These Keto Pita Dippers make the PERFECT item to serve alongside your favourite dips. They're low carb, gluten free, tasty, and easy to make!
Last year (yes, this is yet another post I’ve procrastinated on!), I made a FANTASTIC dip - Greek Layered Dip.
Sure, it’s not necessarily keto (but can be, if you use Keto Hummus!), but that’s beside the point. It’s a dip that definitely benefits from having a bread-like dipper.
My husband went to TOWN on it with some regular pita bread, and I decided right then that I would need to make a low carb, gluten free alternative for myself.
... and so, these keto mini pita dippers were born!
Hell - even if I wasn’t trying to keep keto... I’d make these just as a regular gluten-free alternative. Who wants to mess with rising dough and such, when you can make a batch of fathead dough in like 5 minutes?
Anyway, I highly recommend these mini “bread” bites for whatever dips you like, alongside whatever veggies you might be serving with them.
If you need some suggestions... Try my Cold Crab Dip, Loaded Pierogi Dip, Spinach Artichoke Dip, Hot, Smoky Bacon Crab Dip, Jalapeno Popper Dip, Easy Dill Dip, and/or my Ginger Wasabi Dip!
Anyway, let’s look at what you’ll need for this recipe!
Ingredients
As a fairly basic fathead dough based recipe, you’re probably already familiar with the ingredients you’ll need for these low carb pita dippers.
As always, though, I’ve got a few notes for you:
Super Fine Almond Flour - Look for “super fine” specifically - it’s not the same as “almond meal”, which will give your dough a grainy texture.
Shredded Mozzarella - I like using pre-shredded “Pizza Mozzarella”.
Cream Cheese - Use full-fat cream cheese. Lower fat ones would probably work, but tend to be carbier.
Sesame Seeds - Optional, but I like to sprinkle them on for a little texture and crunch.
Everything Else
Rounding out this recipe, you will need:
1 Large Egg
Baking Powder
Salt
... I just don’t have anything else to add, as far as these last few ingredients go!
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How to Make Keto Pita Dippers
The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:
Make the Fathead Dough
Preheat oven to 400 F, line 2 baking sheets with parchment paper.
Measure the almond flour, baking powder, and salt into the bowl of a food processor, blitz to combine.
Add the egg, blitz again until well combined. Set aside.
Add melted cheese mixture to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
Form each piece into a round that’s about 2" across, and ¼" in thickness.
Keep your hands and work surface wet, as it can get sticky!
If using sesame seeds, sprinkle over the dough rounds and very lightly press to adhere.
Remove from oven, allow to cool slightly before eating.
Leftovers
Once cooled to room temperature, leftover mini flatbreads can be transferred to an airtight container and kept in the fridge for about a week.
Best served warm - fresh out of the oven or reheated.
More Keto Finger Foods
Looking for more low carb finger foods to serve at your next party, or bring to a potluck? Here are a few more ideas for you!
Antipasto Skewers
Armadillo Eggs
Bacon Wrapped Chicken Livers
Baked Brie / Brie en Croute
Cheese and Mushroom Pinwheels
Cheese & Onion Pinwheels
Cucumber Shrimp Canapes
Greek Salad Skewers
Mojito Fruit Dip with Berry Skewers
Mozzarella Sticks
Muffaletta Skewers
Mushroom Turnovers
Pepperoni Chips
Potstickers
Pumpkin Fat Bombs
Sauerkraut Buns
Smoked Jalapeno Poppers
Smoked Salmon Canapes
Stuffed Grape Leaves
Keto Pita Dippers [Fathead Mini Flatbreads]
Equipment
Ingredients
- 1 cup Super Fine Almond Flour
- ½ Teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Large Egg
- 3 cups Shredded Mozzarella
- 2 ounces Cream Cheese
- Sesame Seeds optional
Instructions
- Preheat oven to 400 F, line 2 baking sheets with parchment paper.
- Measure the almond flour, baking powder, and salt into the bowl of a food processor, blitz to combine.
- Add the egg, blitz again until well combined. Set aside.
- Measure mozzarella cheese and cream cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time and stirring in between - until cheese has melted.
- Add melted cheese mixture to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Use wet hands to pinch off 1 inch sized pieces of dough - or about 24 equal pieces. This works best while the dough is still warm - you can reheat it slightly in the microwave if you like.
- Form each piece into a round that’s about 2" across, and ¼" in thickness. Keep your hands and work surface wet, as it can get sticky!
- Place formed rounds on prepared baking sheets, prick all over with a fork. If using sesame seeds, sprinkle over the dough rounds and very lightly press to adhere.
- Bake in the preheated oven until lightly golden brown - about 8-10 minutes.
- Remove from oven, allow to cool slightly before eating.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
One of my absolute favourite dippers, especially with hot dips. Hope you love this recipe as much as we do!