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INSTRUCTIONS
Preheat the oven to 350 degrees F (176 degrees C). Line 2 baking sheets with parchment paper.
In a large bowl, stir together the almond flour, protein powder, psyllium, baking powder, and sea salt.
Add the avocado oil, cider vinegar, and egg whites. Stir until uniform.
Pour in the boiling water while beating with a hand mixer at low speed for about a minute. The dough will absorb the water. Don’t over-mix.
Divide the dough into 6 balls. Place a ball between 2 pieces of lightly oiled parchment paper and roll out to about 1/8 inch (3.2 mm) thick, or 1/4 inch (6.4 mm) thick for thicker flatbread. Repeat with all the dough. Place the flatbreads onto the lined baking sheets, 2 inches (5 cm) apart.
Bake for about 15 minutes, swapping the pans on the racks halfway through, until firm.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories183
Fat14g
Protein8.1g
Total Carbs9.1g
Net Carbs3.5g
Fiber5.6g
Sugar0.8g
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