Low Carb Paleo Pita Bread
Our no-fail Paleo pita bread recipe is ready in 30 minutes and pairs perfectly with our Paleo hummus.

Low Carb Paleo Pita Bread

Traditional breads – like pita – are more than just a part of a meal. These loaves and rounds have graced tables for millennia, both for sustenance and as a representation of community.

The pita pocket is a prime example of an ancient grain recipe carried down to the modern world. Since it didn’t require much time in the oven, the pita and its variations were an ideal form of quick bread. And they still are!

Pita Bread: The Tastiest Eating Utensil

Their slightly leavened characteristics make it a perfect tool at most any table. Pita can be used to scoop up food or conveniently hold your favorite ingredients.

Since most of us are not turning to our own coals to fire this flatbread, we opt for the store-bought options. But unfortunately, these rounds are no longer made with the wheat of 2500 B.C. Even “whole wheat” pita is typically sourced from genetically modified wheat that has been engineered to have higher yield, and more gluten to provide the texture that we’ve become so accustomed to. Not to mention, an assortment of additives, dough conditioners and shelf-life extenders.

Not the Pita We’re Meant to Eat

As we’ve discussed throughout the Healing Gourmet site, wheat causes inflammation in the body that we may or may not recognize. Bloating after a meal is an obvious reaction, but many of us experience the effects of wheat in delayed reactions that take as much as 72 hours to manifest. Fatigue, brain fog, ADHD, and nutrient deficiencies are just a few of the symptoms that can be caused by wheat.

What’s more, excessive consumption of wheat-based products can lead to weight gain and increase the risk for metabolic issues. When your day revolves around carb-heavy foods like cereal, sandwiches and pasta, it’s easy to rack up the carbohydrates without working them off. Pita is one of those breads that not only accompanies a meal…it is the foundation on which it’s built! You might end up eating three in one sitting just to get the last bit of baba ganoush!

Paleo Pita Bread: A Grain-Free Solution

The problem is that even knowing all this, pita bread is still so hard to resist. Whether served warm for dipping… or at room temperature stuffed with your favorite filling, the pita is a unique culinary vehicle for a myriad of delicious experiences. We love the many uses for this age-old bread and wanted to find a gluten-and-grain-free solution. In order to recreate the chewy pocket bread, we turned to a mix of coconut and almond flour, with a small amount of psyllium husk for optimal pliability.

Almond flour not only mimics the heartiness of the original whole wheat, it provides important nutrients like vitamin E and magnesium. Just the slightest bit of coconut flour provides the firm structure that traditional pita embodies.

Aside from the healthy ingredient swap, the second major difference between preparing a classic pita and making our low-carb version is the time involved. In fact, traditional pita takes hours to prepare. Yes, hours. Unlike other bread, pita needs a good bit of love and care prior to being rolled out for baking.

But not our Paleo pita bread! Once the simple ingredients are mixed, your Paleo pita bread dough is ready to be baked. No waiting for rise, no kneading and shaping – simply scoop the thick batter and pop them in the oven at 350. In less than 20 minutes, you’ll have fresh pita perfect for some Paleo hummus!

Since our Paleo pita bread is low-carb and made with nutrient-dense, real food ingredients, you don’t have to feel guilty about eating more than one. Enjoy them with other Mediterranean classics like our Paleo Tabouli or delicious jarred Divina’s Olive Spread.

If you like this recipe, you’ll love our best-selling book Keto Breads. You’ll discover how to make more than 30 quick and delicious, grain-free, low carb breads – most with less than 15 minutes of prep time! From authentic burger buns, to dinner rolls and buttery biscuits. Don’t delay, put your favorite breads back on the table today!

Looking for an authentic tasting Paleo pita bread, that's also low carb? Our no-fail recipe is ready in 30 minutes and pairs perfectly with our Paleo hummus.

5.0 from 7 reviews
Low Carb Paleo Pita Bread
These soft and flexible pitas are perfect for stuffing with your favorite protein-rich salad for a healthy hand-held lunch. If you’re making these for the week ahead, be sure to add the psyllium to help keep the pitas moist and pliable.
Serves: 2 Pita breads (4 pockets)
  • 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)

  • ¼ cup hot water
  • 1 pastured egg
  • 1 Tbsp. organic extra virgin olive oil or avocado oil
  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.
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


Nutrient Information Per Batch

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Hi Kelley,

    Are you bread recipes egg and dairy free?

