There is always room for yet another keto bread recipe — especially when it’s super-tasty and easy to make, too! Bake a batch of this delicious 4-Ingredient Super-Tasty Keto Flatbread and enjoy it as is. The bread tastes fabulous just like that, so don’t be surprised if the batch has disappeared in mere minutes and you are asked to bake more! Naturally, you can use this tasty bread as a vehicle for various toppings, be them butter, spread, veggies, cheese, ham, eggs, or fish.
This bread uses the famous mozzarella-based keto dough, though it’s not just any mozzarella dough: this version has two secret ingredients that make the bread unbelievably tasty. Read on to find out more!
Tips for making this 4-Ingredient Super-Tasty Keto Flatbread
Without further ado, let’s take a look at how to make this brilliant bread. I will give you plenty of tips on the way!
Get all the ingredients ready. Place them into a large, preferably a shallow, microwave-proof bowl. First, add 1 cup (240 ml) grated mozzarella cheese. Use mozzarella that doesn’t have any added starch. You know this by checking the carb count. If it’s pure zero, you are good to go.
Next, add 3/4 cup (180 ml) almond flour. I use coarse flour, actually almond meal myself, as here in Finland it’s almost impossible to find finer stuff. And this flour works well in many recipes.
Add also 1 oz (30 g) Boursin Garlic & Herbs Cheese. Boursin is fantastic! It’s really fatty — with 39 % fat — and it’s exceptionally flavorful with all the herbs and garlic it contains. It’s a real treat! Naturally, if you cannot access Boursin, you can use any herb and garlic seasoned full-fat cream cheese. Check for food additives — there should be none. I don’t guarantee how thickeners like carrageenan would behave in this recipe — and what they would do to your health! Boursin cheese doesn’t contain any food additives or preservatives, only real stuff.
Next, add 1 teaspoon onion powder. In addition to Boursin cheese, onion powder provides lots of flavor to this bread – Boursin and onion powder are those two secret ingredients that make this bread so flavorful. Moreover, I use onion powder as a natural flavor enhancer in almost any savory dish.
You can still add a pinch of natural salt. Just notice that the cheeses contain salt, so there is necessarily no need for any added salt. I’m such a salt freak that I salt everything, so that’s why I prefer to add some Himalayan salt, about 1/4-1/2 teaspoon, to this bread as well.
Take a fork and stir the ingredients until well mixed and crumbly. This takes a couple of minutes. Be sure to mix everything as well as you can. Proper mixing guarantees the best and the smoothest dough.
Here we go.
Now, you will heat the mixture until the mozzarella and the Boursin cheese are completely melted. The best way to heat the mixture and melt the cheeses is in the microwave oven, but you can heat the whole thing in a skillet. Just be careful not to fry the mixture but melt it, covered, at low temperature. Based on my experiments, I noticed that a microwave oven makes a much better result than a skillet (see my experiments later in this post), but naturally, if you don’t have a microwave oven or you don’t want to use it, the next best way to do the melting is in a skillet. Now, when thinking of it, also a regular oven might work. Anyway, your goal here is to melt the cheeses so that you can knead the mixture into a smooth and sturdy dough.
Be sure to heat the mixture until all the mozzarella has melted. The cheese has to melt completely so that it can form that smooth, homogenous dough that holds well together. Believe me, I have learned this the hard way (again, more in the “How I developed this Keto Flatbread recipe” section in this post)!
Let the hot mixture cool until you can handle it with bare hands. Be especially careful if you use plastic gloves — like me — that the dough has cooled enough. Plastic and heat is a terrible combo as plastic might release nasty chemicals to your food when combined with heat. However, don’t let the mixture cool completely but keep it still relatively warm. If it cools too much, it’s impossible to form into a smooth dough.
Now start kneading the dough…
…until you can form a big ball of dough. This takes just about a minute. Don’t knead too long, otherwise the dough starts releasing grease and is challenging to handle.
Place the dough ball on a sheet of parchment paper. Flatten it a little bit with your fingertips.
Place another piece of parchment paper on top. Now, roll out the dough as thin as you can.
Here’s another technique that works well for a stiff and sturdy dough like this.
Remove the topmost parchment paper.
Slide the bread (with the parchment paper) on a baking sheet.
If you want, you can use a pastry wheel or knife to divide the bread into squares. The ready bread is then much easier to break along these pre-cut lines.
Bake the bread in the preheated oven at 300 °F (150 °C) for about 10 minutes, or until golden brown. Don’t let burn or turn too brown!
Remove from the oven.
Let cool until warm, and break into pieces.
Enjoy! Oh yes, the bread is really greasy, so it’s a good idea to keep some napkins at hand.
