Carnivore Flatbread served with melted butter and parmesan.

Carnivore Flatbread (Keto, Grain-Free)

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Note: This recipe was originally published in November, 2021 and modified in February, 2023.

This Carnivore Flatbread is AMAZINGLY EASY to make, all without grains, nuts, or flour! Enjoy it as a sandwich, with pizza toppings, for breakfast, or with soup.

Lately, I have been reading more about the carnivore diet, like this book by Paul Saladino: Carnivore Code: Unlocking the Secrets to Optimal Health by Returning to Our Ancestral Diet. This (and constantly running out of almond flour!) has motivated me to develop a keto bread recipe that is nut-free, grain-free, and nearly zero carb!

CHECK OUT MY KETO READING LIST HERE

After some trial and error, I have come up with this super easy Carnivore Flatbread! The preparation literally takes only 5 minutes, and you won’t need any special equipment or unusual ingredients. I love both the taste and the look of this flatbread. It doesn’t taste eggy and looks a lot like a traditional wheat flatbread!

This Carnivore Flatbread is super versatile, and I think there is so much I will be able to use it for! I have already made an amazing Carnivore Breakfast Pizza and Keto Spinach Stromboli with this flatbread. I’m excited!

TIPS FOR MAKING CARNIVORE FLATBREAD WITHOUT A HASSLE

Greek yogurt. Use full-fat Greek yogurt. Make sure you use GREEK yogurt, as regular natural yogurt is too watery for this recipe (and also higher in carbs).

Spread it out. After you whisk together the ingredients, you will pour the batter onto your lined baking sheet. With a spoon or spatula spread the batter into a thin layer. I spread it into an oval of about 13″x11″, but you can also go for a rectangular shape.

Toppings. After baking it, let the flatbread cool for a few minutes before handling it. You can top it with melted butter, grated parmesan cheese, feta cheese, or just as is.

Try this keto Carnivore Flatbread today!

Carnivore Flatbread (Keto, Grain-Free) held up to see flexibility of bread.

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Carnivore Flatbread served with melted butter and parmesan.

Carnivore Flatbread (Keto, Grain-Free)

This Carnivore Flatbread is AMAZINGLY EASY to make, all without grains, nuts, or flour! Enjoy it as a sandwich, with pizza toppings, for breakfast, or with soup.
4.14 from 292 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Breakfast, Snack
Cuisine American, Carnivore, German, Keto
Servings 9 slices
Calories 65 kcal

Ingredients
  

  • 3 eggs
  • ¾ cup Greek yogurt* 185 grams
  • 1 cup mozzarella 120 grams,shredded
  • dash salt
  • dash pepper
  • ¼ tsp Italian season optional

Instructions
 

  • Preheat oven to 415 °F. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk up eggs. Add Greek yogurt and stir together to a smooth batter. Stir in mozzarella cheese, salt, pepper, and Italian seasoning if desired.
  • Pour batter onto your lined baking sheet. With a spoon or spatula, spread batter into a thin oval or rectangle of about 13×11 inches. Bake for 19-21 minutes until golden brown.
  • Let flatbread cool down for 5 minutes. Cut into slices or squares for serving. Tastes great with freshly grated parmesan, feta cheese, and/or melted butter.

Video

Notes

Make sure you use GREEK yogurt, as regular natural yogurt is too watery for this recipe (and also higher in carbs).
The batter will be thin, but thick enough to spread into a rectangle. If the batter is too runny, add more Greek yogurt.

Nutrition

Serving: 1sliceCalories: 65kcalCarbohydrates: 1gProtein: 6gFat: 4gSugar: 1g
Keyword Carnivore bread, carnivore breakfast, Keto bread
Tried this recipe?Let us know how it was!

88 Comments

  1. Do you know the weight of one cup of mozzarella before shredding? I’m always confused by “1 cup shredded”. Example loose, packed? Thanks

  2. I made this tonight and substituted sour cream for the yogurt. It turned out perfect. Half way through the cooking as it started to brown I pulled it out and topped with tomato’s, pepperoni and cheese and popped it back in the oven. Made a perfect pizza. Thank you, great recipe family is happy and you can pick up the pizza too!

    • I was just wondering if you could use sour cream instead of the Greek yogurt, when I stumbled upon your post. Thanks for posting your results! I wonder about Mascarpone cheese too.

      • I would think sour cream should work. I’m not so sure about mascarpose cheese as it’s thicker than Greek yogurt, but you could give it a try! I would certainly love to hear about your results!!

