Low Carb Mushroom Flatbread

Indulge in the savory goodness of Low Carb Mushroom Flatbread, a wholesome recipe perfect for keto and low-carb enthusiasts! This simple yet flavor-packed dish features a golden almond and coconut flour crust that’s baked to perfection before being topped with sautéed cremini or button mushrooms infused with garlic and fresh thyme. A generous sprinkling of Parmesan cheese adds a rich, nutty finish, while fresh parsley and a touch of black pepper provide a vibrant, aromatic touch. Ready in just 35 minutes, this guilt-free flatbread is ideal as a light main course, a shareable appetizer, or a hearty snack. Packed with earthy flavors and free from refined carbs, it’s an irresistible combination that’s as nourishing as it is delicious.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 large egg
• 2 tablespoons olive oil
• 2 tablespoons water
• 8 ounces mushrooms (cremini or button)
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 0.25 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt.

Step 3

In a separate small bowl, whisk together the egg, olive oil, and water.

Step 4

Add the wet ingredients to the dry ingredients and stir until a dough forms.

Step 5

Place the dough onto the prepared baking sheet and flatten into a rectangle or circle about 1/4 inch thick.

Step 6

Bake for 10-12 minutes, or until lightly golden brown.

Step 7

While the flatbread is baking, clean and slice the mushrooms.

Step 8

In a large skillet over medium heat, melt the butter.

Step 9

Add the garlic and sauté for 1 minute until fragrant.

Step 10

Add the sliced mushrooms and thyme, cook for about 5-7 minutes or until the mushrooms are golden brown and all the moisture has evaporated.

Step 11

Remove the flatbread from the oven and top with the sautéed mushrooms.

Step 12

Sprinkle grated Parmesan cheese over the mushrooms.

Step 13

Return the flatbread to the oven and bake for an additional 5 minutes until the cheese is melted.

Step 14

Remove from the oven, sprinkle with chopped parsley and ground black pepper.

Step 15

Slice and serve warm.

Nutrition Facts

Serving size	(509.6g)

Amount per serving	% Daily Value*
Calories	1216.0

Total Fat 104.3g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 272.4mg	0%
Sodium 2186.3mg	0%
Total Carbohydrate 43.4g	0%
Dietary Fiber 19.3g	0%
Total Sugars 9.6g
Protein 45.9g	0%

Vitamin D 71.9IU	0%
Calcium 503.6mg	0%
Iron 7.3mg	0%
Potassium 998.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 14.2%

Carbs: 13.4%