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image1284

low carb paleo pita brEAD

Additional Information

 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
 

Learn More

  Author: Kelley Herring

Kelley Herring is an author and is well known for her low carb  keto friendly diet recipes. Check out more of Kelley Herring recipes by clicking below. 

Kelley Herring Recipies

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