  3. 5 stars
    This recipe is fantastic! I used it to make pizza. I baked it initially for 15-16 mins, then put on tomato sauce, cheese, and pizza toppings, and baked again for about 9 mins, finishing with a broil for the last minute or two. This was truly quick and easy to prepare which I very much appreciate, and I’m so thankful to have found this recipe! (So many other recipes that claim to be “easy” end up taking me forever and also leaving me with a big pile of dirty dishes 😛 ) My 3 kids loved this and even my keto-skeptical husband approved! The only adjustments I made were adding a bit of garlic powder and I also used a mixture of greek yogurt with sour cream just for my preference to have a bit more fat content. I don’t leave reviews very often but this truly deserves 5 stars =)

    • Amy, thank you so much for your comment! I’m excited that you and your family liked the pizza! I like your adjustment with sour cream. Thanks for sharing this with me.

      • Tried again, changed yogurtm and cheese.. some but not much improvement. Just not sure what it is that I am doing wrong, still just a sheet of eggs really,I’m sure it must taste a little eggy (which I don’t mind at all) but the consistence is as I said, a sheet of baked eggs. I will try one more time, this looks so great!

        • I’m sorry it didn’t work again! And I admire your persistence ❤️ Maybe more cheese? And whisk it per hand (don’t use a hand mixer just in case you did before).

  4. I did use full fat yogurt, but a brand I am not familiar with. I am definatly going to try this again as I am sure it was just something I did worng 🙂

    • Thank you for giving this another try! Also, make sure to use the low-moisture mozzarella. Hope it will work!

  5. This looks like a wonderful recipe.. I was wondering if you can use fresh made, grated mozzarella or does it have to be the packaged kind with the coating on it? thanks and keep up the great work..

  6. I had high hopes for this but it completely stuck to the parchment paper. What I was able to scrape off tasted all right. Did you grease the parchment first?

  7. 5 stars
    Hi Ludmila,

    My Name is Moya. And, I just want you to know that I’m so glad I found your YouTube Channel. I Really Loved your video on the Carnivore Flatbread. 🫓. I can’t wait to try this. I can see myself doing this regularly. I’d like to do this recipe and kind of make them into mini Tortillas. Do you think that would work out ok??? I’ve been trying to find a good Tortilla RECIPE and I Really Love the Products you use here.

    Sincerely, Moya – Tampa Bay Fl

    • Hi Moya, Hope you like the flatbread! You can certainly use it as a kind of wrap. It may be a little tricky to make it into circular shapes, but if you try let me know how it turns out!

  8. Hello! This seems like a good recipe, but i want to ask, is it possible to pan fry it instead? My oven’s a bit wonky, so I would want to just fry them in small circles, like an Indian paratha instead.

    • I would think that’s possible, but I haven’t tried it that way. If you do, let me know how it turns out.

  9. Hi Ludmilla!
    Awesome recipe! Do you know how long after making it can you store it in the fridge or do you recommend frizzing it?
    Thanks a lot!

    • In an airtight container, in your fridge about a week or freezer for a few months. Cut it into slices for easy thawing and storage 😀

  10. This doesn’t make sense to me. Don’t you mean that if the batter is too THICK to add more Greek Yogurt?
    “The batter will be thin, but thick enough to spread into a rectangle. If the batter is too runny, add more Greek yogurt.

    • Glad you liked it! To thicken it up, you could add more mozarella. I’m not sure how to make it crispier, but you could try to pan-fry the slices in butter.

  11. I substituted sour cream too and it turned out delicious! Making my 3rd batch today. This is great to keep in the fridge for an easy grab and go meal. One slice takes about 45 seconds to warm up in the microwave.

  12. Thanks for the recipe!

    I used Greek “style” yoghurt which uses sheep’s milk. The bread turned out more like an omelette. Do you think using authentic greek yoghurt would help make the consistency more like bread?

    Thanks

    • I think using full-fat Greek yogurt is best. Greek style yogurt is often low-fat and uses thickeners to make up for the thin consistency.

  13. 5 stars
    We have just tried this and it worked out great. We used “Alpro” Greek style which is a plant based alternative to Yoghurt. It has less Carbs. The whole sheet having only 2/3 Carbs. We are in the UK so not sure you can get this in the U.S. We will now experiment further. We love the Pizza ideas.

  14. Hi, did you grate your own cheese or use a bag of pre shredded?
    I know the pre shredded is coated to keep it separated. Thanks

    • Lynda, I have tried both the pre-shredded and shredding it myself. As long as the mozarella is low-moisture, it works.