How I developed this Keto Flatbread recipe
I’ve done my first mozzarella-based dough experiments already several years ago. I think I got familiar with the concept of using mozzarella in a keto dough about six or seven years ago. However, I always remember how I almost burned my hands with the hot mozzarella and how the hot dough was super-unpleasant to handle.
After that, I’ve been very reluctant to do any mozzarella-based dough experiments (or any Fat Head dough experiments, as I think the mozzarella dough is called nowadays). However, a couple of weeks ago, I needed keto cookies for one cake experiment and thought the mozzarella dough recipe is worth experimenting also with sweet stuff. In fact, according to the wish of one of my readers, several years ago (I think in 2014), I developed a recipe for a Keto Mexican Chocolate Danish Pastry that used mozzarella-based dough, so I indeed had experience using mozzarella in a sweet dough. It worked surprisingly well as the taste of the cheese is so mild that you couldn’t taste it in the pastry.
If you read my last week’s post, you might have seen the photo at the end of the post, where I had done some baking experiments. Well, those sweet cookie experiments failed (I had used too little almond flour and too much mozzarella, actually the fresh type of mozzarella that is much softer and contains more water than the grated variety). This recipe here for the flatbread is based on the savory experiment that is also in the photo – those pretty squares, that is.
At some point in the development process, I got the idea to add Boursin cheese to the dough to give more flavor. Anyway, cream cheese – that is quite close to Boursin cheese when it comes to consistency – makes an excellent dough for keto crackers. I still wanted to add some seasoning but didn’t want to confuse my taste buds with too many flavors, so I chose onion powder that is a great natural flavor enhancer.
When doing my flatbread experiments this week, I was mainly playing with different oven temperatures. The first experiment (that you see in the last week’s photo) was pretty good, but I was still trying to figure out ways how to improve it even more. I had used quite a high oven temperature, 350 °F (175 °C), and wanted to experiment how the bread turns out if baked at lower oven temperature. Keto baked goods usually benefit from a lower oven temperature.
For my next experiment, I used the oven temperature of 210 °F (100 °C). The bread turned out okay, but the texture wasn’t that good as in the bread that I had baked at a higher temperature. Not, it was somehow leathery. On the other hand, the edges of the bread that was baked at higher temperature turned too brown. So, based on all this, I concluded 300 °F (150 °C) would be the optimum temperature for this bread.
A couple of days passed before I conducted my next experiments. Previously, I had used a microwave oven for melting the ingredients, but I knew not everybody wants to nuke their food. Therefore, I tried a version where I melted the mozzarella in a skillet, and then added the melted cheese with other ingredients, kneading everything into a smooth dough. Like that, there was no need for a microwave oven. This method worked okayish, but the microwave method resulted in a better consistency dough and bread.
For my next experiment, however, I became lazy and thought: “Why bother to heat the oven at all? I could as well make the whole bread in a skillet!” I mixed all ingredients together with a fork and transferred the mixture in a skillet. I started heating the mixture — hoping the cheese melts and makes the bread hold well together. When the bottom was golden brown and crispy, I wanted to flip the bread over so that the other side would get fried as well, but the bread was so fragile that it didn’t hold too well together while flipping. Moreover, the surface of the bread tasted bitter – even it wasn’t burned.
For my next experiment, I melted the ingredients in the microwave oven and kneaded them into a smooth dough. I patted the dough into a relatively thin layer in a cold skillet. Again, I started heating the mixture, hoping it holds better together this time.
Indeed, the bread held better together this time, but I wasn’t happy with the looks of the bread. It looked like it would have been just hastily thrown in the skillet — even I patted it very carefully and tried to create a nice, round shape. But no, the bread was a formless patch in the skillet, and the rugged edges made it look even more miserable. Moreover, the surface turned out bitter also this time. I’d better give up my skillet experiments altogether, I thought.
In the photo below, you’ll see how these peculiar skillet experiments looked compared to the smooth flatbread squares baked in the oven:
But now I knew that the oven-baked version was a real winner, and could try out the final version with 300 °F (150 °C) oven temperature. Indeed, the result was the best: the consistency was melt-in-the-mouth, and the edges didn’t turn too brown, but the whole bread got a beautiful, golden color. The taste was superb, too — and there was lots of flavor in this bread! Actually, I’ve never ever tasted that flavorful keto bread before! It’s simply the addition of Boursin cheese and onion powder that takes this bread to an entirely different level!
Here’s the recipe for you to enjoy:
|Per serving if 12 servings in total
How to vary this bread recipe
You can easily vary the bread with different seasonings. I would try the bread at least with Cajun seasoning, barbecue seasoning, and pizza seasoning. For those versions, I might use plain full-fat cream cheese not to mix up too many flavors.
