skillet or toaster oven for best texture.
✅ With this recipe, you’ll never have to miss pita bread on keto again. It’s simple, versatile, and satisfies that craving for bread without kicking you out of ketosis.