  15. 5 stars
    This is a great substitute for lavash, pita wraps, etc. Might be hard to get it thin enough for a burrito, but you can’t have everything. Easy to make and easy to work with. Definitely a keeper.

    My only complaint would be that it would be nice if the measurements were given in grams/ounces, rather than or as well as volume. How much cheese is in a cup of shredded mozzarella? It depends on how you grate it or if you’re using store-bought (which I avoid because of the starch they put on it), etc. But 225 grams of mozzarella is 225 grams of mozzarella.

  16. Mozzarella cheese gives me digestive problems but I can have hard cheeses. Can shredded Parmesan or other hard cheeses substitute the mozzarella? Also, what is a good alternative for Greek yogurt? Most dairy does a number on my gut! I’ve even tried goat’s milk yogurt and nope! Please help—I would love to try this recipe.

    • I’m not sure you can make that recipe completely dairy-free 😞 You can use a different cheese, but it needs to melt well, like cheddar or gouda.
      The yogurt can be replaced with sour cream, but that probably wouldn’t work for you. Sorry, I can’t be of more help!

  17. 5 stars
    Didn’t turn out quite like I wanted but I blame a wonky oven. Interesting texture. I appreciate the effort put into creating the recipe. I love trying new things.

    • Sorry, it didn’t turn out quite right. Oven could certainly have something to do with it. Also, make sure to use full fat Greek yogurt and low-moisture mozarella if you haven’t already.

  18. 5 stars
    Delicious and beautifully browned! I messed around with the seasonings. I think that is where the real flavor comes from. Aside from Salt and pepper, I dashed in onion and garlic powder, dill and chives ( dried). This made for a stellar sandwich bread for me. Had a BLT for breakfast! I applaud your creativity. This recipe I will use for years. 🙂

    • Thank you! Love the spices and herbs you used. They definitely make the bread taste so much better. Glad you like this recipe 😃

  19. 3 stars
    I made the bread, to me it’s eggy, but I think that would be a matter of individual taste. I think if you added an artificial sweetener, some cinnamon and vanilla. Then baked it in a 9×13 pan at a lower heat it would make very good French toast.

  20. I’m confused. The printed recipe says oven 415 degrees but the video says 450 degrees. Which is correct?

  21. I would imagine the problems people are having with the recipe are because most American Greek Yogurt just isn’t as good try the Fage 5% it is really solid and probably closest to international standards (guessing I’m trying this recipe tomorrow so if I’m wrong I’ll come back. I’m also at high Altitude so that might make a difference)

  22. 5 stars
    Made two ways one as recipe indicated an second added vanilla an slathered butter an a mix of cinnamon an Lakanto monkfruit sugar for a simple dessert bread with coffee yum. Lovely like this because although I do use almond flour an coconut flour I don’t overdo that either so this is very versatile thx

  23. Hi Ludmila

    I use the standard cook’s measuring cups for baking which appear to be smaller than your measurements. What size cups do you use please?

  24. 3 stars
    Well, it didn’t work for me . Extremely runny, I even added more cheese . I thought i was using full fat yogurt, but I guess I will check again, after previous comments . It look so delicious in your pics! I kept leaving it in to bake longer, hoping it would crisp up .

    • So sorry it didn’t work. It needs to be Greek full-fat yogurt. Regular natural yogurt is too runny. Also, make sure to use low-moisture mozarella. If you shred your own, it helps to spray the parchment with oil to keep it from sticking.

  25. 5 stars
    Made this for the second time today. It’s so delicious and really easy to make! I can’t believe how quick it comes together. I had it with some avocado and feta, it was really good! Thanks Ludmila!

  26. this is great, I used sour cream the thick one, it worked great, next time I will use homemade Kefir strained, it will be nice and thick thanks this will be a great base for many things

    • Glad you like it! Love that you’re experimenting with different dairy products! Hope it works out well with the kefir, too.

  27. 5 stars
    Love this flat bread, thank you for the recipe! We made then thin and used as tortilla when we had Fajita’s.

    I tried baking them but our oven trays aren’t flat so it didn’t work properly, so tried pan frying them but they stuck. So cut a circle of greaseproof paper and put that in the base of the pan and poured the mixture onto that. Then we cut another circle and when ready to turn over placed it on top, then placed a plate on top and then turned the pan over with the plate in my hand. Then just slid it off the plate and back into the pan to cook the other side. As the circle of grease proof was larger than the pan it really helped to make some slits around the circle so the paper sat in the pan nicely. I hope that helps someone who wants to pan fry it instead.

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