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Keto Zucchini Skillet Flatbreads Recipe – Category: Keto

Keto Zucchini Skillet Flatbreads Recipe


Yield : 8 flatbreads

  • 2 small-medium zucchini (12 ounces)
  • 1-1/2 tablespoons olive oil (or the oil of your choice)
  • 1/2 teaspoon salt
  • 2 cups chickpea flour
  • 3 to 5 tablespoons water, divided
  • 1/2 teaspoon baking soda


  1. Trim the ends off of the zucchini, and then grate, using the large holes on a grater
  2. Immediately transfer to a large bowl
  3. Add the olive oil and salt to the zucchini, stirring to combine
  4. Add the chickpea flour and 3 tablespoons of the water, stirring until blended
  5. Add a little bit or all of the remaining water until mixture is a thick batter
  6. Stir in the baking soda
  7. Heat a cast iron skillet over medium heat
  8. Lightly grease or spray (with nonstick cooking spray) the skillet
  9. Add about 1/3 cup of batter to the center of the pan, and, working quickly, use the back of a metal spoon to spread the batter into a 6- to 7-inch circle
  10. Turn up the heat to medium high and cook about 2 to 3 minutes until a metal spatula slides under the flatbread easily (bottom side should be browned in spots)
  11. Flip over and cook to 2 minutes longer until browned on other side
  12. Turn flatbread out onto a cooling rack and reduce heat to medium
  13. Repeat with remaining batter,

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