low carb paleo pita brEAD

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 Serves: 2 Pita breads (4 pockets) 

 DRY INGREDIENTS

• ¼ cup almond flour, firmly packed (35 g)
• 1 Tbsp. coconut flour, firmly packed (14 g)
• ⅛ tsp. baking soda
• ⅛ tsp. sea salt
• 1 tsp. organic psyllium husk powder (3 g) Optional, but increases pliability and reduces breakage)  

WET INGREDIENTS

• ¼ cup hot water
• 1 pastured egg
• 1 Tbsp. organic extra virgin olive oil or avocado oil

Instructions

1. Preheat oven to 35O F. Prepare a baking sheet with parchment.
2. In a small bowl, combine the dry ingredients.
3. In a medium bowl, combine the wet ingredients, whisking well.
4. Add dry ingredients to wet and mix using a wooden spoon to form a thick batter.
5. Use a ladle to scoop batter by ¼ cupfuls and pour onto parchment-lined pan in circles.
6. Transfer to oven and bake 17-19 minutes.
7. Let cool on a wire rack, then cut each circle in half and slice a slit to make a pocket.
8. Store cooled pitas in an airtight container.

Notes

92 calories, 8 g fat, 1 g saturated fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 53 mg cholesterol, 3 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 0.5 g sugar, 2 g fiber, 3 g protein, 65 mg potassium, 24 mg phosphorous, 161mg sodium, 19 mg magnesium   

81 % FAT | 14 % PROTEIN | 5% CARBOHYDRATE