  2. Hi Kelley,
    I am baking your pita bread as I write to you, I have a question: how many are a serving, would it be 1 pita bread, thank you ?

    • Kelley Herring says:

      Hi Kathleen,
      I hope you love it!

      1 pita bread makes 2 pockets. The nutrition is per pocket (or per half pita).

  3. Could these be frozen? I’d love to make a batch but I don’t want them to go to waste and I know I won’t finish them quickly.

  4. How many inchs round should they be. I think I made mine to small.

  5. I’ll be honest. When these came out of the oven I was not optimistic. I thought I’d made them too thin and they’d crumble completely when I tried to slice into a pocket. I was so happy to be wrong! They were so flexible, even stuffing with kofta kebabs didn’t break them at all. I’ve had wheat pitas that don’t hold together that well. Thanks for a great recipe!

    • Kelley Herring says:

      I’m so happy to hear this, Amber! A little psyllium husk can add a lot of structure and flexibility to baked goods.

  6. Robin Williams says:

    Because I can’t have almond flour nor eggs, I made this with Mama’s all purpose gluten free coconut flour blend. So combining the amounts 1/4 cup plus 1 tablespoon, I added 1/4 cup plus 1 tbsp of the flour mix I use. I followed the rest of the recipe to a T except using 1 1/2 tsp of egg replacer and 2 tbsp water that the replacer calls for. My “batter” came out stiff and there was no pouring involved. I added more hot water and was able to sort of spoon the mix onto my cookie dough liners. But is there no bending the recipe to use a different alternative flour? I’m desperate for bread and am so limited on the things I can eat;

    • Kelley Herring says:

      Hi Robin!
      Thanks for your note and I can certainly sympathize with you.

      A few things:

      1 – Coconut flour is VERY thirsty and dry and requires eggs. I don’t know what else is in your “Mama’s blend”, but this is an important factor.
      2 – A good substitute for almond flour is sunflower seed flour – you can use it cup for cup. Chia seeds make a good “egg” sub and can be used with sunflower seed flour.
      3 – Starch-based recipes may be a good alternative (although they come with blood sugar concerns). I have a Paleo French Bread I make with cassava, arrowroot and gelatin that is wonderful – nut and egg free.

      Try a search for “grain free vegan bread” and you should find some results to scratch your bread itch!
      Be Well,

  7. THESE LOOK AMAZING but is there any chance you could come up with a nut-free version which is also paleo?

    • Kelley Herring says:

      Hi Anne!
      Thanks for your comment. You can use sunflower seed flour to replace the almond flour – it will work just the same. Hope you enjoy!

  8. Patricia says:

    Hi, Kelly;

    I can’t wait to try this pita recipe. I love pita packets. Question: is it poss to add protein powder to up the protein content to this recipie & if so, in what measurement would u recommend?

    • Kelley Herring says:

      Hi Patricia!
      Thanks for your comment. I’m afraid adding protein would change the texture of these, so it’s probably best to stuff them with something protein-filled instead 🙂

      Hope this helps!

  9. Can I cook them on a skillet instead of baking in the oven?

    • Kelley Herring says:

      Hi Giselle,

      You can certainly try! My initial thought is that they would be more like a pancake… and not get the pocket in the middle.

      Be Well,

  10. Thanks, made pita for lunch today and it was a hit. I made six small pitas withe the recipe so everyone could sample. We enjoyed some babaganoush with it. Yum!

  11. Ann Roberts says:

    I plan on trying this recipe, as directed, as soon as I remember to buy more eggs.

    We raise our own chickens and I have not had to buy eggs in years. But the girls are aging and slowing down and now it will be spring before I can use eggs from my own girls.

    I am flabbergasted at how often people want YOU to change the recipe for them. Do they not realize how all time encompassing, developing a recipe can be? And you do it for free? I always try to make a new recipe exactly as posted. If it does not suit me, then fine, it is up to me to figure out how to change it to make it work. Thanks for being kind and patient with your followers

    • Kelley Herring says:

      Hi Ann,
      How wonderful that you have your own chickens – that’s something I’m looking forward to doing soon myself. Do you have a favorite breed?

      Thank you for your kind words and the validation. Recipe development – especially with non-traditional ingredients can be a big challenge. So thank you for seeing that and also for being an accountable cook who takes responsibility for your own recipe modifications. I’ve had readers not follow the recipe as written, change significant ingredients… and then get upset with me for the results. I try to focus on the positive comments…and ignore the negativity. Some days that is easier than others 🙂

      Be Well,

  12. These are great! I doubled the recipe, added a tsp of garlic powder and 2 tsp of Lakanto monk fruit sweetner, split them and cut them into triangles then served them with baba ganoush. My family loved it. Thank you for this recipe!

