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Keto Breakfast Flatbread With Eggs & Cheese - Simple, Satisfying, and Low-Carb

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Almond flour – Finely blanched almond flour gives structure and a mild flavor.
  • Ground psyllium husk – Helps bind and adds that chewy “bread” texture.
  • Baking powder – For a bit of lift.
  • Salt – Just a pinch to bring out flavor.
  • Olive oil or melted butter – Adds moisture and richness.
  • Eggs – Two types: one for the flatbread dough and two for scrambling on top.
  • Shredded cheese – Cheddar, mozzarella, or a blend. Use what you like.
  • Heavy cream or unsweetened almond milk – For soft, creamy scrambled eggs.
  • Butter or ghee (for the pan) – For cooking the eggs and crisping the flatbread.
  • Optional seasonings – Black pepper, paprika, garlic powder, or everything bagel seasoning.
  • Optional toppings – Chopped chives, sliced avocado, cooked bacon or sausage, hot sauce, or a spoonful of pesto.

Method
 

  1. Mix the dry base. In a bowl, stir together 1 cup almond flour, 1 tablespoon finely ground psyllium husk, 1 teaspoon baking powder, and 1/2 teaspoon salt. Break up any lumps.
  2. Add the wet ingredients. Whisk in 1 large egg and 1 tablespoon olive oil or melted butter. Add 2–3 tablespoons warm water, a little at a time, until a soft, pliable dough forms. It should hold together without sticking to your hands.
  3. Rest the dough. Let it sit for 5 minutes so the psyllium hydrates. This step makes rolling easier and improves the texture.
  4. Shape the flatbread. Place the dough between two sheets of parchment and roll it into an oval or circle about 1/4 inch thick. Peel off the top sheet.
  5. Cook the flatbread. Heat a nonstick skillet over medium heat with a touch of butter or oil. Lift the rolled dough (using the parchment) into the pan and peel the paper away. Cook 2–3 minutes per side until lightly golden with a few darker spots. Set aside on a plate.
  6. Scramble the eggs. In a small bowl, whisk 2 eggs with 1 tablespoon heavy cream or almond milk, a pinch of salt, and pepper. Add 1 teaspoon butter to the same skillet over low-medium heat. Pour in the eggs and gently push them around with a spatula until just set and soft.
  7. Add the cheese. Sprinkle 1/2 to 3/4 cup shredded cheese over the eggs and stir briefly to melt. Keep the eggs slightly custardy; they’ll firm up on the hot flatbread.
  8. Assemble. Place the cheesy eggs onto the flatbread. Add optional toppings like chives, avocado slices, or crumbled bacon. Fold like a taco or roll like a wrap.
  9. Crisp the outside (optional but great). Return the assembled flatbread to the pan for 1 minute per side with a little butter. This melts the cheese further and adds a toasty exterior.
  10. Season and serve. Finish with a pinch of everything bagel seasoning or paprika and a few drops of hot sauce if you like heat. Serve warm.