Low Carb Soft Taco or Naan Flat Bread: Mozzarella and Almond Flour
In short
If you’re into tacos or curries, a flat bread is what makes the meal feel normal. This one is a mozzarella dough: 2 cups of shredded mozzarella and 2 tablespoons of cream cheese melted in the microwave for about 2 minutes, stirred into ½ cup of almond flour, 2 eggs, a pinch or two of salt and optional mixed herbs. Spread it thin between two sheets of baking paper on a greased tray and bake at 180°C (350°F). Mine had just under 15 minutes and came out golden on both sides and nice and bendy.
Key points
- The flat bread is the bit you miss. With tacos or a curry, the wrap or naan is what makes it feel like a normal meal, and this gets it back without the flour.
- Mozzarella works best. Two cups of shredded mozzarella is the base. I reckon any shredded cheese will do the job if that’s what you’ve got.
- Melt the cheeses first. Two tablespoons of cream cheese (good old Philly) go in with the mozzarella, then about 2 minutes in the microwave and a stir with a fork.
- Don’t fuss over measurements. It doesn’t matter how accurate you are, as long as you’re there or thereabouts.
- Cheese into the mix or mix into the cheese? I don’t reckon it makes a blind bit of difference. You can let the cheese cool a bit first if you’ve got the patience. I don’t.
- Roll it between baking paper. Grease the parchment with a bit of olive oil spray, pop the dough on, lay another sheet over the top and spread it out. Do it in one big piece or split it into four.
- Check it early. I said 15 to 20 minutes, but mine was done in just under 15, golden on the back and bendy like a proper flat bread.
- Want the charred spots? Cut it up and colour it in a dry pan to get those little burnt dots you see on a naan.
- Use it any way you like. A pizza base, soft taco shells, or pretend garlic naan with a curry. It keeps you on the straight and narrow while your brain thinks you’re eating bread.
Bread is one of the things you really miss when you give up the carbs, and if you like tacos or a curry, a flat bread is pretty much essential. In this video I make a quick keto flat bread from mozzarella, cream cheese, eggs and almond flour. It comes out soft and bendy, and you can use it as a soft taco, a naan, a wrap or a pizza base.
Method in brief
You’ll need: 2 cups of shredded mozzarella, 2 tablespoons of cream cheese, ½ cup of almond flour, 2 eggs, a pinch or two of salt, and mixed herbs if you like. Plus a baking tray, two sheets of baking paper and a little olive oil spray.
- Heat the oven to 180°C (350°F).
- Melt the cheese: put the mozzarella and cream cheese in a bowl and microwave for about 2 minutes, then stir with a fork until combined.
- Mix the rest: in a mixing bowl, combine the almond flour, eggs, salt and herbs.
- Make the dough: add the hot cheese to the egg and flour mix (either way round is fine) and work it together into a stringy dough ball.
- Spread it out: grease a sheet of baking paper on your tray, put the dough on, lay a second sheet on top and press it out thin, in one piece or four.
- Bake for around 15 minutes, checking from about 10 minutes, until golden on both sides.
- Optional: cut it up and colour it in a dry pan for the charred naan look.
Why it works
The melted mozzarella and cream cheese hold it together and give it the stretch, and the almond flour and eggs turn it into a dough you can spread and bake. There’s no wheat flour in it, so it’s gluten free, and it gives you something to wrap, fold or dip without going back to bread.
If you want a flat bread without the cheese, I’ve also written up a low carb flat bread made with coconut flour and psyllium husk. For a proper pizza, see my low carb pizza, and if it’s a loaf you’re after, try the 90 second keto bread or the keto bread that doesn’t taste like eggs. Wondering why normal bread is off the menu? Have a read of why I avoid bread, rice and pasta, and grab the free Carb Guide.
At the end of the video I mention intermittent fasting as one way to get over a plateau. You can watch my intermittent fasting 18:6 video and read about intermittent fasting over 50.
New to all this? Watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