Different herbs would work, too. I bet the combination of dried rosemary and oregano make an extraordinary fragrant and tasty bread. Use dried herbs, because they release more flavor when baked, and they won’t turn too bitter — something that fresh herbs can sometimes do.
Naturally, you can use different flavored Boursin cheese or other full-fat cream cheese varieties. Try sun-dried tomato, chives (that actually reminds me of this cracker recipe), garlic, or why not mushrooms as well. I bet there will be lots of umami taste there in the mushroom version!
For my language technology projects, I’ve been mainly working on fixing pronunciation rules for Afrikaans, updated Nepali character set, and most of all, I have been working on Swedish pronunciation rules. Did you know that Finland is a bilingual country – even just 5.2% of the people here speak Swedish as their mother tongue? We are exposed to Swedish here every day – if nothing else, all packages have to contain both Finnish and Swedish text, so we see Swedish every day.
That’s about language things. Actually, there were two highlights this week. First of all, on Monday, we gathered with our Ketokamu team in Ruissalo, Turku, where our team member, chef Sami Tallberg, lives with his family. The house and the surroundings are unbelievably beautiful! (Sure, you will see some photos soon!)
We had our Ketokamu meeting with 8 people (by the way, the limit for gatherings is 10 people at the moment). Sami — one of the best chefs in Finland — had cooked us a fabulous three-course keto meal — plus a welcome drink made from birch sap, and hot keto chocolate after the actual dessert.
Here are some the guys (Vesa the investor, Olli the CEO, Sami the chef, Jukka the advisor, and Leo the CFO) gathered in Sami’s kitchen with their birch sap drinks — that also contained Finnish berries like blackcurrants, lingonberries, and sea buckthorn:
Here’s the first course, deer tartare. The dish also contained fresh, edible flowers and deep-fried seaweed:
The main course was pike perch on a bed of green asparagus, topped with wild herbs, and with nettle hollandaise sauce. The wild herbs, picked from the yard, were fantastic — I had never known that the buds of the common Sorbus aucuparia tree (I think it’s called rowan or mountain-ash) taste like bitter almonds!
The dessert was fresh berries and coconut cream-based mousse that was flavored with flowers of meadowsweet (Filipendula ulmaria). Pureed raspberry worked wonderfully as a sauce. The cocoa nibs, that you also see in the photo, were crunchy and lending a nice contrast to the otherwise soft textures in the dish.
Actually, before the dessert, we tasted three different varieties of artisan sausage experiments that I had picked from a small sausage factory in Tampere in that morning. The company, Sausages Finland, will manufacture the sausages to our ready keto meals. The sausages are real stuff: they contain only meat and spices – no fillers or food additives. They are also super-satisfying!
Even we were really stuffed and satisfied after all that delicious food, we still tasted the chocolate and nut spread experiments that I had made. I had taken six different versions of spread to hear other member’s opinions about those — and which version we should bring to the market. In the photo below, Olli and Vesa are tasting the spreads:
And the surroundings of the place, then! They are absolutely stunning! The beautiful red house is straight on the seashore. Here’s a photo (with our CFO Leo making some interesting movements on the foreground):
Here are some more pictures of the gorgeous sea and the shore:
We enjoyed some great music as well. Here’s Olli Posti playing the piano (Jukka is reading in the background, and I’m explaining about the chocolate and nut spread experiments to Vesa and Sami):
And here we are all together (well, almost all, Sami’s wife is shooting the photo with Sami’s cell phone while I shoot another photo with my camera, using a remote control):
The second highlight of the week was related to a Ketokamu meeting outdoors. The cafeterias and restaurants are still closed, so that’s why we had an outdoor meeting again. We gathered together with our CEO Olli and Markus, the R&D manager of Puhdistamo. Also this time, the surroundings were beautiful. We met in the attractive Hatanpää Arboretum, a park close to the center of Tampere.
Here are Olli and Markus on the shore of Pyhäjärvi.
And here are some more photos of the milieu. We will have to go there again in the summer when everything is blossoming — I bet it will look totally stunning! The park will be an excellent place for a fabulous keto picnic, too.
At a moment, it felt like we were in a zoo: there were lots of animals around us. There were ducks and other birds, but the playful squirrel cubs totally stole our hearts! Here is one of them:
And now the final surprise: Markus will join our Ketokamu team in July! We are so happy to have this brilliant guy in our team! He has been responsible for many successful products in Puhdistamo, and I’m sure he is just the right mind for our Ketokamu team to help us develop the best and natural keto products to the market.
Last but not definitely least: I want to wish happy Mother’s Day for all moms out there. Even the celebrations this year are exceptional, let’s try to make the most out of the day. Being a mom is both hard work and very rewarding — it’s worth celebrating!