    • Kelley Herring says:

      Hi Caroline!
      I’m so glad you enjoyed them. And thank you for taking the time to leave a comment.

      Happy Holidays,

  13. What is the texture of this recipe?

  14. Can I substitute Redmill Paleo flour for this recipe? It has Almond flour, arrowroot, organic coconut flour, tapioca flour.

    • Kelley Herring says:

      Hi Connie,
      Not if you want to get the results pictured. Grain-free flours are not interchangeable and produce very different results.

  15. I don’t have psyllium husk powder do you think ground flax seed will be a good substitute ?

  16. Hi! I am about to put these in the oven, just to discover that I’m out of parchment paper! Will it work with greased baking sheet?

  17. Made these to serve with falafels by Tori Avey
    The pitas were so light and went great with the
    falafels and a kale salad.

  18. Wow! I often make baba ganoush and a ketofied type of muhammara. My only frustration has been not having pita for it. You solved my dilemma. This was a simple and fast recipe. Most importantly it tasted awesome and they PERFECTLY hulled out after slicing in half and running a knife inside, and great texture (I was pretty blown away). I had a wonderful meal today because of this recipe and when only eating keto OMAD it really is important that a recipe works the first time.

    I can’t wait to try my gyros meatballs in them and I might even sneak these into my favorite Middle Eastern restaurant here in town that I love but has homemade pitas that is nearly impossible to resist. This will do it though! Thank you!

    • Kelley Herring says:

      So glad you enjoyed them, Sarah! I find them to be really close to the original, too. Cheers!

  19. Stephanie says:

    Yum! Can’t wait to try! There is one problem that I have personally with a lot of grain free recipes and that is I have an allergy to coconut. Have tried different flours to sub and I just can’t seem to get it right ! Can you help with suggestions? Thanks!

  20. Patricia Carey says:

    Just wondering how you combine the hot water and raw egg without scrambling the egg.

    • Patricia Carey says:

      Just to update that question, mine came out of the oven a few mins ago. They taste like the scrambled eggs. Why is there no keto breads that don’t? If I want eggs I’ll make eggs. I don’t enjoy wasting expensive ingredients just to end up with scrambled eggs :(.

      • Kelley Herring says:

        It sounds like you are doing something really wrong here. This pita bread should not look nor taste anything like scrambled eggs when the instructions are followed and the ingredients which are called for, are used.

        As you can see from other commenters who made this recipe, the Paleo Pita Bread will look and taste like pita bread when made correctly.

        Usually, I can give suggestions or have an idea of what went wrong when folks write in, but I am at a complete loss for how you created these “scrambled eggs” results.


        • I haven’t made this yet, but will be tonight. It’s just what I’ve been looking for, I will certainly be sending a review and some Pics. Seems pretty easy, straight forward and I have all the ingredients. As far as the egg debacle, Ms.Carey try reading a comprehensive cookbook. The recipe calls for Hot water not Boiling. Water above 120 F will burn your skin, so if it’s burning your skin, it’s too HOT. You need a temperature of about 160 F for eggs start to scramble. In addition the technique you need to learn is called Tempering.
          How do you temper food?
          Whenever you are adding eggs, or sour cream, or any fragile dairy ingredient to a hot sauce, tempering the foods before they are plunged into the hot mixture is definitely in order. You just need to add a spoonful or so of the hot liquid slowly to the cold, to even out the temperatures.
          P.S. If your tap water runs at 160F or more, please have someone set it to 120F before someone ends up in the hospital. It will also reduce your energy bill, and always remember, Temper, Temper. Hope this helps, Have a Lovely Day and spread some LOVE.

      • OK, I made these yesterday, They make very nice pockets. I will have to quadruple the batch and make bigger ones, we tend to overstuff things. 🙂 I also realized that I could leave out the leavening and just use them like a flat bread. I’m making some for breakfast wraps, they will be fantastic. Our oven is a bit wonky so I should have let them bake a bit longer, now that I know, these will be a staple. Did you say the freeze well? Thank you, I have been missing bread. Kudos!


  1. […] carb cravings when I consume psyllium husk, especially in large amounts. I did find this recipe for paleo pita bread that uses a much smaller amount of psyllium husk. I think it would make good naan if cooked in a […]

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