Keto Flatbread

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Mix well.

Pour the boiling water and olive oil into the dry ingredients. Stir vigorously with a spoon until a dough forms.

Allow the dough to rest for 5 minutes to let the psyllium husk absorb the liquid.

Divide the dough into 8 equal portions. Place one portion between two sheets of parchment paper and roll it out into a thin, round or oval shape, about 1/8 inch thick.

Carefully peel off the top parchment paper and transfer the flatbread (still on the bottom parchment paper) to the prepared baking sheet.

Repeat with the remaining dough portions, baking them in batches if necessary.

Bake for 10-15 minutes, or until golden brown and firm. Flip halfway through baking for even browning.

Remove from the oven and let cool slightly before serving. They will crisp up more as they cool.